- 1 cup heavy whipping cream
- Zest of 2 lemons
- Juice of 2 lemons (about 1/2 cup)
- 1/4 cup erythritol or your preferred keto-friendly sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- In a mixing bowl, combine the heavy whipping cream, lemon zest, lemon juice, sweetener, and vanilla extract.
- Using an electric mixer, whip the mixture on high speed until it thickens and forms stiff peaks. This may take a few minutes.
- Taste the cream and adjust the sweetness if needed by adding more sweetener.
- Once the cream has reached the desired consistency and sweetness, transfer it to an airtight container.
- Store the lemon cream in the refrigerator for at least 30 minutes to allow the flavors to meld and the cream to chill.
- Serve chilled as a topping for keto-friendly desserts, berries, or as a filling for cakes and pastries.
Optional: You can garnish the lemon cream with a sprinkle of extra lemon zest for an extra burst of flavor.
Enjoy your keto-friendly Lemon Cream! It’s a versatile and delightful addition to a variety of low-carb desserts.