Grate the ginger root and turmeric onto a small plate or dish. Gather the grated roots together in a small piece of cheesecloth or a clean kitchen towel that has been dampened and squeeze as much juice as possible into a large mixing bowl.
Add the coconut cream to the ginger and turmeric juice and mix.
Add the Keto Chow to the bowl and whip with a whisk or electric mixer until well-mixed, light, and creamy.
Cover the mousse and chill in the refrigerator for at least 20 minutes for best flavor.
Store in an airtight container in the refrigerator for up to five days.
*Take care when handling the fresh turmeric; it will stain any cloth or porous surface it touches, including hands and fingernails.