Keto Lemon Mousse Recipe
Cook Time: 20 Minutes
Phase: Phase 2
0 1/4 cup Fresh Lemon Juice
1 indv pkt dry gelatin, unsweetened
7 large Egg (Whole)
6 individual packet Sucralose Based Sweetener (Sugar Substitute)
1 1/2 fl oz (no ice) Brandy
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 small bowl, sprinkle gelatin over lemon juice and allow to hydrate.
- In the bowl of a double boiler over simmering water, whisk together eggs and sweetener. Whisk constantly until mixture is thickened and darkened in color, and a thermometer reads 160°F, about 5 minutes. Remove from heat and whisk in lemon juice and gelatin, and brandy or orange liqueur until fully dissolved and incorporated. Cover and chill lemon curd in the refrigerator until cool, at least 15 minutes.
- In a medium bowl, whip heavy cream until stiff peaks form. In three portions, fold whipped cream into lemon curd until no streaks remain. Divide into 8 even servings, roughly a rounded ½ cup (about 96 grams) each.
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.