Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans or reserve to add into smoothies later. Without shaking the cans open carefully and scoop out the thick cream sitting at the top above the water.
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How to make keto chocolate mousse.
Keto chocolate mousse recipe with coconut cream. Open the cans then drain off the liquid. Fold in flaked coconut and coconut extract. Place sealed cans of coconut cream or milk in the refrigerator overnight.
Add monk fruit cocoa powder sea salt and instant coffee if using. Add the remaining ingredients and blend with a hand mixer for at least 15 minutes or until peaks form. In a large mixing bowl cream butter and cream cheese until smooth and creamy.
There s honestly no science to this low carb chocolate mousse as you won t be making an egg custard. To make this delicious keto dairy free chocolate coconut mousse you start by placing the cans of full fat coconut milk in the fridge for 2 hours or overnight. Blend again until thoroughly combined.
Scoop out just the coconut cream no liquid into a chilled bowl preferably a metal bowl. I also added cinnamon and topped it with toasted coconut flakes but feel free to keep it super simple. Blend until smooth and no lumps remain about 30 seconds.
Instead you ll bloom the cocoa in hot coconut milk along with the sweetener allow it to cool and subsequently fold in some whipped cream coconut heavy or sour all work wonders. Combine cottage cheese and cream cheese in the bowl of a mini food processor. Paleo keto chocolate mousse for 1 the methodology.
On high speed gradually add heavy whipping cream until stiff peaks form. Store a 400ml can of coconut cream in the fridge overnight to set the cream. If you leave a can in the fridge all the time you ll always have it on hand to whip up a tasty sweet.
Refrigerate the cans of coconut cream for at least 4 hours or more. Coconut milk that you cream in the fridge so you only use the thick part cacao powder and low carb sweetener. It helps to open the can upside down in a large mixing bowl mix the coconut cream the powdered swerve and the vanilla extract using a mixer.
Refrigerate for 2 hours before serving. Scoop out the hardened coconut cream from the can leaving the clear liquid behind and place into a bowl. Mix well and scoop into serving dish.
All you need is literally 3 ingredients. Add erythritol and continue beating until well blended. Top with coconut whipped cream before serving.
Scrape down sides of bowl and add in sweetener cocoa powder and coconut extract. Use a mixer to whip the coconut cream. This creamy low carb 5 ingredient chocolate mousse is dairy free and so easy to whip up.
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