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August 24, 2020

Keto White Chocolate Mousse

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Titled Image: Three glass dessert cups filled with white chocolate mousse with berries on top, on a thin white platter.

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!

Get 10% off all your ChocZero favorites with code FOODDREAMER. Click here to order!

A piping bag piping keto cheesecake mousse into dessert cups

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.

Two glass dessert cups filled with keto white chocolate mousse and fresh berries, sitting on a wooden cutting board.

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:

  1. 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.
  2. 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.
  3. 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.
  4. Add a few tablespoons of liquid cream to the cream cheese mixture. This helps lighten up before you fold in the whipped cream.
  5. 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?

A cup of keto white chocolate cheesecake mousse sits on a white plate, with berries on top and scattered around. A spoonful of the mousse sites beside the cup.

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
4.8 from 5 votes
Two glass dessert cups filled with keto white chocolate mousse and fresh berries, sitting on a wooden cutting board.
Print
Keto White Chocolate Mousse
Prep Time
15 mins
Total Time
15 mins
 

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! 

Course: Dessert
Cuisine: Dessert
Keyword: keto cheesecake mousse, white chocolate mousse
Servings: 4 servings
Calories: 281 kcal
Ingredients
  • 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
Instructions
  1. In a medium bowl, beat 1/2 cup of the cream until it holds stiff peaks. Set aside

  2. 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.

  3. 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.

  4. Fold the whipped cream into the cream cheese mixture until well combined. Spoon or pipe into 4 dessert glasses and top with fresh berries.
Nutrition Facts
Keto White Chocolate Mousse
Amount Per Serving (1 dessert glass)
Calories 281 Calories from Fat 237
% Daily Value*
Fat 26.3g40%
Carbohydrates 6.5g2%
Fiber 2.1g8%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: cream cheese, white chocolate

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Kathy Jo Horan says

    April 4, 2017 at 6:41 am

    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 !

    Reply
  2. Tanya P. says

    April 10, 2017 at 1:31 pm

    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!

    Reply
  3. Carrie says

    April 15, 2017 at 2:46 am

    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!

    Reply
  4. Suzanne says

    April 15, 2017 at 7:44 pm

    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!

    Reply
    • Carolyn says

      April 16, 2017 at 8:08 am

      So glad to hear it!

      Reply
  5. Hope says

    April 17, 2017 at 9:47 pm

    could you leave out the cocoa butter? it is the only ingredient I don’t have on hand:)

    Reply
    • Carolyn says

      April 18, 2017 at 7:57 am

      Yes but it won’t taste like white chocolate…it will just be cheesecake mousse. Which is pretty tasty anyway…

      Reply
      • Robin Greuter says

        March 20, 2019 at 8:54 am

        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.

        Reply
        • Carolyn says

          March 20, 2019 at 11:22 am

          Sure if you like.

          Reply
  6. Rhonda Kohman says

    May 5, 2017 at 7:53 pm

    Where do you find cocoa butter?

    Reply
    • Carolyn says

      May 6, 2017 at 7:38 am

      http://amzn.to/2pRvf2K

      Reply
  7. Cheryl Platt says

    May 27, 2017 at 2:40 am

    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! 🙂

    Reply
    • Dennis Zaki says

      December 19, 2017 at 11:19 pm

      The Craftwood Inn is not closed!

      Reply
  8. Cat says

    June 8, 2017 at 10:52 pm

    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.

    Reply
    • Carolyn says

      June 9, 2017 at 7:47 am

      So so glad you liked it. This might be the best comment I’ve ever received!

      Reply
  9. Jenay says

    August 11, 2017 at 9:36 am

    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

    Reply
    • Jenay says

      August 11, 2017 at 9:58 am

      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.

      Reply
      • Carolyn says

        August 11, 2017 at 10:42 pm

        Ugh, what website was that???

        Reply
  10. Michelle says

    September 10, 2017 at 11:23 pm

    Whipping cream……. Can you recommend a type…. Or whip up mt own with heavy cream? sorry, I was raise with Cool-Wip only

    Reply
    • Carolyn says

      September 11, 2017 at 8:19 am

      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.

      Reply
  11. Lori Kling says

    November 17, 2017 at 8:43 am

    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.

    Reply
  12. Laura Gomes says

    November 19, 2017 at 10:25 am

    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!

    Reply
  13. jayne says

    February 12, 2018 at 5:04 pm

    5 stars
    Love this!

    Reply
  14. Jackie says

    March 2, 2018 at 6:21 pm

    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?

    Reply
    • Carolyn says

      March 2, 2018 at 7:21 pm

      Depending on the recipe, it should be fine. Like this –> https://alldayidreamaboutfood.com/low-carb-triple-chocolate-mousse-cake/

      Reply
  15. Karla says

    May 2, 2018 at 4:53 pm

    5 stars
    Is that half an ounce of cocoa butter in volume or weight? Thanks!

    Reply
    • Carolyn says

      May 2, 2018 at 6:03 pm

      Weight

      Reply
  16. Lee says

    October 8, 2018 at 11:08 pm

    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!

    Reply
    • Carolyn says

      October 9, 2018 at 8:11 am

      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.

      Reply
      • Lee says

        October 13, 2018 at 8:40 pm

        Alright! If I do make it that way, I’ll be sure to let you know how it turned out. Thank you!

        Reply
  17. Angel says

    February 22, 2020 at 10:45 pm

    I have a nah of white chocolate mint chips from choczero. Would those work on place of the cocoa butter?

    Reply
    • Carolyn says

      February 23, 2020 at 10:14 am

      I have yet to try that but I imagine it would work.

      Reply
  18. Penny Frick says

    August 25, 2020 at 1:25 pm

    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. 😊

    Reply
    • Carolyn says

      August 25, 2020 at 4:14 pm

      Um… I just clicked it and was taken to the exact product I like to purchase. Not sure what happened for you!

      Reply
  19. Betsy says

    September 29, 2020 at 10:00 am

    So delicious and creamy! My kids will be demanding I make this all the time!

    Reply
  20. Jen says

    September 29, 2020 at 10:28 am

    5 stars
    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!

    Reply
  21. Matt Taylor says

    September 29, 2020 at 10:35 am

    5 stars
    This looks absolutely amazing! Nothing I don’t like about cream cheese and white chocolate! And Keto as well? Awesome!

    Reply
  22. Theresa says

    October 9, 2020 at 7:36 pm

    4 stars
    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.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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