Name: Lemon Posset
Prep time: 20 min
Cook time: 5 min
Total time: 205 min
Ingredients: 1 cup heavy whipping cream; 1/4 cup confectioners swerve sweetener; 1 large lemon; 1/3 cup fresh blueberries ((Note 2))

Summary:

This is a sugar-free recipe for lemon posset — a thickened cream dessert with a smooth and velvety texture, thicker than a pudding. With only 4 ingredients and no baking involved, it's an easy yet elegant dessert that can be made ahead of time.

Lemon Posset

5 from 1 vote

PRINT PIN

Prep: 20 mins

Cook: 5 mins

Chill: 3 hrs

Yield: 3 servings

Calories: 280

Net Carbs: 5.5g

INGREDIENTS

1 cup heavy whipping cream
1/4 cup confectioners swerve sweetener (Note 1)
1 large lemon
1/3 cup fresh blueberries (Note 2)

INSTRUCTIONS

Prep Lemon: Finely grate lemon until 1 tablespoon of grated lemon zest is collected, avoiding white parts of peel. Cut and squeeze lemon until 3 tablespoons of juice are collected.
Boil Mixture: Add heavy whipping cream, sweetener, and 1 tablespoon lemon zest (do not add juice yet) to medium saucepan (Note 3). Stirring frequently, bring to rapid foamy boil over medium-high heat. Boil for 5 minutes, stirring frequently and decreasing heat as needed to maintain steady boil, then immediately turn off heat and pour mixture into heatproof measuring glass. Mixture should be reduced to just shy of 1 cup; if more than 1 cup, pour mixture back into saucepan and boil for another 1-2 minutes before measuring again.
Strain Mixture: With mixture in measuring glass, stir in 3 tablespoons lemon juice. Let stand at room temperature until skin forms on top, about 30 minutes. Using nut milk bag or fine mesh strainer set over bowl, pour mixture into strainer to filter out solids including lemon zest, applying pressure to squeeze out all liquid. Discard solids. Remaining liquid should be thick and smooth, about 2/3 cup.
Chill & Serve: Evenly divide remaining liquid among 3 tiny serving glasses or bowls (Note 4). Refrigerate uncovered until set, about 3 hours. Top with blueberries and serve (Note 5).

NUTRITION

Makes 3 Servings

Amount Per Serving (1 posset):

Calories 280
Total Fat 29g	44%
Saturated Fat 18g	91%
Cholesterol 90mg	30%
Sodium 20mg	1%
Net Carb 5.5g
Total Carb 6g (Note 6)	2%
Dietary Fiber 0.5g	2%
Sugars 4.5g
Protein 2g

Vitamin A 23% · Vitamin C 4% · Calcium 5% · Iron 0%

PHOTOS

overhead view of 3 low carb lemon possets

NOTES & TIPS

(1) Sweetener. About 1.5 ounces weight. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar. Swerve is not the same as pure erythritol, which is about 70% as sweet. Note that in terms of volume, confectioners (powdered) sweeteners measure differently than granulated sweeteners since they pack differently into a measuring cup. You may substitute with your sweetener of choice; check the packaging to see how it measures compared to sugar. If you’re unsure of how much to use, start with a conservative estimate, then add more to taste.

(2) Blueberries. About 2 ounces weight. They’re used as a topping over the chilled posset, and are included in the nutrition estimate. You can substitute with other berries or a mix of them, like raspberries, blackberries, or chopped strawberries.

(3) Saucepan. I use a 7 inch wide and 3.5 inch tall nonstick pan. Avoid smaller saucepans because the cream will take up significant volume once it starts to boil.

(4) Serving Bowls. I use glass prep bowls that can hold about 1/2 cup (4 fl oz) each. Each portion size is small, since lemon possets are very sweet with concentrated lemon flavors.

(5) Serving. Serve chilled, alongside other low carb sweets like butter cookies or pecan cookies. If making ahead of time, store covered in the refrigerator for up to a few days.

(6) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

More Low Carb Desserts

These pumpkin cheesecake bars are layered with a bottom almond crust, a middle cheesecake layer, and a top pumpkin layer. They are low in carbs and perfect as a keto-friendly holiday dessert.

Low Carb Pumpkin Cheesecake Bars

Low carb version of instant pot cheesecake served on a white plate

Low Carb Instant Pot Cheesecake (Keto Recipe)

Peanut Butter Fat Bombs

Stack of peanut butter cookies, with a bite taken out

Keto Peanut Butter Cookies

newest oldest most voted

Wendy Meyer

This is SUCH an easy and delicious dessert! I had a small metal strainer that worked fine in place of the nut milk bag. My posset is now chilling in the fridge and I’m going to have a VERY hard time preventing myself from eating all three in one day.
Thanks for the easy to follow directions and the effort that you put into making it Keto friendly!

Newsletter

Subscribe for the latest low carb recipes by email?

Vicky T

Looks yummy, I am not understanding the mesh part…do I dump the entire ‘curd’ in the mesh bag and squeeze or…? Thanks.

Julia

After the mixture has been sitting at room temperature, you’ll see a skin formed on top. The purpose of the mesh step is to strain out the skin, lemon zest, and any other solids so that you are left with a smooth liquid. Using a fine mesh bag or cheesecloth (ideally something you can squeeze with) set over a bowl or measuring glass, pour the mixture into the mesh bag so that the solids are collected. Squeeze the bag tightly so that you get as much liquid as possible. Then discard the solids.

Does that make more sense now? Please let me know if I can clarify anything further.

Ok I will try this today, thanks.

Bengt Glave

Hello! Loved the recipe! Are the blueberries factored in the net carbs given for this recipe?

Subscribe and get the latest low carb recipes by email?

Yes, the blueberries are included in the nutrition calculation.

Lemon Posset