Low Carb. Chocolate Mousse

Print Recipe

Low Carb. Chocolate Mousse

A tasty dessert that is a real crowd pleaser. That is, if you are willing to share!

Course

Dessert, Snack

Servings

Servings

Ingredients

• 2 Cans Coconut Cream cold
• 4 Tb. Powdered Swerve or sugar alternative of your choice
• 4 Tb. Cocoa Powder
• 2 Tsp. Vanilla Extract
• 1 Tsp. Instant Espresso Powder
• 1 Pinch Salt

Course Dessert, Snack Servings Servings Ingredients 2 Cans Coconut Cream cold 4 Tb. Powdered Swerve or sugar alternative of your choice 4 Tb. Cocoa Powder 2 Tsp. Vanilla Extract 1 Tsp. Instant Espresso Powder 1 Pinch Salt

Instructions

1. First you start with preparing the ingredients. Take the two cans of coconut cream and place in the fridge for 2 hours. You want the cream to be nice and cold and it will allow the coconut cream to rise and the water to fall to the bottom. The cream will be nice and hard and fairly easy to remove from the can. You do not want the water, just the cream.
2. I then take my vanilla and mix it with the espresso powder. This gives the powder time to dissolve in the vanilla and not be gritty.
3. Once the cream is cold and the vanilla and espresso have combined, it is time to make the mousse. It is pretty simple. Place all the ingredients in a bowl. Use an electric mixer with the whisk attachment and blend blend blend.
4. You can serve immediately or place in the fridge to enjoy later.

There is so much to say about this yummy stuff. Not only is it low carb/keto friendly, it is also gluten free, dairy free, sugar free and vegan! The texture is so light and airy. With a wonderful silky rich chocolate flavor. Here is how I make this yummy Chocolate Mousse!

First you start with preparing the ingredients. Take the two cans of coconut cream and place in the fridge for 2 hours. You want the cream to be nice and cold and it will allow the coconut cream to rise and the water to fall to the bottom. The cream will be nice and hard and fairly easy to remove from the can. You do not want the water, just the cream.

I then take my vanilla and mix it with the espresso powder. This gives the powder time to dissolve in the vanilla and not be gritty.

Once the cream is cold and the vanilla and espresso have combined, it is time to make the mousse. It is pretty simple. Place all the ingredients in a bowl. Use an electric mixer with the whisk attachment and blend blend blend.

You can serve immediately or place in the fridge to enjoy later.