Keto Chocolate Mousse Low Carb Recipes

LOW CARB CHOCOLATE MOUSSE RECIPE (SUGAR FREE)

Steps:

• Melt the chocolate in the microwave or in a non-stick pot over a low heat.
• While the chocolate cools a bit, separate the eggs and whisk the egg whites until stiff peaks form.
• Stir the egg yolks and fibre syrup into the chocolate, then fold in the stiff egg whites.
• Spoon the mixture into 6 serving glasses and chill in the fridge until set.
• Serve with a dollop of whipped cream.

KETO CHOCOLATE MOUSSE

Steps:

• In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Stir together sweetener and cocoa in medium bowl. Then add whipping cream and vanilla.
• Beat on medium speed of electric mixer, scraping bottom of bowl occasionally if needed, until mixture is thickened. Pour in gelatin mixture and beat until well blended.
• Spoon into serving dishes and refrigerate for at least 2 hours before serving.

KETO CHOCOLATE MOUSSE (LOW CARB)

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
• Mix cream cheese, cocoa powder, stevia, and vanilla extract in a second bowl using an electric mixer. Fold 1 tablespoon of whipped cream into the cream cheese mixture. Fold in remaining whipped cream until well incorporated. Spoon chocolate mousse into individual serving bowls and refrigerate.

KETO CHOCOLATE MOUSSE

Steps:

• Chill the liquid and a large mixing bowl. If using coconut milk, only use the thick part at the top of the can (discard the water underneath). With either a stand mixer or hand beaters, whip until stiff peaks form. Add remaining ingredients and whip until it forms a smooth mousse texture.View Nutrition Facts

EASY KETO CHOCOLATE MOUSSE RECIPE

Steps:

• Chill a large mixing bowl in the freezer for 10-15 minutes.
• Remove the bowl from the freezer and add the heavy cream. Using a hand mixer or stand mixer and start whipping the cream. Whip for about 1-2 minutes or until it becomes creamy.
• Add the cocoa powder, powdered swerve, and vanilla. Whip all the ingredients together until stiff peaks form.
• Chill the mousse in the fridge for about 30 minutes.
• Scoop the mousse into your serving cup, or for a fancier look use a pastry bag.
• Serve and Enjoy!

KETO CHOCOLATE MOUSSE

Steps:

• Roughly break up the chocolate, place it in a microwave-safe bowl, and cook for one minute. Stir, then continue cooking in 30 second bursts - stirring between each burst - until the chocolate has melted. Stir in ¼ cup of the heavy cream.
• Place the egg whites in a stand mixer and beat until stiff peaks form. In a separate bowl, whip some heavy cream until stiff. For best results, chill the bowl and whisk beater in advance.
• Fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Then carefully fold in the egg whites. You want to keep as much air in the mixture as possible, so work slowly!
• Spoon the mousse into serving bowls or glasses - or you can use a piping bag.
• Store in the fridge until required. To serve, add some whipped cream and then grate a little chocolate over the top.

KETO CHOCOLATE CHEESECAKE MOUSSE

Steps:

• In a large bowl, add all your ingredients and used a hand mixer to beat the ingredients together for 2 minutes. Scrape down the sides of the bowl. Mix for another 3 minutes or until stiff peaks are formed and the mixture is thick and creamy.
• Add additional sweetener to taste. Store your chocolate whipped cream in an airtight contained in the fridge, it will be good for 3 days.

QUICK KETO CHOCOLATE MOUSSE

Steps:

• Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.