Homemade Keto Chocolate Bon-Bons with Chocolate Mousse – A perfect and Easy Valentine’s Day treat!

Ooooh love is in the air. ❤ Today, I wanted to give everyone an option that is quick, fun, and tasty for their SO. My sweetie isn’t a holiday kind of guy, so I usually make it special for the both of us by low-pressure, fancy chocolate and movies. Now I’m sharing it with all of you.

In my opinion, Lily’s has the best tasting low-sugar chocolate chips. Unfortunately, they can get pricey. But I see it as every once in a while kind of thing, so I usually splurge to buy them. Hershey’s also has a low-sugar version or you can also buy high cacao chocolate chips. Just be forewarned, that these come packed with 6-8 g of sugar per serving and if you are trying to stay on track, I recommend not doing it and opting for the pricier version. On to the recipe!




  • Silicone mold for bon-bon (large or small works)
  • Large Glass or microwave-safe bowl
  • A deep saucepan
  • Large mixing bowl for the hand mixer
  • Large bowl for mixing
  • Pastry brush (or use a spoon in a pinch)


Ingredient list:


Chocolate mousse:

  • 4 oz full-fat cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp unsweetened cocoa
  • 7-10 drops liquid stevia (or liquid sweetener equivalent)
  • 1/2 cup heavy whipping cream


  • 9 oz (or the 10 oz from the store if you can’t get the Lily’s)



Place a saucepan with 1 inch of water on a rolling boil (around 6-7 on your stovetop dial). As soon as it starts to boil, place the chocolate in the microwave safe bowl and place that on top of the heat. Watch the chocolate until there are just a few chunks left and it is mostly smooth. Remove from heat.

Take out your silicone mold and pour roughly about 1-2 tbsp of the chocolate into each mold then start coating the mold with chocolate. You can either use a spoon, or a pastry brush to do this. Make sure the chocolate is evenly coated on all sides and then place it in the refrigerator.

In your mixing bowl, pour the 1/2 heavy cream and use the hand mixer at medium to medium-high speed until stiff peaks start forming, or you notice it has become firm.

In a separate bowl, mix the

  • 4 oz of cream cheese
  • 1/2 tsp of vanilla
  • 1/2 tsp of cinnamon
  • 2 tbsp of unsweetened cocoa
  • and 7-10 drops of liquid stevia together.

After the mixture is smooth (no lumps) pour the ingredients into the heavy cream mixture and mix for another minute or two with the hand mixer.

Remove the chocolate from the refrigerator and scoop the mixture into the shells. Voila! a lovely chocolate coated mousse that you can decorate however you wish. If you want to be extra fancy, you can make a quick chocolate keto cake for the bottom (minus the crust), or you can pour the remaining chocolate on the bottom to create a sort of large bon-bon mousse.

Enjoy, and Happy Valentine’s Day!

See this on YouTube as well:




Keto Cheesecake Recipe – And History of Valentine’s Day in Japan

Tired of the same old mug cakes, or keto style cookies or cake? Want to make something fun this Valentine’s Day for your sweetie? Everyone loves cheesecake! My recipe used almond flour for the crust, but you can substitute finely crushed almonds or even use another flour. Just be forewarned, research flours before you use them. The valentine’s day history from Japan is down below!




3 tbsp butter, melted

3/4 cup almond flour (or almond meal)

(**edit I found that 1/4 cup or handful of crushed pecans really enhances the crust**)


12 oz. cream cheese, softened

1 egg

1/4 cup Truvia (or erythritol/swerve) whichever you prefer for you alternative sweetener

7 drops of Liquid Stevia

1 tsp vanilla extract

1 tbsp fresh lemon juice

1/4 tsp salt


You can top it however you like. I usually use sugar-free strawberry or raspberry jam, but today I was in the mood to keep them plain! (mostly because I have a picky sweetie that wants to put his own toppings on it. And, well, it was for him.)


  1. Preheat oven to 350 degrees and start with combining your melted butter and almond flour. Mix until it is all crumbly but well combined! (here is where you could also add in 1/4 cup of crushed pecans or walnuts in the food processor for added texture)


2. Line a muffin tin with paper or silicone cupcake liners. Then press 1-2 tsp of your almond flour mixture into the bottom. Personally, I prefer my crusts a little thicker, so I used 1.5 to 2 teaspoons typically.

3. Bake the crusts for 5-8 mins (depending on how hot your oven gets, you might want to check on them every once in a while) until they are golden brown.

4. To make the cheesecake filling, first beat together the 12 oz of cream cheese with a hand mixer until soft like this:



and then add in 1 egg. Mix to combine.

5. Now add the 1/4 cup Truvia or sweetener of your choice and 7 drops of liquid stevia.

6. Next, add 1 tsp of vanilla extract, the 1 tbsp of fresh lemon juice and 1/4 tsp salt and mix it all together one final time. Make sure you at least get up to medium speed on the hand-mixer so it becomes well blended.

7. Spoon your cheesecake filling into the baked crusts and bake for 20 mins at 350 degrees. My oven normally only takes 18. You will want to make sure that the cheesecakes have risen slightly, yet barely jiggly on the top. A key element here is to make sure that you fill the cupcake liners to the brim! It will puff up, but once it cools they will fall back down.

8. Now let them cool on the counter for at least 10 mins. After that, you can top them if you wish, or leave them plain and place them in the fridge.

9. Let them chill overnight for as long as you can stand! Or, if you are really in a pinch, place them in the freezer for a few minutes.

And viola~ Keto cheese cakes!

These are really great, at only 2.8 of net carbs per cake. They are so rich, you probably can’t handle more than one anyway.

Calories: 175 per cake

9 grams of protein



So, what is Valentine’s Day like in Japan?


Even though this isn’t chocolate, like they do traditionally in Japan it is similar to what they call a handmade love chocolate, or “Honmei-choco”. (in this case maybe Honmei-cheezu? I know, cheesy) In which ladies will go out, buy ingredients and make something sweet for their sweetie! Like this:


And stuff that you just buy for others (like co-workers or friends) get “Giri-choco” (obligation chocolate) like, this:


Doesn’t seem so different except the swapping of genders…or does it? There’s a twist!

In Japan there exists something called “White Day” which takes place on March 14th, exactly one month after Valentine’s Day. On White Day men are supposed to give return gifts to women who gifted them chocolates on Valentine’s Day. More often the color of the chocolate is white because of the name of the day. Flowers, candies and other gifts are also popular along with the chocolates. Again, department stores have many advanced reminders with gift displays so men will have no excuse to forget about this special day which is important for women. Hmm, sounds like an excuse for the market to exploit one of the slower days for holidays around that time of the year. ha! White day chocolate typically looks like this:

And there you have it kiddos! The difference between Valentine’s Day in the US and in Japan. I like the idea of equally celebrating both men and women this way with showering your affections on some stranger you have a crush on. (or the love of your life…that works too)

In either case, enjoy Valentine’s Day with your sweetie. I know I will.