These Low Carb Lemon Mousse Crumbles are the perfect cup of fruity happiness. A creamy and fluffy lemon mousse layered with a sweet buttery and gluten-free crumble.
Individual Lemon Mousse Crumbles
This creamy and rich mousse is so decadent and super easy. With a couple few steps, you have a flavorful chilled dessert for those warm summer days. The recipe will make about 4 individual servings if you like to share with others!
If you wanted to save another step you could just do one large bowl crumble and serve it family style. But I thought the single-serve cups were super cute.
Lemon Mousse Crumbles are another one of those simple recipes I love and crave! You start by adding your softened cream cheese lemon juice, sweetener to your mixing bowl and mix on high until all smooth.
Next, in a separate bowl, add your cold whipping cream and gelatin. Then mix the cream on high until it is nice and fluffy.
Once you whipped cream is fluffy you simply fold it into your lemon cream cheese mixture. This mousse is so good you could just eat it with a spoon, you guys! Trust me, I tried it. I had to keep telling myself to stop “testing it” or there would be none left for the dessert!
The cookies crumbles are simple shortbread-like crumbles that you don’t have to fuss with. I wanted a base for the mousse and the added texture but I was feeling lazy so I didn’t want to stand in the kitchen scooping out cookies batch after batch so I just made a quick almond meal mixture with butter and sweetener.
After mixing up the lazy “crumbles” I spread them on my stone baking dish evenly and baked them at 350 until they were a nice golden brown. It took about 15 minutes but watch them carefully after the first 10 to make sure they don’t burn.
I also stirred mine half way through to make sure all the crumbles browned. After they baked I cooled and chilled them and tada! They were crunchy just like a cookie! So easy and so good you guys!
See, being lazy can be a good thing, right? Hey, it worked out this time, so let’s go with it, haha!
I have plans to also make a key lime version of this Mousse Crumble as soon as I can make a run to the store for limes. But then again, a strawberry or blueberry one sounds yummy too!
Of course, if you don’t like fruity flavors you could make the old faithful chocolate by adding some unsweetened cocoa powder and more sweetener. Yum! I don’t believe you could go wrong with any of these flavors!
Come visit my social media pages!
- YouTube Channel
Lemon Mousse Crumbles, Low Carb
Ingredients
- 6 ounces of cream cheese, softened
- 1/4 cup of lemon juice
- 1/3 cup of Pyure Sweetener, powdered
- 1 cup of whipping cream
- 1 cup of heavy whipping cream
- 1 packet of Knox unflavored gelatin
For the Cookie Crumble
- 1/2 cup almond flour
- 1/4 cup THM Oat Fiber (or 1/4 cup more of almond flour)
- 1/4 cup Pyure Sweetener (or 1/2 cup of Gentle Sweet)
- 1/3 cup melted butter
Instructions
- To make your mousse add the cream cheese, lemon juice, sweetener to a mixing bowl and mix well until it is smooth and well combined.
- Next in a separate bowl mix the whipping cream and gelatin until it is very smooth and fluffy.
- Fold the whipped cream into the lemon mixture until it is all incorporated.
Refrigerate your mouse for at least an hour. The longer it chills the better it tastes! - To make your cookie crumble add the almond flour, oat fiber, and sweetener to a bowl. Mix well.
- Next, slowly drizzle in the melted butter and mix with a fork until the mixture is crumbly. It just needs to be mixed well to combine everything and to make sure all the dry mixture is coated with butter.
- Spray a baking sheet and spread the crumbles on the sheet in one even layer.
- Bake in a preheated 350-degree oven for about 15 minutes or until a nice golden brown. Be sure to start checking them at 10 minutes and stir halfway through to make sure all the crumbles are browning. They will burn easily if left unchecked.
- Once the crumbles are baked, let them cool a few minutes then chill until they have crisp up.
- When ready to serve your dessert add a couple of tablespoons into your serving dish and top with a few tablespoons of your lemon filling, then top with more crumbles.
- This dessert can be made a couple of days ahead but I recommend not assembling them until right before serving so your crumbles don't get soggy.
- This recipe will make 4 small serving dishes or dessert cups.
Nutrition Information
Yield
4Serving Size
1 individual cupAmount Per ServingCalories 470Total Fat 38gSodium 194mgCarbohydrates 15gNet Carbohydrates 8gFiber 7gSugar 9gProtein 11g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Can I make the lemon cream cheese mixture today, letting it sit over night and then make small cups of the dessert tomorrow?
Of course!
Hi Keri: I just found this recipe. It looks delicious! One question. Do you use BOTH almond flour and oat fiber? The directions say OR. Thanks so much.
Hi Connie, I use both. I say (or) because I know a lot of my readers don’t have or by special ingredients like oat fiber, so in that case, they could just use almond flour to replace the oat fiber. Hope that helps. 🙂 Thank you for stopping by the blog!
Do you think you could press the cookie mix into a pie dish to replace a graham cracker crust?
Hi Marilyn, I think maybe it would work, but since I have never tried it I can’t say for sure. It would sure taste good. I would love to hear if you give it a try!