Keto Lemon Posset

Prep Time 20 minutes
Cook Time 5 minutes
Cool 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 3 lemon possets
Calories 280kcal
Lemon possets are a no-bake, creamy citrus dessert with only 3 main ingredients (cream, lemon, and a sweetener) plus a 4th ingredient for the berry topping. For more easy-to-make treats to satisfy sweet cravings, visit Keto and Low Carb Dessert Recipes.


  • 1 cup heavy whipping cream
  • 1/4 cup (1.5 ounces weight) confectioners swerve sweetener (for more details, see "Note About Sweeteners" section below)
  • 1 large lemon
  • 1/3 cup (2 ounces weight) fresh blueberries (other berries or a mix of them would work too, like raspberries or blackberries)


  • Grate the lemon until you have 1 tablespoon of grated lemon zest, taking care to avoid the bitter white pith of the peel. Cut and squeeze the lemon until you have 3 tablespoons of fresh lemon juice.
  • In a medium saucepan (I use a 7-inch wide and 3.5-inch tall nonstick pan), add heavy cream, swerve, and 1 tablespoon of lemon zest. Don't add the lemon juice. Avoid smaller saucepans because the cream will take up significant volume once it starts to boil.
  • Place the saucepan over medium-high heat. While waiting for the mixture to come to a boil, stir constantly to dissolve the sweetener, about 1 minute.
  • When a rapid foamy boil is established, stir frequently and decrease the heat as needed to maintain a steady boil. Watch carefully to avoid boiling over. When 5 minutes of foamy boiling have elapsed, immediately turn off the heat and pour the mixture into a heatproof measuring glass. The mixture should be reduced to just shy of 1 cup; if you have more than that, pour the mixture back into the saucepan and boil for another 1-2 minutes and measure again.
  • With the mixture in the measuring glass, add 3 tablespoons of lemon juice and stir it in. Let the mixture sit at room temperature for about 30 minutes or until a skin forms on top, keeping it in a cool area away from hot ovens.
  • Using a fine mesh (I use a nut milk bag), strain out all solids including lemon zest, applying pressure to the mesh to squeeze out liquid. Discard the solids. You should be left with a smooth and thick liquid, about 2/3 cup.
  • Evenly divide the liquid among 3 tiny serving glasses or bowls. I use glass prep bowls that can hold about 1/2 cup (4 fl oz) each.
  • Refrigerate them uncovered for 3 hours. Once they're set, top with blueberries and cover with plastic wrap. Store them in the refrigerator for up to 1 day until ready to serve.


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 2%
   Dietary Fiber 0.5g 2%
   Sugars 4.5g  
Protein 2g  
Vitamin A 23% · Vitamin C 4% · Calcium 5% · Iron 0%