Lemon Mousse Cake

Course: Cake, Dessert
Servings: 8 Slices
Author: Angela Coleby
A lemon mousse cake that is simple to make as well as being low carb and gluten free too.  
Print Recipe


Cake Sponge

  • 1/3 cup (38g) coconut flour
  • 6 eggs separated
  • 1/2 cup erythritol or sugar substitute
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract

Lemon Mousse

  • 3 Eggs
  • 2 lemons - juice & rind
  • 1/4 cup erythritol or sugar substitute
  • 1 cup (120g) whipping/heavy cream
  • 1 packet gelatine or agar agar


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!


Makes 8 slices
Nutritional Info per slice -  154 Calories, 11g Fat, 8g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs