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. In a medium saucepan, add the almond milk (or water) and sweetener. Warm over medium heat, stirring until the sweetener dissolves completely.

Step 3Add the gelatin. Stir in the softened gelatin and keep mixing until fully dissolved. Remove from heat and let cool to room temperature.

Step 4Make the cheesecake base. Add the whipping cream, cream cheese, and vanilla to a mixing bowl.

Step 5Whip it. Use an electric or stand mixer to beat until fluffy and smooth.

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

Step 7Flavor each half. In one bowl, add cocoa powder. In the other, add green food coloring and peppermint extract. (Start with a few drops of coloring and adjust as needed.)

Step 8Incorporate the gelatin. Beat the chocolate mixture while slowly drizzling in half of the cooled gelatin liquid. Repeat with the mint mixture. The mixtures will thin slightly as the gelatin blends in.

Step 9Layer and swirl. Pour the chocolate mixture into a container or pie dish, then add the mint mixture on top. Use the back of a spatula to gently create swirls.

Step 10Chill and serve. Refrigerate for at least 1 hour, or until set. Spoon into bowls to serve. Store leftovers covered in the fridge for up to 5 days.