Sweets and Pastries

Eggless Chocolate Mousse

This has been in my to-do list for so long. Finally I get the chance to do it. Since I couldn’t get hold of pasteurised eggs, I decided to make it simple, with just three ingredients. It is so straight forward that everyone can make it at home.

To people who know me personally, they would know that I enjoy anything and everything that is cute . So today I am presenting to you my eggless mousse in a pot =). These pots are really for desserts, it came in a set with a tiny shovel spoon and a clear plastic dome cover. Cute isn’t it? I have fooled quite a number of people whom mistaken it for a real plant. hahaha


  • 400g cold whipped cream
  • 200g Belgian Chocolate (70%)
  • 20g caster sugar


  • crushed oreo
  • mint leaves


  • Warm 100g whipped cream on the stove then turn off the heat
  • Add in the chocolate to melt, mix together until all chocolate are melted. Warm it in low heat again if needed. Do note that it’s just to warm and not boil. Then set aside
  • Pour the other 300g of whipping cream in a mixer, then add in the sugar. Whisk initially at medium low speed to prevent splatting it all over the place. Gradually increase the speed as the cream thickens. Whip until stiff peak as shown on the picture below. Do not over-whip, or the cream will deflate. You will end up having buttermilk and butter instead of fluffy whipped cream.
  • Fold in the melted chocolate cream into the whipped cream. Mix until it combines well.
  • Transfer to a piping bag, then pipe it into your desired container
  • top with oreo crumbs
  • refrigerate for a couple of hours for best result
  • topped with mint leaves before serving

Do note to use a good quality chocolate for a truly rich and decadent mousse dessert.

Keto-Friendly Basque Burnt Lemon Cheesecake

This version of a cheesecake is keto-friendly! Its recipe is a slight variation of my gluten free cheesecake. I personally love cheesecake but I have to watch my diet as it is pretty high in calories. Thus I made this cake with no carbohydrates added to reduce my overall calorie intake. Now I can enjoy cheesecake whenever I want without feeling too guilty about it!


  • 500g cream cheese (room temperature)
  • 200g stevia sugar (reduce if you want less sweet)
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 80g almond flour (sifted )

Pan – 20 cm – lined with baking paper.


  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment on your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed for about a minutes.
  • Pour the batter into your pan. Tap the pan for 3x on the table, to remove some big air bubbles.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 15 minutes or until the top turns brown.
  • Leave the cake inside the oven for 1 hour.
  • Let it completely cool down before slicing.

For gluten free non ketogenic Basque lemon cheesecake click on this link


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