Steps to Make Keto Chocolate Cake With Zucchini

Keto Chocolate-Coconut Mousse

Scroll past the recipe card for my tips and tricks on this recipe plus a video.

Recipe Summary Keto Chocolate-Coconut Mousse

This keto-friendly mousse is made with an unexpected ingredient--cottage cheese! Note that the nutritional information doesn't reflect NET carbs, of which there are 6 grams per serving. Use your favorite keto-approved sweetener that measures like sugar.

Ingredients | Keto Chocolate Cake With Zucchini

½ cup full-fat cottage cheese

1 ounce cream cheese, softened

1 tablespoon low-calorie natural sweetener (such as Swerve®)

1 tablespoon Dutch-processed unsweetened cocoa powder

¼ teaspoon coconut extract

1 teaspoon unsweetened coconut flakes (Optional)

Directions

Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.

Refrigerate until set, at least 30 minutes. Top with coconut before serving.

Feel free to use regular cocoa powder, however Dutch-Process (such as Ghirardelli(R)) has a smoother, more mellow flavor that is less acidic.

Use more sweetener if you like. I prefer to use Swerve(R) as it has very little aftertaste. While it does contain 3 to 4 g of carbs per teaspoon, the ingredients in Swerve(R) do not affect blood sugar, so the carbs it contains are considered non-impact. Because of this, a common keto practice is to subtract grams of fiber and grams of sugar alcohol from the total carb count, making Swerve(R) ZERO carbs. The net carbs per serving for the mousse is 6 grams, based on the remaining ingredients.

Info | Keto Chocolate Cake With Zucchini

prep: 5 mins additional: 30 mins total: 35 mins Servings: 1 Yield: 1 serving

TAG : Keto Chocolate-Coconut Mousse

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