This coconut mousse recipe is the perfect keto dessert! It’s no-bake, and can be made ahead and served immediately! A sweet treat for your keto diet!
I loved this coconut mousse recipe even more than I expected! It’s light and creamy, but tastes decadent and rich! In fact, I sent some home with my dad and he couldn’t even tell it was keto! That is a huge win in my book!
This is an easy low carb treat recipe that whips up in no time at all! In fact, I’m not even sure if it takes the full 10 minutes that I wrote in the recipe. It’s that simple!
Plus it’s the perfect dessert recipe to make for company because you can make it ahead of time. Just divide it between your parfait glasses, store it in the refrigerator and it’s ready to go for later when you have company.
It’s also great if you’re having a sweet tooth, sweets craving and need a keto treat immediately. Unlike some other no-bake desserts that need to set in the fridge for a few hours before you can eat them, this coconut mousse can be eaten immediately if you want! It’s ready to go as soon as you are!
How to Make Keto Coconut Mousse
I’ve only tested this using a stand mixer, but you could easily use a hand mixer as well. I’m sure you could also whip it by hand, but it will take much longer and might not be as light and fluffy.
Start by adding your softened butter and softened cream cheese in your mixing bowl. Cream them together until they’re nice and smooth. This takes about 2-3 minutes. Be sure to scrape the sides of your bowl often to make sure it’s all the same consistency.
Then add your erythritol. If you aren’t worried about counting carbs, you can easily just use your regular granulated sugar or any sweetener of choice. Beat the cream cheese/butter mixture with the sugar for another 2 minutes or so until it’s well combined.
Then turn your mixer to high and slowly add your heavy whipping cream. If you add it all at once, you’re guaranteed to have it splash out the sides of your bowl. Just have a slow, steady stream going into the side of your bowl. Continue whipping it until stiff peaks form.
A ramekin is a much better size for a dessert this rich! And then you can recalculate for even fewer net carbs!
And then finally, I topped it with some toasted coconut for a little garnish. Not necessary at all, but a nice touch if you’re serving it to guests!
How to Make Toasted Coconut
I probably used about 1/2 cup of toasted coconut for the 8 servings I made, but honestly, I didn’t measure. I normally just toast a whole bag of toasted coconut at once and then keep it in my pantry because I love it so much!
All you have to do is preheat your oven to 325 degrees. Spread your coconut out on a cookie sheet and bake for about 10 minutes. You want it to get a nice golden brown color. I keep mine in a little longer because that’s how I prefer it, but most people probably go for about 8-10 minutes.
- In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
- On high speed, gradually add heavy whipping cream until stiff peaks form.
- Fold in flaked coconut and coconut extract.
- Either refrigerate until serving time or serve immediately. You can garnish with toasted coconut if you choose!