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Keto Lemon Mousse Recipe


Atkins Keto Lemon Mousse
2.9g
Glucides nets Atkins™
Prep Time:180 Minutes
Style:French
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.4g

Protein

20.9g

Fat

0g

Fiber

246.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1package (1 oz)Gelatin Powder (Unsweetened)
  • 0 1/4cupFresh Lemon Juice
  • 7largeEgg (Whole)
  • 6individual packetSucralose Based Sweetener (Sugar Substitute)
  • 1 1/2fl oz (no ice)Brandy
  • 1 1/2cupHeavy Cream

DIRECTIONS

For this low carb and keto recipe substitute Grand Marnier or orange liquor for the brandy to give it more citrus flavor.  If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
 

  1. In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch the bottom of the bowl).  Separate the whites from the yolks; place the whites in a large bowl and place the yolks into a sauce pan.
  2. Whisk together the egg yolks and sugar substitute.  Cook while whisking constantly over medium-high heat until a candy thermometer registers 170°F (about 4 minutes).  Remove from heat; stir in brandy or orange liqueur, and the fully dissolved gelatin. Transfer to a large bowl. 
  3. With an electric beater, beat egg whites until stiff peaks form; set aside.  In another large bowl whip the cream until stiff peaks form.  Fold egg whites into yolk-gelatin mixture until combined. Gently fold in whipped cream. Taste for sweetness; adjust if necessary.  Cover with foil and refrigerate until well chilled.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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