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Gluten FreeNut FreeLow Carb
A lemon mousse cake that is simple to make as well as being low carb and gluten free too. Despite its simplicity, this cake makes an elegant dessert or afternoon treat.
I had recently purchased a large bag of good sized lemons and I was not afraid to squeeze them! Lemon recipes have been coming out of my kitchen with the commencement of Springtime. Although the seasons here are not quite the same with the temperature being much the same all year round. I had been thinking of making a lemon mousse cake for a while so decided to give it a whirl!
![Lemon Mousse Cake - Divalicious Recipes (1) Lemon Mousse Cake - Divalicious Recipes (1)](https://i0.wp.com/divaliciousrecipes.com/wp-content/uploads/2017/04/lemon-cake-recipe.jpg)
This is a low carb dessert that is combined with a low carb sponge cake and uses a cheesecake mousse as inspiration for the filling.
This lemon mouse cake is basically, eggs, cream, lemons and coconut flour. It doesn’t get easier than that! The lemon mousse filling is very light and not too tart. I was initially a bit worried that it would not be sweet enough as I only added ¼ cup of erythritol and toyed with whether I should add more, but threw caution to the wind. Much to my delight, the balance was just right with the light vanilla sponge against the lemon mousse.
The vanilla sponge is based on my obsession with the roulade cakes I am baking. When baking with coconut flour, I find that separating the eggs and whisking up the egg whites makes the cake sponge very light. You could serve this to an unsuspecting guest, not telling them that it’s a gluten free and low carb option and I doubt that they would guess. Going down a healthier path does not necessary mean that you need to settle for a heavy, stodgy alternative!
![Lemon Mousse Cake - Divalicious Recipes (2) Lemon Mousse Cake - Divalicious Recipes (2)](https://i0.wp.com/divaliciousrecipes.com/wp-content/uploads/2017/04/mousse-lemon-cake.jpg)
Lemon Mousse Cake
Although you need to bake two sponges for this lemon mousse cake, one for the bottom and the top, ideally, they should be the same height. I only have the one 8-inch spring form cake tin so made the cake mixture, poured half into the tin, baked it. Removed the sponge once slightly cooled (didn’t want to burn my hands) and repeated this again. Both sponges turned out even without measuring the cake mixture exactly so my eyesight hasn’t yet dissipated yet! It’s probably the keen eye pouring out a rum or two!
![Lemon Mousse Cake - Divalicious Recipes (3) Lemon Mousse Cake - Divalicious Recipes (3)](https://i0.wp.com/divaliciousrecipes.com/wp-content/uploads/2017/04/lemon-mousse-cake-gluten-free.jpg)
You could decorate the top of the cake with expertly piped cream, or even a thin layer of lemon curd but I was happy with this being simple and delicious. I was so delighted with the results. When you have a recipe in your head, you have an image of how you want it to look and this was just as I wanted. Which is always a happy bonus and saves yelling at the oven. Then the inevitable sobbing and opening of the rum bottle.
OTHER LOW CARB MOUSSE CAKES
Raspberry Mousse Cake
Pumpkin Mousse Cake
Chocolate Mousse Cake
Lemon Mousse Cake
Angela Coleby
A lemon mousse cake that is simple to make as well as being low carb and gluten free too.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 35 minutes mins
Course Cake, Dessert
Servings 8 Slices
Calories 154 kcal
Ingredients
Cake Sponge
- ⅓ cup coconut flour
- 6 eggs separated
- ½ cup erythritol or sugar substitute
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Lemon Mousse
- 3 Eggs
- 2 lemons - juice & rind
- ¼ cup erythritol or sugar substitute
- 1 cup whipping/heavy cream
- 1 packet gelatine or agar agar
Instructions
To Make the Cake
Preheat the oven to 180C/350F degrees.
Grease and line two sponge tins (I used and 8 inch spring form tin twice)
Whisk the egg whites until stiff peaks form.
Beat the egg yolks with the erythritol.
Add the vanilla extract, baking powder and coconut flour. Whisk until combined.
Gently fold in the egg whites.
Pour into the cake tins and bake for 15 minutes until golden and firm.
Set aside to cool.
To Make the Mousse
Heat up the lemon juice, add the gelatine (or agar agar) and rind and stir until combined.
Beat the eggs with the erythritol. Add the lemon mixture and stir well.
Whip the cream into stiff peaks.
Fold the cream into the lemon mixture and stir well.
To Assemble the Cake
Place one sponge in the bottom of the spring form cake tin.
Pour the mousse on top and spread out evenly.
Place the other sponge on top of the mousse gently.
Put into the fridge for at least 4 hours, allowing the mousse to set.
Remove the cake from the spring form tin.
Slice, eat and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1sliceqCalories: 154kcalCarbohydrates: 6gProtein: 8gFat: 88gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Brigid
Hi I was wondering when you say heat the lemon juice, is it just until it is warm or steamy? Thanks!!
Reply
Angela Coleby
It should be warm enough to help mix with the gelatin. Hope you enjoy the recipe!
Reply
Yaso
How much does your packet of gelatine weigh?
Reply
Angela Coleby
About 1/4 ounce which is also about 2 1/4 to 2 1/2 teaspoons.
Reply
Cheryl Wingate
This sounds yum. I love lemon. Being in Australia our gelatine comes powdered and not in packets. Any idea how much would be required to set the mouse
Reply
Angela Coleby
I'd try about 2 - 3 tablespoons!
Reply
Cheryl Wingate
Thank you
Reply
Sean
Hi Angela,
As I have Guar gum in the cupboard asking to be used, do you think it would be a suitable substitute?Reply
Angela Coleby
Think it might just work!
Reply
Chris Waghorn
Yum! Lemon has to be one of my favourite flavours when it comes to cake. This sounds delicious, pinning it for later.
Reply
Angela Coleby
Hope you enjoy this!
Reply
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