Low Carb Cheesecake Mousse Recipes

SUGAR-FREE LOW CARB BUTTERSCOTCH CHEESECAKE MOUSSE

Sugar-Free Low Carb Butterscotch Cheesecake Mousse image

Provided by Brenda Bennett | Sugar-Free Mom

Time 10m

Number Of Ingredients 7

Ingredients

8 ounces cream cheese (room temp)
2 tsp maple extract
1 tsp vanilla stevia
1/3 cup Sukrin fiber gold syrup
pinch salt
1 cup vanilla protein powder (I used Jay Robs)
1 cup heavy whipping cream

Steps:

Place all ingredients into a stand mixer except heavy whipping cream.
Blend on high, scrape down sides, until smooth.
Change to whisk attachment and pour in heavy cream.
Blend on high 5 minutes or until thickened and whipped in texture. (mixture will also thicken as it sets in the fridge).
Spoon into a pastry bag to swirl into glasses.
Place in the refrigerator 2-3 hours or overnight.
Keep refrigerated until ready to serve.

Nutrition Facts : ServingSize 4 g, Calories 251 kcal, Carbohydrate 3.5 g, Protein 9.5 g, Fat 18.9 g, SaturatedFat 12.2 g, Cholesterol 46 mg, Sodium 199 mg, Fiber 0.5 g, Sugar 2.5 g

LOW CARB CHEESECAKE MOUSSE

Low Carb Cheesecake Mousse image

This dessert keeps you on the straight and narrow with your low carb diet and is actually very refreshing. Try different flavors, like cranberry.

Provided by MNLisaB

Categories Gelatin

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces cream cheese, softened
1 cup heavy cream
1 (1/3 ounce) box sugar-free jello
1/2 cup boiling water

Steps:

Melt sugar free jello (any flavor) in boiling water.
Stir well to dissolve and cool slightly.
Beat softened cream cheese until smooth and stir in cooled jello.
Lightly fold in heavy cream until well mixed.
Pour into serving dishes and put in fridge to chill at least 3 hours.

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