Easy Low Carb Keto Chocolate Mousse

Name: Easy Low Carb Keto Chocolate Mousse
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: mousse:4 oz cream cheese, softened and cut into chunks1 oz Lily’s Sugar Free Chocolate Chips1 1/4 cups heavy whipping cream, divided1/4 cup Confectioner’s Swerve or equivalent powdered sweetener1 teaspoon vanilla extract2 tablespoons unsweetened cocoa powderpinch of saltwhipped cream topping:1/2 cup heavy whipping cream1/4 teaspoon vanilla extract1 tablespoon Confectioner’s Swerve or equivalent powdered sweetener

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Prep Time: 15 minutes

Cook Time: 3 minutes

Total: 18 minutes

Servings: 4

Author : Resolution Eats

keto chocolate mousse

Ingredients

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mousse:4 oz cream cheese, softened and cut into chunks1 oz Lily’s Sugar Free Chocolate Chips1 1/4 cups heavy whipping cream, divided1/4 cup Confectioner’s Swerve or equivalent powdered sweetener1 teaspoon vanilla extract2 tablespoons unsweetened cocoa powderpinch of saltwhipped cream topping:1/2 cup heavy whipping cream1/4 teaspoon vanilla extract1 tablespoon Confectioner’s Swerve or equivalent powdered sweetener

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Instructions

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Step 1

Cook chocolate chips and 1/4 cup whipping cream in a small saucepan over low heat until melted and combined. Transfer it into a small bowl and put it in the refrigerator to chill.<

Step 2

p id=”instruction-step-2″ class=”p1″> Make the whipped cream topping next. In a large bowl, beat together 1/2 cup whipping cream, 1 tablespoon powdered sweetener and 1/4 teaspoon vanilla with an electric hand mixer until stiff peaks form. Transfer to a small bowl and put it in the refrigerator.

Step 3

d=”instruction-step-3″ class=”p1″> In the large bowl, beat 1 cup whipping cream and 1/4 cup powered sweetener until stiff peaks form. Add in softened cream cheese and beat until it is fully incorporated and fluffy.

Step 4

“instruction-step-4” class=”p1″> Beat in cocoa powder, vanilla, melted chocolate mixture and salt until fully combined.

Step 5

instruction-step-5″ class=”p1″> Divide the mousse into 4 small ramekins.

Step 6

nstruction-step-6″ class=”p1″> Chill for 30 minutes in the refrigerator before serving. Top each ramekin with whipped cream.

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