Are you craving a keto chocolate dessert?
Look no further than this low carb keto instant pot chocolate mousse.
I love making low carb recipes for the instant pot – they are so easy.
This ketogenic diet chocolate mousse is so creamy and delicious.
With only 3 net carbs per serving this makes a great keto dessert.
You could even make for a mid afternoon snack for when that craving hits.
This keto chocolate mousse will be a recipe you will want to make over and over again.
Super is to mix up and prepare.
You can eat this on it’s own or add whipped cream or enjoy with these keto butter cookies.
A perfect dessert for any celebration or Holiday.
A homemade from scratch chocolate mousse everyone will love even if they don’t follow a low carb diet / lifestyle.
Get ready to make keto instant pot chocolate mousse.
Make the BEST low carb instant pot keto chocolate mousse today!
Check out these other
Keto Instant Pot Recipes
Keto Instant Pot Blueberry Bread
How To Make Keto Instant Pot Chocolate Mousse
In a saucepan over medium heat on the stove, combine the Swerve sugar substitute, water, heavy whipping cream
coconut milk, vanilla extract, cocoa powder
and almond extract.
Use a whisk to combine the ingredients together until you have a smooth mixture.
Heat the mixture on the stove so that it is warm to hot, but do not boil it.
Remove the mixture from the heat and pour a small amount of it into a bowl with the yolks. Whisk the mixture constantly to temper the eggs, but not cook them.
Pour the heated egg mixture into the rest of the chocolate mixture, and whisk to combine and thicken.
Pour the chocolate mixture into two ramekins.
Place 1 cup of water in the bottom of the Instant Pot, and place a trivet in there as well.
Put the two ramekins on top of the trivet, and close the lid, making sure the pressure valve is turned to the sealing position.
Cook the mousse on manual for 8 minutes, and then perform a quick release to release the pressure from the Instant Pot.
If you feel your mousse needs more time, you can place the lid back on, and let the mousse sit in the Instant Pot to cook longer from the steam.
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Ingredients
- 2 Egg yolks
- ¼ C. Swerve confectioners sugar substitute
- 1 ½ Tbsp. Water
- 2 Tbsp. Cocoa powder unsweetened
- ½ C. Heavy whipping cream
- ¼ C. Coconut milk unsweetened
- ¼ tsp. Vanilla extract
- ¼ tsp. Almond extract
Instructions
- In a saucepan over medium heat on the stove, combine the Swerve sugar substitute, water, heavy whipping cream, coconut milk, vanilla extract, cocoa powder and almond extract. Use a whisk to combine the ingredients together until you have a smooth mixture.
- Heat the mixture on the stove so that it is warm to hot, but do not boil it.
- Remove the mixture from the heat and pour a small amount of it into a bowl with the yolks. Whisk the mixture constantly to temper the eggs, but not cook them.
- Pour the heated egg mixture into the rest of the chocolate mixture, and whisk to combine and thicken.
- Pour the chocolate mixture into two ramekins.
- Place 1 cup of water in the bottom of the Instant Pot, and place a trivet in there as well.
- Put the two ramekins on top of the trivet, and close the lid, making sure the pressure valve is turned to the sealing position.
- Cook the mousse on manual for 8 minutes, and then perform a quick release to release the pressure from the Instant Pot. If you feel your mousse needs more time, you can place the lid back on, and let the mousse sit in the Instant Pot to cook longer from the steam.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 2
Net Carbs: 3 net carbs per serving
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