This recipe for Low-Carb Lemon Mousse with Strawberries makes a light dessert perfect for spring.  It can even be part of a low-carb, gluten-free, LC/HF, Atkins, ketogenic, or Banting diet.

Low-Carb Lemon Mousse with Strawberries

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

Ruby red strawberry sauce bedazzles clouds of lemon mousse to make a grande finale to any meal. This lemon mousse has that sweet-tart flavor that lemon-lovers crave. This light and fluffy mousse works perfectly with the sweeter strawberry sauce, bursting with flavors of spring. 

Strawberries bring fond memories of late spring and early summer for me.  I grew up in northern Pennsylvania and the strawberries ripened about the same time the school year ended.  The last day of school was always only a few hours long, and when we got home, my mother would have a picnic packed and we would go hiking in search of wild strawberries. These wild strawberries were tiny berries, about the size of a large blueberry, but their flavor wasn’t tiny at all. These little berries were exploding with strawberry goodness. 

At the end of the day, we would head home, with strawberry stained fingers and lips. Our bellies would be full, and we would have a few cups of strawberries for our efforts. Mostly my mother’s efforts, as every berry I picked went straight in my mouth. Later that evening, my mother would make strawberry ice cream using our harvest. We used an old-fashioned crank ice cream maker and packed ice around the ice cream canister, sprinkled the ice with salt and then took turns turning the crank. What a wait for that glorious treat!

Wild strawberries aren’t necessary for this recipe, but the strawberry sauce will only be as good as the strawberries used in it. I love using fresh produce, but I find that sometimes the strawberries in the grocery store are big and beautiful, but lacking in flavor.  Soon, the farmer’s markets will be bursting with locally grown strawberries that have ripened in the sun.  This would be a good source to try.

Low-Carb Lemon Mousse with Strawberries

If you have trouble finding tasty, fresh strawberries, don’t worry. Frozen, organic strawberries work perfectly well and do not even need to be defrosted before using in this sauce. I find that certain brands of frozen berries have a flavor that is almost as good as those wild strawberries I picked as a child.

Whatever strawberries you choose, this recipe will be a hit with strawberry and lemon lovers alike! It’s a perfect way to celebrate spring. Enjoy!

-Annissa

 

5 from 3 votes
Print

Low-Carb Lemon Mousse with Strawberries

This recipe for Low-Carb Lemon Mousse with Strawberries makes a light dessert perfect for spring. It can even be part of a low-carb, gluten-free, LC/HF, Atkins, ketogenic, or Banting diet.

Course Dessert
Servings 4
Author Annissa Slusher

Ingredients

Lemon Mousse

Strawberry Sauce

Instructions

For the mousse:

  1. In a 1 1/2 quart saucepan (not over heat), whisk together 1/4 cup granulated sweetener, xanthan gum, and a pinch of salt.

  2. Whisk in the egg yolks and the lemon zest. Very slowly, add the lemon juice, constantly whisking. Occasionally scrape down the sides of the pan.

  3. Slowly add 3/4 cup of the whipping cream while constantly whisking. Reserve the other 3/4 cup  of cream for later.

  4. Place the saucepan on the stove over medium-low heat, whisking constantly. Continue heating until the mixture comes to a simmer. Remove from heat and strain into a heat-proof bowl.

  5. Allow the mixture to cool at room temperature for about 15-20 minutes, then place uncovered in the refrigerator and allow to cool to below room temperature--about 30 minutes. Do not allow to cool too long or the mixture might set.

  6. Pour the remaining cream and 1 tablespoon of sweetener into a small mixing bowl. Beat mixture with a hand mixer on high speed until stiff peaks form.

  7. Gently fold 1/3rd of the whipped cream into the custard to lighten. Fold in the remaining 2/3rd's of the whipped cream, 1/3rd at a time. Try to keep as much air in the mixture as possible.

  8. Cover and refrigerate for a few hours before serving to allow time to set.

For the strawberry sauce:

  1. In a small (1 1/2 quart) saucepan, whisk together the sweetener and the xanthan gum. Stir in lemon juice and water, one tablespoon at a time, whisking between additions.

  2. Stir in sliced strawberries. Place saucepan on the stove over medium-low heat. Heat, stirring constantly until the mixture just begins to simmer. Remove from heat and allow to cool, uncovered, for 10-15 minutes. Cover, and refrigerate until you are ready to serve.

  3. To serve, alternate lemon mousse and strawberry sauce in layers in clear dessert dishes. Piping the mousse into the dishes gives a great look.

Recipe Notes

Serving size: 1/4th of recipe or about 3.5 ounces of mousse and 1.75 ounces strawberry sauce.

Calories: 356

Fat (g): 32

Carbs (g): 7

Fiber (g): 3

Protein (g): 2

Net carbs (g): 4