Ingredients:
- 2 egg whites
- 2 Tbsp. powdered erythritol divided
- 1 cup heavy cream
- 1 serving Lemon Meringue Keto Chow
- 1/2 cup unsweetened almond milk or macadamia milk
- 1 lemon zest and juice or 1/2 tsp. lemon extract
- 1 cup mixed berries washed and dried, plus extra for garnish
- fresh mint leaves for garnish
Directions:
- Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
- In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
- In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
- Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
- Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
- Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
- Garnish with berries and mint leaves if desired.
- Cover loosely, and chill at least one hour for best flavor and texture.
- These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.
Nutrition Facts
Lemon Chiffon Mousse & Berry Cups
Serving Size
1 serving
Amount per Serving
Calories
266.3
% Daily Value*
Fat
22.1
g
34
%
Saturated Fat
13.8
g
86
%
Trans Fat
0.7
g
Polyunsaturated Fat
1.09
g
Monounsaturated Fat
5.61
g
Cholesterol
70.2
mg
23
%
Sodium
278.7
mg
12
%
Potassium
551.95
mg
16
%
Carbohydrates
16.4
g
5
%
Fiber
3.3
g
14
%
Sugar
4.8
g
5
%
Sugar Alcohol
7.54
g
Net Carbs
5.58
g
Protein
10.6
g
21
%
Vitamin A
1154.3
IU
23
%
Vitamin C
47.32
mg
57
%
Calcium
290.81
mg
29
%
Iron
0.91
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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