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Full Version: LOW-CARB NO-BAKE BUTTERMINT CHEESECAKE MOUSSE
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LOW-CARB NO-BAKE BUTTERMINT CHEESECAKE MOUSSE


Nutrition Information
  • Yields: 5 servings
  • Serving size: 1/5 of recipe
  • Calories: 303
  • Fat: 32
  • Saturated fat: 14
  • Trans fat: 0
  • Carbohydrates: 2
  • Sugar: 2
  • Sodium: 155
  • Fiber: 0
  • Protein: 3
  • Cholesterol: 80

Prep time: 5 mins Total time: 5 mins

INGREDIENTS

  • 8 oz (227 g) full-fat organic cream cheese
  • 1 tablespoon unsalted grass-fed butter, melted
  • 1 teaspoon granulated stevia (more or less to taste; or use your sweetener of choice)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure mint extract (more or less to taste; see Note)
  • 3/4 cup (180 ml) heavy cream

INSTRUCTIONS


  1. Unwrap the cream cheese, place it in a large bowl, and microwave on high for 30 seconds to soften it. Add the melted butter, stevia, vanilla extract, and peppermint extract, and beat with a handheld electric mixer until smooth.
  2. Beat the heavy cream to stiff peaks in a medium bowl.
  3. Beat 1/4 of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
  4. Transfer to 5 individual glasses or bowls. Serve or cover and keep refrigerated up to 3 days before serving. (Note that the mousse will stiffen a bit as it chills, but isn’t too stiff to eat cold.)

NOTES

Mint Extract: You can use either peppermint or spearmint extract here, based on your preferences or what’s available.

Salt: I normally add a pinch of sea salt to most recipes I make (even dessert), but I find that this recipe doesn't need it because most commercially-available cream cheese is slightly salty.

Garnish Ideas: Finely powdered dried mint (or mint tea) and/or stevia-sweetened chocolate chips.


From: http://www.tasteaholics.com