TPH KETO DESSERTS

#1 Melted Chocolate Version

 

Yield: 3 servings

Serving size: 1 cup (240ml)

 

 

1 + 1/3 cups (320ml) heavy cream (>30% fat)

5oz (140g) sugar-free chocolate, chopped (click here for an easy DIY recipe)

(optional) 1/2 tsp. vanilla

(optional) 1/4 tsp. salt

 

 

1. Heat 1/4 cup of the cream with the salt in the microwave until hot but not boiling, then add the chopped chocolate, cover and let sit for 5 minutes to melt the chocolate.

 

2. Place the remaining cream in a large bowl with the vanilla and freeze for 5 minutes while the chocolate is melting.

 

3. Mix the melted chocolate mixture together until smooth, then chill in the fridge while you whip the chilled vanilla cream to soft peaks.

 

4. Mix a spoonful or two of the whipped cream into the chocolate mixture until well combined, then gently fold in half of the remaining whipped cream at a time until there are no more streaks of chocolate, being careful not to over-mix.

 

5. Spoon the mousse into serving bowls/glasses and chill in the fridge for at least 1 hour (longer if you make a larger batch) before serving.

 

 

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#1 Recipe Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

Full-Carb Chocolate Mousse (1 serving):       kcal 600 / Net Carbs 15g / Sugars 12g / Fat 68g / Protein 5g                                               

 

TPH Low-Carb Mousse (1 serving):               kcal 580 / Net Carbs 4g / Sugars 0g / Fat 68g / Protein 5g

 

 

 

 

 

 

 

 

#2 Cocoa Powder Version

 

Yield: 2 servings

Serving size: 1 cup (250ml)

 

 

1 cup (240ml) heavy cream (>30% fat), CHILLED

3 Tbs. (15g) unsweetened cocoa powder

1 tsp. (3g) powdered gelatin, soaked in 1 Tbsp. cold water 

3 tbsp. erythritol or xylitol  (you can sub half of this out for a few drops of liquid stevia)

(optional) 1/2 tsp. vanilla

(optional) 1/4 tsp. salt

 

 

 

1. Heat 1/4 cup of the cream in a large bowl with the salt, erythritol and cocoa powder in the microwave until hot and the erythritol has completely dissolved.

 

2. Chill this cocoa mixture in the fridge/freezer while you whip the remaining cream and the vanilla to soft peaks in a small/medium bowl.

 

3. Melt the soaked gelatin in the microwave for 15 seconds, then mix it into the cocoa mixture.

 

4. Whisk a spoonful or two of the whipped cream into the cocoa mixture until well combined, then gently fold in half of the remaining whipped cream at a time until there are no more streaks of chocolate, being careful not to over-mix.

 

5. Spoon the mousse into serving bowls/glasses and chill in the fridge for at least 1 hour (longer if you make a larger batch) before serving.

 

 

 

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#2 Recipe Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

Full-Carb Chocolate Mousse (1 serving):             kcal 487 / Net Carbs 22g / Sugars 18g / Fat 49g / Protein 3g                                               

 

TPH Low-Carb Chocolate Mousse (1 serving):      kcal 419 / Net Carbs 2g / Sugars 0g / Fat 49g / Protein 3g

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