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    Home >> Ice Cream

    Instant Lemon Mousse {Dairy-Free, Low-Carb, Paleo, Vegan}

    Published: Mar 2, 2018 · Modified: Apr 6, 2023 by Emily · This post may contain affiliate links · 17 Comments

    Fluffy Lemon Clouds!! This Instant Lemon Mousse has just 4 simple ingredients and takes less than 2 minutes to whip up! No dairy, sugar or eggs. Keto, paleo and vegan! Jump to RecipeLemon Mousse (Keto, Vegan, Paleo) PrettyPies.com

    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.

    Disclosure: Pretty Pies is a member of the Amazon Associates program and uses affiliate links. A small commission is earned on purchases made through affiliate links at no additional cost to you.Lemon Mousse (Keto, Vegan, Paleo) PrettyPies.com

    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?Lemon Mousse (Keto, Vegan, Paleo) PrettyPies.com

    No food coloring?? How to turn it yellow:

    Amplify the color- without artificial junk! How? Turn to nature. A sprinkle of 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.  Lemon Mousse (Keto, Vegan, Paleo) PrettyPies.com

    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.

    A reader was kind enough to send me an assortment of doTERRA oils for me to experiment 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 lemon oil?

    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.Instant Lemon Mousse {Keto, Paleo, Vegan} PrettyPies.com

    Perfect for Celebrations

    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 Dessert Recipes?

    Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com You'll love these zingy, citrus-y sweets!

    • Lemon Cheesecake Bars
    • Lemon Cake
    • Lemon Candy
    • Lemon Delight Pie
    • Lemon Ginger Cheesecake
    Instant Lemon Mousse (Keto, Vegan, Paleo) PrettyPies.com

    Instant Lemon Mousse {Keto, Paleo, Vegan}

    The easiest way to make lemon mousse! Enjoy a bright lemony dairy-free, sugar-free delight that comes together in an instant.
    4.75 from 4 votes
    Print Pin Rate
    Prep Time: 2 minutes
    Cook Time: 0 minutes
    Total Time: 2 minutes
    Servings: 3 servings
    Author: Emily

    Ingredients

    US Customary - Metric
    • 1 13.6 oz can Thai Kitchen coconut milk - solid cream only
    • 8 drops lemon essential oil - or ½ teaspoon lemon extract, or ½ teaspoon finely grated lemon zest
    • 12 drops Sweet Leaf vanilla creme stevia - or 1 Tbs powdered coconut sugar (for non-keto), to taste
    • ¼ teaspoon 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.

    Notes

    What I used:
    Thai Kitchen coconut milk
    Sweet Leaf Stevia Drops
    doTERRA Lemon Essential Oil
    To store: keep refrigerated and covered in a glass container for one week, or frozen for 1 month.
    Note: adding lemon juice will cause it to be too runny. Finely grated zest may be used, but it will add a little bit of grit/texture. ½-1 teaspoon Lemon extract may be substituted for lemon oil.
    Nutrition Facts
    Instant Lemon Mousse {Keto, Paleo, Vegan}
    Amount per Serving
    Calories
    184.59
    % Daily Value*
    Fat
     
    19.06
    g
    29
    %
    Saturated Fat
     
    16.89
    g
    106
    %
    Polyunsaturated Fat
     
    0.21
    g
    Monounsaturated Fat
     
    0.81
    g
    Sodium
     
    12.06
    mg
    1
    %
    Potassium
     
    214.61
    mg
    6
    %
    Carbohydrates
     
    4.54
    g
    2
    %
    Fiber
     
    1.8
    g
    8
    %
    Sugar
     
    2.68
    g
    3
    %
    Net Carbs
     
    2.7
    g
    Protein
     
    1.85
    g
    4
    %
    Vitamin C
     
    2.28
    mg
    3
    %
    Calcium
     
    13.11
    mg
    1
    %
    Iron
     
    1.38
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « Coconut Cream Pie (Paleo & Vegan + Low-Carb Option)
    Low-Carb Chocolate Pizza (Dairy, Gluten, Sugar-Free} »

    Filed Under: Ice Cream, Low-Carb, Nut-Free Tagged With: coconut milk, easter, holidays, lemon, low carb, mother's day, nut-free, stevia

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Lesley

      March 03, 2018 at 12:18 pm

      Can you make this with fresh lemon juice?

      Reply
      • Emily

        March 03, 2018 at 12:25 pm

        Not juice, but finely grated zest. The juice would make it too water and not have enough flavor.

        Reply
    2. Jackie Williams

      March 09, 2018 at 5:50 am

      Would this work as a lemon pie in an almond flour crust?

      Reply
      • Emily

        March 09, 2018 at 10:07 am

        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/

        Reply
    3. Julie

      March 31, 2018 at 1:31 pm

      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.

      Reply
      • Emily

        March 31, 2018 at 1:39 pm

        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 🙂

        Reply
      • Vickie worthington

        July 14, 2020 at 5:30 pm

        How do you count this? Looks yummy!

        Reply
        • Emily

          July 14, 2020 at 6:31 pm

          What do you mean count?

          Reply
    4. Shelly

      July 07, 2018 at 12:24 pm

      Would coconut cream be too thick? I have two cans of those in the pantry.

      Reply
      • Emily

        July 07, 2018 at 12:26 pm

        No that's what you need 🙂 perfect!

        Reply
        • Shelly

          July 07, 2018 at 12:54 pm

          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! 🙂

          Reply
          • Emily

            July 07, 2018 at 12:55 pm

            Yes, I buy coconut milk and separate the cream, but cans of just cream are great too. Hope you enjoy!

            Reply
    5. Lilla

      February 19, 2019 at 12:00 am

      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) 🙂

      Reply
      • Emily

        February 19, 2019 at 7:00 am

        Yes I think so! 🙂
        Your cake sounds amazing! Let me know how it turns out.

        Reply
    6. Bee

      September 11, 2019 at 12:08 am

      We can't get the brand of coconut milk you recommend here. Approximately how much cream to you get from each can?

      Reply
      • Emily

        September 11, 2019 at 8:13 am

        I usually get about 1 cup of cream. 🙂

        Reply
        • Bee

          September 11, 2019 at 6:25 pm

          Thanks

          Reply

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