Keto Chocolate & Mint Cheesecake Mousse

Step 1Bloom the gelatin. Sprinkle the gelatin over ¹/₄ cup (60 ml) of cold water and let it sit for a few minutes to soften.

Step 2Heat the milk and sweetener. In a medium saucepan, combine the almond milk (or water) and sweetener. Warm over medium heat, stirring until the sweetener has completely dissolved. There is no need to boil the mixture.

Step 3Dissolve the gelatin. Add the softened gelatin and stir until completely dissolved. Remove from the heat and allow to cool until no longer hot but still liquid. Don't leave it too long, or it may start to set.

Step 4Prepare the cheesecake base. Add the cold whipping cream, softened cream cheese, and vanilla extract to a large mixing bowl.

Step 5Whip until fluffy. Using an electric hand mixer or stand mixer, beat the mixture until smooth, thick, and fluffy. Avoid overmixing.

Step 6Divide the mixture. Split the whipped cheesecake mixture evenly between two bowls.

Step 7Add the chocolate and mint flavors. Mix the cocoa powder into one bowl. In the second bowl, add the green food coloring and peppermint extract. Start with a few drops of coloring and add more if needed.

Step 8Add the gelatin. While beating the chocolate mixture on low speed, slowly drizzle in half of the cooled gelatin liquid. Repeat with the peppermint mixture and the remaining gelatin. Both mixtures will thin slightly as the gelatin is incorporated.

Step 9Layer and swirl. Pour the chocolate mixture into a serving container or pie dish, then add the mint mixture on top. Use the back of a spoon or spatula to gently swirl the two mixtures together. Don't overmix, or you'll lose the distinct colors.

Step 10Chill and serve. Refrigerate for at least 1 hour, or until set. For a firmer texture and more defined swirls, allow up to 2 hours. Scoop into individual bowls or glasses and serve chilled. Store any leftovers covered in the fridge for up to 5 days.