For the crust
1⅓ Cup Graham Cracker Crumbs
⅓ Cup melted ghee
½ Teaspoon Vanilla Extract
For the whipped lemon filling
1 Small Package Unflavoured Gelatin
¼ Hot Water
¼ Cup Lemon Juice
1 Tablespoon Lemon Zest, plus more for topping
1 Cup Whipping Cream (Let's Do Organic...Heavy Coconut Cream works great, premade as per instructions on package)
1 Teaspoon Vanilla Extract
1. Line 2 mini muffin tins with 20 muffin liners. You can do this batches if necessary.
2. In a food processor, combine the Tutti Gourmet Keto & Gluten Free Graham Style Crumbs, ghee, and vanilla extract. Process until fully combined, then add 1 heaping tablespoon to each liner. Firmly press the mixture down and up the edges to create a crust. Refrigerate to set.
3. Dissolve the gelatin in ¼ cup of hot water, then add the lemon juice. Set in the refrigerator to cool. Add the whipping cream to a mixing bowl with the stevia. Whip, using a handheld mixer for 5-6 minutes — or until stiff peaks form. Add the lemon-gelatin mixture, zest, and vanilla during the last minute of mixing.
4. Add a dollop of whipped cream to fill each chilled graham cracker crust. Set in the fridge until ready to serve. The gelatin will set the whipped cream, making it a fluffy mousse texture. Serve and enjoy!