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In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the heavy cream, fresh lemon juice, lemon zest, powdered erythritol, and vanilla extract to the bowl.
Beat the ingredients together until they are well combined and the mixture is smooth.
Spoon the mixture into individual dessert dishes or ramekins.
Refrigerate the mousse for at least 1 hour, or until set.
When ready to serve, top the mousse with whipped cream, fresh berries, and extra lemon zest, if desired.
Enjoy your delicious and keto-friendly lemon cheesecake mousse!

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Add the heavy cream, fresh lemon juice, lemon zest, powdered erythritol, and vanilla extract to the bowl.

Beat the ingredients together until they are well combined and the mixture is smooth.

Spoon the mixture into individual dessert dishes or ramekins.

Refrigerate the mousse for at least 1 hour, or until set.

When ready to serve, top the mousse with whipped cream, fresh berries, and extra lemon zest, if desired.

Enjoy your delicious and keto-friendly lemon cheesecake mousse!