Keto Maple Mocha Mousse with Spiced Nut Crumble
Keto Maple Mocha Mousse with Spiced Nut Crumble
Ingredients
- 2 Tbsp raw pecans
- 2 Tbsp raw pistachios
- 2 Tbsp raw walnuts
- 1 Tsp cinnamon
- ½ Tsp cardamom
- ¼ Tsp coarse sea salt
- 1 cup coconut milk chilled
- 2 Tbsp collagen peptides
- 1 pouch SuperFat Coffee + MCT
- 1 Tbsp maple syrup sub keto sweetener of choice
- 1 Tbsp cacao powder
- 1 Tsp vanilla extract
Instructions
- In a food processor, pulse pecans, pistachios, walnuts until roughly chopped.
- Transfer nuts to a pan. Add cinnamon and cardamom. Heat over medium-low heat for 3-4 minutes, until fragrant. Remove from pan, stir in sea salt, and set aside.
- In the same pan, heat ¼ cup coconut milk until just boiling. Remove from heat and sprinkle top with gelatin. Set aside for 5 minutes.
- In a bowl with an electric mixer, whip SuperFat Coffee + MCT with remaining chilled coconut milk, maple syrup, cacao powder, and vanilla extract 1-2 minutes, until incorporated.
- Add gelatin mixture then beat 1 minute to incorporate.
- Divide mixture between 4 individual ramekins.
- Refrigerate 2-3 hours, until set. Just before serving, sprinkle with nut crumble.
Nutrition
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