Ingredients for Low Carb Lemon Mousse
- 1/4 cup (1/2 stick) unsalted butter
- Egg Yolks
- 4 large egg whites
- Lemons, Juice Of
- Lemons, Zest Of
- Sugar Substitute
- Heavy Cream
- Vanilla Extract
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How to Make Low Carb Lemon Mousse
- Melt 1/4 cup (1/2 stick) unsalted butter in a medium saucepan over low heat.
- Remove from heat and whisk in 4 large egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Beat in 1/2 cup fresh lemon juice, zest of 2 lemons, and 4 packets of sugar substitute until well combined.
- Cover and chill the mixture in the refrigerator for at least 30 minutes.
- In a separate bowl, beat 4 large egg whites with 1 teaspoon vanilla extract and 1 packet of sugar substitute until stiff peaks form.
- Gently fold the whipped egg whites into the chilled egg yolk mixture in thirds, being careful not to deflate the egg whites.
- In another bowl, beat 1 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mixture in thirds.
- Spoon the mousse into 8 serving cups.
- Chill for at least 2 hours (or preferably overnight) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
96g
Carbs
1g
