Carnivore chocolate mousse

Here’s a simple and delicious low-carb chocolate mousse recipe:

Ingredients:

• 1 cup heavy cream
• 3 tablespoons cocoa powder (unsweetened)
• 2 tablespoons powdered erythritol (or your preferred low-carb sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: whipped cream and dark chocolate shavings for garnish

Instructions:

1. Chill the Mixing Bowl and Whisk: Place your mixing bowl and whisk in the freezer for about 15-20 minutes to chill. This will help the cream whip up better.
2. Mix the Dry Ingredients: In a small bowl, combine the cocoa powder, powdered erythritol, and salt. Mix well.
3. Whip the Cream: Take the chilled mixing bowl and whisk out of the freezer. Pour the heavy cream into the bowl and start whipping on medium speed until it begins to thicken.
4. Add Dry Ingredients and Vanilla: Gradually add the cocoa mixture to the whipped cream, a little at a time, while continuing to whip. Add the vanilla extract.
5. Whip Until Stiff Peaks Form: Continue whipping until the mixture forms stiff peaks. Be careful not to over-whip, as it can turn into butter.
6. Taste and Adjust: Taste the mousse and add more sweetener if needed. Whip briefly to incorporate any additional sweetener.
7. Serve: Spoon the mousse into serving dishes. Optionally, top with a dollop of whipped cream and a few shavings of dark chocolate.
8. Chill: For best results, chill the mousse in the refrigerator for at least 1 hour before serving.

Enjoy your creamy and rich low-carb chocolate mousse!