Keto Sugar-Free White Chocolate Peppermint Mousse – Creamy, Festive, and Low-Carb
Creamy white chocolate and cool peppermint make a perfect pair, especially when they come together in a light, spoonable mousse. This version skips the sugar and keeps carbs low without sacrificing flavor or texture. It’s rich, fluffy, and ready in minutes—no complicated steps or fancy equipment required.
Serve it for a cozy winter dessert or a refreshing summer treat; it works all year long. And yes, you can make it ahead for guests and still impress.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- True white chocolate flavor, no sugar crash: You get the buttery, cocoa-butter richness of white chocolate with a clean, sweet finish from keto-friendly sweeteners.
- Light, airy texture: Whipped cream folded into a silky base gives this mousse a cloud-like feel without eggs or gelatin.
- Fast and simple: Minimal steps, basic tools, and it sets quickly in the fridge.
- Flexible for diets: Keto, low-carb, and gluten-free by default. Easy to adapt for dairy-free if needed.
- Festive flavor: A touch of peppermint extract turns it into a holiday-ready treat, but it’s just as good any time you want something refreshing.
Shopping List
- Sugar-free white chocolate chips or bars (sweetened with allulose, erythritol, or stevia)
- Heavy whipping cream
- Cream cheese (softened)
- Powdered keto sweetener (allulose or erythritol/monk fruit blend works best)
- Unsweetened vanilla almond milk (or heavy cream for extra richness)
- Peppermint extract
- Pure vanilla extract
- Pinch of salt
- Optional toppings: sugar-free crushed peppermint candies, shaved sugar-free white chocolate, fresh mint, or whipped cream
Instructions
- Melt the white chocolate: Place sugar-free white chocolate in a heatproof bowl.
Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over low heat. Set aside to cool slightly until just warm, not hot.
- Whip the cream: In a cold bowl, whip heavy cream to soft peaks.
For a mousse that holds well, go to medium peaks—fluffy, but not grainy. Refrigerate the whipped cream while you prepare the base.
- Make the creamy base: In a separate bowl, beat softened cream cheese until smooth. Add powdered keto sweetener, a splash of unsweetened almond milk (or cream), vanilla, peppermint extract, and a pinch of salt.
Beat until silky and lump-free.
- Incorporate the chocolate: Pour the melted white chocolate into the cream cheese mixture. Beat on low until fully combined. The mixture should be glossy and thick.
- Fold in the whipped cream: Add one-third of the whipped cream and fold gently to lighten the mixture.
Add the rest in two additions, folding until no streaks remain. Avoid overmixing to keep the mousse airy.
- Taste and tweak: Adjust sweetness or peppermint to taste. A little peppermint goes a long way—add by the drop, not the teaspoon.
- Chill and set: Spoon into serving glasses or ramekins.
Chill for at least 1–2 hours to set and develop flavor. Top with optional garnishes before serving.
Keeping It Fresh
- Refrigerate: Store covered in the fridge for up to 3–4 days. The texture may even improve by day two.
- Avoid freezing: Freezing can make the mousse grainy and cause separation once thawed.
- Garnish just before serving: Whipped cream and crushed peppermint stay crisp and pretty when added last minute.
Health Benefits
- Low in sugar and carbs: Using sugar-free white chocolate and keto sweeteners helps keep blood sugar more stable than traditional desserts.
- Satiating fats: Heavy cream and cream cheese provide fats that help you feel satisfied, which can support portion control on a keto lifestyle.
- Fewer additives than store-bought treats: Making mousse at home means you control the sweeteners, flavorings, and ingredient quality.
- Peppermint perks: Peppermint extract may help with a sense of freshness and digestive comfort for some people.
Pitfalls to Watch Out For
- Overheating the chocolate: Sugar-free white chocolate scorches easily.
Melt gently and stir often to avoid clumps and a chalky texture.
- Adding hot chocolate to cold cream cheese: If the chocolate is too warm, it can seize when it hits the cooler base. Let it cool to just warm before mixing.
- Heavy hand with peppermint: Peppermint extract is potent. Start small, taste, and adjust by drops.
- Overwhipping the cream: Too stiff and it won’t fold smoothly; too soft and the mousse won’t set well.
Aim for soft to medium peaks.
- Gritty sweetener: Use a powdered keto sweetener to avoid grittiness. If you only have granulated, pulse it in a blender to powder it.
Variations You Can Try
- Dairy-free version: Swap heavy cream with well-chilled full-fat coconut cream and replace cream cheese with a dairy-free cream cheese. Use dairy-free, sugar-free white chocolate.
- Chocolate peppermint swirl: Fold in ribbons of melted sugar-free dark chocolate for a peppermint bark vibe.
- Mocha mint: Add 1–2 teaspoons of instant espresso to the base for a latte-like twist.
- Lemon-mint refresher: Replace half the peppermint with lemon zest and a touch of lemon extract for a bright finish.
- Protein boost: Whisk in a scoop of unflavored or vanilla whey isolate to the base before folding in the cream.
Add a splash more almond milk if it thickens too much.
- Textural crunch: Top with chopped toasted macadamias or sugar-free peppermint bark pieces.
FAQ
Can I make this mousse without cream cheese?
Yes. Replace the cream cheese with mascarpone for a silkier, slightly sweeter result, or use thick coconut cream for a dairy-free option. Adjust sweetener to taste since mascarpone is milder.
Which sugar-free white chocolate works best?
Brands sweetened with allulose or a blend of erythritol and monk fruit usually melt smoothly.
Look for options with real cocoa butter and minimal fillers for the best texture.
How strong should the peppermint flavor be?
Peppermint should feel cool and refreshing, not overpowering. Start with 1/4 teaspoon, taste, and add by drops until it hits your preferred level.
Can I serve this right away?
You can, but it’s better after chilling. One to two hours in the fridge helps it set and the flavors meld, giving a lighter, more mousse-like texture.
What if my mousse turns grainy?
Graininess usually comes from overheated chocolate or granulated sweetener.
Use powdered sweetener and melt chocolate gently. If it happens, whisk in a tablespoon of warm almond milk to smooth it out.
Is this recipe safe for people with sugar alcohol sensitivities?
If erythritol bothers you, choose chocolate and sweeteners made with allulose or stevia. Start with small servings to see how you feel.
How can I make it look fancy for guests?
Pipe the mousse into glasses, then top with whipped cream, shaved sugar-free white chocolate, a sprinkle of crushed sugar-free peppermint, and a small mint leaf.
Final Thoughts
Keto Sugar-Free White Chocolate Peppermint Mousse delivers big flavor with a light, creamy texture and no sugar overload.
It’s quick to make, easy to customize, and elegant enough for holidays or dinner parties. Keep a batch in the fridge for a treat that feels special without knocking you off your goals. Simple ingredients, reliable technique, and a refreshing peppermint finish—this one’s a keeper.
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