Low-Carb Mocha Mousse (Vegan, Paleo, Keto) - PrettyPies.com
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Low-Carb Mocha Mousse (Paleo, Vegan, Keto)

Chocolate mousse with a caffeinated kick! A sugar-free, dairy-free espresso filled dream that takes less than 5 minutes to make.
Prep Time5 mins
Total Time5 mins
Servings: 2 servings

Ingredients

  • 1 13.6 oz can Thai Kitchen coconut milk refrigerated overnight
  • 4-5 Tbs cacao
  • 2-3 tsp instant¬†espresso¬†powder see notes
  • 2 tsp vanilla extract
  • 30 drops Sweet Leaf vanilla creme stevia to taste
  • tiny dash of pink salt optional

Instructions

  • (Use a can of Thai Kitchen brand coconut milk that has been refrigerated overnight) Scoop out the solid cream into a mixing bowl.
  • Sprinkle instant espresso powder over cream to dissolve.
  • Sift cacao powder (important to remove the lumps) and add to bowl with remaining ingredients.
  • Use a hand mixer to whip until all is incorporated. Taste and adjust if needed. (I like mine really dark & intense, so I used the full 5 Tbs cacao and 3 tsp espresso :)
  • Optional: transfer to a plastic baggie with an icing tip to pipe into small glasses, if you're feeling fancy. You can also garnish with chocolate shavings or chopped almonds, if you like. ENJOY!

Notes

What I used:
Thai Kitchen Coconut Milk
Instant Espresso Powder (this is NOT coffee grounds. It is freeze-dried espresso). You can buy it on Amazon or find it in most grocery stores in the coffee aisle.
Raw Cacao Powder
Sweet Leaf Vanilla Creme Stevia Drops
Keep refrigerated in an airtight container for about 7-10 days.
This recipe makes a small batch - about three 1/4 cup servings. It can easily be doubled. Remember to taste as you go since you may need less stevia.