Keto Lemon Cheesecake Mousse

Sure, here’s a simple recipe for Keto Lemon Cheesecake Mousse:

Ingredients:

For the mousse:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the whipped cream (optional topping):

• 1/2 cup heavy whipping cream
• 1 tablespoon powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered erythritol, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined.
3. In a separate mixing bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
5. Taste the mixture and adjust sweetness or lemon flavor if needed by adding more sweetener or lemon juice.
6. Divide the mousse into serving glasses or bowls. You can use small dessert glasses or ramekins.
7. For the whipped cream topping, whip 1/2 cup of heavy whipping cream with powdered erythritol and vanilla extract until stiff peaks form.
8. Dollop a spoonful of the whipped cream on top of each mousse-filled glass.
9. Garnish with additional lemon zest if desired.
10. Refrigerate the mousse for at least a couple of hours, or until it’s chilled and set.
11. Serve and enjoy your delicious Keto Lemon Cheesecake Mousse!

Note: Make sure to keep the mousse and any leftovers refrigerated, as it contains dairy. The mousse can be stored in the refrigerator for a few days.

Feel free to adjust the sweetness and lemon flavor to your taste preferences. Enjoy your keto-friendly dessert!