Keto Cookies and Cream! This easy keto mousse is creamy, sweet, and full of sugar-free chocolate cookie chunks. And ready in less than 20 minutes!
Maybe I am dating myself here but I remember when Cookies and Cream became a thing. I genuinely recall it appearing as a new flavor at Baskin Robbins. And then it exploded in popularity and appeared everywhere.
Of course, now it’s no longer just an ice cream flavor. It’s everywhere and in everything from fudge to cakes to other cookies! I’ve even gotten in on the action a bit with my Keto Cookies and Cream Cheesecake and Cookies and Cream Brownies.
This time, I am turning that popular flavor into a super easy keto mousse. Seriously, this decadent low carb dessert takes 20 minutes to make and tastes just like the ice cream you used to love!
Why you will love this easy recipe
This recipe was actually inspired by some of the store-bought keto sandwich cookies. But stay with me because I give you a number of options, including making your own.
I truly enjoy the HighKey cream sandwich cookies, and I recently tried another brand called Sundays. They were good but quite expensive. And they got very soft soon after the package was opened, presumably because they are made with allulose.
I’m not a huge fan of soft sandwich cookies, so I decided to re-purpose them altogether. And this easy keto dessert was the perfect way to do so! Creamy vanilla cheesecake mousse meets crumbled sugar-free sandwich cookies.
Now, if you don’t want to purchase pre-made cookies, you can still make this dessert easily. Simply make the same “keto cookie crumble” that I used for my cheesecake and brownies.
I used some chocolate cookie crumbs at the bottom of the dessert cups to create a little crust. But that’s an optional step and you can leave it out entirely if you wish. Saves a few carbs that way!
Ingredients you need
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- Whipping cream: Whipped cream gives this dessert a lighter, mousse-like texture.
- Cream cheese: Some cream cheese also gives it a rich, creamy texture.
- Sweetener: You need to use a powdered OR a liquid sweetener here, otherwise the mousse will end up gritty. See the Expert Tips for a full list of sweetener options.
- Keto sandwich cookies: You’ve got options here! You can use store-bought sandwich cookies like HighKey or Sundays. ChocZero has come out with some now too!
- Keto brownie bites: The crust at the bottom of the dessert glasses is entirely optional. I used the HighKey Brownie Cookies.
- Vanilla extract
Step by Step Directions
- Whip the cream: In a large bowl, beat the cream until it holds stiff peaks.
- Beat the cream cheese: In another large bowl, beat the cream cheese until very smooth. Add the powdered sweetener and the vanilla extract and beat until well combined.
- Fold together: Reserve a few tablespoons of whipped cream for the tops of the dessert cups. Fold the remainder into the cream cheese mixture until nicely combined.
- Crush up the cookies: Place the sandwich cookies in a blender or food processor and pulse a few times to turn into crumbs. Hold back about 1 tablespoon and fold the rest into the whipped cream mixture until well distributed.
- Make the crusts (optional): Crush the brownie bites until they resemble coarse crumbs. Divide between 4 small dessert cups.
- Assemble: Pipe or spoon the mousse into the cups and top each with a small dollop of whipped cream. Sprinkle with the remaining cookie crumbs.
Expert Tips
It’s important to have your cream cheese well softened to get the creamiest consistency. Room temperature is often not soft enough, so I like to zap mine in the microwave for 5 to 10 seconds before beating it.
Remember, you have a lot of options for the cookie crumbs, both homemade and store-bought. Regardless of what you use, you will need to process them to turn them into crumbs.
If you plan on piping the mousse into the cups, make sure you use an open star tip like this one from Ateco. Otherwise the cookie crumbs will get caught in the tip and mess up your piping.
For sweeteners, you can use a powdered or confectioner’s style, such as Swerve. But it’s not required for structure or consistency, so you can also use concentrated liquids such as Sweet Leaf Drops and sweeten to taste. I don’t recommend using liquid allulose here, as it will introduce too much liquid and make the mousse overly soft.
Frequently Asked Questions
Real Oreo cookies contain quite a number of carbs and sugars, and they are decidedly not keto friendly. However, there are a few low carb cream sandwich cookies that are similar in taste and style. You can also check out my homemade Keto Oreos.
Each serving of this easy low carb dessert contain 7.4g of carbs and 4g of fiber. That means each serving has only 3.4g net carbs.
You can store this Keto Cookies n Cream Mousse in the fridge for up to 5 days, as long as your cream and cream cheese were fresh. I do not recommend freezing this dessert.
Keto Cookies and Cream Mousse Recipe
Ingredients
- ¾ cup heavy whipping cream
- 4 ounces cream cheese well softened*
- ¼ cup powdered sweetener
- ¾ teaspoon vanilla extract
- 4 keto sandwich cookies (see Expert Tips for alternatives)
- 1 package HighKey Brownie Bites (optional)
Instructions
- In a large bowl, beat the cream until it holds stiff peaks.
- In another large bowl, beat the cream cheese until very smooth. Add the powdered sweetener and the vanilla extract and beat until well combined.
- Reserve a few tablespoons of whipped cream for the tops of the dessert cups. Fold the remainder into the cream cheese mixture until nicely combined.
- Place the sandwich cookies in a blender or food processor and pulse a few times to turn into crumbs. Hold back about 1 tablespoon and fold the rest into the whipped cream mixture until well distributed.
- Optional Step: Crush the brownie bites until they resemble coarse crumbs. Divide between 4 small dessert cups.
- Pipe or spoon the mousse into the cups and top each with a small dollop of whipped cream. Sprinkle with the remaining cookie crumbs.
- You can serve them right away or refrigerate for an hour to firm them up a bit. Delicious either way!
Linda A. says
I’m not the greatest cook, so I’m always on the lookout for recipes that are easy yet still tasty. This fits the bill perfectly. Just plain delicious!