Easy Sugar Free Low Carb Keto Lemon Cheesecake Mousse
This Sugar Free Keto Lemon Cheesecake Mousse is a low carb elegant dessert for a weeknight treat or to serve to guests on a keto diet or not! Less than 2 g net carbs per serving!
Keto Lemon Cheesecake Mousse
I’m always chasing that perfect sugar free low-carb dessert that takes little effort on my part.
A great recipe to me is the easiest to make and the lowest carbs possible, plus the smoothest in texture like a no bake cheesecake, but with less time to share for a dinner party.
I also prefer a low carb dessert that doesn’t leave you stuffed after indulging. An easy dessert that doesn’t make you feel the least bit of guilt for eating.
The lemon cheesecake filling is the creamiest of bites each time your spoon enters your mouth. That’s the chase I’m referring to. Curbs your sweet tooth but doesn’t spike your blood sugar.
This simple recipe is a delicious keto cheesecake fluff with no added sugar and can be adjusted using any low carb sweetener you like to taste.
Just 5 Simple Ingredients
When you only need 5 ingredients to make this keto lemon mousse recipe and it comes out looking like a million bucks and tastes like it too, well that is priceless to me.
The chase is worth the price in this case.
But the best part? You won’t be needing to chase down any ingredients, in fact you might have them in your low carb keto kitchen all ready!
Mascarpone Cheese or you can you American Cream Cheese but it will need to be softened slightly to incorporate well enought the rest of the ingredients. Mascarpone is Italian cream cheese and soft out of the container so you won’t need to soften it to use it right away.
I realize mascarpone cheese might be much more expensive than cream cheese, but I must tell you it is so worth it! The creaminess is undeniably better than just using regular cream cheese!
Fresh lemon juice is best but if you just have a bottled lemon juice that will work just as well. I feel fresh is better as it is just a fresher lemon flavor you really can’t beat.
Heavy cream is the same as heavy whipping cream so either is fine to use. The longer you whip the mixture, the thicker it will become. Choose your consistency for a fluffy texture.
Low Carb Sweetener– I prefer to use lemon liquid stevia for this to have even more lemon flavor, but you do have other options if you don’t have it on hand.
Other recommendations would be vanilla liquid stevia or liquid Monk Fruit.
If you don’t have liquid lemon stevia, use 1/8-1/4 teaspoon of lemon extract and 1 teaspoon clear liquid stevia. I prefer not to use powder or granulated sugar free sweeteners in this as the texture won’t be as smooth.
But you can certainly use whatever sweetener you have on hand that you prefer. Just taste and adjust to your liking.
I do not recommend any granular sweetener as that will leave your keto fluff grainy in texture. If you have a low carb confectioner sweetener like this Monk Fruit Allulose blend or powdered erythritol, that will work well too.
Here’s my Ultimate Guide to Low Carb Sweeteners with a Conversion chart to help decide how much to use.
Carbs in Keto Lemon Mousse
All the nutritional information is on the printable recipe card at the bottom of this page. For one serving there are 1.7 gram of total carbs and no dietary fiber so the net carbs are the same, nothing to subtract.
There are 5 servings at half a cup with 3.7 g protein and about 29 g fat, so if you want to reduce the dietary fat you could make this into 6 servings and have just 1/3 cup instead.
Lemon Keto Cheesecake Fluff Recipe
My husband is really not even of fan of stevia when I use it in no bake recipes or even in regular cheesecake recipes.
BUT for this one, since he loves lemon like I do, he devoured it and didn’t complain of any aftertaste.
The lemon is the star here! You could even add this keto cream cheese dessert to my low carb coconut flour pie crust for more of a no bake lemon keto cheesecake mousse pie!
Enjoy this easy and non time consuming sugar free dessert any night of the week!!
Enjoy this easy and non time consuming treat any night of the week!!
Some more creamy, luscious keto desserts you might enjoy:
No Bake Raspberry Cheesecake Mousse
No Bake Pumpkin Cheesecake Mousse
No Bake Mint Chocolate Cheesecake Mousse
No Bake Raspberry Cheesecake Truffles
No Bake Lemon Cheesecake Truffles
No Bake Peanut Butter Cheesecake Mousse Pie
UPDATE: May 2018. I updated the directions from the original as some comments mentioned they couldn’t get a good enough whipped cream texture to the mousse when adding all ingredients at once to the mixer. With the updated directions with should help alleviate that problem. Also added a video for you to see how easy this is!
Sugar Free Lemon Cheesecake Mousse
Ingredients
- 8 ounces mascarpone cheese or cream cheese softened
- 1/4 cup lemon juice or 2 lemons
- 1 cup heavy cream
- 1/2-1 teaspoon lemon liquid stevia
- 1/8 teaspoon salt
Instructions
- Add mascarpone or softened cream cheese and lemon juice to a stand mixer using the whisk attachment and blend until smooth or add to a large bowl and use an electric hand mixer. Set aside.
- In a separate bowl, with an electric hand mixer, whip the heavy cream until stiff peaks then add the sweetener and salt. Add this whipped cream back to the stand mixer or large bowl to combine with cream cheese mixture. Blend on high until well incorporated.
- Taste and adjust sweetener if needed.
- Use a pastry piping bag to add this no bake recipe filling and pipe into serving glasses and sprinkle on lemon zest if desired. I'm not that talented with a pastry bag so I use this Wilton Piping tool to pipe into individual servings.
- Refrigerate one hour or until ready to serve. Top with fresh berries and sugar free whipped cream or sugar-free chocolate chips if desired. Store any leftovers in an airtight container in the fridge.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Brownies were great tho I did have to bake a little longer (high altitude)
Hi Brenda… started Keto a few months back .
I made this today and added some seasonal berries .. Delish.. OMG Thanks!
Have been following you for months now. Thanks for your help!
I used a bit of lemon extract and a quarter stick package of crystal light lemonade powder instead of the lemon stevia and I thought it tasted great!
Love this recipe!
Did not like this and neither did my son. Not enough flavor and I added a lot of lemon zest. Made for a friends birthday and now I have to figure what to do or add to make it better. Maybe raspberries or blueberries or whatever I can find fresh in Nov.
Maybe you needed to add more sweetener for your preference.
Yea , I justndo this to make mine and its far less fat or carbs
So get you a box a zero sugar lemon , fudge, chocolate, white chocolate or pistachio Pudding mix will also work , any flavor zero sugar , I use Splenda but can also use Stevie and get you a large tub of No fat Greek yogurt , I use the Great Value brand , its just as good to me on a budget 😀 now I didn’t use a mixer , I used a fork and pour half box pudding with splenda ( sweeten to your desired taste) stir all that until combined , can wish too but I did not. Anyways you can be fancy and use glass bowls but I eat out the container with some Zero sugar whipped cream on top 😋 now enjoy !
Might be less fat and carbs but it’s full of artificial toxic ingredients.
I live in an RV so have very limited appliances – no electric mixer, only a wisk type of beaters. I also want to use Splenda and half and half. How can I make this work? Should I look for Swerve? Thanks for your help.
Half and Half will not whip up in texture.
What do I do if I added too much lemon extract is there any way to level it out?
Try adding more cream cheese.
Would mixing Mascarpone and Cream Cheese work well or best to choose one?
My whole family enjoyed this! Not sweet at all but very satisfying as a dessert. Thank you!
Will granulated monk fruit sweetener work?
I’m not sure it would give you a smooth texture using granulated.
Would leaving out the lemon extract and using monk fruit drops make much of a difference?
No I don’t think so.
where is the carb info
How many days would these last in the refrigerator if I had leftovers? Or would it be possible to freeze part of the recipe? Would it seperate in the freezer or upon thawing out? I would prefer to make the whole recipe than to halve it. Thank you! This looks delicious!
Up to a week in the fridge. I’ve not frozen it, it’s usually gone in a few days in my house.
I don’t have a stand mixer. Can I make the mousse with a hand mixer? Any suggestions?
Yes a hand held mixer will work just as well.
I didn’t read all of the comments so forgive me if this is a repeated suggestion. Here’s what I’ve found that guarantees a consistent mousse texture no matter who’s recipe I use. Chill your bowl and beaters in the freezer for at least 1/2 hour before whipping the heavy cream, and don’t add anything else to whipping cream. Set it aside while you mix all remaining ingredients in another bowl. THEN fold the two mixtures together by hand, using a spatula. No ruined watery milky mess this way. Hope it helps.
I made this tonight and my husband and I agreed it just tastes like whipped cream with some lemon in it.. I just want to be honest as I was so excited for something that might taste as delicious as the photo. Oh well, will try some other recipes!
Did you eat it right after you made it? Letting it sit in the fridge 2-3 hours or overnight help set the mousse and it thickens nicely.
looks amazing
I decided to put it all in my Nutribullet. It did get creamy but I had to pour off a lot of liquid. I ended up with 3 servings. I don’t know if it will separate more in the fridge or not since this was supposed to be dessert after dinner tonight.
I just made this with the expensive mascarpone and it curdled. I thought maybe it would get smooth & creamy when I blended in the whipped cream but it did not. It got more liquidified the longer I beat. I used all the same ingredients as the recipe & followed the directions. Is there anything I can do to smooth it out? Maybe freeze it for a frozen dessert instead?
I am able to eat this in the cafe, at lunch and at dinner without any problems .. hahaha .. it looks delicious .. The problem is that it is not everyone who knows how to make a good lemon mousse .. Congratulations on the article .. I will try do next weekend .. come and meet me right now
This is a tip I learned from another low carb blog is to add dissolved powdered plain gelatin to the whipped cream process. This will make it a firm yet fluffy texture and it will stay that way for a couple of days. I used one fourth tsp. gelatin powder and 3 tsps. water, warm enough to dissolve the gelatin. Amounts of gelatin and water can be increased if a larger amount of whipped cream is needed. I always use this method when making whipped cream, works great.