Found this great looking recipe from Allrecipes.
Reference Link:
Keto Chocolate-Coconut Mousse:

1. Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.

2. Refrigerate until set, at least 30 minutes. Top with coconut before serving.

Cook’s Note:

Feel free to use regular cocoa powder, however Dutch-Process (such as Ghirardelli(R)) has a smoother, more mellow flavor that is less acidic.

Use more sweetener if you like. I prefer to use Swerve(R) as it has very little aftertaste. While it does contain 3 to 4 g of carbs per teaspoon, the ingredients in Swerve(R) do not affect blood sugar, so the carbs it contains are considered non-impact. Because of this, a common keto practice is to subtract grams of fiber and grams of sugar alcohol from the total carb count, making Swerve(R) ZERO carbs. The net carbs per serving for the mousse is 6 grams, based on the remaining ingredients.

Jeannie notes.. Above is curated for evaluation and recommendation from Allrecipes

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Keto Chocolate-Coconut Mousse

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