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


Lemon Mousse

Strawberry Sauce


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