This creamy low carb white chocolate mousse recipe is so easy to make. It’s a perfect keto dessert for any occasion!
So if you know me, you know I like to experiment and play with my food. I rarely even make my own recipes exactly the same way twice. I have good intentions to follow my instructions to the letter and then my mind wanders and I think “Oh, what would happen if I did this?”. Sometimes the results are spectacular and sometimes they are less so. But I always learn something out of the deal.
Turns out that when I have the time, I also love to play with my photography. I’ve become very accustomed to the white, clean style I’ve cultivated over the past few years but I do sometimes feel stuck in a rut. I feel a little like I am taking the same photograph over and over, just with different food. So I’ve been trying things out, new back drops and surfaces, sometimes even opting for a darker, more dramatic style. Just as when I experiment with food, sometimes the results are spectacular, and sometimes they are less so, but I always learn something out of the deal.
Taking photos of light-coloured in a bright white setting, such as this delectable low carb white chocolate mousse, is tough. It can simply disappear into the whiteness of the background. So I had some fun playing with this one, as you can see. Dark, medium, light backgrounds…I found I actually got a few decent photos in all of those situations and couldn’t decide which I liked best!
This keto dessert recipe was inspired by a gorgeous high carb white chocolate mousse on My Baking Addiction. Of course, that version used real white chocolate, which simply isn’t an option for those of us on low carb and keto diets. But I knew I could fake it a bit with some cocoa butter and get that same white chocolate flavor. I actually made a double batch but it was such a rich dessert, I felt I needed to cut back on it a bit. And then I ended up using the leftovers for another, insanely decadent low carb mousse cake…and that recipe is to follow soon, I promise!
So, enjoy this delicious keto white chocolate mousse recipe as is, with a few fresh berries, or as part of a bigger, more elaborate dessert. No matter what, you will love it!
- 1/2 cup plus 2 tbsp whipping cream divided
- 1/4 cup powdered Swerve Sweetener divided
- 3/4 tsp vanilla extract divided
- 4 ounces cream cheese softened
- 1/2 ounce cocoa butter melted and cooled
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In a medium bowl, beat 1/2 cup of the cream with 2 tbsp of the sweetener and 1/4 teaspoon of the vanilla extract until it holds stiff peaks.
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In a large bowl, beat the cream cheese with the remaining sweetener and vanilla extract. Beat in the melted cocoa butter until smooth (mixture may get quite thick).
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Add the remaining 2 tbsp of whipping cream to the cream cheese mixture and beat until combined. If the mixture is still very thick, add another tbsp of cream.
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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.
Food energy: 261kcal
Total fat: 24.77g
Calories from fat: 222
Cholesterol: 82mg
Carbohydrate: 2.29g
Total dietary fiber: --
Protein: 2.45g
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.