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Keto-Friendly Lemon Posset: Creamy and Delicious

Hey there! If you're in the mood for a dessert that's both simple and sophisticated, you're going to love this recipe for a Lemon Posset. Imagine a smooth, creamy concoction with the perfect balance of sweet and tangy, topped with a burst of fresh blueberries. It's like capturing sunshine in a cup! Best of all, it requires just a few ingredients and zero baking skills. Ready to impress your taste buds? Let's dive into making this delightful treat.

This lemon posset is seriously a game-changer in the dessert world. It's ideal for those times when you want something light yet indulgent. It can be made ahead of time, which is perfect for dinner parties, or when you just want to treat yourself to something special after a long day. Now, let me guide you through the easiest, most foolproof way to whip up this elegant dessert.


  • 1 cup heavy whipping cream
  • 1/4 cup confectioners Swerve sweetener
  • 1 large lemon
  • 1/3 cup fresh blueberries


Get Your Lemon Ready

  1. We start with the lemon because it's the star of the show. Carefully grate it to get 1 tablespoon of zest. Be sure to only get the yellow part; the white part is bitter. Then, chop it in half and squeeze until you've got 3 tablespoons of lemon juice. Set both aside.

Let's Boil
2. Grab a medium-sized saucepan and pour in the heavy whipping cream, sweetener, and that lovely lemon zest you just prepped (hold off on the juice for now).

  1. Over medium-high heat, stir the mixture until it's happily boiling with foam on top. Keep that stirring going for 5 minutes, adjusting the heat as necessary to keep it at a nice boil. Once done, turn off the heat and transfer the mixture into a heatproof measuring glass. You should have about 1 cup. If it's more, put it back in the pan, boil for another minute or two, and measure again.

Strain Time
4. Now, stir the lemon juice into your hot mixture, and let it sit at room temperature. You'll see a skin form on the top after about 30 minutes — that's good! Strain this through a fine mesh strainer or nut milk bag to get rid of any solids, including the zest. You'll want about 2/3 cup of smooth liquid.

Chill and Serve
5. Divide this golden goodness among 3 small glasses or bowls. Pop these in the fridge, uncovered, and let them set for about 3 hours. When you're ready to serve, sprinkle a handful of fresh blueberries on top for that perfect finish.

A Couple of Tips:

  • Feel free to adjust the sweetener to your taste. The measurements here are a good starting point, but everyone's sweet tooth is different.
  • The little serving cups make this dessert feel extra fancy, but any small container will do. Just keep in mind, that it's quite rich, so smaller servings are usually better.
  • If you're planning ahead, these lemon possets can stay in the fridge for a day or two before you need them. Just add the blueberries right before serving to keep them looking fresh.

And there you have it. A no-fuss, elegant dessert that's as fun to make as it is to eat. Enjoy your culinary creation and the admiring looks you'll get when you serve this up!

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