TPH KETO DESSERTS

Yield: 4 servings

Serving Size: 1/2 cup

 

 

 

• 3 large (75g) pasteurized raw egg yolks / (how to pasteurize eggs easily and quickly)

• 2/3 cup (85g) powdered erythritol / Swerve confectioner's sweetener 

• 1 tsp (5ml) vanilla extract

• 1/4 cup (60ml) heavy whipping cream // coconut cream

• 4 oz (120g) warm cream cheese // OR cashew cream 

• 1 tsp (3g) powdered gelatin soaked in 2 Tbsp cold water

 

 

 

 

1. First whisk together the yolks and powdered erythritol, gradually adding in 1/3 at a time until fully combined, then continue whipping for about 1 minute or until the color changes from yellow to off-white and it looks fluffy like meringue. Add the vanilla in next.

 

2. Mix a small amount of the whipped yolks into the cream cheese, then mix that back into the rest of the whipped yolks, gently folding until combined. Melt the soaked gelatin in the microwave for 10 or 15 seconds, then mix it into the heavy cream as you whip it to soft peaks.

 

3. Gently fold the whipped cream into the cream cheese mixture, making sure to not over-mix otherwise you will lose some of the airiness. Spoon the mousse into servings glasses or bowls, cover, and chill in the fridge for at least 45 minutes, up to overnight before serving.

 

 

 

 

 

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