• keto cheesecake mousse

    Dairy Free Keto Cheesecake Mousse

    Mmm, cheesecake… I LOVE cheesecake, which to be honest, is a pretty easy dessert to make paleo, low carb, or keto. But now that I’m not doing dairy, I thought cheesecake wasn’t going in my pie hole any time soon!

    I gave it a little thought and knew there had to be a way to recreate cheesecake using coconut milk. I also wanted a recipe that is easy to make without a lot of steps, so I came up with this easy recipe! This dairy free keto cheesecake mousse isn’t quite cheesecake, but it does taste like cheesecake—just a lighter, fluffier, no-bake cheesecake mousse! This no-cook dessert is super quick and easy to make.

    In just 10 minutes, you can have a fancyish dairy free, low carb treat! Just make sure to refrigerate your coconut milk overnight! Lately I’ve been making desserts that call for the cream from coconut milk, so I’ve been keeping a couple cans in the fridge, just in case!

    You can even skip the crumble for this recipe, and just make the mousse—even easier! I used the mousse to top my Easy Low Carb Pancakes with some berries which was really good too!

    Crumble

    1 c. Almond flour

    3 Tbsp cacao powder

     ¼ c. Granulated zero calorie sweetener like Swerve*

    Pinch Salt

    2 Tbsp Coconut oil, ghee, or butter very soft or melted

    *If you prefer a smoother crumble, you can substitute powdered sweetener

    Mousse

    2 cans Full fat coconut milk, refrigerated overnight

    ½ c Powdered zero calorie sweetener

    1 tsp. Vanilla

    1 ½ tsp. Lemon juice

    For chocolate cheesecake mouse, add 4 tbsp cocoa or cacao powder

    Makes 4 desserts

    Using a fork, combine all crumble ingredients until Coconut oil (or ghee/butter) is evenly distributed. Set aside.

    Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Add remaining mousse ingredients and mix with electric mixer for 2–3 minutes until very smooth.

    Layer the crumble and cheesecake mousse in a glass dish or decorative glass.

    Enjoy!

    Macros for one dessert

    Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.

    Per dessert (vanilla)
    Calories: 530 
    Fat: 55g
    Protein: 7
    Carbs: 9.5  
    Fiber: 5.5g
    Net carbs: 4.5g

    Per dessert (chocolate)
    Calories: 554 
    Fat: 55.5
    Protein: 8
    Carbs: 13  
    Fiber: 5.5g
    Net carbs: 6.1g

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Also try my
    Chewy Chocolate Chip Cookies
    Keto Chocolate Peanut butter Pie
    Low Carb Carrot Cupcakes

    Print

    Dairy Free Keto Cheesecake Mousse

    no cook, dairy free, keto cheesecake mousse
    Course Dessert
    Cuisine American
    Prep Time 12 hours
    Servings 4

    Ingredients

    Crumble

    • 1 c. Almond flour
    • 3 tbsp. cacao powder
    • ¼ c. Granulated zero calorie sweetener like Swerve*
    • Pinch Salt
    • 2 tbsp. Coconut oil ghee, or butter very soft or melted

    Mousse

    • 2 cans Full fat coconut milk refrigerated overnight
    • ½ c Powdered zero calorie sweetener
    • 1 tsp. Vanilla
    • 1 ½ tsp. Lemon juice
    • 4 tbsp. Cocoa or cacao powder optional for chocolate cheesecake mousse

    Instructions

    • Refrigerate 2 cans of full fat coconut milk overnight.
    • Using a fork, combine all crumble ingredients until evenly distributed. Set aside.
    • Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Add remaining mousse ingredients and mix with electric mixer for 2–3 minutes until very smooth.
    • Layer the crumble and cheesecake mousse in individual dishes.

    Notes

    *If you prefer a smoother crumble, you can substitute powdered sweetener

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