This keto red velvet mousse is thick, rich, and delicious. With only 6 ingredients and a few minutes, you can have a sugar-free dessert the entire family will love.
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This recipe is for my red velvet lovers out there.
Red velvet has always been my favorite dessert. I have never met a piece of red velvet cake I didn’t like!
Of course, like with any other dessert, I thought when I went low carb I would never be able to enjoy it again. But, when you are craving something like crazy you find a way to make it happen!
Regular mousse recipes contain a ton of sugar so of course, are not keto-friendly.
When I first started living la Vida low carb I only used Swerve, and yes that can be a good choice as a sugar replacement for some people, but I am one of those folks that is really put off by the cooling effect it tends to have on your taste buds.
Now I have a laundry list of desserts I want to make low-carb versions of! Red velvet cake is at the top of that list.
I decided to go with a mousse right now because, well because I love no-bake recipes. I wanted a dessert but didn’t want to put a ton of time into making it.
Plus hubs asked for pudding so this kind of fits that bill, right?
I was happy and he was not disappointed so that is a win/win in my book. Heck, anytime my non-keto family loves a recipe I am pretty much on cloud nine!
Do you have any dessert recipes that you would like to see low-carb versions of? Leave me a comment below and I will get to work on them!
INGREDIENTS NEEDED TO MAKE KETO RED VELVET MOUSSE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Vanilla Whipped Cream
HOW TO MAKE KETO RED VELVET MOUSSE
For the red velvet mousse:
Microwave the white chocolate in a medium microwaveable bowl on high 1 minute; stir.
Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted.
Add 1/4 cup heavy cream; stir until smooth.
Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
Beat 2 cups heavy cream and crystalized sugar replacer in a large bowl with electric mixer on medium speed until stiff peaks form.
Gently stir in 1/2 of the chocolate mixture with a spatula until well blended.
Gently stir in the remaining chocolate mixture.
Pipe or spoon into dessert dishes.
Cover. Refrigerate until ready to serve.
For the vanilla whipped cream:
Beat 1/2 cup cream, powdered sugar replacer, and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.
Pipe or spoon over mousse.
Can you make this Keto Red Velvet Mousse ahead of time? Sure, just divide the mousse into serving dishes or glass jars and store them in the refrigerator. Wait until right before serving to add any whipped cream topping, if using.
How should I store the Keto Red Velvet Mousse? You can store it in the fridge in an airtight container for up to 5 days.
Can I freeze this Keto Red Velvet Mousse? I wouldn’t recommend it as freezing will change the texture.
Last thoughts about Hasselback Zucchini
You know I always aim to bring you recipes that are easy to make.
Oh, I have a few that take a little bit more work than the norm, but that is just because they are so tasty I have to bring them to you!
This recipe falls into the easy category, which makes us both happy, right?
I mean, I really think the hardest thing about this recipe is not wanting to consume the entire thing by yourself!
I also wanted to say that traditionally red velvet is made with cocoa powder so it is a darker richer chocolate. I made this with white chocolate to highlight the red for Valentine’s Day, but you can make this with Lily’s milk chocolate if you prefer.
Either way is fantastic.
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