Keto mousse - addictive!

(Lotta Rossler) #1

I’m absolutely addicted to “keto mousse”… to the extent that I make a massive bowl full every evening for the next day, and I eat some in d morning and then another portion in the evening as dessert.

Just mix some amount of mascarpone cheese with cream, whip it (so it gets kinda thick) - I find it tastes best and gets really fluffy if there’s
little more cream than mascarpone - and add your desired flavours. I use hazelnut syrup (carb free one), raw caoco powder, ground nuts, vanilla flavor or lemon zest and lemon juice - and my latest was a little bit of coffee and toffee flavoring… you can experiment! Berries would be nice too… eat it straight away or into d fridge for extra fluffiness… it’s so yummy, even my teenager and my boyfriend eat tons of it…

#3

I call it “no bake cheesecake” or “cheesecake fluff”. I just mix the mascarpone with whipped cream. I usually add vanilla, almond extra, sweetener, cinnamon. Or I’ll drop the cinnamon and add unsweetened cocoa powder.

I’m trying to decide if I want to try using unsweetened coconut milk instead of the whipped cream, to cut back on calories. But I think it may need the fat to get the body from the whipped cream.

On a related note, I’ve also been doing chia puddings lately. So easy. I just add 2 cups of unsweetened coconut milk and 1/3 cup chia seeds and sweetener to my shaker cup and give them a good shake. And then let the chia seeds absorb the liquids. Shake some more. Repeat. I may try adding my mascarpone cheese to that and see what happens.

(Lotta Rossler) #4

I’ve no idea about the macros, to be honest - but I don’t care!!! :laughing::see_no_evil: I’ve a severely sweet tooth and have missed a treat so much since I started keto - even tho I’m full from my usual food intake, but there’s just something really comforting about having even a small bit of a sweet dessert after your main meal. So this is my lifesaver!! :smile_cat:

I guess just add the individual macros for your ingredients you use, there’s definitely not a whole lot of carbs as both cream and mascarpone are high in fat but not in carbs… and then it depends what else you add of course…

#5

When I make my version, I worry about the carbs from the cream. That’s why I’m thinking about using the unsweetened coconut milk.

How much HWC do you use when you make your “massive bowl” of mousse?

(Lotta Rossler) #6

I usually use approx 175 g to 200 g of mascarpone, and then maybe about 200 ml of cream. The cream I use has 3 g of carbs per 100 ml, as far as I remember, but I usually eat the resulting portion over several sessions. I eat some of it in the evening, and the rest during d following morning. I’m quite a sucker for all things fatty, and don’t eat a lot of veg at all, so my carb count is relatively low anyway. I used to track macros at the start, but noticed I became too obsessed with it, so I don’t track anymore - but carbs were always around the low to mid teens, never even near 20 g at the end of the day…