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Keto Mocha Mousse

KETO MOCHA MOUSSE

For the cream cheese mixture:

  • 8 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • 2 tablespoons butter, softened
  • 1 ½ teaspoons vanilla extract
  • 1/3 cup stevia erithyrol blend
  • ¼ cup unsweetened cocoa powder
  • 3 teaspoons instant coffee powder

For the whipped cream mixture:

  • 2/3 cup heavy whipping cream
  • 1 ½ teaspoons stevia erithyrol
  • ½ teaspoon vanilla extract

*The stevia erythritol blend we use in this recipe is twice as sweet as sugar—One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.


DIRECTIONS

In a medium bowl, beat cream cheese, sour cream, and butter with an electric mixer until smooth

.

Next, blend in the vanilla extract, sweetener, cocoa powder, and coffee powder until incorporated. Set aside.

In a separate bowl, beat whipping cream until soft peaks form.

Add sweetener and vanilla extract and beat until stiff peaks form.

Fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it. Be sure to not deflate the bubbles. Fold in the remaining 2/3 of the mixture until the whipped cream is evenly incorporated.

Transfer the mousse into serving dishes and refrigerate until set before serving (about 2 ½ hours).