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In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another mixing bowl, beat the cream cheese until smooth and creamy.
Add the lemon juice, lemon zest, and keto-friendly sweetener to the cream cheese. Mix well until fully combined.
Gently fold the whipped cream into the cream cheese mixture until evenly incorporated. Be careful not to overmix to maintain the mousse’s light and fluffy texture.
Divide the mousse into individual serving bowls or glasses and refrigerate for at least 2-3 hours, or until set.
Before serving, you can garnish the mousse with additional lemon zest or a sprig of fresh mint for added flavor and presentation.