Description
A delicious and creamy Keto Nutella Mousse topped with crunchy hazelnut granola, perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup heavy whipping cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1/2 cup sugar-free hazelnut spread
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup raw hazelnuts, chopped (for granola)
- 1 cup unsweetened shredded coconut (for granola)
- 1/4 cup almond flour (for granola)
- 1/4 cup butter, melted (for granola)
- 1/4 cup erythritol (or your preferred keto sweetener, for granola)
- 1 teaspoon cinnamon (for granola)
- 1/4 teaspoon salt (for granola)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine cocoa powder, powdered erythritol, hazelnut spread, vanilla extract, and salt. Mix until smooth.
- Gently fold the chocolate mixture into the whipped cream until fully combined, being careful not to deflate the whipped cream.
- Cover the mousse and refrigerate for at least 1 hour to set.
- For the hazelnut granola, preheat the oven to 350°F.
- In a large bowl, mix chopped hazelnuts, shredded coconut, almond flour, melted butter, erythritol, cinnamon, and salt until well combined.
- Spread the mixture evenly on a baking sheet lined with parchment paper and bake for 10-15 minutes, stirring halfway through, until golden brown. Let it cool completely.
- To serve, spoon the mousse into bowls or glasses and top with the hazelnut granola.
Notes
- For a creamier mousse, add an extra tablespoon of heavy cream when whipping.
- For a chocolatey twist, mix in a tablespoon of sugar-free chocolate chips into the mousse before chilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg