Keto Lemon Mousse Delight: A Cinematic French Dessert Experience

Allergens

Eggs, Dairy

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated erythritol or keto
• friendly sweetener
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon grated lemon zest
• 1/2 cup unsweetened almond flour
• 1/4 cup heavy whipping cream
• A pinch of sea salt
• Fresh berries for garnish

Instructions

1. In a large bowl, whisk together egg yolks, erythritol or keto friendly sweetener, lemon juice, and lemon zest until well combined.
2. Stir in almond flour until fully incorporated into the mixture. Set aside.
3. In a separate bowl, beat egg whites with a pinch of sea salt until stiff peaks form.
4. Gently fold the beaten egg whites into the lemon mixture, being careful not to overmix.
5. In another bowl, whip heavy cream until it forms soft peaks. Fold whipped cream into the lemon mixture gently.
6. Divide the mousse evenly among four dessert dishes or ramekins and chill in the refrigerator for at least 4 hours, or until set.
7. Garnish with fresh berries before serving.

Chef’s Insight

The combination of tart lemon and creamy almond flour gives this dessert a unique texture that is both light and satisfying.

Notes

Use freshly squeezed lemon juice for the best flavor.