This is a sugar-free recipe for lemon posset — a thickened cream dessert with a smooth and velvety texture, thicker than a pudding. With only 4 ingredients and no baking involved, it’s an easy yet elegant dessert that can be made ahead of time.

Yield3 servings
Total Time: 3 Hours 25 Minutes


1 cup heavy whipping cream
1/4 cup confectioners swerve sweetener
1 large lemon
1/3 cup fresh blueberries


1-Prep Lemon: Finely grate lemon until 1 tablespoon of grated lemon zest is collected, avoiding white parts of peel. Cut and squeeze lemon until 3 tablespoons of juice are collected.
2-Boil Mixture: Add heavy whipping cream, sweetener, and 1 tablespoon lemon zest (do not add juice yet) to medium saucepan. Stirring frequently, bring to rapid foamy boil over medium-high heat. Boil for 5 minutes, stirring frequently and decreasing heat as needed to maintain steady boil, then immediately turn off heat and pour mixture into heatproof measuring glass. Mixture should be reduced to just shy of 1 cup; if more than 1 cup, pour mixture back into saucepan and boil for another 1-2 minutes before measuring again.

3-Strain Mixture: With mixture in measuring glass, stir in 3 tablespoons lemon juice. Let stand at room temperature until skin forms on top, about 30 minutes. Using nut milk bag or fine mesh strainer set over bowl, pour mixture into strainer to filter out solids including lemon zest, applying pressure to squeeze out all liquid. Discard solids. Remaining liquid should be thick and smooth, about 2/3 cup.
4-Chill & Serve: Evenly divide remaining liquid among 3 tiny serving glasses or bowls. Refrigerate uncovered until set, about 3 hours. Top with blueberries and serve.


(1) Sweetener. About 1.5 ounces weight. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar. Swerve is not the same as pure erythritol, which is about 70% as sweet. Note that in terms of volume, confectioners (powdered) sweeteners measure differently than granulated sweeteners since they pack differently into a measuring cup. You may substitute with your sweetener of choice; check the packaging to see how it measures compared to sugar. If you’re unsure of how much to use, start with a conservative estimate, then add more to taste.

(2) Blueberries. About 2 ounces weight. They’re used as a topping over the chilled posset, and are included in the nutrition estimate. You can substitute with other berries or a mix of them, like raspberries, blackberries, or chopped strawberries.

(3) Saucepan. I use a 7 inch wide and 3.5 inch tall nonstick pan. Avoid smaller saucepans because the cream will take up significant volume once it starts to boil.

(4) Serving Bowls. I use glass prep bowls that can hold about 1/2 cup (4 fl oz) each. Each portion size is small, since lemon possets are very sweet with concentrated lemon flavors.

(5) Serving. Serve chilled, alongside other low carb sweets like butter cookies or pecan cookies. If making ahead of time, store covered in the refrigerator for up to a few days.

(6) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.


Makes 3 ServingsAmount Per Serving (1 posset)
Calories 280
Total Fat 29g44%
Saturated Fat 18g91%
Cholesterol 90mg30%
Sodium 20mg1%
Net Carb 5.5g
Total Carb 6g (Note 6)2%
Dietary Fiber 0.5g2%
Sugars 4.5g
Protein 2g
Vitamin A 23% · Vitamin C 4% · Calcium 5% · Iron 0%