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
Ingredients:
- 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.
Directions:
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.
Enjoy!
Put Your Best Food Forward 
How does Yacon syrup compare to agave nectar?
LikeLike
When you say compare, what do you mean? If I were to use agave syrup, I would probably use less than a tablespoon because it’s sweeter. Maybe 2 teaspoons?
LikeLiked by 1 person
Perfect, thanks!
LikeLike
Here is some more information on F.O.S., which is in yacon syrup. http://www.wholehealthmd.com/ME2/dirmod.asp?sid=17E09E7CFFF640448FFB0B4FC1B7FEF0&nm=Reference+Library&type=AWHN_Supplements&mod=Supplements&tier=2&id=DC989F7BEAA041EFB7B3FDDB0B92F614#pos
LikeLike
Where can you find Yacon syrup?
LikeLike
I bought it at whole foods. It’s expensive but lasts a long time.
LikeLiked by 1 person
Awesome, thank you!
LikeLike