This key lime mousse recipe is a modified chocolate mousse recipe. Instead of using cocoa, key lime was substituted in. Serve with whipped cream if desired.
Mousse is a great dessert because it satisfies a sweet tooth without being too heavy after dinner. Last year, I made a couple different key lime pies.
Both pies were good, but I don’t always feel like making a pie crust. I thought about just whipping up some of the filling and pouring it into a pie plate.
Since it has been a while since my last blog post, I decided to try a new recipe. I created a key lime mousse recipe using the chocolate mousse recipe as a guide.
This time, I wasn’t sure if using juice in place of cocoa was going to thin out the mousse, so I added three tablespoons of ground lecithin granules to help thicken it.
I know that lecithin is often used as a substitute for egg yolks and yolks are used to help thick things like pudding so I gave it a try. The mousse came out light and airy with a great key lime flavor.
I don’t really think the lecithin granules are necessary in this key lime mousse recipe. Just whipping up the cream with a little dissolved gelatin is a better way to thicken.
I’ll likely omit the lecithin next time since it’s a specialty type ingredient. It’s best to keep recipes to simple every day ingredients if possible.
So, I’ve marked the lecithin as optional in this low carb key lime mousse recipe. Leaving it out will result in a smoother product.
There are really endless flavors of mousse you can make. Some of my favorites include raspberry and cheesecake.
What’s your favorite flavor of mousse?
Low Carb Key Lime Mousse Recipe
Key Lime Mousse
Ingredients
- 1 envelope grass-fed gelatin about 7 ounces or 2 1/2 teaspoons
- 1/4 cup cold water
- 1/3 cup boiling water
- 1 cup low carb sweetener or equivalent low carb sweetener
- 1 tablespoon lime zest
- 3 tablespoons lecithin granules ground fine (optional)
- 2 cups cold whipping cream
- 2/3 cup key lime juice
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Combine sweetener, ground lecithin granules (optional), and sweetener in large bowl; add whipping cream.
- Beat with electric mixer until mixture is stiff.
- Pour in gelatin mixture and key lime juice. Beat again until well blended.
- Refrigerate at least one hour. Store covered in refrigerator.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 2.5%
- % Protein: 30.9%
- % Fat: 66.7%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Julie says
April 20, 2019 at 11:15 amMade this for Easter. It was so good! I left out the lecithin. Thank you. I so enjoy your recipes.
Lisa MarcAurele says
April 20, 2019 at 2:33 pmLecithin isn’t needed and I should just remove it from the recipe as it’s a specialty ingredient that isn’t easy to find.
Emily Kemp says
July 3, 2018 at 10:11 amSounds so yummy, great idea to use key lime pie flavours in a mousse!
Sue in CA says
April 22, 2012 at 9:09 pmCurious about what size is a single serving? half cup?
Lisa says
April 29, 2012 at 12:24 pmI put them in 1 cup serving dishes and they filled them about 3/4 full.
Jeanette says
April 22, 2012 at 12:16 amThis looks so yummy! Where do I find lecithin granules and do I grind them myself, or buy them that way.