– 8 oz Cream Cheese – 1 ¾ cup Heavy Cream – 3 tsp Vanilla Extract – ½ cup Powdered Erythritol – ⅓ cup Cocoa Powder – ¼ tsp Salt
In a large mixing bowl, beat the softened cream cheese, 1/2 cup of heavy cream, and vanilla extract.
Stop the electric beater, add powdered sweetener, unsweetened cocoa powder, and salt.
Beat again, starting on low speed then increase to medium/high speed until all the ingredients come together.
Add the remaining heavy cream to another large, cold mixing bowl and whip until a stiff peak forms.
Gently fold in the whipped cream into the Keto Chocolate Mousse batter using a spatula or spoon until fluffy and consistent.
Transfer the chocolate mousse into glass containers and refrigerate for at least one hour to enjoy its best texture.
NET CARBS FAT PROTEIN
Serving: 1/3 Cup Makes: 12 Servings
Prep: 10 Minutes Cook: 0 Minutes