How I invented Keto Friendly Low Carb Chocolate Mousse
My kitchen closes at 7:00 PM. This is a self-imposed rule. This usually isn’t a problem, except when I am writing or editing. I forget to eat and my eating window quickly closes in on me. Today was no exception. I had a BPC earlier in the morning, then had a small lunch a few hours later. Around 6:00 PM, I heated my leftover Broccoli and Cheddar Soup for supper but I soon realised I was low on protein and fat for the day.
A thought crossed my mind. Dare I? I dared. After all, the soup had broccoli and I had my powdered greens early in the day. My veggies were eaten, now it was time for a legally sanctioned treat. With gleeful anticipation, I created this rich, decadent, chocolaty and super easy dessert. It took me less than 5 minutes to make and I used 4 ingredients. I’m not kidding.
I am sure you could use this mousse for a filling in a Keto-friendly, gluten-free cake or for a low carb icing if you are serving your sweets immediately, it’s quite substantial but not overly sweet.
I didn’t think of such things as I am not a baker. I just scooped the awesomeness and put it in a bowl and ate it as is.
Yield: 1 Serving
Calories: 423; Fat 25.6g; Net Carbs 3.4g; Protein 45g
1/3 cup heavy whipping cream
3 tbsp New Zealand Unflavoured Whey Powder
1 tbsp cocoa powder
Put everything into a very clean and chilled immersion blender friendly bowl or measuring cup.
Use the whisk attachment of an immersion blender. If you don’t have one, use a regular whisk or hand beaters.
Beat until creamy and thick. (About 1 minute!)
Read your Whey powder nutritional value labels carefully! I use grass-fed, unflavoured whey whenever I can. As it is lower in carbs and higher in nutrition.
Clean your immersion blender easily by putting a couple of drops of dish soap in the bowl you used to whip the cream. Add hot water and place the blender in the hot soapy water and let it spin for a few seconds. Rinse and it is clean!
©2016 Katherine Walden
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