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Keto Maple Mocha Mousse with Spiced Nut Crumble

Print Recipe
Total Time 3 hours 30 minutes
Servings 4
Calories 175 kcal

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

Calories: 175kcalCarbohydrates: 10gProtein: 7gFat: 13gSodium: 165mgFiber: 3gSugar: 4g
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