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INGREDIENTS

GELATIN MIXTURE

Gelatin powder = 1 tsp

Water = 1 tbsp

CREAM/MOUSSE MIXTURE

Heavy / Whipping Cream = 240 ml (1 cup) (Must be cold)

Powdered Sweetener = 80 g (1/2 cup) (I used self-ground allulose, but you can use any keto friendly powdered sweetener)

Fresh lemon juice = 30 ml (2 tbsp) (If you prefer a stronger flavor, you can add another tbsp of lemon juice)

DIRECTIONS

1.  For best results, weigh the ingredients with a digital scale

2.  Freeze the mixing bowl and beaters for 30 minutes before using. Everything must be cold in order to be able to whip the cream until stiff peaks. If not cold enough, just add another bowl of ice cubes and place below the mixing bowl.

3. Add the water to the gelatin powder. Mix then set aside to bloom.

4. Add the cold heavy or whipping cream, fresh lemon juice and powdered sweetener into the mixing bowl. Whisk at medium to high speed until stiff peaks. Set aside.

5. Place a small bowl of hot water below the bowl of gelatin mixture. Stir until dissolved.

6. Add the dissolved gelatin into the cream mixture and whisk to combine.

7. You can transfer the mousse into a bowl and scoop into serving bowls or glasses after chilling. OR you can transfer the mousse into piping bags with tips then chill for at least 1 hour.

8.  Pipe the mousse into serving glasses just before serving and garnish with berries.

[Total servings = 5 medium servings]

NUTRITION INFO PER SERVING

Total carb = 1.4 g

Dietary fiber = 0

Net Carb = 1.4 g

Calories = 142

Total Fat = 15.1 g

Protein = 1.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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