Keto Lemon Posset Cups

If you’ve never had a posset before, you’re in for a treat. It’s a classic British dessert that’s creamy, silky, and ridiculously easy to make.

The traditional version is loaded with sugar, but this keto lemon posset cups recipe swaps all that out for a low carb sweetener. You get the same smooth, custard-like texture without the sugar.

What I love most about this recipe is how few ingredients you need. Heavy cream, a bit of sweetener, fresh lemon juice, and a couple of extras. That’s really it.

The lemon flavor is bright and refreshing, and the cream sets into this soft, jiggly texture that feels so fancy for how little effort it takes.

It’s keto friendly, low carb, and perfect when you want a simple dessert that looks and tastes like you spent way more time on it than you actually did.

Why You’ll Love This Recipe

Only 5 Ingredients – You just need heavy cream and a few simple extras to make a dessert that tastes totally luxurious.

No Eggs or Gelatin Needed – This posset sets all on its own thanks to the natural reaction between lemon juice and cream.

Silky Smooth Texture – Every spoonful is creamy and soft like a custard but without the fuss of tempering eggs or using a water bath.

Bright and Refreshing Flavor – The fresh lemon cuts through the richness of the cream perfectly so it never feels too heavy.

Recipe Ingredients

• 2 cups Heavy Cream
• 1/3 cup Powdered Erythritol
• 3 tbsp Fresh Lemon Juice
• 1 tsp Lemon Zest
• 1/2 tsp Vanilla Extract
• Fresh Berries for topping

How To Make

Step 1

In a medium saucepan, combine the heavy cream and powdered erythritol. Bring to a gentle boil over medium heat, stirring often to dissolve the sweetener.

Step 2

Once boiling, reduce the heat to medium-low and let it simmer for about 3 minutes, stirring occasionally. The cream should reduce just slightly and thicken a touch.

Step 3

Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, and vanilla extract. Whisk gently until everything is combined. The mixture will begin to thicken noticeably as the acid reacts with the cream.

Step 4

Pour the mixture evenly into 4 small ramekins or cups. Let them cool on the counter for about 15 minutes.

Step 5

Cover each cup with plastic wrap and refrigerate for at least 3 hours or until set and jiggly like a soft custard.

Step 6

Top with a few fresh berries just before serving. The possets keep well in the refrigerator covered for up to 4 days.

Tips

Don’t Rush the Simmer

That 3 minute simmer is really important. It reduces the cream just enough so it can set properly once the lemon juice goes in. If you skip it or cut it short, the posset might not firm up and you’ll end up with something that stays liquid instead of getting that soft custard texture.

Keep it at a gentle simmer, not a hard rolling boil. If the cream is bubbling aggressively, it can scorch on the bottom or reduce too much and turn out overly thick and grainy.

Use Powdered Erythritol, Not Granulated

Granulated erythritol won’t dissolve fully into the cream, and you’ll feel a gritty texture in every bite. Powdered erythritol blends in smooth and disappears completely.

If you only have granulated on hand, just run it through a blender or spice grinder for about 30 seconds until it turns into a fine powder. That works just as well as the store-bought powdered version.

Strain the Lemon Juice

Before adding the lemon juice, pour it through a small mesh strainer to catch any seeds or pulp. Even a tiny piece of pulp can mess with the smooth, silky texture you want in a posset.

This is especially easy to miss if you’re squeezing lemons by hand. Just take a few extra seconds to strain it and the final texture will be much cleaner.

More Recipes

• Low Carb Vanilla Panna Cotta
• Low Carb Creme Brulee
• Low Carb Lemon Bars
• Keto Mocha Panna Cotta
• Keto Lemon Meringue Pie

Frequently Asked Questions

Can I use a different keto sweetener instead of powdered erythritol?

Yes, you can use powdered allulose or a powdered monk fruit and erythritol blend. Allulose actually works really well here because it doesn’t crystallize as much when chilled, so you get an extra smooth texture.

Just make sure whatever sweetener you pick is in powdered form, not granular. Granular sweeteners may not dissolve fully into the cream and can leave a gritty feeling in the finished posset.