Sugar Free Keto Lemon Yogurt Mousse. 3.5 g carbohydrates.
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 ate way too much” feeling that a Christmas dinner inevitably brings.
No cooking necessary. Just whip it and go. Although it is best if you prepare this deliciously Keto handle the day before you want to serve it.
How to Make Sugar Free Keto Lemon Yogurt Mousse?
You’ll need it Greek yogurt (my favorite is Tesco Finest, full fat – not 0%), double cream (US = heavy cream), an organic lemonsweetener, gelatin and xanthan gum.
Please note standard lemons And unsprayed lemons. Since you’re using both the peel and the juice, you definitely want “organic.”
Interesting fact: Sorrento And Amalfi Lemons, as well as other Italian-grown lemons that are certified with the IGP designation on their labels, are 100% natural, even if they don’t say “organic.”
Standard lemons are both chemically treated and coated with a ‘wax’ they are made of plasticso you can’t use the peel. Unwaxed lemons may sound natural because they don’t have a wax coating, but they are still treated with pesticides, fungicides and preservatives, some of which are known as carcinogenic. Imazalil is of particular concern because it is an endocrine disruptor.
You may be able to wash off some of these chemicals by scrubbing them with baking soda, but they do penetrate the fruit, so you’ll ingest them anyway. You can read about the terrible chemicals used to treat citrus fruits HERE.
Drain the gelatin in water, heat it briefly in the microwave to dissolve all the grains and mix in the lemon juice to cool.
Beat the dairy ingredients together with the sweeteners and xanthan gum, add the lemon zest and lemon/gelatin liquid and beat again.
After chilling the mixture for a few hours (or overnight), whip it again to make the mixture light and velvety.
Pipe it into 4 similarly sized ramekins or serving bowls or glasses, and your Sugar Free Keto Lemon Yogurt Mousse is ready to serve.
Enjoy!
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- sprinkle gelatin over it 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 gelatin powder, 1 lemon
- with your electric whisk, whipped cream, yogurt, sweeteners and xanthan gum.
150 g cream, 300 g Greek yogurt, 40 g icing sweetener, 1/4 teaspoon pure stevia powder, 1/8 teaspoon xanthan gum
Add grated lemon zest and lemon juice/gelatin liquid before whisking again.
1 lemon
put it in the refrigerator for a few hours (or overnight) and then beat it again until a fluffy mixture is formed.
- Spoon the mousse into a sac à poche fitted with a star nozzle and pipe into your serving dishes/bowls/glasses.
Portion: 1 | Calories: 276kcal | Carbohydrates: 3.5G | Egg white: 5.2G | Fat: 26.7G
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#SUGARFREE #KETO #LEMON #YOGURT #MOUSSE