Keto Chocolate Cheesecake Mousse
So rich and creamy, this chocolate mousse is made with a cream cheese base and is super easy to make.
Servings: 6
Ingredients
- ½ Cup Heavy Cream
- 8 ounces Cream Cheese room temperature
- 3 tablespoons Granulated Erythritol
- 1 teaspoon Vanilla Extract
- 3 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Cold-brew (optional)
- Unsweetened Shredded Coconut for garnish
Instructions
- Place all the ingredients (½ Cup Heavy Cream, 8 ounces Cream Cheese, 3 tablespoons Granulated Erythritol, 1 teaspoon Vanilla Extract, 3 tablespoons Unsweetened Cocoa Powder, and 1 tablespoon Cold-brew ) into a large mixing bowl and use a handheld electric mixer to beat until light and fluffy.
- Transfer to serving bowls, top with Unsweetened Shredded Coconut and serve.
Notes
- You may allow the mousse to chill in the fridge for 15-20 minutes before serving.
- Use light cream cheese. Do not use the whipped version of cream cheese.
- If you don't have an electric mixer, you may use a hand whisk.
- Place in an airtight container and store in the fridge for 4-5 days.
Nutrition
Calories: 205kcal | Carbohydrates: 4g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 130mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 799IU | Calcium: 53mg | Iron: 1mg