Frozen Keto Mousse Cups

• 100g Soy Protein Isolate in Chocolate
• 177ml sugar-free maple syrup
• 20g cacao powder
• 100g natural coconut yoghurt
• 10g coconut oil
• 40g lindt excellence 70% dark chocolate
• 125ml almond milk

1. Step 1: Melt the dark chocolate and coconut oil in the microwave.
2. Step 2: Pour about 1tsb of the chocolate melted into a silicone muffin tray (this mixture will make 6), place the tray into the freezer to set.
3. Step 3: Add all dry ingredients into a bowl and stir.
4. Step 4: Into the bowl add the coconut yoghurt, sugar-free maple and almond milk. Stir until all of the lumps break up.
5. Step 5: Once the chocolate moulds are set, evenly scoop the mousse mixture into the 6 cupcake moulds.
6. Step 6: Pour the additional chocolate mixture over the top of the mixture and place back in the freezer.
7. Step 7: Once set, enjoy!

Ellie Hearn

Ellie’s an absolute copywriting boss from Hobart, Tasmania!

She's an amateur powerlifter who's crushed it in several competitions, and she's got all the keto knowledge to keep her fuelled up for her workouts.

One thing you'll always find in Ellie's pantry is a jar of peanut butter - she's obsessed.