Keto Chocolate Cheesecake Mousse with a hint of peppermint. A perfectly easy low carb dessert recipes to celebrate the holidays!
Okay darlings, I am throwing one more keto holiday recipe y0ur way before I call it quits for the season.
This low carb cheesecake mousse recipe is so easy to make, it’s perfect for a last minute addition to your menu. And it’s one I wanted to share because I created it as one of my recipes for my new collaboration with Diet Doctor.
I am really excited to be working with them. I’ve known of them for a long time, and had the utmost respect for the work they are doing and the information they are putting out there. In fact, when someone requests detailed information on how to start and maintain a keto diet, I often refer them to the Diet Doctor website.
Turns out that respect was mutual because they recently asked me to create a few recipes a month for them. They also did a full length interview and feature on their site of yours truly.
Read my interview with Diet Doctor here!
Thus far, I’ve created four recipes for them, and really loved them all. But I am particularly fond of this keto mousse recipe and given that Christmas is two days away, I thought I’d share about it and send you over to their site to check it out.
It was remarkably tasty and ridiculously easy. Honestly, I was surprised by how much I liked it. I knew it would be good but I found I couldn’t stop licking the spoon when I was mixing it up and dishing it out.
Really not very sanitary of me, but it was only going to be me and my husband eating it so I figured no harm, no foul.
If you’re not a peppermint fan, feel free to flavor it with whatever else you like. But if you like cheesecake and you like chocolate mousse, you are going to adore this Chocolate Cheesecake Mousse!
- 4 oz. cream cheese, softened
- ¼ cup powdered erythritol, divided
- 3 tbsp cocoa powder
- ¼ cup warm water
- ¾ tsp peppermint extract
- 1⁄3 cup heavy whipping cream
- ½ tsp vanilla extract
- Place the cream cheese, two tablespoons of the sweetener, and the cocoa powder in a blender. Pour the warm water and peppermint extract over top and blend until smooth and creamy.
- In a large bowl, beat the whipping cream with the remaining sweetener and the vanilla extract until it holds stiff peaks. Remove a few tablespoons of the whipped cream for decorating.
- Fold the chocolate mixture into the remaining whipped cream until no streaks remain.
- Spoon the mousse into dessert cups and refrigerate at least 30 minutes. Top with a dollop of the extra whipped cream before serving.
Carolyn’s tips and tricks
Chocolate peppermint is such a classic holiday flavour. It’s everywhere you turn these days, showing up at the local coffee shops and in all the holiday catalogs. But buying boxes of sugary chocolate peppermint barks isn’t a healthy choice, as tempting as it might be.
Thankfully there are plenty of low carb ways to enjoy this classic treat, and this cheesecake mousse is one of the best. It’s so simple that you could whip it up quickly even for last minute get togethers or unexpected holiday guests. And no one will even know it’s a keto-friendly dessert.
Using a blender for the cream cheese really helps smooth it out and whip some air into the mixture, making it even lighter and fluffier. But you can use a bowl and some beaters and it will still be delicious. The water should be warm but not hot, as this helps the ingredients really meld together.
Be sure to use a powdered or liquid sweetener for the best results. Granular sweeteners will be too gritty. But powdered (also known as confectioner’s) erythritol, or liquid or powdered stevia would both work. Just be sure to measure more concentrated sweeteners appropriately. You can adjust the sweetener and the peppermint flavor to taste.
Enjoy and happy holidays!
Low-carb chocolate peppermint cheesecake mousse
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.