Creamy keto cheesecake mousse with white chocolate and fresh berries. This easy low carb and sugar-free dessert whips up in about 15 minutes, start to finish. Delicious stuff! This post is sponsored by ChocZero.
Keto White Chocolate Mousse gets a little update! Now that there’s such a thing as really good sugar-free chocolate, it was time to experiment and work that into some of my older “white chocolate” recipes.
Before the delicious ChocZero chips came along, I was faking my white chocolate flavor with cocoa butter. Which, let’s face it, is one of the primary ingredients in white chocolate anyway. I used cocoa butter it in some keto white chocolate macadamia cheesecakes, as well as in a Cranberry White Chocolate Layer Cake. And it’s how I got the white chocolate flavor in my Keto White Chocolate Mochas.
But while cocoa butter does lend something of a white chocolate flavor, it can be a bit overpowering and it doesn’t quite taste the same as the real deal.
And now that the real deal does exist, I find myself wanting to go back and re-work all of my older recipes for white chocolate treats!
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Keto Cheesecake Mousse
This keto white chocolate mousse was inspired by a high carb version on My Baking Addiction. If we’re getting technical here, it’s actually a cheesecake mousse.
Real chocolate mousse requires eggs, and the egg whites are whipped and folded in for a lighter-than-air texture. I have made this French style keto chocolate mousse many times in my life and it’s a far more involved process. It results in a heavenly dessert but it takes effort and time.
Cheesecake mousse is so simple, it almost feels like cheating. It’s like making a really soft cream cheese frosting and spooning it straight into your mouth. Nothing wrong with that, my friends! Nothing at all.
How to make Keto White Chocolate Mousse
This is such an easy and elegant keto dessert. It’s the sort of thing you can whip up on a moment’s notice and be eating within 15 minutes. You’ll want to keep this recipe close for any time you’ve got that craving.
But while this is an easy dessert, there are still a few ways it can go wrong. So here are my best tips for this keto cheesecake mousse recipe:
- Whip the cream first so it’s ready to fold in to the cream cheese. Whipped cream is what gives cheesecake mousse a light and airy quality.
- When melting white chocolate, always do this double boiler style. This means setting a heatproof bowl over a pan of gently simmering water. Keep your heat as low as possible. White chocolate can be finicking and can overcook easily, so stand over the bowl and stir almost constantly.
- You will notice that I still used a bit of cocoa butter here, simply to help the white chocolate melt more smoothly.
- If you don’t want to purchase cocoa butter, you can use 1/2 tbsp of coconut oil instead. Refined coconut oil will have a more neutral flavor.
- Do NOT use butter. I repeat, do NOT use butter. It will make your white chocolate thicken terribly and it won’t mix in well to the cheesecake mousse.
- Add a few tablespoons of liquid cream to the cream cheese mixture. This helps lighten up before you fold in the whipped cream.
- The best part about this keto mousse is that it’s ready to eat right after you’ve made it. You can refrigerate it if you like, but it do let it sit out for 10 minutes or so before serving, as it’s creamier and less firm, more like a real mousse texture.
Ready to make some delicious Keto White Chocolate Mousse?
More keto mousse recipes you might like
- 5 Minute Keto Peanut Butter Mousse
- Keto Mascarpone Mousse
- Easy Keto Blender Mousse
- Keto Chocolate Mousse Pie
- Keto Pumpkin Cheesecake Mousse
- Keto Raspberry Mousse
Creamy keto cheesecake mousse with white chocolate and fresh berries. This easy low carb and sugar-free dessert whips up in about 15 minutes, start to finish. Delicious stuff!
- 1/2 cup plus 2 tbsp heavy whipping cream divided
- 1 1/2 ounce sugar-free white chocolate chips
- 1/4 ounce cocoa butter
- 4 ounces cream cheese softened
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
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In a medium bowl, beat 1/2 cup of the cream until it holds stiff peaks. Set aside
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Set a heatproof bowl over a pan over barely simmering water. Keep the heat very low, and add the white chocolate chips and cocoa butter. Stir until smooth and melted. Remove from heat.
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In a large bowl, beat the cream cheese with the sweetener and vanilla extract. Beat in the white chocolate mixture until smooth. Add the remaining 2 tbsp of whipping cream to the cream cheese mixture and beat until combined.
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Fold the whipped cream into the cream cheese mixture until well combined. Spoon or pipe into 4 dessert glasses and top with fresh berries.
Kathy Jo Horan says
White chocolate is my FAV!!! I can’t wait to make this, and I’m sure it will be as delicious as all of your desserts and SO EASY! Also, wanted to let you know that your sweetener amount in the recipe got replaced by just a link to Amazon with no amount included .
Thanks for continuously coming up with wonderful recipes for us !
Tanya P. says
This looks like the kind of elegant delicious-ness that you’d find in an upscale restaurant. It would be pretty to serve for a bridal shower dessert or spring-time luncheon. I’ll be anxious to try this one!
Carrie says
Just whipped these up for our Easter dessert tomorrow, paired with a strawberry on top of each one. I think they will be a hit!
Suzanne says
You are a genius! I made these this afternoon and let them chill. My husband and I had two of them for dessert with fresh raspberries. Oh my goodness, these are delicious!
Carolyn says
So glad to hear it!
Hope says
could you leave out the cocoa butter? it is the only ingredient I don’t have on hand:)
Carolyn says
Yes but it won’t taste like white chocolate…it will just be cheesecake mousse. Which is pretty tasty anyway…
Robin Greuter says
Can I use some (organic) white Chocolate chips instead of cocoa butter? I understand you don’t use chips bc of carbs. But I want to make today and I can’t find the cocoa butter local.
Carolyn says
Sure if you like.
Rhonda Kohman says
Where do you find cocoa butter?
Carolyn says
http://amzn.to/2pRvf2K
Cheryl Platt says
One of my favorite restaurant desserts ever was a white chocolate jalapeno mousse from the Craftwood Inn (now closed). It wasn’t spicy, just had the jalapeno flavor with tiny dices of jalapeno throughout. This will be a perfect canvas to experiment with making my own version! 🙂
Dennis Zaki says
The Craftwood Inn is not closed!
Cat says
So I bought the small 4 oz size bag of Wild cocoa butter wafers on Amazon just to try out this recipe. Then, I made it. Oh my flippin’ WORD!! I just went back and ordered the 16 oz bag. And that was after only licking the bowl! I’m restraining myself, as it’s almost midnight, and such an indulgence right before bed would be less than prudent. This is requiring me to muster every bit of willpower and discipline I have!
What an absolutely phenomenal fat bomb!! Silky smooth, uncomplicated, unadulterated white chocolate flavor that just melts to a gossamer whisper on the tongue. Your brain will scream, “Rich!” alternated with, “Mmmmmm!.” Am I waxing poetic?? Darned right I am! This is an upscale dessert you can serve as a regal finish for any meal, that works with just about any fruit you would care to top it with. And the best part is that it’s absurdly easy to throw together. Boom.
This is an excellent springboard to variations as limitless as your imagination. I’m going to try this next using peanut butter in place of the white chocolate, and drizzle with low carb fudge sauce. Or with Nutella. Or homemade toasted cashew butter. Or lace the white chocolate with a touch of Frangelico. Or Midori. Or Grand Marnier. Or…
Take a bow, Carolyn. You’ve completely outdone yourself.
Carolyn says
So so glad you liked it. This might be the best comment I’ve ever received!
Jenay says
Hi Carolyn.
I just tried making this recipe and something went wrong. The cream cheese and cacao butter (just melted) turned gritty. I added more and more cream and all it did was kept thickening up but it was not smooth at all. It was like churning. I used 110 grams of melted cacao butter (measured before melting.) Could the cacao butter be ruining this?
Thank you,
Jenay
Jenay says
Oh dear I figured out what I did wrong. A website said 1/2 punch was 110 grams when it’s 15 grams. I wasted all that cacao butter gringe, ugh.
Carolyn says
Ugh, what website was that???
Michelle says
Whipping cream……. Can you recommend a type…. Or whip up mt own with heavy cream? sorry, I was raise with Cool-Wip only
Carolyn says
Heavy cream and whipping cream are essentially the same thing. When I say “whipping” cream, it means the fluid. When I say “WHIPPED” cream, it means the product that happens AFTER you whip it. So you are fine using heavy cream here and following the instructions as written.
Lori Kling says
Okay this is got to be by far my favorite dessert recipe that you have created. Well of all the ones I’ve tried so far! It is absolutely delicious. I told my husband that next time I’m going to make a parfait with a chocolate mousse and berries. Honestly looking forward to making it again. This is definitely something that I will take to a family dinner to share with everyone. Thank you so much for sharing all of your amazing recipes, you have made a huge impact on the low carb / keto world. I hope that one day you can come to the small town of Ponca City Oklahoma so that I can meet you and thank you personally.
Laura Gomes says
Easily one of the best low carb desserts I’ve ever tried. Husband loved it! Whipping up a triple batch for Thanksgiving to go with the pies. Very simple to put together and taste and texture are both spot on. Cannot recommend highly enough!
jayne says
Love this!
Jackie says
I’m looking for a keto mousse to use in a mousse cake and this looks super good. Do you think I need to add gelatin to stabilize, or do you think it’s strong enough to keep a cake shape?
Carolyn says
Depending on the recipe, it should be fine. Like this –> https://alldayidreamaboutfood.com/low-carb-triple-chocolate-mousse-cake/
Karla says
Is that half an ounce of cocoa butter in volume or weight? Thanks!
Carolyn says
Weight
Lee says
I have to try this asap!! Im planning on making the triple chocolate mousse cake, can I use this recipe to make the chocolate mousse as well but substituting the cocoa butter for unsweetened chocolate?! So it’ll be chocolate mousse? I can’t find pasteurized eggs here. Help!
Carolyn says
Yes, you could turn it into chocolate mousse that way probably. I haven’t tried it so I can’t be absolutely sure it will work.
Lee says
Alright! If I do make it that way, I’ll be sure to let you know how it turned out. Thank you!
Angel says
I have a nah of white chocolate mint chips from choczero. Would those work on place of the cocoa butter?
Carolyn says
I have yet to try that but I imagine it would work.
Penny Frick says
The link to Cocoa Butter IN THE RECIPE does not work. It sends you to an Egg cooker at Amazon. I found the correct link in the reviews, but I thought you might want to correct the link in the list of recipe ingredients. 😊
Carolyn says
Um… I just clicked it and was taken to the exact product I like to purchase. Not sure what happened for you!
Betsy says
So delicious and creamy! My kids will be demanding I make this all the time!
Jen says
I like the idea of just spooning this straight into my mouth! This was exactly what I needed to satisfy my sweet tooth craving. Thank you!
Matt Taylor says
This looks absolutely amazing! Nothing I don’t like about cream cheese and white chocolate! And Keto as well? Awesome!
Theresa says
This was really good, tastes better cold, if you can wait for it to chill. I didn’t have powdered swerve so I used stevia which made it too sweet. I added some blueberries also. I will definitely make this again, it will be a great treat for me while hubby eats his nightly ice cream.