I love fruit. And I still enjoy fruit on a ketogenic diet. Regardless of what some people think, a well formulated ketogenic diet includes fresh fruit and veggies. I eat MORE veggies now than when I wasn't keto (usually at LEAST 6 Cups a day but often up to 9 Cups). And for fruits I enjoy berries! Usually a 1/4-1/2 Cup when I do. A little sweet, tart, and refreshing. I usually wait until they are in season though because I feel like when I buy them out of season I have a 3 hour window to use them before they are bad. But they were on sale this week at the grocery store and I wanted to make my berry breakfast mousse so I bought some and raced home to make it before the clock ran down on the berries 😂 And last time I made it I froze some in a popsicle mold! I blended the fruit into the mousse and put it in a popsicle mold and it was SOO good! So I am making a triple batch so I can make a few of those too!

Berry Breakfast Mousse
Makes 4 Servings
1 Serving (roughly 93g of mousse and 34g topping): 303 Calories, 29g Fats, 6g Carbs, 4g Protein

Topping:
½ Cup raspberries (70g)
½ Cup blueberries (67g)
1 Tbsp lemon juice
2 tsp powdered erythritol

Mousse:
6oz mascarpone cheese
¼ Cup sour cream
½ Cup heavy cream
¼ Cup powdered erythritol
1 tsp vanilla extract
OPTIONAL: 1 tsp lemon zest

Directions:
1. In a small bowl add the berries and lemon juice and use a fork to smash them a bit. Sprinkle with the sweetener (you can omit it too though if you want them more tart). Set this aside.

2. In a medium COLD bowl use a hand/stand mixer to whip the heavy cream on high until peaked. Then add in the sweetener, extract, mascarpone, and sour cream and whip on high until creamy.

3. Divide the creamy mixture equally among 4 jars/bowls and top with the berry mixture.

Tips:
1. To make this dairy free you can substitute the heavy cream and sour cream with 1 Cup of unsweetened COLD CANNED coconut cream. And use almond milk cream cheese in place of regular cream cheese.

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