Ingredients
- ½ cup coconut oil (or unsalted butter at room temperature if not dairy-sensitive)
- ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 (1-ounce) squares unsweetened baking chocolate, melted
- 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)
- 2 large eggs
How to Make It
- Place the coconut oil in a mixing bowl and use a hand mixer to cream the oil.
- Gradually beat in the sweetener until the mixture is light-colored and well blended.
- Add the melted chocolate and vanilla and beat until combined.
- Add the eggs, one at a time, beating on medium speed for 5 minutes after each addition.
- Spoon the mousse into 6 serving bowls. Refrigerate for at least 2 hours before serving. Store in an airtight container in the fridge for up to 5 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 218 kcal Calories from Fat: 193.5 kcal |
|
% Daily Value*
|
| Total Fat 21.5 g 61% |
Trans Fat 0.0 g |
carbohydrates 2.8 g 2% |
Dietary Fiber 0.8 g 2% |
Protein 3.4 g 7% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |