Keto Triple Chocolate Mousse Delight

Crust: 100 grams almond flour 1/3 c Lakanto powdered Monkfruit Sweetener 1/2 tsp cinnamon 1/8 tsp salt 1/4 c melted butter Mousse: 8 oz cream cheese 2 c heavy whipping cream 1/2 c cocoa powder 1/2 c Lakanto Powdered Monkfruit Sweetener 1 T vanilla Whip Cream: 12 oz heavy whipping cream 1/2 c Lakanto Powdered Monkfruit Sweetener 1 t vanilla (or coconut extract if desired)

Crust: 1. Lightly toast almond flour in a dry skillet over medium heat until fully golden (2-4 min). Stir frequently and ensure itis evenly golden. 2. Mix toasted almond flour, monkfruit, cinnamon, salt and melted butter in a glass dish. 3. Press into a springform pan or glass pie dish and cook for 10-15 min on 350 deg. 4. Set asside to cool Mousse: Combine ingredients holding out 1 c of cream and whip with hand mixer. Add the final cup of cream and whip with mixer. Whip Cream: 1. Combine the heavy whipping cream, Monkfruit Sweetener and extract in a chilled glass bowl. 2 Whip with handmixer until peaks form. Assembly: 1. Place 2/3 of the Mousse into the cooled crust, spreading evenly with a spadula while it is still soft. 2. Mix the remaining mousse with half of the whipped cream. Fold together until incorporated and spread evenly on top the mousse layer in the pan. 3. Spread the remaining whipped cream as the final layer 4. Dash with cocoa powder as a garnish Let it set up in the fridge for 2+ hours. Variations: Try different extract flavors such as coconut. Try other crust options