Keto Lemon Cheesecake Mousse

Ingredients:

• Cream cheese (softened) – 8 oz (225g)
• Heavy cream – 1 cup (240ml)
• Powdered erythritol (or your preferred keto sweetener) – ¼ cup (adjust to taste)
• Lemon zest – 1 tsp
• Lemon juice – 2 tbsp (freshly squeezed)
• Vanilla extract – 1 tsp
• Pinch of salt

Instructions:

1. Prepare the cream cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. You can also use a hand whisk if you don’t have a mixer.
2. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer for this step as well.
3. Combine: Gently fold the whipped cream into the cream cheese mixture. Make sure to mix thoroughly but carefully, so you don’t deflate the whipped cream.
4. Add flavor: Stir in the powdered erythritol, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Mix until fully combined. Taste and adjust sweetness or lemon flavor if needed.
5. Chill: Divide the mousse into individual serving dishes or a large bowl, then refrigerate for at least 2 hours or until it’s set.
6. Serve: Garnish with extra lemon zest, a few fresh berries, or a sprinkle of crushed nuts if desired.