Keto Mousse Recipe for Christmas

This Christmas tree keto mousse recipe is a breeze to make with only a few ingredients and 15 minutes. These sugar free treats will add a festive touch to the holiday celebrations. Best of all these keto mousse Christmas trees have only 1.5g net carbs each.

You might like this keto peanut butter cheesecake mousse too!

When I think of the holidays I think of candy, cookies and Christmas bark. I like to make a few sweet recipes for the holidays but I’m not much of a baker so I usually make something simple and low carb like this keto mousse recipe.

These sugar free mousse Christmas trees are the epitome of easy and you can make this dessert in minutes. They have a quick keto chocolate base and then a keto mousse that’s made from sugar free pudding!

Both my son and my father in law who is diabetic loved them. These keto sweet treats look great and would be the perfect dessert for a Christmas party or get together. Even for those who are not on a low carb diet. 

Recipe ingredients I used for this revision.

The simple ingredients I used were coconut oil, Swerve powdered sweetener, unsweetened cocoa powder, sugar free vanilla pudding or sugar free jello, almond milk and heavy whipping cream.

I decided to change this recipe up to be a low carb recipe and the only difference is the chocolate cups.

The first time I made these a long time ago I made the chocolate bottoms into cups and therefore had to use chocolate bark. That is what you use to make candy and it is not low carb.

So I made a simple sugar free chocolate base instead using coconut oil, Swerve and cocoa powder. They have a bit of a coconut taste though.

How to make keto mousse Christmas trees.

Step 1: First we make the chocolate base. I use a silicone muffin pan like this because it’s easier to get them out but a regular mini muffin pan will also work. Add the coconut oil , cocoa powder and Swerve sweetener to a microwavable bowl and microwave for 1 minute. Take it out and stir well. It should be a thin chocolate sauce consistency.

Step 2: Take out the mini muffin pan and spoon the chocolate sauce into the pan to make 20 chocolate bases. Place in the freeze for 5 minutes and they should be hard enough.

Step 3: While the chocolate is in the freezer, make the keto mousse. Get out a large mixing bowl, and add the almond milk, heavy cream and sugar free vanilla pudding. Using a hand mixer, beat until nice and fluffy – about 5 minutes. If you want to add some food coloring do it now. It should like the picture below.

Step 4: Get out the chocolate bases and pop them out of the muffin mold. Add the keto mousse to a piping bag or even a ziplock bag with the corner cut out. Then pipe the mousse onto the chocolate base in a swirling circle to the top to look like a Christmas tree! (Please scroll down to view and print the recipe card.)

Recipe tips and notes.

• I added some sprinkles to make it look like ornaments. These are not sugar free but I feel the carbs they add would be minimal. There are 3g net carbs per teaspoon and you would probably use 3 teaspoons for all of them. If you are worried just eliminate them.
• Also you might have leftover filling so you can store it in an airtight container in the refrigerator. It tastes great on it’s own for a sweet treat!!
• If you don’t care about carbs or sugar, you can make the chocolate cups I had in my old recipe. Just add 4oz of chocolate bark to a bowl and microwave for a minute or so until completely melted. Using a craft paintbrush, paint the inside of the muffin tins and then freeze for 5 minutes. You may have to do this a few times to make a thick enough cup to be sturdy. Or you can just pour it into the tin like I did with the low carb version.
• I really love my Pampered Chef icing tool for any icing decorating. You can find them on Amazon here. For any of the ingredients for this recipe, check out my Amazon Storefront.

If you want to use sugar free jello instead.

If you want to use sugar free jello instead of the pudding you will only use the heavy cream and sugar free jello. No almond milk.

You just want to beat the cream and jello together until nice and cream like below. Then place in the refrigerator for 5 minutes to get it to gel a bit.

This filling is a bit softer then the pudding but you can have different flavors to pick from. If you like the flavor of lime jello that would work great.

I do not so I used strawberry and I liked the contrast between the these and the green pudding Christmas trees.

Well I hope you like these simple Christmas tree mousse cups. If you are like me and want to forgo the holiday baking try this easy no bake keto mousse recipe.

Please check out my friends wonderful recipes below the recipe card and I think you will be set for the holiday season!

The nutritional information for 1 keto mousse tree is
72 calories / 7.3g fat / 1.3g carbs / 0.2g fiber / 0.4g protein = 1.1g net carbs (with sprinkles it would be 1.9g net carbs )

The nutritional information for 1 Christmas tree using jello is
87 calories / 9.4g fat / 0.8g carbs / 0.2g fiber / 0.5g protein = 0.6g net carbs (with sprinkles it would be 1.4g net carbs )

You might also like my friend Jessica’s keto chocolate mousse recipe!

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Christmas Trees Keto Mousse Recipe

Yield: 20

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

These tasty chocolate Christmas tree mousse cups are a breeze to make with only a few ingredients and will be a festive touch for the holiday celebrations. This keto friendly dessert will satisfy anyone's sweet tooth!

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Ingredients

• 1 small box of sugar free vanilla pudding (1 oz box)
• ½ cup almond milk
• 1 cup heavy whipping cream
• ¼ cup coconut oil
• 2 tablespoons cocoa powder
• 2 tablespoons Swerve sweetener
• sprinkles, optional

If using Jello instead of Pudding

• 1 0.3oz box of sugar free strawberry jello
• 1 ½ cup heavy whipping cream

Instructions

1. To make the chocolate bases:
2. Melt coconut oil, cocoa powder and Swerve sweetener in the microwave for about 1 minute. Mix well and it should all be melted. If not cook again for 30 seconds.
3. Get out your mini muffin tin and divide the chocolate sauce into about 20 spots in the tin. Place tin into the freezer for 5 minutes to help the chocolate to harden.
4. To make the mousse:
5. Meanwhile add the almond milk, cream and pudding to a mixer and blend on high for about 3-5 minutes or until a thick, stiff mousse is made. Add green food color. Just a few drops until you get the desired color green you want. Mix well. Spoon into an icing bag or ziplock bag with the corner cut out.
6. Take out the chocolate bases and place onto a large plate. Using the icing bag or ziplock bag pipe the filling onto the chocolate base in swirling circular motion to look like a tree.
7. Decorate with sprinkles if you wish. Keep refrigerated.

If making the jello mousse:

1. Add a (0.3oz) box of sugar free strawberry jello mix and 1 ½ cup of heavy whipping cream to a mixing bowl. Beat until nice and thick and fluffy. This should take about 3-5 minutes.
2. Refrigerate for about 5 minutes to get the jello to gel a bit.
3. Spoon the jello mixture into an icing bag or ziplock bag with the corner cut off. Pipe the jello mixture onto the chocolate base just like you would the pudding mousse.

Notes

Recipe Notes and Tips 

• I added some sprinkles to make it look like ornaments. These are not sugar free but I feel the carbs they add would be minimal. There are 3g net carbs per teaspoon and you would probably use 3 teaspoons for all of them. If you are worried just eliminate them.
• Also you might have leftover filling so you can store it in an airtight container in the refrigerator. It tastes great on it's own for a sweet treat!!
• If you don't care about this being a low carb dessert, you can make the chocolate cups I had in my old recipe. Just add 4oz of chocolate bark to a bowl and microwave for a minute or so until completely melted. Using a craft paintbrush, paint the inside of the muffin tins and then freeze for 5 minutes. You may have to do this a few times to make a thick enough cup to be sturdy. Or you can just pour it into the tin like I did with the low carb version.

The nutritional information for 1 keto mousse tree is
72 calories / 7.3g fat / 1.3g carbs / 0.2g fiber / 0.4g protein = 1.1g net carbs
(with sprinkles it would be 1.9g net carbs )

The nutritional information for 1 Christmas tree using jello is
87 calories / 9.4g fat / 0.8g carbs / 0.2g fiber / 0.5g protein = 0.6g net carbs
(with sprinkles it would be 1.4g net carbs )

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 72Unsaturated Fat: 0g

Chocolate Christmas TREATS Collaborative

A have a special treat for you today. Some of my blogging friends from #GlobalFoodies are joining me with their chocolate Christmas treats.  They have some lovely ideas so check out the links to their recipes right under this graphic. These would be great for your cookie swap or to have on hand for holiday guests. 

Chocolate Christmas Treats Recipe Links

Snickerdoodle Truffles from Michelle at Honest & Truly
Butterscotch Chocolate Pecan Squares from Veena at Veena Azmanov
Boozy Bourbon Chocolate Fudge from Gloria at Homemade & Yummy
Chocolate Peppermint Blossom Cookies from Arlene at Flour On My Face
Chocolate & Cranberry Snickerdoodles from Helen at Fuss Free Flavours
Italian Chocolate Toto Cookies from Marisa at All Our Way