Low Carb Marshmallow Mousse

Low Carb Marshmallow Mousse

Low in carbs, higher in fats and loaded with protein, this weird and wonderful dessert is guaranteed to surprise and delight you!  I eat it for breakfast to give me a long sustaining hit of fat and protein for breakfast and you only need a small amount to feel satisfied! Great with berries and my low carb nut crisp cookies PLUS as you make it, you could replace the flavouring with a shot of coffee or instead add some dried ginger and all spice for a ginger bread flavour – in fact, that’s the one pictured on this recipe. IT’S SO GOOD!

  • 2 cups pouring cream
  • 4 oz cream cheese
  • 1 tsp cold water
  • 3 tbsp gelatin
  • 1/4 cup of boiling water
  • 1/4 cup of stevia or your preferred sweetener
  • 1/4 cup of thawed frozen berries (you can replace this with the coffee shot or your own flavourings)
  • 1 tsp vanilla essence

Soften cream cheese

In a benchtop mixer, start whipping cream, sweetener and vanilla essence, then add cream cheese and mix till semi stiff peaks

In a container, add cold water and sprinkle gelatin on top. Leave to rest for a couple of minutes

Pour boiling water on top of gelatin and mix till dissolved. You can also add in your coffee shot or other spices here and mix till combined. If using berries, blitz in a blender till smooth and add to cream

Pour in gelatin and mix till combined and peaks are stiff

Pour into glasses or parfait dishes and refrigerate for 2-3 hours. Serve with nut crisp cookies or sprinkle chopped nuts or with your preferred toppings

 

low carb marshmallow mousse

Close Menu