Low-carb chocolate peppermint cheesecake mousse

Low-carb chocolate peppermint cheesecake mousse

Ring in the holiday season with this low-carb chocolate peppermint cheesecake mousse. It’s an easy sugar free dessert that’s ready in a snap, but it looks and tastes elegant enough to serve your guests.

Low-carb chocolate peppermint cheesecake mousse

Ring in the holiday season with this low-carb chocolate peppermint cheesecake mousse. It’s an easy sugar free dessert that’s ready in a snap, but it looks and tastes elegant enough to serve your guests.
USMetric
4 servingservings

Ingredients

  • 4 oz. 110 g cream cheese, softened
  • ¼ cup 60 ml powdered erythritol, divided
  • 3 tbsp 3 tbsp (15 g) cocoa powder
  • ¼ cup 60 ml warm water
  • ¾ tsp ¾ tsp peppermint extract
  • 13 cup 75 ml heavy whipping cream
  • ½ tsp ½ tsp vanilla extract

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. Fold the chocolate mixture into the remaining whipped cream until no streaks remain.
  4. Spoon the mousse into dessert cups and refrigerate at least 30 minutes. Top with a dollop of the extra whipped cream before serving.

Carolyn's tips and tricks

Chocolate peppermint is such a classic holiday flavour. It’s everywhere you turn these days, showing up at the local coffee shops and in all the holiday catalogs. But buying boxes of sugary chocolate peppermint barks isn’t a healthy choice, as tempting as it might be.

Thankfully there are plenty of low carb ways to enjoy this classic treat, and this cheesecake mousse is one of the best. It’s so simple that you could whip it up quickly even for last minute get togethers or unexpected holiday guests. And no one will even know it’s a keto-friendly dessert.

Using a blender for the cream cheese really helps smooth it out and whip some air into the mixture, making it even lighter and fluffier. But you can use a bowl and some beaters and it will still be delicious. The water should be warm but not hot, as this helps the ingredients really meld together.

Be sure to use a powdered or liquid sweetener for the best results. Granular sweeteners will be too gritty. But powdered (also known as confectioner’s) erythritol, or liquid or powdered stevia would both work. Just be sure to measure more concentrated sweeteners appropriately. You can adjust the sweetener and the peppermint flavor to taste.

Enjoy and happy holidays!

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

13 comments

  1. Donna
    Can coconut cream be substituted for heavy cream, and goat cream cheese, for those who are sensitive to dairy?
    Reply: #2
  2. Carolyn
    Hi Donna. If you can find Kite Hill cream cheese (almond milk based) that's a really good sub. Goat cream cheese would be fine but I've never tried it myself. The coconut cream is a good sub for heavy cream.
  3. Linnae Bosma
    Absolutely 100% amazing ... just like all of Carolyn’s recipes! It was exactly what I was needing ... simple, smooth and a little sweet. I’m not crabby anymore!
  4. Linnae Bosma
    Additionally — I tried to leave a ***** rating but it gave me whatever it wanted. Do know this is a more than 5 star recipe!
  5. anne lever
    Wow! Absolutely gorgeous! Easy, quick and the perfect chocolate hit x
  6. Denise
    I am wondering how far in advance this could be made. Perhaps in the morning and cover with plastic wrap until service?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    I am wondering how far in advance this could be made. Perhaps in the morning and cover with plastic wrap until service?

    Yes, that should work. It may "settle" a little but the taste will still be excellent.

  8. Meghan
    Yummy! I didn’t have pepermint extract, but I made this for my boys and me for a treat. It was delicious!
  9. Julie
    Can’t do dairy and allergic to coconut. And gluten free. What’s an alternative to the heavy cream?
    Reply: #11
  10. Amy W
    Carolyn, this was outstandingly yummy! I made it yesterday for a dinner party. All the guests loved it. To answer an earlier question, I made this in late morning for an evening dinner party. I didn't cover the mousse and it was fine, but that would probably be a good idea.
  11. Kristin Parker Team Diet Doctor

    Can’t do dairy and allergic to coconut. And gluten free. What’s an alternative to the heavy cream?

    You can try coconut cream!

  12. Dawn
    Thank you for this recipe. I made it today and it turned out great! 👍
  13. Sue
    I have Lakanto monk fruit powdered sweetener which says 2x the sweetness of sugar, so should I cut the amount of sweetener in half? I haven’t used Sweve powdered yet, so not sure how to compare....

Leave a reply

Reply to comment #0 by