Brazilian Nutty Coffee Mousse with Keto Churro Sticks

Allergens

Tree nuts (hazelnuts)

Ingredients

• 1 cup hazelnuts
• 2 cups almond flour
• 1/4 cup granulated erythritol
• 2 teaspoons ground cinnamon
• 3 large eggs, separated
• 1 cup heavy cream
• 1/2 cup brewed Brazilian coffee, cold
• 2 teaspoons vanilla extract
• A pinch of salt

Instructions

1. In a medium mixing bowl, combine hazelnuts and almond flour. In another bowl, whisk egg whites until stiff peaks form. Gradually add in erythritol and cinnamon.
2. In a separate large bowl, beat egg yolks until pale and fluffy. Slowly incorporate the cold brewed Brazilian coffee and vanilla extract. Fold in whipped cream.
3. Gently fold in egg whites into the mixture until fully incorporated. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.

Chef’s Insight

To maximize the flavor of the Brazilian coffee, opt for freshly brewed coffee instead of instant coffee granules.

Notes

Make sure to use unsweetened almond flour and granulated erythritol for a true Keto experience.