Keto Lemon Posset (2-Ingredient Cream Dessert)

So you want dessert… but you don’t want carbs, sugar, baking, or emotional damage to your keto progress? Cool. Same.
Enter Keto Lemon Posset—a wildly fancy-sounding dessert that requires two ingredients and about five minutes of actual effort. No eggs. No gelatin. No stove gymnastics. Just cream, lemon, and a little kitchen magic.

It’s rich, silky, tangy, and somehow feels like something you’d be served in a candlelit restaurant… except you made it in pajamas.

Why This Recipe Is Awesome

Let’s break down why this dessert deserves a permanent spot in your keto rotation:

• Only 2 ingredients. That’s not a typo. TWO.
• Naturally keto-friendly. No sugar, no flour, no swaps that taste sad.
• No baking required. Heat it, stir it, chill it. Done.
• Feels fancy with zero effort. Minimal work, maximum “wow.”
• Perfect for portion control. Rich enough that a small serving fully satisfies.

Also, it’s basically impossible to mess up unless you actively try. IMO, that’s the best kind of recipe.

Ingredients You’ll Need

Yes, this is the whole list. Deep breaths.

• Heavy whipping cream (1 cup)
  Full-fat only. This is not the time for “light” anything.
• Fresh lemon juice (2 tablespoons)
  Freshly squeezed is non-negotiable. Bottled lemon juice tastes… tired.

That’s it. No sweetener required. The lemon does all the balancing.

Step-by-Step Instructions

1. Pour the cream into a saucepan.
   Use a small saucepan and keep the heat on medium. Nothing dramatic yet.
2. Heat until just steaming.
   Don’t let it boil aggressively. You want gentle heat, not chaos.
3. Remove from heat and add lemon juice.
   Stir immediately. You’ll see the magic happen—cream starts to thicken.
4. Keep stirring for 30 seconds.
   This helps everything combine smoothly and evenly.
5. Pour into serving cups.
   Small ramekins or glasses work best. This dessert is rich—don’t overpour.
6. Chill for at least 2 hours.
   Refrigeration finishes the set. Be patient. Good things take time.
7. Serve cold and dramatic.
   Straight from the fridge, no reheating, no fuss.

Common Mistakes to Avoid

• Using low-fat cream.
  It won’t set. At all. Full-fat or bust.
• Boiling the cream too hard.
  You’re making dessert, not lava.
• Adding lemon juice while still on heat.
  That can cause separation. Take it off first—trust me.
• Using bottled lemon juice.
  The flavor won’t be clean or bright. Fresh matters here.
• Skipping chill time.
  Warm posset = soup. Cold posset = luxury.

Alternatives & Substitutions

• Lime instead of lemon:
  Sharp, refreshing, and slightly more intense. Great for summer.
• Add keto sweetener (optional):
  If you want it sweeter, add powdered erythritol after removing from heat.
• Infused cream:
  Warm the cream with lemon zest, then strain before adding juice.
• Vanilla version:
  Add a drop of vanilla extract for a softer, dessert-y vibe.
• Berry topping (keto-approved):
  A few crushed raspberries work beautifully if your macros allow.

FAQ (Because You’re Curious)

How does this even thicken with no gelatin or eggs?
Science. Lemon acid reacts with cream proteins and thickens it naturally. Wild, right?

Is this actually keto?
Yes. Heavy cream + lemon juice = low carb, high fat, keto-friendly.

Can I double the recipe?
Absolutely. Just keep the same ratio: ½ cup cream to 1 tbsp lemon juice.

Can I freeze lemon posset?
You can, but it loses its silky texture. Refrigeration is better.

Is it supposed to taste sour?
Tangy, not sour. If it’s too sharp, add a touch of keto sweetener.

How long does it last in the fridge?
Up to 3 days, covered. It thickens slightly over time.

Final Thoughts

This Keto Lemon Posset is proof that dessert doesn’t need sugar, flour, or effort to feel indulgent. It’s smooth, rich, bright, and somehow elegant despite being almost comically simple.

Make it when you’re craving something creamy. Make it when guests are coming. Make it when you want to feel fancy on a Tuesday night.

Two ingredients. Zero stress. Full dessert satisfaction.