I am feeling very good after 8 days on a very low carb diet to support #junkfreejune. But as a sweet tooth as I am, I am really missing dessert and baked goods. So yesterday night I decided to soak some macadamia nuts to prepare a mousse for my lunch today. Macadamia is a very low carb nut – contains only 5 g of net carbs/100g – with a lovely white colour when soaked and blended so perfect to make a mousse or even a vegan frosting on cakes.
This morning I simply drained the nuts and place them into my blender with almond milk, vanilla paste, coconut oil, cinnamon and stevia powder. After few minutes on high speed it great a lovely smooth and runny cream. I stored the cream into small bowl for 3 hours in the fridge and that is where the magic happen! The nutty white mousse was all set and ready to be enjoyed.
As I was really craving on sweet I choose to top my dessert with very low carbs toppings including frozen berries and cocoa nibs. It was simply delicious. I was very surprise on how this dessert was fulfilling. I highly recommend this dessert to diabetic as the carbs amount is super low and it definitely taste like a real mousse. It is a nice lactose free dessert too.
This recipe serve 3-4 peoples and can be kept in the fridge up to 4 days if the bowls are covered with plastic wraps.