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Sometimes on a low-carb diet you feel like you are deprived of many of your favorite foods. Okay well a lot of the time! What you’ll soon discover though, is that there are many delicious, decadent deserts that you can eat, such as this 15 Minute Low-Carb Rich Chocolate Mousse.

Low-Carb Versions Of Your Favorite Desserts

There are low-carb versions of many of your favorite dessert treats. So whatever you are craving, I would suggest googling the low-carb version of that recipe and see what you find. Here are some examples of amazing low-carb treats:  cheesecake, muffins, choc-chip cookies, waffles, brownies, chocolate cake, mug cakes, ice-cream, pancakes etc.

If you are a Pinterest user, check out my Board on Low Carb Desserts And Sweets. You’ll find recipes to all of these desserts and more!

 

 

 

My Biggest Tip To Low-Carb Diet Success

My biggest tip for low-carb diet success is to embrace new recipes and unusual ingredients that you have not used before. I’m talking about ingredients like erythritol and stevia glycerite (natural sugar substitutes) which are both used in this 15 Minute Low-Carb Rich Chocolate Mousse recipe. Order some from Amazon and try it out. You can make so many beautiful, low-carb desserts and treats with natural sugar substitutes like these. They have no calories, no carbs, do not affect blood sugar levels and are not artificial.

To learn more about sugar substitutes, check out this post where I also discuss several other low-carb pantry essentials.

Satisfy your cravings with our rich, velvety, chocolate mousse. You’ll be devouring it in 15 minutes!

 

15 Minute Low-Carb Rich Chocolate Mousse

Ingredients

2 large avocados (450g)
3 tbsp raw cacao powder, unsweetened
1.5 tsp vanilla extract
1/2 cup coconut cream, refrigerated overnight until thick if time permits
1/3 cup low-carb sweetener such as erythritol. I used Swerve Confectioners.
12 drops liquid stevia (stevia glycerite)
Pinch salt
6.5 oz (180g) dark chocolate (85% and above)

Instructions

Melt chocolate in the microwave by breaking up into smaller pieces and then microwave in short bursts of 20 secs on 75% power. Stir after each burst to ensure the chocolate doesn’t burn.

Place the flesh of the avocados into the bowl of a food processor or blender.
Add cocao powder, vanilla extract, coconut cream, sweeteners (powdered & liquid), and salt to the bowl.
Process for 15 seconds until well combined.
Scrape down the sides of the bowl again and whiz again for 10 seconds or so.
Add the melted chocolate to the other ingredients and process for 15-20 seconds.
It should be smooth and have a rich, velvet like texture.

Serve with a few raspberries and cream.

Serves 6

The mousse is best served immediately so it retains its creamy texture, however it can be kept in the fridge for up to 3 days. Once refrigerated, it loses its soft texture so heat briefly (5-10 seconds) in the microwave to soften before serving. Alternatively, any leftovers can be frozen in small portions and turned into fat bombs!

 

Per serving:  345.5 Calories; 29.4g Fat; 6.3g Protein; 19.4g Total Carbohydrate; 9.2g Fiber; 10.2g Net Carbs
 

Let us know in the comments how your 15 Minute Low-Carb Rich Chocolate Mousse turns out. I hope you love it as much as we do! Let us know of any variations you suggest!

15 Minute Low-Carb Rich Chocolate Mousse
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 345.5
  • Fat: 29.4
  • Net Carbohydrates: 10.2
  • Fiber: 9.2
  • Protein: 6.3
Recipe type: Desserts & Sweets
Cuisine: Low Carb, Dairy Free, Gluten Free
Prep time: 
Total time: 
Don't feel deprived on a low carb or keto diet ever again! Try our decadent Low-Carb Rich Chocolate Mousse - ready in 15 Minutes...
Ingredients
Instructions
  1. Melt chocolate in the microwave by breaking up into smaller pieces and then microwave in short bursts of 20 secs on 75% power. Stir after each burst to ensure the chocolate doesn't burn.
  2. Place the flesh of the avocados into the bowl of a food processor or blender.
  3. Add cocao powder, vanilla extract, coconut cream, sweeteners (powdered & liquid), and salt to the bowl.
  4. Process for 15 seconds until well combined.
  5. Scrape down the sides of the bowl again and whiz again for 10 seconds or so.
  6. Add the melted chocolate to the other ingredients and process for 15-20 seconds.
  7. It should be smooth and have a rich, velvet like texture.
  8. Serve with a few raspberries and cream.
Notes
The mousse is best served immediately so it retains it's creamy texture, however it can be kept in the fridge for up to 3 days. Once refrigerated, it loses its soft texture so heat briefly in the microwave (5-10 seconds) to soften before serving.
Alternatively, any leftovers can be frozen in small portions and turned into fat bombs!

 

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