NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 1/2 cup water
- 2 tbsp So Nourished granular erythritol
- 1 tsp unflavored gelatin powder
- 1/2 pound cream cheese softened
- 1/2 tsp vanilla
- 10 raspberries, pureed
- 1/4 cup blueberries, pureed
- Place the water and erythritol in a small sauce pan and heat over medium until the erythritol has dissolved, stirring occasionally. This should only take about 2-3 minutes.
- Remove the pan from the heat and whisk in the gelatin to dissolve completely.
- Place the softened cream cheese and vanilla extract in a medium bowl or the bowl of a stand mixer.
- Add the gelatin mix to the bowl with the cream cheese and beat until completely smooth and slightly fluffy.
- Divide the cream cheese mixture into three, equal parts.
- Stir in the pureed blueberries into 1/3 of the cream cheese mix and then add the pureed raspberries to another 1/3 of the mix. This will give you a red, blue and white mousse.
- Scoop some of the raspberry mousse into four small clear glasses.
- Top the red mousse with the white mousse then top each with the blue mousse. You can use a piping bag to make the mousse even more beautiful!
- Place the mousse cups into the fridge to set for about 2-3 hours. Serve chilled.
Leave A Comment