Keto Chocolate Hazelnut Mousse

Place the chocolate, sweetener, collagen, and salt in a blender. Pulse for a few seconds or until the mixture is very fine. Add the eggs and pulse until well combined.

Place the almond milk and coconut oil in a saucepan and bring to a boil over medium-high heat. Remove from the heat and, with the blender running at low speed, slowly pour the hot milk mixture into the blender jar.

Add the vanilla and puree until light and fluffy, about 1 minute. Taste and add more sweetener, if desired.

Pour the mixture into 4 decorative glasses, cover, and refrigerate until ready to serve.

Serve chilled and garnish with chocolate shavings just before serving.

Store in an airtight container in the refrigerator for up to 5 days.