Keto Chocolate Mousse
I set out to make a pumpkin pie. I ran out of almond flour. Sigh... So I make a Keto Chocolate Silk Pie instead. I used my own pie crust recipe which is more fluffy than your average pie crust (which I like)!
Since it was a thicker and fluffier crust, I had extra filling! It tasted so good on its own, I filled a few mousse cups and gave them to the kids who begged for more.
The taste is a rich, chocolate, definitively "moussey".
Either make this on its own or use the leftovers from the Keto Chocolate Silk Pie to make just a few mousse cups.
- 16 ounces cream cheese (room temperature is best)
- 1 tablespoon heavy whipping cream
- 4 tablespoons sour cream
- 4 tablespoons grass-fed butter
- 1 tablespoon vanilla extract
- ½ cup granulated erythritol
- 2 drops liquid stevia
- ½ cup cocoa powder
- 1 cup heavy whipping cream (for whipped cream)
- 2 teaspoons erythritol (for whipped cream)
- 1/8 teaspoon almond extract (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- In a large bowl, combine room temperature sour cream, butter, sour cream, vanilla, 1/2 cup erythritol and cocoa powder. Mix well.
- Blend with hand mixer until fluffy. If the cream cheese was too cold and it doesn't become fluffy. Add the 1 tablespoon of heavy whipping cream. Otherwise skip it.
- In a separate bowl, mix together heavy whipping cream, 2 teaspoons erythritol, 1 teaspoon vanilla and 1/8 teaspoon almond extract.
- Beat on high with a hand mixer until peaks form.
- Fold whipping cream into chocolate mixture 1/3 at a time. Expect to get a good forearm workout - but stick with it!
- Add to small cups (will make a lot) and keep in the fridge!