Keto Blueberry Cheesecake Mousse
A delightful blend of creamy cheesecake and fresh blueberries awaits!
Ingredients
- 8 oz cream cheese room temperature
- ½ cup granulated sugar substitute
- 2 tbsp lemon juice
- 1 cup fresh or frozen blueberries defrost if frozen
- 1 tsp vanilla extract
- ¼ tsp lemon extract
- ¼ tsp salt
- 1 cup heavy whipping cream cold
Instructions
- Beat the cream cheese, lemon extract, vanilla extract, and lemon juice together on high speed until well combined.
- Add the blueberries, sugar substitute, and salt, then blend until smooth.
- Incorporate the cold heavy whipping cream and continue beating until light and fluffy.
- Chill the mousse in the refrigerator for 20 minutes before serving. Optionally, sprinkle with lemon zest and top with fresh blueberries.
- Store in the refrigerator for up to 5 days.
Notes
Feel free to adjust the sweetness to your preference!
