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.
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!
Keto Chocolate Cheesecake Mousse Recipe
- 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 4 dessert cups and refrigerate at least 30 minutes to firm up.
- Top with a dollop of the extra whipped cream before serving.