Keto Coconut Mousse Recipe

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This coconut mousse recipe is the perfect keto dessert! It’s no-bake and can be made ahead or served immediately! 

toasted coconut low carb mousse

I loved this coconut mousse recipe even more than I expected to! 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 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!

toasted coconut cream cheese mousse

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 to 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. 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.

Then use a rubber spatula to fold in your flaked coconut and coconut extract. If you don’t have any coconut extract, feel free to use vanilla extract in its place.

2 parfait glasses of low carb keto coconut mousse

I piped mine into the parfait glasses using an open star tip, but you could just as easily spoon it into your serving dishes. And while my parfait glasses looked nice and substantial for the pictures, I honestly thought that was too much for one serving. It took me about 3 sittings to eat one parfait glass worth!

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 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.

a gold spoon with toasted coconut low carb mousse

two parfait glasses filled with coconut mousse and topped with toasted coconut
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Coconut Mousse

A creamy, no-bake coconut mousse recipe that is low carb so perfect for anyone following keto or just looking for a guilt-free dessert! A great dessert recipe to make ahead or serve immediately!
Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: American
Keyword: coconut mousse, keto dessert
Servings: 8
Calories: 388kcal
Author: Natalie Dixon

Ingredients

Instructions

  • 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! 

Notes

If you don't have coconut extract, feel free to use vanilla extract in its place.
To toast coconut for garnish, spread about 1/3 cup of coconut on a cookie sheet. Bake for about 10 minutes at 325 degrees or until it is a nice golden brown. 

Nutrition

Calories: 388kcal | Carbohydrates: 4g | Protein: 3g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 127mg | Sodium: 166mg | Potassium: 112mg | Sugar: 1g | Vitamin A: 28.7% | Vitamin C: 0.4% | Calcium: 7% | Iron: 1.6%

parfait glasses filled with coconut mousse and topped with toasted coconut

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