Ingredients:
- 1 cup of heavy cream
- 1/2 cup of unsweetened cocoa powder
- 1/4 cup of keto-friendly sweetener (like erythritol, monk fruit sweetener, or stevia—adjust to your preference)
- 1 teaspoon of vanilla extract
- A pinch of salt
- Optional: 1 tablespoon of unsweetened almond milk (if needed for consistency)
Instructions:
Whip the Cream:
In a large mixing bowl, use a hand or stand mixer to whip the heavy cream on medium-high speed. Continue whipping until the cream thickens and soft peaks form. Stop before the cream becomes too stiff to maintain a smooth texture.
Mix the Cocoa and Sweetener:
In another bowl, sift together the unsweetened cocoa powder, keto-friendly sweetener, and a pinch of salt. This step helps evenly distribute the ingredients and prevents lumps.
Combine the Ingredients:
Gently fold the cocoa mixture into the whipped cream using a spatula. Mix until the ingredients are well combined and smooth, taking care not to deflate the whipped cream.
Adjust the Consistency:
If the mousse is too thick, fold in a tablespoon of unsweetened almond milk until it reaches your preferred consistency.
Chill the Mousse:
Spoon the mousse into serving dishes or bowls. Refrigerate for at least 30 minutes to allow the mousse to firm up and develop its flavors.
Serve:
Before serving, optionally garnish with a few shavings of dark chocolate (sugar-free) or a dollop of whipped cream.
Enjoy your rich and creamy Keto Chocolate Mousse, a delicious low-carb dessert that satisfies any chocolate craving!
