This quick & easy keto ricotta chocolate mousse recipe is perfect for those lazy Sunday afternoons when you’re really craving a great-tasting dessert, but you just can’t muster the willpower to make one 😃
Especially when you’re following a keto diet, this is the time when things can go off the rails.
Best case scenario, you overeat some premade snacks (keto fat bombs, anyone?). Worst case scenarios, you end up buying some junk food in passing like a waffle or candy bar, which are packed with sugar and other nasty ingredients…
Don’t make this mistake – just settle on something homemade that you can put together without thinking about it too much or spending a bunch of time in the kitchen. You’ll definitely thank yourself later! And, since with this recipe you end up with 2 servings, you can invite your partner to enjoy or just save the other one in the fridge.
My preference in this dish is erythritol powder. You can use granules, but if you do, make sure to run them through the blender first. This will give you a better texture and they won’t crunch when you dig into your mousse.
The ricotta cheese is the star of the show here, as the name would suggest. It gives a great creamy texture, adds a bunch of fat and protein to keep you full, and gives a lovely rich flavor. It’s easily one of my favorite keto ricotta recipes. However, instead of ricotta cheese, you could use other similar cheeses, but the texture will vary, depending on what you put in there. Cottage cheese or curd are the best substitutes.
Since we’re just using a couple of ingredients, any change will ultimately have a significant impact on the end-result. Have a play with different products to see what suits your pallet best.
How to store this keto ricotta chocolate mousse?
As mentioned, you can store this mousse in the fridge. It will keep in an airtight container for about 3 days.
See also: No-Bake Keto Ricotta Pecan Cheesecake
Keto Ricotta Chocolate Mousse
- 1 Blender (immersion blenders work best, but normal ones are fine too)
- 1 Mixing bowl
- 40 grams Erythritol powder
- 220 grams Ricotta cheese
- 1/4 tsp Vanilla extract
- 2 tbsp Cocoa powder (about 10 grams)
- Grab a bowl and add all of the ingredients. Couldn’t be any easier than this 😊
- Make sure to use erythritol powder, instead of granules, as you really won’t like the end-result otherwise.
- You can use an immersion blender to mix everything together or a good old-fashioned wooden spoon + some muscle 💪 A normal blender is also fine, but you’ll really have to scrape the mix from the sides of the jug several times as you’re blending
- When you’re finally done, separate into two cups of your choosing and decorate to your heart’s content