Christmas Trees Keto Mousse Recipe
These tasty chocolate Christmas tree mousse cups are a breeze to make with only a few ingredients and will be a festive touch for the holiday celebrations. This keto friendly dessert will satisfy anyone's sweet tooth!
Ingredients
- 1 small box of sugar free vanilla pudding (1 oz box)
- ½ cup almond milk
- 1 cup heavy whipping cream
- ¼ cup coconut oil
- 2 tablespoons cocoa powder
- 2 tablespoons Swerve sweetener
- sprinkles optional
If using Jello instead of Pudding
- 1 0.3oz box of sugar free strawberry jello
- 1 ½ cup heavy whipping cream
Instructions
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To make the chocolate bases:
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Melt coconut oil, cocoa powder and Swerve sweetener in the microwave for about 1 minute. Mix well and it should all be melted. If not cook again for 30 seconds.
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Get out your mini muffin tin and divide the chocolate sauce into about 20 spots in the tin. Place tin into the freezer for 5 minutes to help the chocolate to harden.
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To make the mousse:
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Meanwhile add the almond milk, cream and pudding to a mixer and blend on high for about 3-5 minutes or until a thick, stiff mousse is made. Add green food color. Just a few drops until you get the desired color green you want. Mix well. Spoon into an icing bag or ziplock bag with the corner cut out.
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Take out the chocolate bases and place onto a large plate. Using the icing bag or ziplock bag pipe the filling onto the chocolate base in swirling circular motion to look like a tree.
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Decorate with sprinkles if you wish. Keep refrigerated.
To make the jello mousse:
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Add a (0.3oz) box of sugar free strawberry jello mix and 1 ½ cup of heavy whipping cream to a mixing bowl. Beat until nice and thick and fluffy. This should take about 3-5 minutes.
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Refrigerate for about 5 minutes to get the jello to gel a bit.
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Spoon the jello mixture into an icing bag or ziplock bag with the corner cut off. Pipe the jello mixture onto the chocolate base just like you would the pudding mousse.
Recipe Notes
Recipe Notes and Tips
- I added some sprinkles to make it look like ornaments. These are not sugar free but I feel the carbs they add would be minimal. There are 3g net carbs per teaspoon and you would probably use 3 teaspoons for all of them. If you are worried just eliminate them.
- Also you might have leftover filling so you can store it in an airtight container in the refrigerator. It tastes great on it's own for a sweet treat!!
- If you don't care about this being a low carb dessert, you can make the chocolate cups I had in my old recipe. Just add 4oz of chocolate bark to a bowl and microwave for a minute or so until completely melted. Using a craft paintbrush, paint the inside of the muffin tins and then freeze for 5 minutes. You may have to do this a few times to make a thick enough cup to be sturdy. Or you can just pour it into the tin like I did with the low carb version.