Keto Lemon Ricotta Mousse with Almond Crumble
A light, creamy indulgence that feels like sunshine in a glass
When I first started my keto journey, I thought dessert was something I’d have to give up forever. Every recipe I found felt either bland, complicated, or made with ingredients I’d never heard of. I’m a foodie at heart, and the idea of eating lifeless food just for the sake of staying on track didn’t sit right with me.
As a homemaker who finds joy in the kitchen, I wanted something more, something that brought beauty back to healthy eating. I missed the experience of creating dishes that looked elegant, tasted indulgent, and made me feel proud to serve them. That’s what led me to start experimenting, to see if I could make keto food that wasn’t just “good for what it is,” but truly gourmet.
The first time I made this Lemon Ricotta Mousse, I remember thinking, this doesn’t taste like a compromise. It was creamy and bright, rich but refreshing, and so simple that I couldn’t believe it fit my lifestyle. It reminded me that eating well should feel joyful, not restrictive, and that’s the heart of what KETOLIER is all about.
Every recipe I share comes from that same belief: that healthy food can be luxurious, soulful, and full of life. This mousse is a little taste of that philosophy, light enough for a weekday, elegant enough for a dinner party, and indulgent enough to make you forget it’s keto.
The Inspiration
This dessert is inspired by the flavors of a classic lemon cheesecake but reimagined through a lighter, silkier lens. The almond crumble brings warmth and texture, while the ricotta and cream create that luscious, cloud-like base that melts on the tongue.
And if you want to make it truly special, finish it with a soft shimmer of edible gold. It’s that extra touch of beauty that captures the spirit of KETOLIER — effortless elegance with a sense of celebration.
Ingredients (Serves 4)
For the Mousse
1 cup whole milk ricotta cheese
1/2 cup heavy cream
3 tbsp powdered monk fruit sweetener (or erythritol)
1 tsp pure vanilla extract
2 tsp lemon zest (freshly grated)
2 tbsp lemon juice (fresh)
Pinch of salt
For the Almond Crumble
1/2 cup almond flour
2 tbsp butter, melted
1 tbsp granulated monk fruit sweetener
Pinch of cinnamon
Pinch of sea salt
Directions
1️⃣ Make the Almond Crumble
Preheat oven to 350°F (175°C).
In a small bowl, mix almond flour, melted butter, sweetener, cinnamon, and salt until crumbly.
Spread on parchment paper and bake 7–10 minutes, until golden brown. Cool completely; it will crisp as it cools.
2️⃣ Prepare the Lemon Mousse
In a medium bowl, whisk ricotta, sweetener, vanilla, lemon zest, lemon juice, and salt until smooth.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the ricotta mixture until light and airy. Chill for at least 30 minutes.
3️⃣ Assemble and Serve
Spoon mousse into small glasses or ramekins.
Top each serving with a generous layer of almond crumble.
Garnish with lemon zest curls, mint leaf, and a delicate shimmer of edible gold dust for that signature KETOLIER touch.
Optional: add a drizzle of sugar-free honey or lemon syrup for shine.
Nutrition (Per Serving)
Calories: 270
Fat: 24g
Protein: 8g
Net Carbs: ~4g
Notes and Considerations
This dessert tastes even better after chilling for an hour or two. The mousse becomes slightly firmer while the almond crumble stays crisp. For an elegant presentation, serve in clear glass coupes with a gold spoon, and let the natural colors of lemon, cream, and almond shine through.
Why You’ll Love It
This is the kind of keto recipe that makes you fall back in love with cooking. Every bite is creamy, tangy, and full of texture, and it feels luxurious without being complicated. It’s proof that healthy food doesn’t have to feel like sacrifice — it can be art, it can be comfort, and it can make your everyday table feel like a celebration.
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