Lemon Mousse

Sweet zingy and refreshing creamy lemon mousse. This mousse is so quick and easy to make and can be a great sweet treat which won't spike blood glucose levels
low carb lemon mousse

So quick and easy to make and guaranteed not to spike your blood glucose levels because it SO low carb, this zingy lemon mousse is a wonderful refreshing treat!

Because this recipe is so high in natural fats, it can be eaten straight after meals as a dessert without impacting blood glucose levels. It will in fact, help to pair the meal that has been eaten, so can be used as a pairing tool for other carbs!

If you would like you could also garnish your lemon mousse with slices of lemon, lemon zest, or some of my sugar free lemon curd! I have also added a small amount of digestive biscuit crumb on top of some of mine to add a bit of crunch, and crushed nuts will work as well.

low carb lemon mousse

Lemon Mousse

Sweet zingy and refreshing creamy lemon mousse. This mousse is so quick and easy to make and can be a great sweet treat which won't spike blood glucose levels
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert, Snack
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: lemon, mousse
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 2 servings
Calories: 348kcal
Author: Jo Paterson

Ingredients

  • 1 small lemon (juice & zest)
  • 200 ml double cream
  • sweetener (optional to taste)

Instructions

  • Pour the cream into a bowl and whip until it is the consistency you like. This is much easier and faster with an electric whisk. The cream will all of a sudden change from liquid, thickening until it is a stiff cream (be careful not to over-whip the cream or it will split into lumps – stop when it is a nice thick consistency)
  • Add in the juice and zest of a lemon (reserving some zest for garnishing if you wish) and stir through. Taste and add sweetener to your liking
  • Decant the mousse into 2 serving ramekins/bowls/glasses and garnish with lemon zest, lemon slices, crushed nuts, a small amount of digestive biscuit crumb, or some sugar free lemon curd
  • The mousse can be eaten straight away, or will set even firmer if refrigerated

Notes

SWEETENERS

The best 2 sweeteners I have found to use in my GD bakes and recipes are xylitol and erythritol which are both natural sweeteners.
The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
total sweet xylitol
Erythritol sweeteners are what I recommend using if you suffer from IBS as this does not cause any gastric upset. The brand I use is NKD Living powdered erythritol. 
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cheesecake but they may raise blood glucose levels and can leave a bitter aftertaste.

Nutrition

Calories: 348kcal | Carbohydrates: 4g | Protein: 2g | Fat: 37g | of which saturates: 23g | of which sugars: 1g
Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram