So if you know me or follow me, you know I’ve been following the keto way of eating for about a year now. It has been amazing and I just feel so good. Granted, this summer I’ve loosened the reigns with all the traveling we have been doing. I have stayed keto-ish for the most part but I realize how much better I feel when I keep my carbs under a certain amount and eating keto is a choice for me. That’s a beautiful thing when I can say ” I choose this.” Sure, I’ll have carb ups here and there. I think it’s necessary (and I’m not open to argument…I’ve done the research. You do you, I’ll do me. After a year of doing this, I’ve done lots of trial and error and I know what works for me. 😊) So I’m about to head back to work as the school year is about to start and I’m kicking my keto mode back into high gear. I’m never super strict keto (again not wanting to argue) but I’m definitely looking to keep my carbs low and my healthy fat intake up to stay full and satisfied. I operate in the real world. And in the real world, we crave something sweet. As much as I love meat, cheese, so on…sometimes you just want something creamy and sweet. Something decadent. And this lemon cheesecake mousse fits the bill!! You can leave the lemon juice out and add some cocoa powder. You can add some vanilla. You can make it fit your cravings. My friend Dana gave me this recipe and she calls it keto cheesecake. It is cheesecake-ish but there are actual keto cheesecake recipes out there. With a crust and the whole nine yards. We eat this more like a mousse and I have always loved chocolate mousse so voila! This is a great mousse recipe. Dana loves her to taste like a lemon icebox pie!
You can just get spoonfuls our the bowl or divvy it up into separate serving containers (I use our Pampered Chef one cup prep bowls). Dana is my keto leader. Lol 😂. Last year when my blood-work showed my triglycerides to be super high (like insanely high and no wonder I was very overweight…I mean I’m still overweight but I’ve come a long way and it’s a journey. One step at a time!) anyway, my doctor advised I go on a low fat diet and I bought tofu, wheat bread and the whole nine yards. I was talking about how I was going to try to make tofu taste like cheese and in her typical Dana fashion…she said “but why though?” She had great success with keto and is a firm believer in that way of eating. And that day I started…and never looked back. I jumped in head first. And she showed me the way. Some days you just need someone to do that. Just take your hand and gently lead you or shove you in the door (ha!) and she has done just that. I’m forever grateful. Yesterday I was at her house and she was making this and I came home and made some and figured I would share. It’s crazy easy.
I’ve definitely come a long way in the past year. I’m sort of evolving all over again and I’m ok with that. I’ve let my hair grow, I’ve gone back to work full time…I try to imagine myself as a butterfly…I’m in a state of metamorphosis. The above picture was so to show how much my hair has grown over the last year, but I also noticed a few other changes. At 43, I’m learning all over again. It’s my second act. And I’m loving every minute. I’ve been knocked off my behind, I’ve lost a lot (weight, people, other things) but I’ve gained so much more. And what’s here is so special. Sorry to wax and wane about this, but being a year out of my evolution…I’m proud of where I am and I figured I’d share. Wherever you are…you are not stuck. You can begin again. You can learn new things and be whoever you want to be. But you have to have the courage to start! Start now! I hope above all you get that message today. And you make up this delicious keto cheesecake filling/lemon icebox mousse. It’s great to have a few spoonfuls when you are having cravings. It’s low carb and will keep you in your macros. It’s a decadent treat you can feel good about.
Keto lemon cheesecake mousse
Stuff you need~
8 ounce block cream cheese (softened)
1 cup heavy cream
1/4 cup of lemon juice (more if you want a more lemony taste or less if you want a less lemony taste)
Splenda or swerve to taste *
*Dana uses Splenda. I do not like Splenda. I find it makes my joints ache and I just don’t feel good when I consume it. I like Swerve. You might to use Stevia. I use the Sweet Drops in my coffee. So whatever low carb sweetener you want to use is fine here. There are lots of options.
What to do with the stuff~
-Add your cream cheese to a mixing bowl. Of course, I’m a Pampered Chef consultant and I am a lover of our batter bowl. I’ve had this one since college 👀!! Their stuff lasts forever. If you need a great mixing bowl or some prep bowls, we have 2 sizes and you can order one from my Pampered Chef website!
So add your softened cream cheese to your bowl. If it is not softened and you just need a keto fix, you can pop it in the microwave for a 30 seconds or so. That’s what Dana did yesterday. Our Pampered Chef batter bowls are microwave safe!
-After your cream cheese is softened, whip it up with your mixer. Let it get good and stirred up. Add in your heavy cream a little at a time. Mix it until you have a good creamy consistency. Add your lemon juice, mix it up. Add in some of your sweetener of choice. Whip it some more. Whip it real good!
– Add more sweetener until you have it like you like it. You can add more lemon juice if you need a more 🍋 lemony flavor. Now refrigerate until it is a little more set. Or have a few spoonfuls right away and then stick it in the fridge. Do you! Our batter bowl goes from microwave to the fridge and even has a nice lid that pops right on! You can divvy this up into separate containers. Our Pampered Chef 1 cup prep bowls are PERFECT for this. They come with lids that fit perfectly. And our mini mix in scrape is great for getting all the cheesecake mousse goodness out of the bowl!
Keep some of these prep bowls full of the lemon cheesecake mousse for when sweet cravings hit and you can stay on track to the ketosis and your fat adapted state. What a wonderful thing!!
Be a butterfly and let yourself evolve. Thanks for reading! I appreciate you all.