Keto Chocolate Mousse Coconut Cups with Raspberry Sauce

Allergens

None

Ingredients

• 1 cup unsweetened cocoa powder
• 3/4 cup granulated erythritol
• 2 cups heavy cream
• 8 oz unsweetened baking chocolate
• 1/2 cup coconut flour
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 tablespoon lemon juice
• 1/4 cup granulated erythritol (for the raspberry sauce)

Instructions

1. In a medium bowl, whisk together cocoa powder and erythritol until well combined. Set aside.
2. In a separate large bowl, combine heavy cream and unsweetened baking chocolate. Microwave in 30 second intervals, stirring between each, until melted and smooth.
3. Slowly pour the melted chocolate mixture into the cocoa and erythritol mixture, whisking continuously until fully combined. Stir in vanilla extract.
4. In another bowl, mix coconut flour and melted butter together to form a dough. Press the mixture evenly into the bottom of each of four ramekins or small cups. Chill in the refrigerator for 30 minutes.
5. For the raspberry sauce, combine fresh raspberries, lemon juice, and erythritol in a small saucepan over medium heat. Bring to a simmer and cook for 5 7 minutes until slightly thickened. Remove from heat and allow to cool.
6. Fill each chilled coconut cup with the chocolate mousse mixture, leaving room for the raspberry sauce. Top each cup with the raspberry sauce.
7. Chill the desserts for at least 2 hours before serving.

Chef’s Insight

The combination of creamy chocolate mousse, tangy raspberry sauce, and crunchy coconut base makes this dessert irresistible!

Notes

Serve chilled for the best texture and flavor.