Greek Frozen Delight: Keto Baklava Mousse in Chocolate Cups

Allergens

Dairy, Nuts (Walnuts)

Ingredients

• 1 ounce Lindt 90% Dark Chocolate 4 tablespoons Unsalted Butter 3/4 cup Finely Chopped Walnuts 1 teaspoon Ground Cinnamon 2 tablespoons Granulated Sweetener 1 teaspoon Vanilla Extract 1/4 cup Almond Flour 1 1/2 cups Heavy Whipping Cream 2 tablespoons Unsweetened Cocoa Powder

Instructions

1. Melt the chocolate and butter in a double boiler, then carefully pour the mixture into two ramekins or dessert glasses. Allow the chocolate to set until it becomes firm but not hard.
2. In a blender, pulse the walnuts, sweetener, cinnamon, and almond flour until finely ground. Set aside.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the vanilla extract and the walnut mixture until well combined.
4. Divide the mousse equally between the two chocolate lined ramekins, then smooth the tops with a palette knife.
5. Dust the top of each mousse with unsweetened cocoa powder for a touch of sophistication.

Chef’s Insight

The contrast between the crunchy walnuts and the creamy mousse creates an unforgettable texture experience.

Notes

This recipe is perfect for those following a low-carb or ketogenic diet.