No Sugar Lemon Posset Recipe

Wednesday, 1 July 2020

No Sugar Lemon Posset Recipe

There was no way I was missing out on lemon posset when my son was set it as his food tech a few weeks ago so I made a sugar free one instead.



If you are new here, I am currently following a low carb diet. I have cut out a huge amount of sugar in the last few months. I don't often make desserts as, quite frankly, I will eat them. However, now and then we all need a sweet treat.

For this recipe my sugar replacement was Pure Via Stevia Leaf Sweet Granules. It is a mix of Stevia and erythritol. Luckily, the packet advises you to use half the amount of sugar you would normally.

I love the combination of lemon and raspberry and so a few fresh raspberries to the side made the dessert complete for me.

This recipe makes 2 small portions.


No Sugar Lemon Posset Recipe


  • 150ml double cream
  • 37.5g Pure Via Stevia Leaf Sweet Granules
  • Vanilla grated ( I have a vanilla grinder and a few turns of this gives a lovely flavour.)
  • Juice of half a lemon.
  1. Warm the cream in a pan.
  2. Add the sweetener and vanilla and boil for 3 minutes. This will thicken the cream.
  3. Whisk in the juice of the lemon and pour into 2 ramekins.
  4. Allow to cool and pop in the fridge for a few hours
  5. Top with raspberries.

Have you been cooking more during the lockdown?

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9 comments:

  1. Thanks for sharing, this looks lovely :)

    Nic | Nic's Adventures & Bakes

    ReplyDelete
  2. I love lemon posset. Thank you for sharing on #CookBlogShare

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  3. I love lemon posset, so I can well understand why you didn't want to miss out - great idea to use Stevia!

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