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MORE KETO & LOW CARB DESSERT RECIPES
Keto Strawberry Cheesecake Dip | Mixed Berry Sugar-Free Frozen Yogurt
This keto mousse 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.
INGREDIENTS NEEDED TO MAKE KETO RED VELVET MOUSSE
INGREDIENTS
- Lily's white chocolate, coarsely chopped
- Heavy cream
- McCormick® Red Food Color
- Real Vanilla Extract
- Besti Monk fruit and Allulose crystalized sugar replacement
For the red velvet mousse:
Microwave the white chocolate in a medium microwaveable bowl on high 1 minute; stir.
Add 1/4 cup heavy cream; stir until smooth.
Gently stir in the remaining chocolate mixture.
Cover. Refrigerate until ready to serve.
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.
Last thoughts about Keto Red Velvet Mousse
- Keto Red Velvet Waffles
- Keto Red Velvet Cheesecake Brownies
- Keto Red Velvet Mug Cake
- Keto Flourless Chocolate Cake
- Keto Chocolate Covered Strawberries
- Keto Red Velvet Trifle
Keto Red Velvet Mousse
Ingredients
For the red velvet mousse
- 4 ounces Lily's white chocolate divided
- 2 1/4 cup heavy whipping cream
- 1 tablespoon red food coloring
- 1 tablespoon real vanilla extract
- 1/4 cup Besti Monk fruit and Allulose Sweetener
For the vanilla whipped cream
- 1/2 cup heavy whipping cream
- 2 tablespoons Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 teaspoon real vanilla extract
Instructions
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.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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