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Ingredients

  • 1 teaspoon grass-fed gelatin or 1 packet gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/4 cup Lakanto Classic White more or less to taste
  • 1/4 cup cocoa powder
  • 1 cup heavy cream chilled
  • 1 teaspoon sugar-free vanilla extract

Ingredients

  • 1 teaspoon grass-fed gelatin or 1 packet gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 116.67 g Lakanto Classic White more or less to taste
  • 21.5 g cocoa powder
  • 238 g heavy cream chilled
  • 1 teaspoon sugar-free vanilla extract

Directions

  1. In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  2. Stir together sweetener and cocoa in medium bowl. Then add whipping cream and vanilla.
  3. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally if needed, until mixture is thickened. Pour in gelatin mixture and beat until well blended.
  4. Spoon into serving dishes and refrigerate for at least 2 hours before serving.

Notes

  • The original recipe used one packet of gelatin which is about 2.25 to 2.5 teaspoons of gelatin or about 1/4 ounce. However, you can use anywhere from 1 to 2.5 teaspoons of gelatin depending how stiff you want the mousse.
  • For those who have been on low carb for a while, 1/4 cup sweetener will likely be too much. So adjust this as needed. I prefer to use about 2 tablespoons.
Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 223 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 26mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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