Creamy Low Carb Lemon Mousse

Is there a dessert that is healthy, tastes good and is easy to prepare? Look no further than this gluten free vegan lemon mousse.

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Mousse is light, refreshing and perfect during the summer or any time you need some sweet goodness. Worry not for it takes less than 5 minutes to prepare, and doesn’t need more than three ingredients!

If you like this recipe, then my take on Vegan Lemon Mousse Tarts might also be to your liking. Those tarts use this exact lemon mousse but add a raw pecan and date crust for extra flavor and texture.

Why You’ll Love This Recipe

Quick & Easy: The only thing that’s needed is prepped coconut milk (If you have that, then you are set!). This recipe should take 5 minutes or less to put together.

Healthy: Suitable for keto, paleo, gluten free, dairy free, egg free and refined sugar free diets.

Vegan & Paleo Friendly: This is a great alternative for traditional mousse, without all the sugar and cream.

No Cooking Required: Simply mix the ingredients together. Pretty straightforward right?

Expert Tips + Ingredient Substitutions

Coconut Milk

To make this easy as possible, always have a can of full-fat coconut milk in your pantry. The trick is to let the fat separate from the liquid; this makes the mousse thick and creamy. If you do not have a can of coconut milk chilled be sure to put a can in the fridge for at least 24 hours before using. The longer it sits, the better.

When you open the can, there are two layers: The top layer contains a solid, creamy layer (coconut fat), while at the bottom there is a liquid. You will only use the solid part for this mousse. Save the liquid for smoothies or other recipes.

Traditional vs. Healthier Lemon Mousse

Most traditional lemon mousse recipes require ingredients like eggs, sugar, and heavy cream. While they may taste great, they are not the healthiest. Here is the comparison:

Traditional Lemon Mousse

• 8 eggs
• 1 1/4 cup sugar
• 1 heavy cream
• Lemon juice
• Salt
• Vanilla extract

Healthier Vegan Lemon Mousse

• Full-fat coconut milk (chilled)
• Natural sweetener (like coconut crystals)
• Lemon juice

This vegan variation does not have dairy, eggs, refined sugar or gluten, which means it is cleaner and healthier. It is also appropriate for someone on a paleo diet.

How to Prepare Vegan Lemon Mousse

Ingredients

1 can of full fat coconut milk (refrigerated overnight)

2-3 tbsp of natural sweetener like raw coconut crystals or non-GM xylitol to taste

1-2 lemons juiced • Optional 2-3 drops of organic lemon essential oil to enhance the flavor

Steps

Prepare the coconut milk: Put the can in the fridge to chill. When its chilled, open the can, scoop the coconut out, and place it in a mixing bowl.

Sweeten it: Now, add sweetener. The coconut crystals will darken the color whereas the white sweetener will lighten it.

Add the lemon flavoring: Squeeze some lemon juice into the bowl, or if you wish to strengthen the lemon flavor, add a few drops of organic lemon essential oil.

Whip it: Mix with a hand mixer or use a whisk until fluffy.

Serve & enjoy: Spoon mixture into cups and serve immediately. Alternatively, set it in the fridge before serving.

Additional suggestions:

1. Coconut milk: Keeping a can or two in the refrigerator would be beneficial so you can make dessert at any time. Make sure that the coconut milk is cold enough for it to separate properly.
2. Sweetener: Choose any natural sweetener of your choice. For lighter colored mousse, sweeteners such as Xylitol will work. If you do not mind a color change, raw coconut crystals will do the job splendidly. 
3. Lemon Juice: Directly squeezing the lemon makes it easier to preserve the flavor and nutrients. If there are no fresh lemons, bottled organic lemon juice is an excellent alternative. 
4. Extra Lemon Flavor: A couple drops of essential organic lemon oil will provide the extra kick needed without changing the quantities of liquid used. 

Serving Suggestions 

With Berries: Blueberries, raspberries and strawberries will add sweetness to the dish and complement it beautifully. 

With A Crunchy Crust On Top: Add pecan and date crust for the mousse tart. 

Added To Parfaits: Use granola or fruit and layer it with mousse for a more appetizing dessert. 

On Top Of Cakes Or Pies: For other desserts, it can be served as a topping for many other sweet dishes. 

This plant-based lemon mousse is delicious and sweet, making it one of the best recipes you will come across. This recipe is great for dieters and it’s tangy and creamy, and sweet without any added sweeteners.

FAQs

1. Is it possible to store leftovers?

Definitely! You can keep any leftovers in an airtight container in the refrigerator and it can be stored for three days. The mousse will firm up slightly when chilled.

2. Can I freeze it if I want to prolong the mousse’s shelf life?

You can freeze it, but the texture will change a bit. If frozen, place it in the fridge to thaw and whip it a bit before serving.

3. Am I allowed to prepare more than this amount, or is there a limitation?

Absolutely! You can simply double or triple the ingredients to get more servings.

4. Is it fine to substitute it with light coconut milk?

Definitely not. The light coconut milk does not have enough fat to thicken the mousse so you should stick with the full-fat coconut milk.

5. Which other flavors are available?

If this mousse delights you, consider exploring other options! Substitute the lemon juice with some lime juice or add some vanilla extract for a creamier taste.