In the world of chocolate, I think it’s always worth exploring the possibilities. When I first decided to make a low-carb chocolate peppermint mousse, I started with what I assumed was the most obvious choice. I expected the recipe to call for an amount of sugar, cocoa and heavy cream. Happily, I was wrong.  The result was a light, spongy mousse that was just sweet enough to balance out the peppermint, without being too overwhelming.  It also has a rich, velvety texture that’s a joy to eat.  It would make a great after-dinner treat, or serve as a main dish for a party.  It’s also pretty easy to make,

This mousse is richly chocolatey with a hint of peppermint and the perfect low-carb indulgence. It is not too sweet and is loaded with good fats. Serve chilled as a dessert or with fresh berries. Recipe adapted from “The Ketogenic Diet: A Complete Guide for Beginners” by Jimmy Moore and Eric C. Westman – http://www.amazon.com/Ketogenic-Diet-Complete-Beginners/dp/1591806201/ref=sr_1_1?ie=UTF8&qid=1424935175&sr=8-1&keywords=ketogenic+diet+complete+guide+for+beginners

This is an easy recipe for a chocolate mousse that’s low in calories but rich in flavor, and contains mainly whole food ingredients. Note that your results will vary depending on the brands of cocoa powder and sugar you use.

Chocolate peppermint cheesecake mousse with low carbs

 

 

This low-carb chocolate peppermint cheesecake mousse will help you celebrate the holidays. It’s a simple sugar-free dessert that comes together quickly yet looks and tastes nice enough to present to guests.

EasyEasyEasyEasyEasyEasyEasy

3g

Instructions

  1. In a blender, combine the cream cheese, two tablespoons of the sweetener, and the chocolate powder. Blend in the warm water and peppermint extract until the mixture is smooth and creamy.

  2. In a large mixing basin, whisk together the whipping cream, remaining sweetener, and vanilla extract until firm peaks form. Using a few teaspoons of the whipped cream, decorate the cake.

  3. Using the remaining whipped cream, fold in the chocolate mixture until no streaks remain.

  4. Refrigerate the mousse for at least 30 minutes after spooning it into dessert cups. Before serving, top with a spoonful of the remaining whipped cream.

Carolyn’s hints and suggestions

Chocolate peppermint is one of the most popular Christmas flavors. It’s all over the place these days, appearing at neighborhood coffee shops and in all the Christmas catalogs. However, as tempting as it may be, purchasing boxes of sweet chocolate peppermint barks is not a healthy option.

There are several low-carb versions of this traditional dessert, and this cheesecake mousse is one of the finest. It’s so easy to make that it’s perfect for last-minute get-togethers or unexpected Christmas visitors. And no one will ever guess it’s a keto dessert.

Using a blender to smooth out the cream cheese and whisk some air into the mixture makes it even lighter and fluffier. It will still be wonderful if you use a bowl and some beaters. The water should be warm but not hot, since this will help the ingredients combine properly.

For the greatest results, use a powdered or liquid sweetener. Sweeteners in the form of granules will be too grainy. However, either powdered erythritol (also known as confectioner’s erythritol) or liquid or powdered stevia would work. Just be sure you use the right amount of highly intense sweets. You may taste the sweetness and peppermint flavor and adjust accordingly.

Have fun and have a wonderful Christmas season!

One of the most popular desserts on the blog is the low-carb, pressure-cooker chocolate peppermint mousse. One of the things I love about this recipe is that it’s quick and easy with ingredients you likely already have…and it doesn’t involve a bunch of ingredients I’ve never heard of!. Read more about xanthan gum chocolate mousse and let us know what you think.

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This article broadly covered the following related topics:

  • keto chocolate mousse cream cheese
  • low carb desserts
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