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Vanilla Mousse


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Rate this recipe 4.6/5 (16 Votes)
Vanilla Mousse 1 Picture


  • 8 ounces (227g) full fat cream cheese, preferably warmed
  • 1/2 cup (100g) 'Swerve' or other sugar equivalent
  • 1 dash (0g) salt
  • 1 tsp (4g) vanilla extract
  • 1/2 cup (119g) cream, heavy whipping


Servings 6
Preparation time 5mins
Cooking time 5mins
Adapted from


Step 1

Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
Turn on the food processor.
With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
Portion into cups and eat when chilled!

Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 199.84 20.22g 2.7g 18.8g 0g 16.67g 2.13g


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