Many low-carb or keto white chocolate dessert recipes call for commercial sugar-free white chocolate — which is nearly impossible to find. And if you find a sugar-free brand, you can be sure it’s sweetened with maltitol that is for sure upsetting your stomach and raising your blood sugar levels.
Therefore, I developed a super-easy keto white chocolate mousse that uses cocoa butter and more natural sweeteners. It won’t spike your blood sugar levels or trouble your tummy.
Developing this 5-ingredient keto dessert wasn’t easy — but it was rewarding in the end. Read on to find out the easy recipe and my efforts and experiments to come up with a perfect, velvety, and unbelievably delicious keto white chocolate mousse!
How to make the Easy 5-Ingredient Blender Keto White Chocolate Mousse
Like said, this recipe uses cocoa butter (cacao butter) instead of sugar-free white chocolate. I’ve far too often disappointed with commercial sugar-free or keto white chocolate brands. They come to the market boasting their healthiness and deliciousness — just to disappear in an eyeblink. For example, this wonderful keto frosting recipe uses sugar-free white chocolate from KZ Clean Eating that was on the market just for a year or two. Before that, there were other brands that also disappeared after a while.
Therefore, I’ve given up using commercial sugar-free white chocolate in my recipes. And currently, there is absolutely no decent sugar-free white chocolate! Well, there might be a couple of brands sweetened with maltitol, but as it’s a problematic sweetener and not that keto after all, I don’t use maltitol at all.
However, as I’m an avid white chocolate lover, I’ve developed keto white chocolate bar recipes (one is here and one is in my Low Sugar, So Simple book). In addition to pure white chocolate, I’ve come up with, for example, Keto Pumpkin White Chocolate Truffles, Keto White Chocolate Peanut Butter Fondue, and Keto White Hot Chocolate.
Moreover, under our Ketokamu brand, we are planning to bring two commercial keto white chocolate bars to the (Finnish) market at the beginning of next year. I will develop recipes for those. And they won’t be sweetened with maltitol!
But more chit chat in the next chapter and especially at the end of the post. So, let’s take a look at how to prepare this smooth and velvety keto treat in a cinch:
Take 2 oz (60 g) cocoa butter and melt it in a water bath or in a microwave oven.
Personally, I find a water bath handier as the cocoa butter melts faster for some reason. The microwave oven takes longer. Well, I think it’s because the water content of cocoa butter is so low that nuking doesn’t work that well.
Next, take a blender jar and add 1 cup (240 ml) heavy cream…
…3-4 tablespoons powdered erythritol…
…1 teaspoon vanilla extract…
…and a pinch of unrefined sea salt or Himalayan salt.
Start blending on low speed. Add the melted cocoa butter while blending.
Continue blending until smooth mousse forms. Don’t overblend! The blending should take just a couple of seconds, so keep your eye on the mousse while blending.
Transfer into 4 serving glasses. I love to pipe the mousse for a beautiful presentation.
Decorate for example with crushed nuts and berries. Serve immediately for the best taste and mouthfeel. You can store the mousse in the fridge, though, but just take it to room temperature (under 86 °F = 30 °C) half an hour before serving.
How I came up with this Keto White Chocolate Mousse recipe
After pondering over this week’s recipe and checking my idealist, I decided a white chocolate mousse would be worth developing. I do have several keto recipes with white chocolate but didn’t develop mousse so far. So, now it was about time.
However, I didn’t want to use commercial sugar-free white chocolate because there is no proper brand on the market — at least any that I could get here in Finland! Well, there exist some sugar-free brands, but they are sweetened with maltitol, and those I don’t want to use because maltitol, despite being quite a natural sweetener, it’s anyway quite problematic. Moreover, maltitol has more calories than, for example, erythritol, one of my preferred sweeteners.
Even erythritol is also a sugar alcohol, it’s much better tolerated, i.e., it doesn’t upset the stomach, it doesn’t have calories, and it doesn’t usually spike up blood sugar. Of course, if you are metabolically very sensitive, basically anything can raise your blood sugar levels. Or if you have a sensitive stomach, also erythritol can cause problems. It’s all individual. For me, erythritol works as a very mild laxative. I have my colon removed, so I guess it’s somehow related to that.
But back to the recipe development. Since white chocolate consists mainly of cocoa butter (except sugary white chocolate consists mostly of sugar!), I chose cocoa butter to work as white chocolate in my mousse recipe. As the main ingredient, I thought heavy cream (the type you use for whipping) is the best choice. Naturally, I also needed sweetener. Powdered erythritol sounded like the best match as I expected stevia wouldn’t provide enough sweetness, and on the other hand, granulated erythritol would leave a sandy mouthfeel. I also decided to add vanilla extract as anything with white chocolate always cries for vanilla. Yes, and a pinch of natural salt would round the flavors beautifully.
I decided to try out a ganache-based mousse. So, I thought I will heat first the heavy cream until piping hot, then add the rest of the ingredients and chill the mixture until cold. The cold mixture would be easy to whip into a thick, smooth, velvety mousse — just like the ganache you’ll make with milk chocolate or dark chocolate.
As you can see, this approach didn’t work at all. Nope, it was a huge failure:
The mixture separated really badly! Actually, when the mixture was cooling down, it created a thick and hard crust of cocoa butter on top.
Anyway, I thought if I added xanthan, it might work as a perfect emulsifier and save my recipe, turning the separated mess into a smooth and homogenous mousse.
I added 1/2 teaspoon xanthan to my failed experiment and heated it until the cocoa butter had melted. Then, I beat this lukewarm mixture with an electric mixer, hoping that it will homogenize and get some volume.
Well, at least the mixture wasn’t separated anymore, but instead of mousse, it became a sort of pudding:
Moreover, the consistency was somewhat slimy, thanks to xanthan. I thought another natural emulsifier, sunflower lecithin, was worth trying. Well, if I won’t manage to develop a proper mousse recipe, at least I can make a keto white chocolate pudding recipe…
For my next experiments, I reduced the amount of cocoa butter from 4 oz (115 g) to 3 oz (85 g) and made two versions, one with xanthan and one with sunflower lecithin. I added these emulsifiers in the beginning and blended with the rest of the ingredients. Again, there developed a thick crust of cocoa butter on top while I was chilling the mixtures. Didn’t look too promising…
As expected, these experiments failed as well. When I started beating the chilled mixtures, the hard crust didn’t mix into the cream but stayed as hard lumps. Moreover, the cream was splattering all over my kitchen, creating a nasty mess!
After a few more failed experiments, I noticed I’m just banging my head against the wall, and this doesn’t lead anywhere. Maybe I should give up the ganache approach and think of something else… But what else?
Aha! A blender might be just the right piece of equipment for the mousse. If I just combined all ingredients and blended them into a smooth mousse? Would that work?
That was to be seen. I took 1 cup (240 ml) heavy cream, 2 oz (60 g) melted cocoa butter, 1/4 cup (60 ml) powdered erythritol, 1 teaspoon vanilla extract, and a pinch of Himalayan salt and combined them in a blender jar.
I used the whipping program in my blender, and ta-dah! A smooth, thick, and velvety mousse was born.
Alas, I continued blending, and the mixture separated — just what happens when you overwhip heavy cream. You’ll end up with butter and whey.
I added 1/2 teaspoon xanthan, and indeed, when blending further, the mixture turned into smooth mousse again. Actually, this version with xanthan was even smoother than without it. The first version had a tad grainy texture. Moreover, the cocoa butter didn’t blend properly in the first blending; some of it had got stuck to the sides of the blender jar.
I thought I now have the final recipe — with xanthan to ensure that the mixture stays smooth. However, after some more tasting tests, I thought the consistency is a bit slimy. There must still be some way to perfect the recipe!
Well, if I added the melted cocoa butter while blending — not with other ingredients right in the beginning — it would mix better into the mousse and not get stuck to the sides of the blender jar, I contemplated.
Indeed, adding the melted cocoa butter while blending on low speed resulted in the smoothest and the most homogenous mousse – that was super-tasty as well! Yippee! NOW, I was perfectly happy with the recipe.
In the end, my experiments required a considerable amount (over 1 gallon, so about 4 liters) of cream — but it was so worth!
And the best thing is that YOU don’t have to do any experimenting but just grab my recipe, whip up the mousse, and enjoy!
- 2 oz = 60 g cacao butter
- 1 cup = 240 ml heavy cream
- 3—4 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- pinch unrefined sea salt or Himalayan salt
- Melt the cocoa butter in a water bath or in a
- Combine the heavy cream, erythritol, vanilla
extract, and the salt in a blender jar.
- Blend at low speed while pouring in the melted cocoa
butter. Continue blending a couple of seconds until a thick mousse forms.
- Spoon or pipe the mousse into serving bowls.
- Decorate, for example, with berries and crushed nuts. Serve immediately. (You can store the mousse in the fridge for a few days; just bring it to room temperature before serving.)
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Extra-Fine Grain
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
Terrasoul Superfoods Organic Cacao Butter, 2 Lbs - Raw | Keto | Vegan | Unrefined
Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic | 4 oz
Powdered Erythritol Sweetener - 1:1 Sugar Substitute, Keto - 0 Calorie, 0 Net Carb, Non-GMO (2.5 lbs / 40 oz)
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||4.7 g||1.2 g|
|Fat||143.0 g||36.8 g|
|Net carbs||7.1 g||1.8 g|
|kcal||1313 kcal||328 kcal|
How to get variation to the recipe
Feel free to add natural flavorings to the mousse. Lime is fabulous with white chocolate, so you can add 2 tablespoons freshly-squeezed lime juice and 1 teaspoon grated peel of organic lime before blending. Naturally, lemon is also a perfect match. And, orange peel and juice work wonders, too. When you use just 1 tablespoon orange juice, the carb count won’t rise too high because the amount of orange juice is so little. For even lower carb count, replace orange juice with 2 drops (not more!) of 100% orange essential oil.
You can replace half of the erythritol with flavored stevia. Not only vanilla stevia is a perfect match, but try other fascinating flavors, like cinnamon vanilla, tropical fruit, pomegranate blueberry, English toffee, lemon twist, maple — or pumpkin spice stevia that is just perfect for the fall.
Talking about fall, since the taste of this mousse is relatively mild and the consistency is rich, sour flavors are a fantastic companion to this dessert. You can decorate the mousse with fresh cranberries, or for a Nordic version, use lingonberries like I’ve done in the main photo of this post.
For Halloween, you can color the mousse with spirulina or other natural food colorings. Or then you can simply pipe the white mousse using a round tip and serve it as “ghost poo”. (You bet I had fun when taking this photo!):
I bet I haven’t told you that I have done lots of Facebook marketing in the past? Well, I have had a break from that business for a couple of years. Actually, I created 5 online courses about Facebook marketing, and I was also doing marketing for local companies and teaching Facebook and social media marketing. The results for the local companies were great: up to 3,000% ROI! However, as I started to concentrate more on nutrition things, I gave up the Facebook marketing business.
But, now when we have Ketokamu, it’s time to start Facebook marketing again. This week, I’ve run the first Facebook ads for Ketokamu, and the results are promising. Facebook marketing — with all that creating of ads (including photos and videos) as well as analyzing the results — would be a full-time job if done properly. Since I already have quite some full-time jobs, I try to do the Ketokamu Facebook advertising quickly and effectively.
Talking about Ketokamu, due to confusion in our soup orders, we got plenty of leftover soups from the latest batch. I got 64 soups delivered to my front door, so I won’t be running out of soups for some time! Well, my neighbors won’t be running out of soups for some time either… I already brought some soups to the 90-year-old lady next door who has managed to control her diabetes with the soups. Yep, in one of my previous posts I mentioned that she sent me a thank you card some time ago because she was so happy that she doesn’t have to inject insulin anymore after eating our keto-friendly soups!
Hope you had a great Halloween. Usually, I create plenty of keto Halloween treats, and we celebrate Halloween to the max. You can take a look at my Halloween offerings at the end of this old post. There is also a video on my Facebook page about my Halloween offerings two years ago (I still find that Keto Cat Litterbox Cake utterly hilarious!). However, this year I was so busy that we didn’t celebrate Halloween massively. I just made these sugar-free natural-ingredient worm candies and the sugar-free milk chocolate hands for my son’s Halloween party at school.
As I had made so much of this white chocolate mousse, I used it to fill my birthday cake as today is my birthday: