Serving a proper dessert that is keto friendly, doesn´t need to be a challenge. Making a mousse au chocolate in a low carb friendly version is as effort-less as the real thing. Try it out, you won´t be dissapointed. I like to add some light scent into the mousse by adding some chili powder to it. Just a tip or two of a butter knife, as desired.

• Servings: 6
• Preparation time: 20 minutes

Ingredients:

100g 90% Cocoa Dark Chocolate
50g Zero Sugar Lindt Full Milk Chocolate
50g Xucker Bitter Chocolate
50g Butter
40g Erythrit Sugar
10g Xylite Sugar
4 Eggs
250ml Heavy Cream
1/2 tsp Vanilla Extract
Chili Powder (as desired)

Nutrients per serving:

Calories: 441 kcal
Protein: 7,8g
Carbs 5,3g
Fat: 41,2g

1. Seperate the eggs, Egg whites and Cream need to be beaten to firm consistency. Put aside in the fridge.
2. Mix the egg yolk and the Erythrit, Xylite and vanilla extract to a creamy consistency. Set aside.
3. Prepare a hot water bath for the chocolate and butter and stir until the substance is creamy (make sure no water is findings it´s way to the chocolate, as then it becomes flaky and you need to start again). The chocolate should not become hot, but warm and melted. Add some chili powder, to have some extra kick in your mousse at the end.
4. Fold the chocolate mixture into the creamy egg yolk and sugar replacement batter quickly, continuously whisking, directly followed by the beaten egg whites and cream. Whisk until you have a good emulsified consistency.
5. The mousse is good when you can´t see any particles.
6. Put into the fridge at least for two hours before serving.

Mousse au chocolate is ideal to finish a proper dinner and can be served with some berries or chocolate shavings. Make sure you use high cocoa chocolate or non sugar added chocolate to serve the low carb profile purpose.

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Tips

• Serve as a mousse , fudge, or frozen bites!
• If you are in a rush, the recipe can be simplified by removing the eggs from it.

Enjoy!
Cheers,
Cee Kay

Having a
sweet tooth from time to time, I set myself the challenge to refine my
Grandma´s cheesecake recipe to a low carb version. After having baked a lot of
bread and cake since starting my KetOntrack journey, I used all the gathered
knowledge and was achieving on my third run the desired result.

I like the
moist consistency and unobtrusive sweetness of these cheesecakes. Of course,
you can add as well fruits, i.e. plums, which will then enlarge the carb
profile due to fruit sugar naturally given.

• Servings: 6
• Preparation time: 30 minutes
• Baking time: 25 minutes

Ingredients:

Cake base:

1 Medium Egg, one Egg Yolk
60g Grinded almonds
1 tbsp. Carob Gum flour
30 g melted butter (not hot)
30g Xylite sugar
15g Erythrite powder sugar
1.5 tsp. Vanilla Extract
1 tbsp Heavy Cream 30%

Filling:

100g curd or cream cheese, low fat
100g Crème fraiche
65g Erythrite powder sugar
10g xylite sugar
3 medium eggs, egg white left from the cake base
Lemon peel from one lemon
1.5 tsp vanilla extract
8g Instant vanilla sauce powder

Nutrients per Serving:

Calories: 230 kcal
Protein: 8,4g
Carbs 3,0g
Fat: 18,3g

Preparation:

1. Mix the cake base ingredients in a mixer until creamy. Make sure it includes one egg and one egg yolk. Save the egg white for the filling.
2. Prepare 6 molds, grease them with butter. Put a thin layer of batter into the molds and the inner sides of the molds.
3. Preheat oven to 175 °C (Air Circulation Oven), 200 ° C (Normal electric oven).
4. Separate the eggs and add egg yolk to the ingredients. Keep one egg yolk and cover with heavy cream in a small cup. Keep egg white in a separate container.
5. Mix all the ingredients until creamy. Beat the egg white stiff and gently mix with the cream.
6. Add the cream into the molds with the prepared batter.
7. Bake for 25 minutes. After 20 minutes, mix the heavy cream and the egg yolk left. Apply gently with a brush the cream and egg mix onto the cheesecakes. Finish baking in 5 minutes until browned.
8. After cooling the cheesecakes, consume slightly warm or cold.

I hope you enjoy baking the cheesecake and it tastes as desired. Let me know if you like the recipe.

Thanks, Cee kay.