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In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth and creamy.
Gradually add powdered erythritol, lemon zest, lemon juice, vanilla extract, and a pinch of salt to the cream cheese, mixing until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
Once combined, spoon the Keto Lemon Cheesecake Mousse into individual serving glasses or bowls.
Refrigerate the mousse for at least 2 hours, or until set and chilled.
Before serving, garnish with lemon slices, fresh berries, or mint leaves for a pop of color and flavor.

In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese until smooth and creamy.

Gradually add powdered erythritol, lemon zest, lemon juice, vanilla extract, and a pinch of salt to the cream cheese, mixing until well combined.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

Once combined, spoon the Keto Lemon Cheesecake Mousse into individual serving glasses or bowls.

Refrigerate the mousse for at least 2 hours, or until set and chilled.

Before serving, garnish with lemon slices, fresh berries, or mint leaves for a pop of color and flavor.