A Spoonful of Sunshine

I first made lemon posset when I wanted a dinner-party dessert without a busy evening. The cream turned silky as it chilled, and the lemon smelled wonderfully fresh. Now I make it whenever I want a small, bright finish to a meal.

Why This One Feels Special

This keto lemon posset needs no eggs, gelatin, or oven. Heavy cream and lemon juice become a soft, spoonable dessert after a few hours in the fridge. Powdered erythritol adds sweetness without adding sugar to the recipe.

What Goes Into Each Cup

• 2 cups heavy whipping cream
• 1/3 cup powdered erythritol
• 1/4 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/8 teaspoon fine salt

The Gentle Simmer

1. Set out four small dessert cups.
2. Pour the cream into a medium saucepan.
3. Whisk in the powdered erythritol and salt.
4. Heat over medium-low heat, stirring until the sweetener dissolves.
5. Bring the cream to a gentle simmer.
6. Simmer for 3 minutes, stirring occasionally.
7. Remove the saucepan from the heat.
8. Stir in the lemon juice and zest.
9. Let the mixture stand for 5 minutes.
10. Pour evenly into the dessert cups.
11. Cool for 20 minutes, then cover and refrigerate for at least 4 hours.
12. Serve chilled.

Ways to Dress It Up

• Add a few fresh raspberries just before serving.
• Sprinkle on finely chopped toasted almonds for crunch.
• Top each cup with a small curl of lemon zest.
• Serve in espresso cups for smaller portions.
• Add a spoonful of lightly whipped, unsweetened cream.
• Pair with a crisp almond-flour cookie.
• Use lime zest and juice for a different citrus flavor.
• Spoon into shallow bowls when you want a thinner layer that chills quickly.
• Add a pinch of cardamom to the cream before simmering.
• Serve alongside fresh strawberries for a colorful dessert plate.

Pro Tips

• Choose heavy whipping cream rather than half-and-half. The cream’s richness is important to the soft set that makes posset feel so luxurious.
• Use freshly squeezed lemon juice. Its bright flavor stands out in a recipe with so few ingredients, and you can zest the same lemons before cutting them.
• Keep the simmer gentle. A rolling boil can reduce the cream too quickly or cause it to catch on the bottom of the pan.
• Use finely powdered erythritol and whisk it in while the cream heats. Erythritol can recrystallize as it cools, so a smooth result is not guaranteed.
• Give the cups the full chilling time. The posset may look thin when poured, but it should thicken as it cools.
• Taste the warm mixture carefully before portioning it. If you want more lemon flavor, add a little extra zest rather than a large splash of juice.

FAQs

How does posset set without eggs or gelatin?
The acidity of the lemon juice changes the proteins in the cream, allowing the mixture to thicken as it cools. It should be soft and creamy, not firm like a gelatin dessert. That delicate texture is why I serve it straight from its cup.

Can I make this lemon posset ahead of time?
Yes, it is well suited to making the day before you plan to serve it. Keep the cups covered in the refrigerator so they do not pick up other food aromas. Add berries, nuts, or extra zest only when you are ready to serve.

How should I store leftovers?
Cover the cups and refrigerate them for up to 3 days. The texture is best when served cold, so take out only the portions you need. I would not freeze them, since thawing can spoil their smooth finish.

Can I replace the erythritol?
A different powdered sweetener may work, but it can change both the sweetness and the texture. If you use one, check its sweetness against erythritol before measuring out the same volume. Avoid adding granulated sweetener after the cream has cooled, since it may not dissolve.

Why did my posset stay runny or turn grainy?
A runny posset may need more chilling time, or the cream may not have simmered long enough. Graininess can happen when erythritol recrystallizes as it cools, even if it dissolved in the warm cream. For the next batch, use a finely powdered product and keep the sweetener amount modest.

Keto Lemon Posset with Heavy Cream and Erythritol

This keto lemon posset is a silky, creamy, no-bake dessert made with heavy whipping cream, fresh lemon juice, fragrant lemon zest, and powdered erythritol. It requires no eggs or gelatin and thickens as it chills, creating a soft, spoonable texture with a bright citrus flavor. Prepare it ahead in individual dessert cups for an elegant low-carb finish to any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Cooling and Chilling Time 4 hours hrs 25 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: British

Ingredients Equipment Method Notes

Ingredients

  

Lemon Posset

• 2 cups heavy whipping cream
• 1/3 cup powdered erythritol use a finely powdered product
• 1/4 cup fresh lemon juice
• 1 tbsp finely grated lemon zest zest lemons before juicing
• 1/8 tsp fine salt

Optional Toppings

• as needed fresh raspberries for serving
• as needed toasted almonds finely chopped, for serving
• as needed lemon zest for garnish
• as needed unsweetened whipped cream optional topping
• as needed fresh strawberries for serving
• 1/4 tsp ground cardamom optional, or to taste

Equipment

• Medium Saucepan
• Whisk
• Measuring Cups and Spoons
• Microplane or Fine Grater
• Heatproof Spatula
• Four Small Dessert Cups
• Refrigerator

Method

 

1. Set out four small dessert cups or ramekins on a tray so they are ready for filling.
2. Pour the heavy whipping cream into a medium saucepan. Add the powdered erythritol and fine salt, then whisk to combine.
3. Place the saucepan over medium-low heat, stirring regularly until the sweetener dissolves. Heat the cream gradually and avoid letting it scorch on the bottom of the pan.
4. Bring the cream to a gentle simmer. Simmer for 3 minutes, stirring occasionally and keeping the heat low enough to prevent a vigorous boil.
5. Remove the saucepan from the heat. Stir in the fresh lemon juice and finely grated lemon zest until evenly distributed.
6. Let the mixture stand for 5 minutes, then stir gently. The mixture will still be fluid at this stage and will thicken as it cools.
7. Pour the lemon cream evenly into the four prepared dessert cups. Allow the cups to cool at room temperature for about 20 minutes.
8. Cover the cups and refrigerate for at least 4 hours, or until the posset is chilled and thickened to a soft, spoonable consistency.
9. Serve cold, topped if desired with fresh raspberries, finely chopped toasted almonds, a little lemon zest, unsweetened whipped cream, or fresh strawberries.

Notes

Use heavy whipping cream rather than half-and-half because the fat content is important for the posset’s characteristic texture. Freshly squeezed lemon juice and freshly grated zest provide the brightest flavor. Keep the cream at a gentle simmer rather than a rolling boil to prevent excessive reduction or scorching. Use finely powdered erythritol, whisking it in while the cream heats. Erythritol can recrystallize as the mixture cools, so a perfectly smooth texture is not guaranteed. The posset should be soft and creamy rather than firm like a gelatin dessert. If it remains runny, it may need more chilling time or a slightly longer simmer next time. Refrigerate covered for up to 3 days and add toppings just before serving. Freezing is not recommended because thawing may affect the smooth texture. A different powdered sweetener may work, but sweetness and consistency can vary. For a citrus variation, replace some or all of the lemon juice and zest with lime, adjusting to taste.

The Quiet Part of Dessert

I love bringing these little cups to the table after dinner, when everyone is ready for something cool and gentle. The first spoonful is rich, then the lemon brings everything into focus. It is a simple dessert, but it never feels plain. A little zest on top is all I need to make it feel finished.

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