This is perhaps the easiest dessert ever. It’s definitely low carb and gluten free. You can make it almost zero carb depending on the type of sweetener that you use. I won’t espouse the use of any kind of sweetener over any other, but here are some that I like: Lakanto and Yacon Syrup.
Chocolate Coconut Mousse
- 1 can Trader Joe’s coconut cream. I only use theirs because everything else is more like coconut milk. This is the real deal…
- 1/3 cup cocoa powder
- Sweetener of choice. I use a one tablespoon of Yacon syrup.
Put all ingredients in a mini food processor and pulse to combine. Spoon or pour into four small ramekins and cover with plastic wrap. Store in the fridge until ready to eat.