Keto Chocolate Cheesecake Mousse Recipes

KETO CHOCOLATE MOUSSE RECIPE

Steps:

• Add the cream cheese to a stand mixer. Mix on high until smooth (about 2 minutes)
• Add all of the remaining ingredients
• Mix until stiff peaks form, about 2 minutes on high

KETO CHOCOLATE CHEESECAKE MOUSSE

Steps:

• In a large bowl, add all your ingredients and used a hand mixer to beat the ingredients together for 2 minutes. Scrape down the sides of the bowl. Mix for another 3 minutes or until stiff peaks are formed and the mixture is thick and creamy.
• Add additional sweetener to taste. Store your chocolate whipped cream in an airtight contained in the fridge, it will be good for 3 days.

KETO CHOCOLATE CHEESECAKE MOUSSE

Steps:

• Place all the ingredients into a large mixing bowl and use a handheld electric mixer to beat until light and fluffy.
• Transfer to serving bowls, top with coconut and serve.

QUICK KETO CHOCOLATE MOUSSE

Steps:

• Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.

KETO CHOCOLATE CHEESECAKE

Steps:

• Use an 8-inch store-bought crust or prepare a homemade crust. Alternatively, keep this crustless. Grease an 8-inch circular pan lightly, and set aside.
• In a small saucepan or microwave safe bowl, melt your dark chocolate and set aside.
• Beat together the cream cheese, powdered sugar and vanilla extract, until smooth. Add the melted chocolate and continue beating, until fully combined and silky smooth.
• In a separate bowl, whip together the heavy cream until medium peaks form. Slowly fold it into the cheesecake mixture.
• Pour the cheesecake filling into the crust or greased pan. Once filled, place in the refrigerator for at least 6 hours, to firm up. If desired, top with ganache or frosting.

KETO CHOCOLATE CHEESECAKE MOUSSE

Steps:

• Beat cream cheese, cocoa, stevia, monk fruit, and cherry extract until smooth.
• In separate bowl, beat heavy cream with mixer until stiff peaks form.
• Fold half of the whipped cream into cream cheese, then fold in the rest of the whipped cream.
• Beat with an electric mixer on high until light and fluffy.
• Pipe into individual serving dishes and top each with a fresh cherry or grated chocolate, if desired.
• Refrigerate for at least two hours.

KETO MOUSSE

Steps:

• Beat pudding mix, heavy whipping cream, and water until stiff, about 1-2 minutes.
• And that's it! Spoon into individual dessert bowls.
• For the lemon mousse: A little harder to find the lemon sugar-free instant pudding, so I buy on Amazon. After beating the pudding mix, whipping cream, and water together, fold in both the zest and the juice of one lemon (optional).
• For the pistachio: Top with chopped, lightly salted pistachios and berries.
• Other sugar-free instant pudding flavors to try: chocolate, white chocolate, cheesecake

5-INGREDIENT KETO CHOCOLATE CHEESECAKE FLUFF

Steps:

• Place the cream cheese, vanilla extract, powdered sweetener, cocoa and optional salt (but recommended) in a mixing bowl. Whip using an electric whisk until smooth.
• In a clean mixing bowl, whip the heavy cream using a clean electric whisk until just under stiff peaks. It should be fluid but thick.
• Fold the whipped cream into the chocolate mix with a spatula until combined. Taste and adjust sweetener and cacao to taste. Spoon or pipe into small serving jars or bowls. Option to serve with a little grated dark chocolate for prettiness.
• Storage: Fridge for up to 2 days