Keto Fluffy Chocolate Mousse

INGREDIENTS

1 ½ cups heavy whipping cream
⅓ cup unsweetened cocoa powder I used Ghirardelli 100% unsweetened cocoa
⅓ cup low-carb powdered sugar sweetener I used Lakanto Monkfruit Sugar Sweetener
US Customary – Metric
INSTRUCTIONS

Instructions
Using mixer and large bowl, mix the heavy whipping cream and sweetener on medium-low speed until it thickens up.
Add cacao powder and beat until stiff peaks form.

Divide between 4 serving glasses and decorate as desired.
NOTES

Chill in the refrigerator for just a few minutes after preparing or serve immediately. This will keep your mousse from having that ‘deflated’ texture.
When properly stored, it can last for 5 to 6 days in the fridge. Freezing not recommended.
For a lighter chocolate, reduce chocolate 1 tablespoon or so.
Use a sugar free sweetener like erythritol, allulose or a monk fruit blend to ensure you have a smooth, creamy mousse. Using granulated sweeteners can cause your keto mousse to be grainy or gritty.
NUTRITION
Calories: 324kcal
Carbohydrates: 7g
Protein: 3g
Fat: 34g
Saturated Fat: 21g
Cholesterol: 122mg
Sodium: 35mg
Potassium: 176mg
Fiber: 2g
Sugar: 1g
Vitamin A: 1312IU
Vitamin C: 1mg
Calcium: 67mg
Iron: 1mg