Description
*2.8 carbs per serving, Swerve has zero net carbs, nutrition info below recipe.
**See post above for details on what you need for this recipe and our Keto Mousse Method.
Ingredients
Scale
- 1/3 cup Swerve Confectioner Sugar Replacement
- 1 + 3/4 teaspoons gelatin (a touch under 2 teaspoons if you don’t have fractioned teaspoons available)
- 1/8 teaspoon salt
- 2 cups heavy cream altogether, it will be divided in the recipe (no dairy-free option)
- 3 egg yolks (yolks only)
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon or dark rum (or 1/2 tablespoon rum extract + 1 additional tablespoon vanilla extract)
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- cinnamon stick for garnish (optional)
Instructions
- Get your ingredients and tools ready. Have your pot out by the stove, both a large and a small mixing bowl on the counter, measuring cups + spoons, also a whisk and a sieve, and finally your hand mixer.
- In a large, dry mixing bowl, sift in your Swerve Confectioner Sugar Replacement, gelatin and salt. Whisk until evenly combined. (It’s important that your bowl, sieve and whisk are dry, this ensures the gelatin won’t clump together–you want it distributed evenly throughout).
- Get just 3/4 cup of the heavy cream ready and slowly whisk it into the Swerve/gelatin mix until smooth, set aside.
- Separate 3 eggs, we’ll only be using the yolks for this recipe. Put your egg yolks into a small bowl. You can refrigerate the whites if you plan on using them later. Make sure the yolks are fully separated from the whites, this will ensure a smooth mousse.
- Whisk 1/4 cup of heavy cream into the yolks along with 1 tablespoon of vanilla extract, set aside for a moment.
- Pour the ingredients from your large bowl (Swerve/gelatin/salt, heavy cream mix) into your pot and cook over medium heat while whisking until it boils. This mixture will seem a bit thick, initially, but will thin + smooth out as you whisk it over the heat. It will take just about 3-5 minutes to reach a boil, some burners may take a touch longer.
- Turn off the heat and let it cool down for just 4 minutes. Keep whisking intermittently. At the 4 minute mark, whisk in your egg yolk/cream/vanilla mixture until smooth. Now add your bourbon or rum extract. Do not add more than is called for in the recipe– the gelatin to liquid ratio will allow the mousse to thicken just right as is. The mixture will be thin at this point, but will thicken while chilling.
- Place your pot in the freezer for 35 minutes to thicken. (If you don’t have room in the freezer to fit the entire pot, you can pour it into a dry bowl. It may take a touch longer to set this way).
- While you’re waiting for it to chill, place the remaining 1 cup of heavy cream into a large bowl. Sprinkle nutmeg and cinnamon over top. Blend with your hand mixer on high speed until the whipped cream is stiff. Place whipped cream into fridge until the freezer mix has set up. (You’ll need the hand mixer one more time).
- At the 35 minute mark, pull the chilled mix from the freezer and blend on medium speed for about 10 seconds until smooth. Fold in your whipped cream from the fridge and blend again, this time on high speed until smooth. Mixture will be somewhat thick at this point, and will further set in the fridge.
- Spoon mixture into your small dessert dishes (or cups) and refrigerate for 3+ hours before serving. You will need the full 3 hours for them to set.
- Serve with additional cinnamon or nutmeg sprinkled over top and garnish with a cinnamon stick or a piece of sugar-free chocolate or a sugar free candy cane. Enjoy! It’s the very best served day of, but can be made the night before and refrigerated overnight, just place plastic wrap lightly on top, making sure it touches the mousse so it won’t form a skin.
- Prep Time: 20 minutes + chilling time
- Cook Time: 5 minutes
- Category: Low-Carb
- Method: cooking
- Cuisine: mousse
