Frozen Almond Mousse

Ingredients

• 1 13.5 oz can full fat coconut  milk (refrigerated overnight)
• 2 Tbsp almond butter
• 1/4 tsp liquid stevia or sweetener to taste
•  

Instructions

1.     Into a bowl, scoop out the coconut cream that rises to the top of the refrigerated can of coconut milk (save the leftover water for smoothies).

2.     Add the almond butter and stevia and whisk to combine (I used the whisk attachment of my immersion blender

3.     Pour the mixture evenly into two small bowls and freeze for 25-45 mins or until mostly frozen (or if you can't wait, eat as is :) )

Notes

Net Carb Count*: Frozen Almond Butter Mousse: 6.5 net carbs for one serving (makes about 2 servings) *Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

-Living Low Carb