Look, I understand. Keto desserts can be strange. Rubber-structured cakes, strange aftertaste, expensive ingredients that make your wallet cry.

But this? This Tofu chocolate mousse may be the shockingly simplest and quiet chic dessert that has been in Asian kitchens for ages.

Tofu? In the dessert? Yes indeed. And trust me, you won’t taste it.

This is a recipe that you hold in your buttocks when:

• You want a dessert in 5 minutes.

• You don’t want to bake.

• You don’t want 12 strange keto ingredients that you will never use again.

It is clean, chocolate, protein and somehow creamy like these $ 8 hipsters cafes.

Ready? Let’s get chaotic.

What you need (basic Asian grocery business)

That’s why I love this recipe. Everything is probably already in your kitchen or in an Asian grocery store near you.

Ingredients:

• 300g Seidentofu (soft type – Japanese or Korean brand is best)

• 3 tablespoons of unsweetened cocoa powder

• 3-4 tablespoons of erythritol or monk fruit (setting to taste)

• 1 teaspoon vanilla extract

• pinch of salt

• Optional: Spray unsweetened almond milk, if too thick

For topping (optional, but you feel particularly unusual)

Why Seidentofu works here how magic works

Silk tofu is like this shy person at a party who turns out to be super cool when they talk to them.

In Asia, Tofu is not just for hearty soups. The soft tofu has this incredible neutral taste and silky texture – perfect for desserts without cream or dairy products.

Bonus? It is full of protein, carbohydrate and does not punch your blood sugar in the face.

The 3-minute no-drama method

Step 1: Empty your tofu

Open the Tofu package. Pour water. Give the tofu gently with kitchen towels. No need to press hard – just take the excess.

Step 2: Mix everything as you mean

Throw tofu, cocoa powder, sweetener, vanilla and salt into a mixer or a food processor.

Gloss it until you are, smooth. Taste good. Add more sweeteners if you like it sweeter.

If it looks too thick (depending on the Tofu brand), add a tiny splash of almond milk.

Step 3: Chill (both you and the mousse)

Put the mousse in cups or shells. Cover in the refrigerator for 30 minutes to 1 hour in the refrigerator and cool.

Longer = solid texture. Shorter = soft and creamy.

Step 4: Add crunch & drama

Shortly before serving, put on your deposits. Shooted peanuts + a pinch of salt hits So Good with chocolate.

How it tastes (real conversation)

Think of chocolate pudding – but easier. Creamy, but not difficult. Sweet, but not

Nobody will suspect that it is tofu in there, unless they tell them (and even then they will like each other “No, can’t be.”)))

It has this bitter sweet edge from the cocoa, which was compensated for with the right amount of sweetness. What if you choose salted peanuts? Absolute game channel.

A short hint of Asian tofu brands

Silk tofu is large in Japanese, Korean and even Southeast Asian cuisine. Look for words like:

If it is killed with water in a small plastic tub, you have the right one.

Hard tofu or solid tofu does not work here unless you like chocolate concrete (please don’t).

Keto-friendly sweeteners that actually work

Not all sugar -free sweeteners are the same. Here is what I use:

• Erythrit: classics, no aftertaste when pulverized.

• Mönchfrucht: cute without craziness.

• Allulose: Makes it particularly creamy, but not so widespread in Asia.

Stay away from Stevia if you are sensitive to the bitter aftertaste. Chocolate mousse should never taste good.

Other keto -topping that beat hard

Basically, if it crunches or contrast – they become wild.

Save your tofu mousse (if available)

Fridge: Good for 2-3 days in an airtight container.

Freezer: can freeze, but the texture changes a little. Rather like ice cream-meet fudge.

It is best to enjoy fresh because hey – it takes 5 minutes to do more.

Why you will love (yes, I see that you save this pin)

• Vegan-friendly

• Keto

• Milk -free

• Gluten -free

• Asians inspired (without being extra)

• In fact, it tastes good

• Minimal effort, maximum mood

This is the type of dessert that feels as if you know secrets. The lazy genius type of secrets.

How that became my “emergency dessert”

True story – I did it at 11 p.m. when I had nothing sweet at home than a sad block of tofu and some cocoa powder.

Did I expect it to work? Not really.

Did I eat like a raccoon over the sink? Absolutely.

Now I always hold a silk tofu in my fridge like a kind of chocolate-propical corns.

Diploma

There are chic keto. There is expensive keto. And then there is such intelligent Asian-Mom-Level keto.

Seidentofu Mousse is proof that you do not need any complicated recipes or 37-step instructions to eat well and stay on the right track.

You only need 5 minutes, a mixer and maybe some crushed peanuts for your soul.

Try it once – bet you will make it again before the week is over.

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