Low Carb Almond Chocolate Bailey’s Mousse

This recipe was originally posted by someone named Jiinx somewhat recently, on February 8, 2004. This is not something you’d really want to eat on Induction or the Pre-maintenance phases because it’s got a few carbs in there — 6 to 7 for an average serving.

I’m sure it’s the Bailey’s that adds to the carb count, what with a bit of real sugar in there. But again, it’s not something for newbies.

If you give this recipe a try, please post your experience here. Was it easy to make? Was it outrageously decadent? Let us all know!


  • 1 cup whipping cream
  • 8 oz. (225 g ) cream cheese
  • 1 cup splenda granular
  • ½ cup flaked almonds, toasted
  • ½ cup baileys Irish cream
  • 3 tbsp. Unsweetened cocoa powder 



Allow the cream cheese to come to room temp.

Beat the whipping cream in a mixer until peaks form, and set aside

Beat the cream cheese in a mixer for several minutes until very smooth. Add splenda, and sifted unsweetened cocoa powder, scrape down and add the baileys mix for 2 minutes.

Incorporate one scoop of the whipped cream into the cream cheese mixture first, to lighten up.

Then by hand using a wide rubber spatula, fold in the remaining whipped cream and toasted almonds (to toast almonds place onto a baking sheet and into a preheated 350â??f oven for approx. 10 minutes or until golden)

Do not over mix, retain the air in the mousse.

Cover and refrigerate for at least thirty minutes!
Serves 6- / 7 g carbs per serving


2 Responses to “Low Carb Almond Chocolate Bailey’s Mousse”

  1. Melissa says:

    This looks delicious. When do you think it would be safe to have this?

  2. Chris says:

    Hi again Melissa. I would recommend waiting for OWL at the earliest stage. Because you are just testing the waters during Indcution, it might not be the best idea to play with sweets. Then again, if your will is strong, then go for it!

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