Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (60ml) erythritol or other keto-friendly sweetener, powdered
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional for a citrusy twist)
- A pinch of salt to taste
Instructions
- In a large mixing bowl, beat the cream cheese, erythritol, vanilla extract, lemon zest (if using), and salt until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined, ensuring you maintain the light and airy texture of the mousse.
- Divide the mousse among individual serving dishes or glasses.
- Refrigerate for at least 1-2 hours, or until set.
- Before serving, garnish with a sprinkle of cocoa powder, fresh berries, or a drizzle of keto-friendly chocolate syrup, if desired.
Notes
- Ensure the erythritol is powdered to avoid a grainy texture in the mousse.
- The mousse can be made a day in advance and stored in the refrigerator.
- Adjust the sweetness according to your preference.
- Category: Dessert
Keywords: keto cream cheese mousse recipe
