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Home » Cheesecakes » Low-Carb “Maple” Cheesecake Mousse

Low-Carb “Maple” Cheesecake Mousse

February 22, 2018 By faith 5 Comments

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Low-Carb “Maple” Cheesecake Mousse uses a spice called fenugreek that’s known for its caramel-y maple-like flavor in a rich treat that is basically a fat bomb in mousse form!

Low Carb Maple Cheesecake Mousse in Blue and White Teacups

Maple syrup has always been and will always be one of my favorite sweeteners. The absolute only reason I try to limit it in my eating is because even though it’s a natural form of sugar, it still has the same effect on the body and I noticed I feel much better (in terms of steady energy) if I limit my sugar consumption. But that didn’t stop me from simulating its flavor.

A while back, I read a very interesting article on The New York Times about how fenugreek was the culprit that caused a mysterious sweet-smelling maple-like aroma in New York City. Fenugreek isn’t new to me; I’ve used it in a few different Indian recipes for years. It’s a spice that has a sort-of burnt sugar/caramel/maple-like aroma and flavor. It’s quite an intriguing spice, really. (This is the brand I use, if you’re interested.)

Low Carb Maple Cheesecake Mousse Top View Vertical Orientation

It came as no surprise to me when I heard a while ago that fenugreek is one of the main ingredients in imitation maple flavoring and pancake syrup. The science geek in me came out; for quite some time now I’ve been wanting to play around with my own imitation “maple” flavor using fenugreek!

I tried to come up with a “maple”-like syrup (basically a sugar-free version of pancake syrup), but the issue was caramelization. I’ll keep working on tweaking the recipe and share it once it’s perfect. But for now, I have a very maple-esque cheesecake mousse to share!

Low Carb Maple Cheesecake Mousse Front View Close Up

If you’re familiar with low-carb or keto eating, you’ve probably heard of a fat bomb. This recipe is basically a fat bomb in mousse form, and it truly tastes like maple cheesecake. I like mine with a little sprinkle of chopped walnuts on top, but that’s totally optional.

More yummy fat bomb recipes:

  • Low-Carb Chocolate Chip Cookie Dough Fat Bombs from Healthy Sweet Eats
  • Dark Chocolate Raspberry Fat Bombs from KetoDiet Blog
  • Keto Maple-Walnut Chocolate-Coated Cheesecake Truffles from An Edible Mosaic
  • Low-Carb Paleo Almond Butter Chocolate Bars from Healthy Sweet Eats
  • Keto Buttercream Fat Bombs from gnom-gnom

Low Carb Maple Cheesecake Mousse Top View Horizontal Orientation

Low-Carb “Maple” Cheesecake Mousse
Author: Faith
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 5 servings
Low-Carb “Maple” Cheesecake Mousse uses a spice called fenugreek that’s known for its caramel-y maple-like flavor in a rich treat that is basically a fat bomb in mousse form!
Ingredients
  • “Maple” Syrup:
  • 4 tablespoons unsalted butter
  • 4 tablespoons water
  • 1/3 cup granulated erythritol
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground fenugreek
  • 3 drops liquid stevia
  • 1/2 teaspoon blackstrap molasses
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons heavy cream
  • Other:
  • 4 oz (115 g) cream cheese
  • 1/2 cup (120 ml) heavy cream
Instructions
  1. For the syrup, add the butter, water, erythritol, salt, fenugreek, stevia, and molasses to a small saucepan. Bring to a simmer over medium heat, and then reduce the heat slightly so it doesn’t boil over and simmer 5 minutes. Add the vanilla, lemon juice, and cream of tartar and cook until thickened and slightly syrupy, about 5 to 8 minutes more. Turn off the heat and stir in the heavy cream. Cool slightly.
  2. Beat together the syrup and cream cheese until smooth in a large bowl. Beat the heavy cream to stiff peaks in a medium bowl. Beat 1/4 of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
  3. Transfer the mousse to 5 individual glasses or bowls for grab-and-go portions.
  4. Serve, or cover and keep refrigerated up to 3 days before serving.
Serving size: 1/5 of recipe Calories: 263 Fat: 29 Saturated fat: 16 Trans fat: 0 Carbohydrates: 1 Sugar: 1 Sodium: 314 Fiber: 0 Protein: 1 Cholesterol: 101
3.5.3229

Low Carb Maple Cheesecake Mousse Long Pin

Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

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Filed Under: Cheesecakes, Mousse Tagged With: "Cheesecake", "Maple" Flavor, Fat Bombs, Fenugreek, Gluten-Free, Grain-Free, Keto, Ketogenic, LCHF, Low Carb High Fat, Low-Carb, Mousse, No-Bake, Recipes

« Low-Carb Chocolate Chip Cookie Dough Fat Bombs
Low-Carb Keto Vanilla-Almond Yellow Butter Cake »

Comments

  1. monika says

    February 26, 2018 at 1:54 am

    Do you think this will work with the thick part of the canned coconut milk instead of whipping cream?

    Reply
    • faith says

      February 26, 2018 at 2:44 pm

      Monika, I haven’t tried this recipe with that substitution, but it may work if you whip it until creamy. Please let me know how it goes if you try it this way!

      Reply

Trackbacks

  1. Small Batch Maple Walnut Scones for Two Recipe says:
    April 27, 2018 at 9:00 am

    […] (this is the brand I use) to naturally enhance the flavor of maple. (I also use fenugreek in my Low-Carb “Maple” Cheesecake Mousse recipe in my other blog, Healthy Sweet […]

    Reply
  2. Chocolate Peppermint {No Bake} Keto Cheesecake Bites Recipe - The Keto Queens says:
    December 12, 2018 at 2:32 pm

    […] Low Carb Maple Cheesecake Mousse – Healthy Sweet Eats […]

    Reply
  3. Keto Cheesecake - A Low Carb Cheesecake made in the Instant Pot! - says:
    January 18, 2019 at 3:46 pm

    […] LOW-CARB “MAPLE” CHEESECAKE MOUSSE […]

    Reply

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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Pelmeni are Russian meat dumplings frequently serv Pelmeni are Russian meat dumplings frequently served with a dollop of sour cream and a sprinkling of fresh dill. You can boil or fry them, they freeze like a dream (and they cook directly from frozen!), and they make a big batch so you’ll have a freezer stash of easy dinners for busy nights. But fair warning, these are definitely a labor of love. I made them last spring on a Zoom call with ma chérie Evelyne of @cultureatz that involved ridiculous amounts of laughter, and the shenanigans of us hand making about 100 dumplings each! I’m definitely a bad blogger for not sharing the recipe until now lol. But it’s (finally!) up and you can check it out on @anediblemosaic 🥰 —> https://www.anediblemosaic.com/pelmeni-recipe-russian-dumplings/ #dumplings #dumplingsfordays #russianfood #pelmeni #foodstyling #foodstylist #foodphotography #photography #moodygrams #lightandshadow
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I developed this recipe last year on a whim one af I developed this recipe last year on a whim one afternoon when I really just wanted a slice of chocolate cake. 🎉🙈 I wasn't going to post the recipe, but it was pretty and one thing led to another and I styled and snapped a few pictures. It really is crazy delicious and it whips up in just 10 minutes in the microwave (and it has just 5g net carbs per serving!). And so here it is, lol. Find the recipe on @anediblemosaic 😘 --> https://www.anediblemosaic.com/chocolate-keto-mug-cake-recipe/

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