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.
I made this for a dessert last night and guess what I’m going to make it for tonight’s dessert also! It was absolutely delicious. Very yummy and the lemon was perfect! I didn’t have lemon stevia so I used 1/8 tsp lemon extract and 1 tsp vanilla stevia (I didn’t have clear) and it was still so delicious!
Thank you!
What is the actual serving size?
a little over 1/2 cup
Fyi…for the price you pay for a small container of Marscopone you can pretty much make 1lb of it depending on the price of cream. Its actually a very easy process and Ohhh so much more gratifying knowing that you made it yourself AND that you saved money. Oh lets not forget that its a great learning opportunity for kids. Ricotta is also super easy and uses the same steps except it uses milk instead of cream. Just Google “how to make homemade Marscopone cheese” ??
I will try it!!! I love mascarpone!
I am excited to try this! I just love ALL things lemon! ?
Could I use heavy whipping cream?
For the heavy cream? Yes
Hi there! Can I use agave syrup for this?
You could although I don’t use it as it’s not sugar free, so not sure how much you would use.
Thank you so much Brenda for such a simple, tasty recipe. I’ve made these on several occasions with different fruits and dark chocolate – just delicious. I’ve also tried alot of your other recipes – keep up the great work you do. Cheers, Diana
Thank you so much for sharing your delicious recipes. I recently started going on a keto/paleo diet and as a person who loves sweets, it’s been frustrating not to have my sweets servings. Fortunately, I stumbled across your website and now I can have my sweets indulgence!
Just made this and YUMMY YUMMY YUMMY!!! I used regular liquid stevia, not flavored. The lemon juice was enough flavor. I plan to try this with Lime juice and top with Un-sweetened Coconut flakes.
I just made this! Mine wasn’t that thick I my lemons were pretty big so it my have been too much juice and also very tart. I put them in small containers and put cool whip on them closed them up and stuck in freezer and it is Delish! Thank you! Will definitely be trying this again!
I blended the Marscapone and lemon juice as per the recipe and the cheese just curdled. I didn’t add the cream just the cheese and lemon juice. Any suggestions?
That’s very odd. I’ve never had that happen in a no bake recipe and I use lemon a lot. Often lemon or any acid combined with a dairy product that’s been heated will have that effect but not usually in a no bake recipe. I’m really sorry about that.
Can i use regular powdered stevia? If so, how much would you recommend? I don’t have liquid stevia and I’ll probably never use it otherwise.
It depends on if you have the pure stevia extract or something like a blend. If it’s the first choice, just 1/2 tsp, if it’s the later just add a small amount and taste and adjust.
I love the serving glasses!
one more question, I made your whipping cream too. It says 1 or 2 teaspoons vanilla stevia, I tried two , but it made it very bitter. I see you can also use swerve. but I have tried to stay away from any artificial sweeteners that have sugar alcohol. I will try one teaspoon next time. any suggestions? I am brand new to this sugar free desert recipes so I will have lots and lots of questions. sorry, haha
The Swerve seems to help balance any bitterness when using stevia.
I made this lemon cheesecake, It’s creamy and turned out great. I added a little bit more lemon stevia but it still isnt quite sweet enough for my sweet tooth. What is I doubled the stevia?
You can use more liquid stevia if you feel you need it sweeter, just add a small amount and keep tasting it.
I never thought I could drink a glass of lemonade again, or have desert of any kind. thanks to you I am sitting here drinking lemonade and planning on desert as soon as I can get to the store. Thank you so much
I’d like to try it with Swerve… would you happen to know of how to convert it?
Swerve is not as sweet as stevia so I would say just 1/2 cup to start then taste and adjust.
Could i use powdered stevia? If so, do you know what the quantities would be?
Many thanks
Thanks for this recipe! It is winter in South Africa and I have bags of lemons. I was looking for an easy lemon recipe to serve for guests.
I was thinking to replace the cream with coconut cream, do you think that would work? Otherwise I can keep the cream.
Mine sort of curdled.. Any ideas to correct that in future?
What I did, which turned out perfectly first time, was creamed the cheese and lemon juice for about 3-5 minutes on max speed. It’ll produce a smooth texture so you can add the cream then. if you blend it a bit more on medium speed, it’ll combine into a perfect, creamy texture.
Shouldnt you say add the whipped cream ?
The whipped cream is whipped separately and added later.
My dessert got lumpy and watery in the blender. What did I do wrong?
mine did too 🙁 i think i added the cheese, lemon juice and cream all at the same time. instead i should have creamed the cheese and lemon juice together first, then added the cream. i didn’t follow the directions correctly and ended up with cheese with lemon milk, ewe.
Oh so sorry that happened!
Mine ended up the same but I did whip the cream separately then added it to the cream cheese. Quite runny but tastes good.
Instructions say to use a MIXER to blend – not a blender, probably not enough are gets whipped in.
I Love Lemon Cheese Cake and Love Mousse! So this is perfect for me 🙂
Sounds delicious! Do you think this would work with half and half instead of heavy cream? Thanks for all your yummy recipes!
Yes that would work, thanks!
The texture on this is great. I used the Mascarpone cheese. But using a teaspoon of NuNaturals Pure Liquid Vanilla NuStevia Alcohol Free sweetener was awful! It seemed like it was too much liquid stevia and had a bitter aftertaste. It didn’t taste sweet. I didn’t add the lemon extract but added some vanilla extract to it.
I might try it again using a different sweetener.
NuNaturals liquid stevia is much sweeter than using Sweetleaf. I have to apologize because I used Sweetleaf and linked to the wrong one within my recipe. Each liquid stevia brand varies in sweetness. Sorry about that!
Can I use regular unflavored stevia?
yes
This looks amazing.
I was planning on making a cheesecake for Easter but I might just opt for these individual servings…Thanks.
I was thinking about turning it into a pie for Easter with other no bake crust recipes on my blog. Much easier than cheesecake too.
What is the recipe for the no bake crust please and thank you
My search bar at the top of my home page works well, just type in what you’re looking for.
There is not a plain no bake pie crust that comes up on search. There is a chocolatecoconut no bake crust, but chicken pie wouldn’t be a good filling imo. Should I search a different name? Thanks