Fluffy lemon mousse with a chia-pudding layer for fibre and omega-3s. ~4–5g net carbs per serving (4 tumblers).
Why this works
I’m keeping keto simple: short ingredient lists, quick steps, clear macros, and proper flavour. This lemon chia mousse hits that sweet-tart spot, sets beautifully in the fridge, and uses store-cupboard bits. No cream cheese, no almond flour — just eggs, lemon, chia, butter, and a touch of keto sweetener.
At a glance
- Serves: 4 (standard glass tumblers)
- Active time: 20–25 mins · Chill: 1 hour (overnight gives best texture)
- Per serving (approx): 270 kcal · Fat 21g · Protein 9g · Net carbs 4–5g · Fibre ~5g
Ingredients
- 4 large eggs, separated
- 4 tbsp fresh lemon juice (about 2 lemons)
- 2 tsp finely grated lemon zest
- 4 tbsp butter
- 4–6 tbsp keto sweetener, to taste (erythritol/monk fruit/stevia blend)
- Pinch of salt
- 4 tbsp chia seeds (≈1 tbsp per portion)
- 200ml water or unsweetened almond milk (to soak the chia)
Method
1) Soak the chia (10 mins)
- In a small bowl, mix the chia seeds with 200ml water or almond milk.
- Stir well, leave for 15–20 minutes, stirring once or twice so it doesn’t clump. You’re aiming for a soft gel.
2) Make the lemon curd base (5–6 mins)
- In a small saucepan on low heat, whisk together the egg yolks, lemon juice, zest, butter, sweetener, and a pinch of salt.
- Stir constantly for 5–6 minutes until the mixture thickens and turns glossy — like a light custard.
- Take off the heat and cool fully (speed this up by setting the pan over a bowl of cool water; keep stirring).
3) Whip the egg whites (2–3 mins)
- In a clean, dry bowl, whisk the egg whites with a pinch of salt to stiff peaks.
- You want them cloud-like but not dry or grainy.
4) Fold & assemble
- Gently fold the cooled lemon curd into the whipped whites in two additions, keeping in as much air as possible.
- Fold in the soaked chia gel until evenly mixed.
- Spoon into 4 glass tumblers.
- Chill for at least 1 hour (overnight gives the lightest mousse and best set).
Make it yours (swaps & upgrades)
- Zing level: Add an extra ½–1 tbsp lemon juice for a sharper finish.
- Lime twist: Swap lemon for Key lime (same quantities) for a Key lime vibe.
- Extra silky: Pass the curd through a fine sieve before cooling to remove zest flecks.
- Topping ideas (still keto): A whisper of lemon zest, a few blueberries (count carbs), or a dollop of unsweetened coconut yoghurt.
Storage
- Fridge: Covered, up to 3 days.
- Freezer: Not ideal (the mousse can split on thawing).
- Enjoy straight from the fridge; it firms slightly as it chills.
Allergens & notes
- Eggs & dairy (butter). Use pasteurised or UK Lion-stamped eggs.
- Sweetness varies by brand — start with 4 tbsp sweetener, taste the curd off the heat, and add more if needed.
- Keep the heat low and steady for the curd to avoid scrambling.
Macro notes (per tumbler, incl. chia)
- Calories: ~270 kcal
- Fat: ~21g
- Protein: ~9g
- Net carbs: ~4–5g
- Fibre: ~5g
Troubleshooting
- Curd looks lumpy: Take off heat and whisk briskly; if needed, sieve while warm, then cool.
- Mousse too loose: Chill longer. Next time, cook the curd a touch thicker or fold the whites more gently.
- Chia clumps: Stir the soak twice in the first 10 minutes; if clumpy later, whisk briefly before folding in.
Serve with
- A black coffee or unsweetened herbal tea.
- Post-meal palate cleanser after a rich keto main (roast chicken, buttery greens, olive-oil salad).
Calm Keto series
