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!
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.)
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!
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
- “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
- 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.
- 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.
- Transfer the mousse to 5 individual glasses or bowls for grab-and-go portions.
- Serve, or cover and keep refrigerated up to 3 days before serving.
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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
Do you think this will work with the thick part of the canned coconut milk instead of whipping cream?
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!