This Keto Lemon Mousse is smooth, sweet, tangy and absolutely yummy! Not to mention it’s low carb and incredibly simple and quick to make.
Why You’ll Love This Lemon Mousse Recipe
One of my favorite desserts to make has got to be mousse. It’s such a wonderfully smooth, creamy, and simple dessert to make that I find myself making it on a fairly regular basis. Not to mention it’s quite easy to make the dessert low carb, which is great for those of us living a keto lifestyle.
One of my favorite things about this Keto Lemon Mousse is that it only takes five ingredients to make. You’ll most likely have most of the ingredients on hand, and if not, it will cost you next to nothing to grab the ingredients at the store.
This recipe only takes a few minutes to whip together. The longest part is letting it refrigerate for a couple of hours before consuming, but let me assure you, it’s well worth the wait!
I always like to make a large batch so that I can have some now, then put the rest back in the fridge for later use. I normally like it to last a few days before I end up creating another dessert to curb my sweet tooth.
How To Make Keto Lemon Mousse
- In a stand mixer with a paddle attachment, mix together all ingredients until smooth and creamy.
- Refrigerate for 1-2 hours and serve.
Tips for Making Keto Lemon Mousse
- Mascarpone cheese is sweet, soft cheese. If you can’t find it, substitute it with ricotta cheese.
- If you don’t like the flavor of lemon, you can also make a chocolate mousse that’s very similar to the texture and carb count of this lemon version.
- You can vary the flavors for this mousse, by using orange extract and orange zest for example. Almond mousse with just the extract is also fabulous.
- This is a very rich sweet treat. Start with 1/4 cup at most per person as it can be very filling.
- You can also freeze this in small truffle molds . When it’s frozen, pop them out of the molds and store them in the freezer. It’s great for portion control!
How Long Does It Last?
This mousse can last several days in the refrigerator in an air-tight container. For best results, try to enjoy within 3-4 days before the ingredients begin to separate.
What To Eat With This Low Carb Mousse
Lemon mousse is VERY filling, so I often just use a spoon to enjoy it. Adding anything else seems to be overindulgent. That being said, if you’re consuming less than a serving, it can be quite tasty when it is used as a “frosting” on my keto pound cake !
Looking For More Great Keto Mousse Recipes?
- Check out my Keto Peanut Butter Maple Mousse ! It’s a simple, 6 ingredient recipe that’s low carb and takes only minutes to make.
- If you prefer a little perk in your desserts, check out my Mocha Mousse !
- This is another great lemon recipe Instant Pot Keto Ricotta Lemon Cheesecake
- And don’t forget to try the Keto Lemon Poundcake!
- These Keto Lemon Ricotta Muffins are another delightful little snack.
Once you try this Keto Lemon Mousse , you’ll be craving the tangy, sweet, and satisfying flavors just like I do. And if you don’t believe me, give it and try and see for yourself!
Lemon Mousse
Equipment
- KITCHENAID STAND MIXER
- TRUFFLE MOLDS
- Measuring Spoons
- STAINLESS STEEL MEASURING CUPS
Ingredients
- ▢ 8 ounces ( 226.8 g ) Mascarpone Cheese , room temperature
- ▢ 1 cup ( 238 g ) Heavy Whipping Cream
- ▢ 1/2 cup ( 122 g ) Lemon Juice
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 1/4 teaspoon ( 1/4 teaspoon ) Kosher Salt
Instructions
In a stand mixer with a paddle attachment, mix together all ingredients until smooth and creamy.
Refrigerate for 1-2 hours and serve.
Mascarpone cheese is sweet, soft cheese. If you can’t find it, use ricotta cheese.
If you don’t like the flavor of lemon, you can also make this mousse in chocolate. See the recipe HERE !
You can vary the flavors for this mousse, by using orange extract and orange zest for example. Almond mousse with just the extract will also be fabulous.
This is a very rich concoction. Start with 1/4 cup at most per person as it can be very filling.
This mousse will last several days in the refrigerator.
You can also freeze this in small truffle molds . When it’s frozen, pop them out of the molds and store them in the freezer. It’s great for portion control!
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Lemon Mousse
Ingredients
- 8 ounces Mascarpone Cheese room temperature
- 1 cup Heavy Whipping Cream
- 1/2 cup Lemon Juice
- 1/3 cup Truvia
- 1/4 teaspoon Kosher Salt
Instructions
In a stand mixer with a paddle attachment, mix together all ingredients until smooth and creamy.
Refrigerate for 1-2 hours and serve.
Mascarpone cheese is sweet, soft cheese. If you can’t find it, use ricotta cheese.
If you don’t like the flavor of lemon, you can also make this mousse in chocolate. See the recipe HERE !
You can vary the flavors for this mousse, by using orange extract and orange zest for example. Almond mousse with just the extract will also be fabulous.
This is a very rich concoction. Start with 1/4 cup at most per person as it can be very filling.
This mousse will last several days in the refrigerator.
You can also freeze this in small truffle molds . When it’s frozen, pop them out of the molds and store them in the freezer. It’s great for portion control!
Lemon Mousse https://twosleevers.com/lemon-mousse/
This Boston Brown Bread Recipe makes a New England classic in a fraction of the time! This deliciously sweet and dense bread paired with a side of baked beans makes for the perfect comfort dish–and all made in your Instant Pot.
Why This Boston Brown Bread Recipe Is So Fantastic
Okay, so if you’ve never had Boston Baked Bread, or New England Brown Bread, before, let me just share how fantastic and unique it is.
This bread is characterized by it’s delightfully rich and sweet molasses flavor, paired with whole wheat flour, making a bread that is so very good that you’ll find yourself going back for seconds or thirds (and I won’t judge you if you even go back for more than that).
It’s one of those regionally traditional dishes that you rarely see outside of where it originates from, and that’s a true shame because of how incredibly tasty it is.
Now Boston Brown Bread is traditionally made by steaming the bread batter inside of empty tin cans, and many recipes you can find on the internet still follow that time-tested method.
Not only can it be a fairly fiddly task, but it can take a long time to cook it that way. As entertaining as it would be to make this the traditional route, I decide to opt for a less traditional, more efficient method for my Boston Brown Bread Recipe.
My Boston Brown Bread recipe uses a simple bundt pan in place of tin cans and is cooked in, you guessed it, the Instant Pot . The bread is still steamed as it would be traditionally, but in a fraction of the time! And when I say that it’s a quick method to make Boston Brown Bread, I mean quick .
The bread is seriously done cooking in the Instant Pot after just 30 minutes. This leaves you more time to do the more important things in life.
How To Make This Boston Brown Bread Recipe
- Grease a 6-cup bundt pan and set aside.
- In a large mixing bowl , whisk together the egg, oil, buttermilk, molasses, and sugar.
- Stir in the flour, cornmeal, baking powder, allspice, walnuts, and raisins.
- Pour the batter into the prepared pan and cover the pan with foil.
- Add 1.5 cups of water in the Instant Pot . Place a steamer rack in the pot. Place the pan on the rack.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 30 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
- Open the lid and carefully remove the pan. Allow the pan to cook a little. Run a knife along the edge of the pan, and then unmold the bread. Slice and serve.
Tips And Tricks For Making This Boston Brown Bread Recipe
- It’s absolutely imperative that you grease the bundt pan before cooking this Boston Brown Bread unless you’re a fan of eating your bread in shredded form. That’s what it’s going to take to get the bread out of the pan at that point.
- When you take the bundt pan out of the Instant Pot , make sure to let it rest for at least 10 minutes before serving. The residual heat will further cook the bread. The bread is much easier to remove from the pan when it has had a little time to cool.
- Try spreading a little cream cheese on the brown bread! The tang and creaminess of the cream cheese help balance out the rich sweetness of the molasses.
What Can I Make With Boston Brown Bread?
- If you’re making this Boston Brown Bread Recipe, you absolutely must have it with my Boston Baked Beans Recipe at some point! They’re practically made for each other, and it’s easily the most common pairing for this dish.
- So you’re making some Boston Baked Beans? You might as well make some delightfully sweet and tangy Pressure Cooker Ribs and make it a full meal!
- If you’re looking for a less traditional pairing, the tang of my Cranberry Chutney adds a delicious contrast to the sweetness of my Boston Brown Bread recipe!
Boston Brown Bread Recipe
Equipment
- 6 cup bundt pan
- Mixing Bowl
- Instant Pot
Ingredients
- ▢ 1 Eggs
- ▢ 1 cup buttermilk , or 1 cup milk with 1 tablespoon vinegar mixed in
- ▢ 1/4 cup Molasses
- ▢ 1/4 cup Sugar Or Other Sweetener Equivalent
- ▢ 1 tablespoon Oil
- ▢ 1.5 cups Whole Wheat Flour
- ▢ 1/2 cup Cornmeal
- ▢ 2 teaspoons Baking Powder
- ▢ 1 teaspoon Ground Allspice
- ▢ 1/2 cup chopped walnuts
- ▢ 1/4 cup Raisins
Instructions
Grease a 6-cup bundt pan and set aside.
In a large mixing bowl , whisk together the egg, oil, buttermilk, molasses, and sugar.
Stir in the flour, cornmeal, baking powder, allspice, walnuts, and raisins.
Pour the batter into the prepared pan and cover the pan with foil.
Place 1.5 cups of water in the Instant Pot . Place a steamer rack in the pot. Place the pan on the rack.
Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 30 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
Open the lid and carefully remove the pan. Allow the pan to cook a little. Run a knife along the edge of the pan, and then unmold the bread. Slice and serve.
It’s absolutely imperative that you grease the bundt pan before cooking the bread unless you’re a fan of eating your bread in shredded form, as that’s what it’s going to take to get the bread out of the pan at that point.
When you take the bundt pan out of the Instant Pot , make sure to let it rest for at least 10 minutes before serving. The residual heat will further cook the bread and the bread is much easier to remove from the pan when it has had a little time to cool.
Try spreading a little cream cheese on the brown bread! The tang and creaminess of the cream cheese help balance out the rich sweetness of the molasses.
