This Low Carb Cheesecake Mousse is light, creamy, easy to make, and so delicious! All you need is heavy whipping cream, cream cheese, vanilla, and low carb sweetener. No baking required!
This mousse fits the macros for the Ketogenic Diet, and is extremely filling with just 3 grams net carbs (9 grams total carbs), 42 grams of fat and 6 grams of protein. It’s also gluten-free and perfect to serve at a dinner party or gathering.
The possibilities are endless when it comes to mix-ins for this Low Carb Cheesecake Mousse (don’t forget to add in the extra carbs):
- strawberries, raspberries or blueberries
- 2 tbsp unsweetened cocoa powder (to make a chocolate cheesecake mousse)
- low carb chocolate chips
- low carb caramel or chocolate syrup
If you don’t have a low carb powdered sweetener (also called confectioner’s sugar) on hand, you can make your own! Simply pulse low carb granulated sweetener in a blender (I use a NutriBullet) for about 15 seconds until light and fluffy. I included this as the first step in the Low Carb Cheesecake Mousse recipe below. If you’re using powdered sweetener, you can skip this step.
I found these cute patriotic-themed cupcake toppers on Amazon – they help make this treat even more festive!
For a more traditional cheesecake texture, check out Low Carb Mini Crustless Cheesecake.
Low Carb Cheesecake Mousse
Ingredients
- 3 tbsp Lankanto Powdered Monk Fruit Sweetener (or any low carb sweetener)
- ½ cup heavy whipping cream
- 4 oz cream cheese (does not need to be softened)
- 1 tsp vanilla extract
Instructions
- If using powdered sweetener, skip this step. Otherwise, add granulated sugar substitute to a blender and pulse for about 30 seconds or until light and fluffy.
- Add remaining ingredients to blender. Beat until thoroughly combined and mixture is thick and creamy, scraping the sides halfway through.
- If needed, add additional sweetener to taste.
