Keto Gingerbread Mousse

Ingredients:

4.50 tbsp mascarpone cheese (2.1oz/60g)

4 tbsp heavy cream (60ml)

1.50 tbsp (0.7oz/20g) pure brown erythritol or 1.1 tbsp (0.5oz/14.3g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend

¾ tsp baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder

½ tsp gingerbread spice

Instructions:

Add all of the ingredients into a large bowl and mix with a hand mixer or egg beater until you get a smooth mass.

Transfer the mousse into a small jar or glass and top it off with a bit of sugar-free chocolate or some keto Christmas cookies.

For the best taste, chill in your fridge for at least 30 minutes before enjoying your keto gingerbread mousse.

Close the jar with a lid or plastic wrap and store in your fridge for 2-3 days.

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**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

Nutrition Facts

Serving Size 1/2 jar

Servings 2

Amount Per Serving
Calories 225

% Daily Value *
Total Fat 23.4g36%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.5g2%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Keto Gingerbread Mousse