This Instant Lemon Mousse has just 4 simple ingredients and takes less than 2 minutes to whip up! No dairy, sugar or eggs needed, so it fits keto, paleo and vegan diets!
INSTANT.. Really?!
For when you need dessert and you have NO time to wait, I’ve got the solution! You don’t need a food processor or anything fancy. Just a regular hand mixer will do (or an old fashioned whisk!)
Literally dump the ingredients in a bowl and MIX for 30 seconds. THAT’S IT. Ready to eat in an INSTANT. Fluffy, light, SILKY lemony mousse.
The perfect after-dinner treat. With bright zingy lemon flavor, it’s a refreshing palate-cleansing delight. 
No dairy?? What’s it made with?
This mousse is made with one of my favorite things on the planet. No, it’s not cashews (that’s my #1 fav!) It’s COCONUT MILK. Specifically, Thai Kitchen brand, which consistently delivers perfectly thick cream that separates completely from the coconut water. Other brands simply do not work as well, so proceed with caution (be prepared for a possible FAIL.) You have been warned, lol.
To get the thick delicious coconut cream, simply place the can in the fridge overnight. The cream rises to the top. Carefully open it up (without shaking) and scoop out the solid white glorious CREAM.
I keep a minimum of 2 cans in my fridge at ALL times… to use in recipes, but also when I don’t have time to make a full fledged cheesecake, but I still need something sweet. Pop open a jar of cream and make some mousse. Instant YUM.
ps have you tried this Mocha Mousse recipe?
No food coloring?? How do you turn it yellow?
Amplify the color- without artificial junk! How? Turn to nature. A sprinkle of a turmeric.
A little goes a long way. And makes it so much prettier! It feels more like a conventional lemon dessert when it’s actually YELLOW, right?! Haha.
It’s totally optional, so if you don’t have any turmeric, no worries. You can leave it out. 
When life gives you NO lemons:
So the funny thing is– you don’t need any ACTUAL lemons to make this lemon mousse, ha! It’s true.
I used lemon essential oil to flavor this dessert. And it adds the most incredible, intense burst of bright lemon flavor in just a few DROPS. (Be sure to look for certified pure oils)
A reader was kind enough to send me an assortment of doTERRA oils for me to experiment with in my recipes (SO sweet of you. THANK YOU!), and I’ve had so much fun trying them out. The aromas are WONDERFUL. =)
I did some googling to learn more about what these oils can do and was amazed at the results. Check out these unique uses and research-backed health benefits of lemon oil. Wow! So you’re not only getting to enjoy the delicious lemon flavor, but it’s good for your body, too!
Don’t have any oils? That’s OK! You can use lemon extract (which can be found at any grocery store). Lemon zest will work, too, but the mousse will have a little bit of texture to it.
You fancy, huh.
Wouldn’t these be so perfect for a special event? So lovely for Easter, Mother’s Day, a bridal shower, baby shower, or dinner party! LOVE. You can easily double (or triple) this recipe to serve a crowd, since this makes a small batch (about 3 servings).
If you’ve got a few extra minutes and you want to make it extra FANCY and pretty for your guests, you can pipe it into little dessert dishes. No pastry bag needed — any old ziplock baggie will do. Add an icing tip in the corner. I found some at Target for cheap.
I love how the piping adds a special touch. BUT, let’s be real, if I’m not serving it to guests, I’m probably just going to shovel it into my mouth straight from the mixing bowl. #reallife
Want more low carb lemon recipes? You’ll love these:
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If you make this, be sure to tag me on Instagram @emily.likes.food #prettypies. I LOVE seeing your creations!
Instant Lemon Mousse {Keto, Paleo, Vegan}
Ingredients
- 1 13.6 oz can Thai Kitchen coconut milk solid cream only
- 8 drops lemon essential oil or 1/2 tsp lemon extract
- 12 drops Sweet Leaf vanilla creme stevia or 1 Tbs powdered coconut sugar (for non-keto), to taste
- 1/4 tsp turmeric optional, for color
Instructions
- {Use a can of coconut milk that has been refrigerated overnight.} Scoop out the solid cream into a medium mixing bowl (save the water for a smoothie!)
- Add the remaining ingredients and whip with a hand mixer until smooth - about 30 seconds. Taste and adjust, if needed.
- If you're feeling fancy, transfer the mousse to a ziplock bag with an icing tip and pipe it into little glasses. Enjoy right away or chill for later.
Can you make this with fresh lemon juice?
Not juice, but finely grated zest. The juice would make it too water and not have enough flavor.
Would this work as a lemon pie in an almond flour crust?
Absolutely! You’d just need to double or triple it to fill a whole pie since this makes a small batch.
Here’s a lemon pie that uses only 1 can of coconut milk (serves 2-3). I added a little coconut oil to make it more firm. https://prettypies.com/recipe/easy-lemon-pie/ just swap stevia for the maple syrup. I have some other almond flour crusts you could use. This crust is coconut flour.
Or here is another lemon pie that I LOVE that’s already low carb: https://prettypies.com/recipe/lemon-delight-pie/
Do you have another suggestion for either the Sweet Leaf vanilla creme stevia or powdered coconut sugar? I am having trouble finding those ingredients near me.
You can use any stevia. Or make your own powdered sugar by blending sugar in a small blender for 10 seconds. That’s what I do! Hope that helps 🙂
Would coconut cream be too thick? I have two cans of those in the pantry.
No that’s what you need 🙂 perfect!
oh, ok….you said coconut milk and I know BOTH can have liquid poured off. Thanks! Making it now. I’m a lemon lover of all things! 🙂
Yes, I buy coconut milk and separate the cream, but cans of just cream are great too. Hope you enjoy!
Reckon this would be firm enough to layer with?
Looking to make a berry lemon layer gateau that is sugar free (we can all dream hehe) 🙂
Yes I think so! 🙂
Your cake sounds amazing! Let me know how it turns out.