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5 from 1 vote

Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream

Clean Keto Lifestyle This dessert is pretty much perfect. The tangy cream cheese and not-too-sweet chocolate notes are amazing together.
Cook Time30 mins
Fridge Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 370kcal

Ingredients

For the Crust

  • 2 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup confectioner erythritol
  • 1/4 cup melted coconut oil
  • 3 tablespoons sugar-free syrup
  • 1/2 teaspoon salt

For the Cheesecake

  • 8 oz. softened cream cheese
  • 1/4 cup sour cream
  • 1/4 cup confectioner erythritol
  • 1 egg
  • 1 teaspoon vanilla extract

For the Chocolate Mousse Whipped Cream

  • 1 egg
  • 2 tablespoons confectioner erythritol
  • 1/2 cup heavy whipping cream plus 1 1/2 cups heavy whipping cream
  • 1/2 cup keto-friendly chocolate chips

Instructions

For the Crust

  • Heat your oven to 350°F.
  • Mix all the ingredients together in a mixing bowl.
  • Line a cupcake tin with 10 cupcake liners.
  • Divide the crust mixture evenly among the 10 liners and press the crust down.
  • Bake for 10 minutes, then remove and let cool in the cupcake tin while you make your cheesecake mixture.

For the Cheesecake

  • In a mixing bowl, beat the cream cheese with an electric mixer until fluffy.
  • Next beat in the sour cream. Then add the egg, confectioner erythritol, and vanilla. Beat for a minute until the mixture is completely smooth.
  • Evenly divide the cheesecake mixture among your 10 liners.
  • Bake for 18-20 minutes or until they just start to turn tan on top.
  • Remove from oven and let cool at room temperature.

For the Chocolate Mousse Whipped Cream

  • Add the egg and confectioner erythritol to a mixing bowl and beat with an electric mixer for 2-3 minutes.
  • Heat the 1/2 cup heavy whipping cream in saucepan until hot but not boiling.
  • Slowly, add 1 tablespoon of the hot heavy cream into the egg mixture and stir quickly. Repeat this process 4 more times. Then add the entire egg mixture back into the saucepan and quickly stir.
  • Turn the heat down to low and keep stirring for a few minutes. Remove from heat and stir in the chocolate chips until they are melted.
  • Transfer the chocolate mixture to a bowl, cover, and refrigerate for 2 hours.
  • Once your chocolate mousse is done refrigerating, prepare your whipped cream by whipping the remaining 1 1/2 cups of heavy whipping cream with an electric mixer for a few minutes until thick and fluffy.
  • Gently, fold the whipped cream into the chocolate mousse.
  • Pipe the whipped cream onto your cooled cheesecakes and top with a berry (optional).
  • Store any leftover mini cheesecakes covered in the refrigerator.

Notes

Since the Chocolate Mousse needs to be refrigerated for 2 hours, we recommend preparing that first!

Nutrition

Calories: 370kcal | Carbohydrates: 13g | Protein: 9g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 221mg | Potassium: 150mg | Fiber: 3g | Sugar: 5g | Vitamin A: 563IU | Calcium: 118mg | Iron: 2mg