Sugar-Free Keto Lemon Yoghurt Mousse

Sugar-Free Keto Lemon Yoghurt Mousse. 3.5g carbs.

Even if you have ‘no room’ for dessert after a hearty meal, you won’t be able to resist this one.

It’s light, citrusy, and refreshing. Ideal after that “I’ve eaten way too much” feeling that a Christmas dinner inevitably brings.

No cooking required. Just whip and and go. Although it is best if you prepare this delightful keto treat the day before you intend to serve it.

How to Make Sugar-Free Keto Lemon Yoghurt Mousse

You will need Greek yoghurt (my favourite its Tesco Finest, full fat – not 0%), double cream (U.S. = heavy cream), an organic lemon, sweetener, gelatine, and xanthan gum.

Be mindful of standard lemons and unwaxed lemons. As you’ll be using the zest as well as the juice, you definitely want ‘organic’.

Interesting fact: Sorrento and Amalfi lemons, as well as other Italian-grown lemons certified with the IGP designation on their labels, are 100% natural, even if they don’t state ‘organic’.

Standard lemons are both chemically treated and coated in a ‘wax’ that’s made from plastic, so you cannot use the zest. Unwaxed lemons may sound natural because they don’t have a wax coating, but they’re still treated with pesticides, fungicides and preservatives, some of which are known to be carcinogenic. Imazalil is particularly concerning, as it’s a hormone disrupter.

You can potentially wash some of these chemicals off by scrubbing them with bicarbonate of soda, but they do penetrate the fruit, so you will be ingesting them no matter what. You can read about the horrendous chemicals used to treat citrus fruit HERE.

Bloom the gelatine in water, heat it briefly in the microwave to dissolve all the granules, then mix in the lemon juice to cool it.

Whip your dairy ingredients together with sweeteners and xanthan gum, tip in lemon zest and lemon/gelatine liquid, and whip again.

Once you’ve chilled the mixture for a couple of hours (or overnight), whip it again to make the mixture fluffy and velvety.

Pipe it into 4 ramekins or similar-size serving bowls or glasses, and your Sugar-Free Keto Lemon Yoghurt Mousse is ready for serving.

Enjoy!

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• sprinkle gelatine over 20g water, stir, and let it bloom for 10 minutes; microwave briefly until you obtain a clear liquid, stir in the lemon juice and set aside to cool.

  3/4 tsp beef gelatine powder, 1 lemon

• using your electric whisk, whip cream, yoghurt, sweeteners and xanthan gum.

  150 g double cream, 300 g Greek yoghurt, 40 g icing sweetener, 1/4 tsp pure stevia powder, 1/8 tsp xanthan gum

• add grated lemon zest and lemon juice/gelatine liquid before giving it another whip.

  1 lemon

• refrigerate for a couple of hours (or overnight), then whip once more to obtain a fluffy mixture.

• spoon the mousse into a sac à poche fitted with a star nozzle and pipe into your serving ramekins/bowls/glasses.

Serving: 1 | Calories: 276kcal | Carbohydrates: 3.5g | Protein: 5.2g | Fat: 26.7g

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