Sweet cheesecake mousse gets a fresh punch of lemon flavor in this easy to make Keto friendly dessert!
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I use my 5 Minute Lemon Curd in this recipe and it gives the mousse the perfect amount of lemon flavor, without being completely overpowering. If you prefer using a stovetop method to make your curd, you can try my traditional Lemon Curd recipe instead.
This lemony Keto friendly mousse is a great way to increase your healthy fats, with 33g of fat per serving! You can also try my other mousse desserts that are also loaded with healthy fats: Salted Caramel Cheesecake Mousse, Silky Chocolate Avocado Mousse, Easy Pumpkin Cheesecake Mousse, Nutella Chocolate Mousse and Strawberry Coconut Cream Mouse.
This mousse could not be easier to make, so it’s a great last minute Keto dessert, made in under 10 minutes! Depending on how lemony you like your desserts, you can adjust the amount of lemon curd that you use in this recipe (see recipe notes below).
How to Make Lemon Cheesecake Mousse
Ingredients
8 ounces cream cheese, at room temperature
1 cup heavy cream (cold)
2/3 cup 5 Minute Lemon Curd (see notes)
1/3 cup Swerve confectioners
Preparation
Notes
Tips
Mixing up the Mousse
Be sure not to over mix your heavy cream or you will end up making butter! Making butter is honestly just that easy, in fact I have made butter several times using my food processor. But for this mousse, you simply want whipped cream, not butter.
For mixing, I find my hand mixer works perfectly. Alternatively, you can use your stand mixer instead or even whisk by hand.
Substitutions
If you don’t have Swerve confectioners, you can use powdered erythritol instead. If you happen to have Swerve granular on hand, you can powder it yourself using a coffee/spice grinder.
If you’re not a big fan of cream cheese or if you want to reduce the carbs, you can substitute the cream cheese with mascarpone cheese. Mascarpone has the same consistency as cream cheese, but is incredibly low in carbs and has a milder flavor.
I actually use it in so many of my recipes, sweet and savory, including fat bombs, mousse, cupcake frosting and I even use it to thicken gravy and sauce! It’s one of my very favorite ingredients, because it is so versatile!
Serving
You can serve up this mousse any way you like. I served in martini glasses, because I think it gives an elegant touch. I also garnished with some freshly grated lemon zest and a slice of lemon.
These also make great Low Carb mini desserts for a party! You can serve your guests this mousse in little shot glasses. You can easily pipe them out using the tip of your choice and garnish with a fresh berry, sprig of mint, or lemon zest and a lemon slice as I did.
Leftovers
You can store this mousse in the fridge in an airtight container for a few days or freeze.
Can You Use These as Fat Bombs?
Absolutely! You can also prepare smaller portions to use as fat bombs and freeze in small containers. Once the mousse fully sets, you can scoop out little balls using a cookie scooper and freeze them for later. If you do this, you can get at least 15 or more servings and that will give you around 15g of fat and just over 1 carb each, not to shabby!
Other Keto and Low Carb Uses for Lemon Curd
You can make my Lemon Mascarpone Tart, Lemon Meringue Cupcakes, or my Mini Lemon Curd Tarts.
More Keto and Low Carb lemon desserts…
Lemon Cheesecake Mousse – Keto/Low Carb
INGREDIENTS
- 8 ounces cream cheese at room temperature
- 1 cup heavy cream cold
- 2/3 cup 5 Minute Lemon Curd see notes
- 1/3 cup Swerve confectioners
PREPARATION
- Whip the heavy cream in a bowl to soft peaks. In a separate bowl, add the cream cheese and whip using a hand mixer.
- Add in the lemon curd and Swerve confectioners, then continue mixing.
- Mix in the whip cream until well combined.
- Chill in the fridge or freezer for about 10 minutes before serving.
Wish I never made this! It’s so addictively yummy I’ve almost eaten it all. And as for the 5 min lemon curd…. will never make it on the stove top again, amazing, was so quick and easy.
Glad you enjoyed it and I rarely make my curd stovetop anymore either!
I’ve tried this recipe three times. The first time it worked great and was delicious! The next two times the sugar crystallized and it became grainy and over sweet. I can’t figure out what I’ve done wrong. It’s driving me crazy because it worked and was so good. Any suggestions?
Hi Karen,
The only thing I can imagine could have happened, is if you changed sweeteners to a granular sweetener instead of confectioners or powdered. That’s the only thing that I know of to cause graininess.