Lemon Cheesecake Mousse Keto
Prep time
Total time
Recipe type: Dessert
Cuisine: Keto
Serves: Servings 6
  • 8 ounces cream cheese softened
  • ⅓ cup powdered erythritol or less to taste
  • ⅛ teaspoon stevia concentrated powder optional
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup heavy whipping cream or regular heavy cream
  1. Beat cream cheese until smooth.
  2. Mix in erythritol, stevia, vanilla, and lemon extract until well combined.
  3. In separate bowl, beat heavy cream with mixer until stiff peaks form.
  4. Fold half of the whipped cream into cream cheese mixture until well incorporated. Fold in the other half of the whipped cream.
  5. Beat with an electric mixer on high until light and fluffy.
  6. Refrigerate for at least two hours. Pipe or spoon into individual serving dishes. Top with fresh fruit or sugar-free chocolate, if desired.
The recipe can be doubled to use as a pie filling. If replacing powdered erythritol with a regular powdered sweetener, omit the stevia or cut back on the sweeteners. It's not essential to fold the whipped cream into the cream cheese mixture. It can be added and then whipped in with an electric mixture.
Lemon version I added extra lemon extract and fresh lemon zest.
Chocolate version I added ¼ cup cacao powder.
Strawberry version I added diced fresh strawberries and fresh lemon zest.
Recipe by Recipes to Try at https://recipestotry.ca/lemon-cheesecake-mousse-keto/