Aphrodite’s Keto Lemon Mousse

Allergens

Dairy, Eggs

Ingredients

• 3 large egg yolks 1/4 cup granulated erythritol or another keto
• friendly sweetener 2 tablespoons cornstarch or keto
• friendly starch substitute 1 cup unsweetened almond milk Zest and juice of 2 fresh lemons 1 teaspoon pure vanilla extract 1/2 cup heavy whipping cream

Instructions

1. In a medium saucepan, whisk together egg yolks, erythritol, and cornstarch until smooth.
2. Gradually add almond milk, stirring constantly to prevent lumps. Heat over medium heat, stirring constantly, until the mixture thickens and begins to boil.
3. Remove from heat and stir in lemon zest and juice, followed by vanilla extract.
4. Pour the custard through a fine mesh sieve into a heatproof bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill for at least 2 hours or until completely set.
5. Once chilled, whip heavy cream in a separate bowl until soft peaks form. Fold the whipped cream into the lemon custard gently but thoroughly.
6. Divide mousse into two glass serving dishes and chill again to set.

Chef’s Insight

To achieve that perfect texture, it's essential to use room temperature ingredients and mix them gently.

Notes

Make sure to use unsweetened almond milk and erythritol for a true keto experience.