Keto Lemon Mousse Recipe
Cook Time: 20 Minutes
Phase: Phase 2
0 1/4 cup Fresh Lemon Juice
7 large Egg (Whole)
6 individual packet Sucralose Based Sweetener (Sugar Substitute)
1 1/2 fl oz (no ice) Brandy
1 package (1 oz) Gelatin Powder (Unsweetened)
1 1/2 cup HEAVY CREAM
For this low carb and keto recipe substitute Grand Marnier or orange liquor for the brandy to give it more citrus flavor. If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
- In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch the bottom of the bowl). Separate the whites from the yolks; place the whites in a large bowl and place the yolks into a sauce pan.
- Whisk together the egg yolks and sugar substitute. Cook while whisking constantly over medium-high heat until a candy thermometer registers 170°F (about 4 minutes). Remove from heat; stir in brandy or orange liqueur, and the fully dissolved gelatin. Transfer to a large bowl.
- With an electric beater, beat egg whites until stiff peaks form; set aside. In another large bowl whip the cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined. Gently fold in whipped cream. Taste for sweetness; adjust if necessary. Cover with foil and refrigerate until well chilled.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.