LEMON STRAWBERRY CHEESECAKE
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Calories 474 kcal
INGREDIENTS
1. 3 oz. of softened cream cheese.
2. 3/4 cup of heavy whipping cream.
3. 1/3 cup of Swerve/Lakanto Monkfruit One-To-One Sugar Substitute OR Monkfruit/Stevia to taste as desired.
4. 2 teaspoons of lemon extract which is optional.
5. Zest of 1 lemon of one lemon which is optional.
6. 2 large strawberries.
7. A few jars.
INSTRUCTIONS
1. Using a large mixing bowl, ad in the cream cheese, sweetener and whipping cream then beat properly until then mixture becomes smooth and creamy. Add in the lemon extract if using and mix to combine. You can add a little lemon zest if you desire more lemon flavor.
2. Use a sharp knife to chop one of the strawberries into smaller pieces then slice the second strawberry into a thin heart shape. Add half of the cream cheese mixture into each jar filling it halfway.
3. Add the chopped strawberries into each jar, making a nice layer. Add in the rest of the cream cheese mixture then decorate with the slices of strawberry, making a flow pattern on top. Add some sprinkles of zest on top. Then place in the refrigerator. Once cool add in your favorite sweetener, serve and enjoy.
COCONUT MACAROONS
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes
INGREDIENTS
1. 2.5 cups of divided unsweetened shredded coconut.
2. 1/2 cup of almond flour.
3. 1/2 cup of sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste
4. 4 egg whites.
5. 1 teaspoon of vanilla extract.
6. 1/2 teaspoon of almond extract.
7. A pinch of salt to taste.
8. 1/2 cup of melted dark chocolate for dipping.
INSTRUCTIONS
1. Preheat the oven to three hundred and fifty degrees F then place a parchment paper or a silicon mat on a baking sheet then set aside. Place one cup of coconut into the preheated oven and toast for about eight to ten minutes.
2. Using a large mixing bowl, add in all in ingredients on the list as well as the toasted coconut then mix properly to combine. Using a cookie scoop, scoop about one tablespoon of the mixture into the lined baking sheet. Place the baking sheet into the preheated oven and bake for about eighteen to twenty minutes. Once the cookies are cooked, take out of the oven and let cool for a few minutes.
3. In the meantime, place the dark chocolate into a microwave-safe bowl and microwave for a few minutes until the chocolate is completely melted. Dip the cookies in the melted chocolate, place them on the parchment paper then refrigerate for a few minutes. Serve with any milk of choice. If you’re not using the chocolate, don’t refrigerate the cookies.
KETO AVOCADO BROWNIES
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 pieces
INGREDIENTS
1. 250 g of avocado, about 2.
2. 1/2 teaspoon of vanilla.
3. 4 tablespoons of cocoa powder.
4. 1 teaspoon of stevia powder.
5. 3 tablespoons of refined coconut oil.
6. 2 eggs.
7. 100 g of melted dark chocolate.
Dry Ingredients
1. 90 g blanched almond flour
2. 1/4 tsp baking soda
3. 1 tsp baking powder
4. 1/4 tsp salt
5. 1/4 cup sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia to taste
INSTRUCTIONS
1. Preheat the oven to three hundred and fifty degrees F, peel off the skin of the avocado and blend using a food processor or a high-speed blender until the mixture becomes smooth. Next, add in the rest of the ingredients one after another and blend for a few seconds (do not add the dry ingredients).
2. Using a medium mixing bowl, add in all the dry ingredients then whisk properly to combine. Add the mixture into the food processor or high-speed blender and process until the mixture is combined.
3. Place a parchment paper on a baking dish then pour in the blended batter. Mix properly to combine then place the baking sheet into the preheated oven. Bake for about thirty-five minutes until the brownie is set. Let cool for a few minutes then slice into twelve equal pieces.
KETO CHOCOLATE MOUSSE
Servings: 4
INGREDIENTS
1. 2 oz. of unsalted butter
2. 1 oz. of cream cheese.
3. 1 cup of whipped heavy whipping cream.
4. 1 tablespoon of cocoa powder.
5. Stevia, to taste.
INSTRUCTIONS
1. Place the butter at room temperature until softened. Then add the melted butter into a small bowl with the sweetener and mix properly to combine. Add in the cream cheese and mix again until the mixture becomes smooth.
2. Next, add in the cocoa powder and blend perfectly. Gradually add in the cream mix to combine then pour into small glasses and place in the refrigerator for about thirty minutes and serve.
AVOCADO POPSICLE WITH COCONUT AND LIME
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
INGREDIENTS
1. 2 pitted avocados.
2. 1.5 cups of coconut milk.
3. ¼ cup of sweetener (Sukring/Swerve/Lakanto Monk fruit One-To-One Sugar Substitute) OR Monk fruit/Stevia as desired to taste.
4. 2 tablespoons of lime juice.
INSTRUCTIONS
1. Using a high-speed blender or a food processor, add in all the ingredients on the list, cover the lid and pulse until the ingredients are broken down. Remove the lid of the blender, scrape down the inner sides then blend again until the mixture becomes smooth and attains a creamy consistency without any lumps.
2. Equally divide the mixture into six molds, tap on the counter top to remove any air bubbles present and let the mixture settle. Add in the Popsicle sticks at the center of each mixture then place in the freezer for several hours until it solidifies.
3. Once ready to serve, place the mold in water to release the Popsicles then pull gently. Enjoy.
ALMOND BARK
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
INGREDIENTS
1. 1/2 cup of sweetener (Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste.
2. 2 tablespoons of water.
3. 1 tablespoon of butter.
4. 1½ cups of roasted and unsalted almonds.
5. ¼ teaspoon of sea salt.
6. 4 oz. of cocoa butter.
7. 2.5 oz. of unsweetened and chopped chocolate.
8. ½ cup of powdered sweeteners like Sukrin Icing Sugar, Swerve Confectioners, Lakanto or Powdered Monkfruit Sweetener as desired.
9. ¾ cup of cocoa powder.
10. ½ teaspoon of vanilla extract.
11. Additional sea salt for sprinkling.
INSTRUCTIONS
1. Place a parchment paper on a baking sheet then place a medium saucepan over medium heat. In the saucepan, add the Swerve and water and boil. Cook for about seven to nine minutes until the mixture darkens. Don’t forget to stir occasionally.
2. Once the mixture smokes, take out of the heat then add in the butter. Whisk the butter then add in the almonds and stir to coat. Add sea salt to the mixture to taste and stir properly to combine. Place the almonds in the lined baking sheet, spread out and break up any clumps. Place a heavy saucepan over low heat, add in the cocoa butter and chocolate then cook for a few minutes until the mixture melts and become smooth.
3. Take the saucepan out of the heat then add in the vanilla extract and stir. Add the almonds (reserving ¼ cup) into the chocolate mixture, stir to combine and add into the lined baking sheet. Make sure you spread out in a single layer.
4. Add the rest of the almonds on top alongside some sprinkles of salt to taste. Place the baking sheet into the refrigerator and chill for about three hours. Break into smaller chunks and serve.
MINT COOKIES
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
INGREDIENTS
Cookies:
1. 1 3/4 cups of almond flour.
2. 1/3 cup of cocoa powder.
3. 1/4 cup of sweetener like Sukring, Swerve, Lakanto Monk fruit One-To-One Sugar Substitute OR Monk fruit/Stevia as desired to taste.
4. 1 teaspoon of baking powder
5. 1/4 teaspoon of salt to taste.
6. 1 large and slightly beaten egg.
7. 2 tablespoons of melted butter.
8. 1/2 teaspoons of vanilla extract.
9. 1/8 teaspoon of liquid stevia extract OR another 1/4 cup of Sukring, Swerve, Lakanto Monk fruit One-To-One Sugar Substitute.
Sweetener Coating:
1. 1 tablespoon of coconut oil, butter, or 1/2 ounce of cocoa butter as desired.
2. 7 oz. of chopped dark chocolate or other sugar-free dark chocolate.
3. 1 teaspoon of peppermint extract.
INSTRUCTIONS
Cookies
1. Preheat the oven to three hundred degrees F then place parchment paper on two baking sheets. Using a large mixing bowl, add in the almond flour, cocoa powder, sweetener, baking powder, and salt. Add in egg, butter, vanilla, and stevia then mix properly to combine until the dough comes together.
2. Place the dough between two parchment papers then roll out to desired thickness. Remove the top parchment paper then set aside. Cut out the dough, forming small cookie circles with the aid of a cookie cutter. Place the cookie in the lined baking sheet.
3. Gather up the rest of the dough, knead together and roll out once more. Make cookie circles then place in the baking sheet. Place the baking sheet into the preheated oven and bake the cookies for about thirty minutes. Once baked, take the cookies out of the oven and let cool.
4. In order to make the chocolate coating, place a pot over medium heat, add in water and simmer. Place the butter and chocolate into a metal bowl then place the metal bowl over the hot water (make sure the bowl doesn’t touch the water) and melt. Don’t forget to stir.
5. Once melted, remove the metal bowl from the heat and add in the peppermint extract. Dip the cookies into the chocolate mixture and coat fully. You can use a fork to hold the cookies as you coat. Place the coated cookies on a waxed paper and let set. Serve.
WALNUTS IN DARK CHOCOLATE
INGREDIENTS
1. 2 cups of shelled walnuts.
2. 4 oz. of chopped unsweetened chocolate.
3. ¼ cup of powdered sweetener like Sukrin Icing Sugar, Swerve Confectioners, Lakanto Powdered Monkfruit Sweetener as desired.
4. 3 tablespoons of walnut oil.
5. ½ teaspoon of vanilla extract.
6. 1 tablespoon of unsweetened cocoa powder.
INSTRUCTIONS
1. Place parchment or waxed paper on a baking sheet then place a skillet over low heat and add in the chocolate, powdered sweetener, and walnut oil. Cook for a few minutes until the mixture melts and becomes smooth. Don’t forget to stir.
2. Next, add in the vanilla extract and cocoa powder and stir until it becomes smooth. Once cooked, let the mixture cool for about five minutes out of the heat. Add in half of the walnut, stir then lift with the aid of a fork. Place the coated walnut into the lined baking sheet then do same with the rest of the walnut.
3. Place the cookie sheet in the freezer for about fifteen to twenty minutes to cool and set. You can decide to reheat over low heat if the coating becomes too thick. Recoat the walnut with the chocolate mixture one more time then place them in the baking sheet and into the freezer for a few minutes to firm up. Serve.
CINNAMON ROLL
INGREDIENTS
Filling/Topping
1. 2 tablespoons of sweeteners like Sukring, Swerve, Lakanto Monk fruit One-To-One Sugar Substitute OR Monk fruit/Stevia as desired to taste.
2. 1 teaspoon of ground cinnamon.
Biscotti:
1. 2 cups of almond flour.
2. 1/3 cup of sweetener like Sukring, Swerve, Lakanto Monk fruit One-To-One Sugar Substitute OR Monk fruit/Stevia as desired to taste.
3. 1 teaspoon of baking powder.
4. 1/2 teaspoon of xanthan gum.
5. 1/4 teaspoon of salt to taste.
6. 1/4 cup of melted butter and 1 teaspoon for brushing biscotti.
7. 1 large egg.
8. 1 teaspoon of vanilla extract
Glaze.
1. 1/4 cup of powdered sweetener like Sukrin Icing Sugar, Swerve Confectioners, Lakanto Powdered Monk fruit Sweetener as desired.
2. 2 tablespoons of heavy cream.
3. 1/2 teaspoon of vanilla.
INSTRUCTIONS
1. In order to prepare the filling, using a small mixing bowl, add in the sweetener and cinnamon and mix properly to combine. Preheat an oven to three hundred and twenty-five degrees F then place parchment paper on a baking sheet.
2. Using a large bowl, add in the almond flour, sweetener, baking powder, xanthan gum, and salt then whisk to combine. Add in ¼ cup of butter, egg and vanilla extract then mix properly until the dough comes together.
3. Place the dough onto the lined baking sheet then divide into two equal halves. Form a rectangular shape out of the dough. Add about 2/3 of the cinnamon on one half of the dough. Place the other half of the dough over it, seal the seams and smooth the top of the dough.
4. Place the baking sheet into the preheated oven and bake for about twenty-five minutes until it becomes lightly brown in color and firm to touch. Once cooked, remove from the oven, add the rest of the melted butter and some sprinkles of the remaining cinnamon mixture. Let cool for about thirty minutes then decrease the oven’s temperature to two hundred and fifty F.
5. Cut the log into fifteen slices with the aid of a knife then place the slices into the baking sheet and bake for about fifteen minutes. Flip over and bake for another fifteen minutes. Once baked, take out of the oven and let cool for a few minutes.
6. In order to make the glaze, using a small mixing bowl, add in the powdered sweetener, cream, and vanilla extract then mix properly until the mixture becomes smooth. Add the glaze over the cooled biscotti and serve.
CHOCOLATE DONUTS WITH COCONUT FLAVOR
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
INGREDIENTS
Donuts
1. 1/3 cup of coconut flour
2. 1/3 cup of sweetener like Sukring, Swerve, Lakanto Monkfruit One-To-One Sugar Substitute OR Monkfruit/Stevia as desired to taste.
3. 3 tablespoons of cocoa powder.
4. 1 teaspoon of baking powder.
5. 1/4 teaspoon of salt.
6. 4 large eggs.
7. 1/4 cup of melted butter.
8. 1/2 teaspoon of vanilla extract
9. 6 tablespoons of brewed coffee or water coffee to intensify the chocolate flavor.
Glaze:
1. 1/4 cup of powdered sweetener like Sukrin Icing Sugar, Swerve Confectioners, Lakanto Powdered Monkfruit Sweetener.
2. 1 tablespoon of cocoa powder.
3. 1 tablespoon of heavy cream.
4. 1/4 teaspoon of vanilla extract
5. 1 1/2 to 2 tablespoons of water.
INSTRUCTIONS
1. Preheat the oven to 325 degrees F and grease a donut pan with oil. Using a medium mixing bowl, add in the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, cold coffee, water, and vanilla extract then whisk together to combine.
2. Equally, divide the batter among the wells of the prepared donut pan then place the pan into the preheated oven and bake for about sixteen to twenty minutes until the donuts become set and firm to touch. Remove the donut pan from the oven and let cool for about ten minutes,
3. At the elapse of ten minutes, take out the donuts from the pan then place on a wire rack to cool completely. In order to make the glaze, using a medium mixing bowl, add in the powdered sweetener and cocoa powder then whisk to combine. Add in a good quantity of water to thin out then whisk again to combine.
4. Dip the donut into the glaze and let set for about thirty minutes then serve.
CHOCOLATE CAKE
INGREDIENTS
1. 150 ml of regular olive oil and more for greasing.
2. 50 grams of good-quality cocoa powder, sifted.
3. 150 ml of boiling water.
4. 2 teaspoon of vanilla extract.
5. 150 grams of Almond Flour.
6. 1/2 Teaspoon of Baking Soda.
7. 1 pinch of Salt to taste.
8. Stevia to taste.
9. 3 large eggs.
INSTRUCTIONS
1. Preheat the oven to three hundred and twenty-five degrees F, grease a spring-form pan with oil then place a parchment paper at the base. Place a cooking pot over medium heat, add in water and bring to boil. As the water boils, add in the cocoa and whisk until the mixture becomes a smooth chocolate paste. Add in the vanilla extract, mix to combine the set the chocolate mixture aside to cool.
2. Using a large mining bowl, add in the almond flour, baking soda, and salt to taste then mix to combine. Using another small mixing bowl, add in the eggs and sweetener then whisk with an electric mixer or a stand mixer for about three minutes until the mixture becomes pale and frothy.
3. Next, add in the cocoa mixture and whisk properly until everything is well blended. Gently add in the almond flour then mix to combine. Pour the batter into the prepared cake tin then into the preheated oven and bake for about thirty minutes until a toothpick inserted into the center comes out clean. Don’t over bake.
4. Let the cake cool for about ten minutes then serve.
STRAWBERRY MINI CAKE
INGREDIENTS
Almond Flour Cake
1. 3 cups of almond flour.
2. 1/2 cup of sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste.
3. 1 teaspoon of salt.
4. 1/2 teaspoon of baking soda.
5. 3 large eggs.
6. 3/4 cup of coconut milk full-fat from a can.
7. 1/4 cup of fresh lemon juice.
8. 1 teaspoon of vanilla.
9. 1/2 teaspoon of stevia glycerite or stevia drops as desired.
Topping
1. Strawberries.
2. 12 ounces of diced strawberries.
3. 2 tablespoons of powdered sweetener (Sukrin Icing Sugar/Swerve Confectioners/Lakanto Powdered Monk fruit Sweetener)
Whipped Cream.
1. 1 cups of heavy cream or coconut whipped cream as desired.
2. 2 tablespoons of powdered sweetener (Sukrin Icing Sugar/Swerve Confectioners/Lakanto Powdered Monk fruit Sweetener)
3. 1/4 teaspoon of vanilla.
INSTRUCTIONS
1. Preheat the oven to three hundred and fifty degrees then place a baking rack at the center. Grease a small rimmed dish with baking spray then line the bottom with parchment paper. Using a large mixing bowl, add in the dry ingredients for the cake then mix properly to combine.
2. Next, mix together all the other ingredients: eggs, coconut milk, lemon juice, vanilla and stevia glycerite.
3. Place the batter into the lined baking sheet then spread out to the edges of the pan. Place the baking sheet into the preheated oven and bake for about five minutes at a temperature of four hundred degrees F. Decrease the oven’s temperature to three hundred and fifty degrees and bake for an additional twenty minutes until the cake becomes lightly brown in color.
4. Once baked, take the cake out of the oven and let cool for a few minutes then slice into twelve squares. Use a sharp knife to dice the strawberries then add into a small mixing bowl. Add in two tablespoons of sweetener then mix to combine.
5. Add in the vanilla and 2 tablespoons of sweetener then whip until the mixture becomes very thick. Add the whipped cream over the cake, add the sliced berries on top then serve.
COCONUT PIE
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 5 hours
Total Time 35 minutes
Servings 12 slices
INGREDIENTS
Crust
1. 1/4 cup of melted butter.
2. 1/2 cup of almond flour.
3. 2 eggs.
4. 1/4 cup of sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste.
5. 1/4 teaspoon of salt.
6. 1/2 cup of sifted coconut flour.
7. 1/3 cup of shredded unsweetened coconut.
Filling
1. 13 ounces of canned coconut milk.
2. 3 egg yolks.
3. 1/2 cup sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste.
4. 1 teaspoon of xanthan gum.
5. 1 teaspoon of vanilla extract.
6. 1/2 cup of shredded unsweetened coconut to toast.
7. 1 teaspoon of grass-fed gelatin.
8. 2 tablespoons of water.
9. 2 cups of heavy whipping cream.
10. 1 teaspoon of vanilla extract.
11. 3 tablespoons of sweetener (Sukring/Swerve/Lakanto Monkfruit One-To-One Sugar Substitute) OR Monkfruit/Stevia as desired to taste.
12. 12 ounces of softened cream cheese.
INSTRUCTIONS
1. In other to make the crust, place the butter in a large mixing bowl and let it melt at room temperature. Add in the almond flour, eggs, sweetener, and salt then mix properly to combine. Next, add in the coconut flour and shredded coconut then mix again until dough forms.
2. Place the dough between two parchment papers then roll out the dough. Take out the top layer of the parchment paper then place the dough into a pie pan. Press the dough down to the bottom of the pan to fix any cracked area flute edges.
3. Poke the dough with a fork then place the pie pan into an oven of four hundred degrees F and bake for about ten minutes. Once baked, let the pie cool for a few minutes then set aside.
4. In order to make the filling, place a saucepan over medium heat, add in the coconut milk and heat up. In the meantime, using a large mixing bowl, add in the egg yolks and beat with a fork until it becomes well blended.
5. Once the coconut milk becomes hot, gently add in 4 tablespoons of egg yolks, stirring consistently with a fork at each small addition. Pour in the egg yolk mixture into the hot coconut milk, decrease the heat to low then add in the sweetener and xanthan gum. Don’t forget to whisk.
6. Cook everything for about three to four minutes until it thickens then take out of the heat. Add in the vanilla extract, stir then add into a medium bowl. Cover the bowl with a plastic wrap then place in the refrigerator to chill for about four hours.
7. Place the coconut on a baking sheet and place into an oven of three hundred and fifty degrees F and toast for about three to five minutes until it becomes golden in color. Once toasted, take the coconut out of the oven and let cool on a rack.
8. Using a small bowl, add in one tablespoon of water then add some sprinkles of gelatin on top. Once the gelatin becomes soft, add in 1 tablespoon of hot water and stir until all the gelatin dissolves. Using another mixing bowl, add in the heavy cream, 1 teaspoon vanilla, and 3 tablespoons sweetener then whip with an electric mixer until there is a formation of soft peaks. Gently pour in the mixture into the bowl containing the gelatin mixture and beat properly until the mixture becomes stiff.
9. Using another large mixing bowl, add in the cream cheese and beat until it becomes light and fluffy. Gently add in the chilled coconut pudding, beating as you add a small amount at a time until the mixture becomes smooth.
10. Next, add half of the whipped cream into the bowl containing the cream cheese pudding then mix until smooth. Spread out the pudding-cream mixture into the cooled crust, add the rest of the whipped cream one top then add some sprinkles of toasted coconut on top. Serve and enjoy. You can decide to chill for at least 4 hours.
TIRAMISU
INGREDIENTS
For the coffee soaked biscuit base
1. 25 g of almond flour.
2. 1-3 teaspoons of powdered sweetener (Sukrin Icing Sugar/Swerve Confectioners/Lakanto Powdered Monkfruit Sweetener.
3. A pinch of cinnamon.
4. A pinch of salt.
5. 2 teaspoons of melted grass-fed butter.
6. 1 teaspoon of espresso or strong-brewed coffee.
For the keto tiramisu
1. 1 large egg yolk (skip for quick version).
2. 1 tablespoon of dry Marsala wine or dry white wine as desired.
3. 2-3 tablespoons of powdered sweetener (Sukrin Icing Sugar/Swerve Confectioners/Lakanto Powdered Monkfruit Sweetener).
4. 70 g of mascarpone cheese at room temperature.
5. 40 g of whipped heavy cream.
6. Cocoa powder for dusting.
INSTRUCTIONS
1. In order to make the coffee soaked biscuit base, place a skillet over medium heat then add in the almond flour and toast for about two to four minutes until it becomes golden and fragrant.
2. Place the toasted almond flour into a small mixing bowl alongside with the sweetener, cinnamon, salt, butter, and coffee then until the mixture becomes properly combined then add into a clean serving dish. Place the mixture into the refrigerator for a few minutes.
3. In the meantime, in order to make the tiramisu, using a medium mixing bowl, add in the heavy cream then beat properly for about two to three minutes with the aid of an electric mixer until it becomes completely whipped and set aside.
4. Next, add in the mascarpone, marsala (which is optional), and powdered sweetener then mix to combine. Place the mixture into a clean serving glass and place in the freezer for about thirty to forty minutes. If using a refrigerator, you should wait for a couple of hours. Serve alongside with a good amount of cocoa powder.
MAKING THE KETO TIRAMISU IN THE TRADITIONAL VERSION
1. Using a medium mixing bowl, add in the heavy cream and beat properly for about two to three minutes using an electric mixer until it becomes whipped then set aside. Using a heat-proof bowl, add in the egg yolk, marsala and powdered sweetener, beat to combine then place the mixture into a simmering water bath.
2. Make sure the bottom does not touch the water then whisk swiftly and constantly for about four to six minutes until the mixture increase in volume. Take out of the heat then add in the mascarpone and mix properly until everything combines.
3. Slowly add in the whipped cream then mix until the mixture becomes creamy smooth and place into a clean serving glass. Place the glass into the freezer for about thirty to forty minutes and serve with enough cocoa powder. Enjoy.