This keto cheesecake mousse is a quick dessert that can be made in 10 minutes. Flavored with raspberries & chocolate, it is so creamy and delicious you won’t believe it’s sugar-free and keto friendly.
When you have a dessert craving or unexpected visitors, you can whip up a satisfactory cheesecake mousse for dessert. It’s as simple as whisk, mix, chill and serve! Play around with the serving and layer it for a pretty dessert. I played around with making a chocolate heart with the mousse and surrounding it with the raspberry mousse.
What You’ll Need For This Keto Cheesecake Mousse
This dessert uses a few keto ingredients that you probably already have in your fridge. It’s great for when you want something sweet, quick and easy.
- Cream Cheese: It would not be a creamy cheesecake without cream cheese!
- Heavy Whipping Cream: You could replace this with thick coconut cream if you don’t have heavy whipping cream to hand.
- Cocoa Powder: Make sure that it is unsweetened.
- Raspberries: I used fresh but frozen will work. Just make sure they are not in a sugary syrup.
- Erythritol: I used powdered erythritol but monkfruit works too. Use the low carb sweetener of your choice. Just make sure it is powdered to ensure that it blends with the mousse. Run a tablespoon or two of granular in a coffee grounder for quick powdered sweetener.
Here Are a Few Other Tips:
When adding the cocoa, taste the mousse for sweetener and adjust for personal taste. If the colour of the chocolate mousse is too pale for you, add another tablespoon.
If you use a chilled metal bowl for whipping it will quicken the process.
Other Keto Desserts to Enjoy
Keto Raspberry & Chocolate Cheesecake Mousse
- 8 oz cream cheese
- ½ cup heavy cream
- 1 cup raspberries
- 1 tablespoon erythritol powdered
- 1 tablespoon cocoa unsweetened
- 1 teaspoon vanilla extract
- Beat the cream cheese until smooth
- Add the erythritol and vanilla. Whisk until smooth
- In another bowl whisk the whipping cream until firm peaks.
- Fold the whipped cream into the cream cheese mixture and mix well.
- Spoon half the mixture into another bowl.
- Gently mash the raspberries and add them to one bowl. Stir until you have an even pink colour.
- In the other bowl, add the cocoa powder and stir until you have an even colour.
- Spoon into serving dishes and chill in the fridge until you are ready to eat.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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