Keto Chocolate Mousse Tarts

Makes 18 tarts

chocolate-mousse-tarts-20190320031019798457pdl7h

Ingredients

 

Crust:

  • 1 cup almond flour
  • 3/4 cup shredded coconut (pulse in food processor to make smaller bits)
  • 1/4 cup whey protein
  • 2 tbsp erythritol
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tbsp butter (melted)
  • 3 tbsp heavy cream

 

Mousse:

  • 1¼ cups heavy whipping cream
  • ½ tsp vanilla extract
  • 1 tsp instant coffee
  • 2 egg yolks
  • 1 pinch salt
  • 3 oz. Ross dark chocolate
  • 1 tbsp erythritol
Steps

 

Crust:

  • Preheat oven to 350 deg
  • Spray mini muffin pan with oil
  • In a medium bowl mix coconut, almond flour, whey protein, erythritol, baking soda and salt
  • Add melted butter and cream and mix til incorporated
  • Use a tablespoon to measure out each tart and form a tart shells in the mini muffin pan
  • Bake for about 8 min til golden brown
  • Remove the tart shells from the pan and let cool on a rack
  • Mousse:
  • Break or chop the chocolate into small pieces
  • Melt in the microwave (20-second intervals, stirring in between) or using a double boiler
  • Set aside at room temperature to cool slightly
  • Whip the cream to firm peaks. Add vanilla towards the end
  • Mix egg yolks with salt in a separate bowl
  • Add the melted chocolate to the egg yolks and stir with a spatula til incorporated
  • Add a couple of spoonfuls of whipped cream to the chocolate mix and stir to loosen it a bit
  • Add the remaining cream and fold it through
  • Put the mousse in a ziploc bag and pipe into the tart shells and refrigerate at least an hour
  • Serve with fresh berries or shaved Ross chocolate on top
Notes
  • Each tart has:
  • 150 Calories
  • 3 g Carbohydrate
  • 3 g Protein
  • 14 g Fat

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