Need a decadent dessert, but have no time for dozens of ingredients and complicated prep? This Keto Mexican Chocolate Cheesecake Mousse is just what you’re after! It’s a cinch to make, too; just 5 minutes and 5 ingredients and you can dig right in!
Tips for making the Keto Mexican Chocolate Cheesecake Mousse
Yes, this chocolate mousse—the ultimate keto dessert—takes only 5 minutes to make. Just beat together all the ingredients except the heavy cream, then add the heavy cream and beat again, and that’s it!
One note, though: after you’ve added the heavy cream, be sure to beat your mousse for long enough, but not too long. If you beat it for too long, it’ll turn into solid butter: butter that’s swimming in buttermilk. Yuck. Since this isn’t a recipe for Mexican chocolate butter or buttermilk, it’s best to stop beating the mousse when it’s thick, creamy and smooth, and granule-free.
Oh yes, and for the best result, be sure to use softened cream cheese — at room temperature, that is. That’ll produce the fluffiest result.
I used a German brand of powdered erythritol in this recipe. It’s not as sweet as, for example, Confectioner’s Style Swerve. If you’re going to use Confectioner’s Style Swerve or another brand of sweetener, you might want to use less, at least at first: you can always add more if you need to.
Other than that, this is a very simple dessert to make. So, let’s take a look at how to prepare it:
Take a deep and narrow bowl. (Using a narrow bowl will help you achieve a fluffier result quicker.)
Add the softened cream cheese…
…Ceylon cinnamon (yes, it has to be Ceylon cinnamon as the regular one is toxic to your liver! I’m thinking of YOUR health here, as always!)
…and a pinch of chipotle, if desired. (When I make this dessert for my son, I omit the chipotle because it’s so hot and piquant.)
Beat with an electric mixer…
…until smooth. This takes just a couple of minutes.
Add the heavy cream.
…until thick, creamy and fluffy. Remember, don’t overbeat!
Transfer to a serving bowl (or 4 smaller serving bowls).
Sprinkle some grated chocolate on top for decoration, if desired. (Whipped cream would be also great here.)
My Keto Mexican Chocolate Cheesecake Mousse experiments
If you’re familiar with my recipes, you might have noticed that I posted this recipe on Facebook four years ago. But since it’s so easy and delicious, I thought it deserved a blog post of its own.
I remember I conducted lots of experiments when trying to find the right ratios of cream cheese and heavy cream for my keto cheesecake mousse. I think I have many recipes: here is another chocolatey-and-cheesecakey dip/mousse recipe.
Anyway, when developing my keto cheesecake mousse recipe several years ago, I noticed that if I used too much heavy cream, the mousse was too fluid. But if I used too little, it tasted sour and bitter. And in any case, there has to be some heavy cream in cheesecake mousse: it lends softness and richness.
At first, I tried mixing all the ingredients—including the heavy cream—together. However, this made the mousse far too runny. In fact, it wasn’t mousse at all! But then I realized the result would be just perfect if I beat all the other ingredients together and then added the heavy cream. That way the consistency would be creamy, fluffy, and thick.
At one point, I was obsessed with Mexican chocolate. I was after Mexican chocolate everything. So I decided to turn my basic keto cheesecake mousse recipe into this Keto Mexican Chocolate Cheesecake Mousse, the recipe that ended up on my Facebook page.
When I was planning to post the recipe here on my blog, I did some further experiments just to see whether I could improve the recipe even more. Four long years had elapsed since I first developed and posted it, so I had some new ideas kicking around.
For example, I tried making this mousse with Swerve brown sugar substitute, and that was the first time I’d ever tried it. I’m a huge fan of Confectioner’s Style Swerve and had high hopes for the new brown sugar substitute.
However, as I’d suspected, the Swerve Brown made the texture gritty, and didn’t dissolve properly, even though I beat the mixture for a long time. Well, no big surprise there: Swerve Brown is a granulated sweetener, and in my experience granulated sweeteners never really dissolve in cold desserts. That’s why I use powdered erythritol in just about all my cold desserts, including this one.
Another note about Swerve Brown: I was slightly disappointed because its taste was more bland than that of Sukrin Gold, my all-time favorite brown sugar susbstitute. Swerve Brown also has more of that “cooling effect” typical to erythritol. So, the winner in the category of brown sugar substitutes is still Sukrin Gold!
In the end, I was very satisfied with the original recipe, the one I had already posted on Facebook. There really was nothing to improve: it was perfect as is. Now you can find this recipe here on my blog. Just give it a try next time you’re looking for a special dessert: you won’t be disappointed!
Here’s the recipe:
- 8 oz = 230 g full-fat cream cheese, softened
- 3 tablespoons dark cacao powder
- 1/3 cup = 80 ml powdered erythritol
- 1 teaspoon ground Ceylon cinnamon
- 1/4 cup = 60 ml heavy cream
- (Optional: pinch of ground chipotle)
- Combine the cream cheese, cacao powder, sweetener, and cinnamon, plus the chipotle, if using, in a deep, narrow bowl.
- Beat with an electric mixer until smooth and fluffy, about 2 minutes.
- Add the heavy cream and mix until thick and fluffy. Don't mix for too long or the mousse might turn into butter.
- Serve immediately, decorated with grated extra dark chocolate or whipped cream, if desired.
|Nutrition Information||In Total||Per serving if 4 servings in total|
|Protein||18.6 g||4.7 g|
|Fat||79.0 g||19.7 g|
|Net carbs||11.0 g||2.7 g|
|kcal||830 kcal||208 kcal|
Tips for variation
Instead of chipotle, you can use chili powder. I personally prefer chipotle, though, since it’s a genuine Mexican ingredient. Its flavor is also more all-round than chili powder. Chili powder often has no taste of its own: all it provides is that scorching heat. Chipotle, on the other hand, has a delicious smoky note in addition to the right amount of heat and an appetizing flavor.
If you are like me and love to try out new products but tend to forget about them and leave them lurking in the fridge unused, this dessert is a great way to use cinnamon stevia, if you happen to have some lying around. Just omit the Ceylon cinnamon in the recipe and reduce the amount of powdered erythritol. I know some people don’t want to use erythritol at all: in that case, you can sweeten this keto mousse with cinnamon stevia alone.
That said, I think the stevia and erythritol work best as a team, since stevia has its characteristic licorice-like aftertaste and erythritol has that well-known “cooling effect”. Using both sweeteners brings out the best in each and reduces their respective weird aftertastes.
And now, the ultimate variation: Make frozen Keto Mexican Chocolate Cheesecake Fat Bombs by freezing the mousse in silicone molds. Store in the freezer and pop one or two in your mouth when you need some extra fat — or just something to satisfy your sweet tooth!
How many servings is this supposed to make and what are the macros?
Hi Sherry, please check the nutrition info box under the recipe box, just above the Tips for Variation section. The recipe makes 4 servings.