This mousse-like pudding is so delicious and so simple to make. It requires just a few ingredients and has minimal carbs and lots of good fat making it perfect for a ketogenic diet!
There are loads of gut health benefits from eating gelatin, as well as benefits for joints, hair and skin. So if you can get it in whilst eating dessert? Why not!
Keto Chocolate Mousse
Serves 2 (large serves – easily makes 4):
510 calories/51.5g fat/5.5g total carbs/7.8g protein per serve
Empty coconut cream into a pot over a medium high heat and whisk in your cacao and erythritol until smooth.
Activate your gelatin by stirring into cold water – do not skip this step. Once your coconut cream mixture has come to a boil, add your gelatin and whisk quickly until it begins to thicken.
This should coat the back of a spoon, you should be able to wipe a finger through it and your finger mark should stay clear on the spoon. Once it reaches this consistency, take it off the heat and set aside to cool a little.
Pour into your moulds (I used glass jars, you could use a bowl or whatever you like). Refrigerate overnight or until set. You can put this in the freezer, in a shallow dish, to make it faster, but keep an eye on it so that the outside doesn’t freeze with a gooey middle.
We personally think this turns out best when in the fridge overnight, but sometimes in a rush we’ll pop it in the freezer for my chocolate hit.