Silky Keto Chocolate Mousse

Smooth Keto Chocolate Mousse

If you’ve tried keto chocolate mousse before and found it disappointing—too airy, too bitter, or tasting like chocolatey whipped cream—this version is here to change your mind. Made with real melted chocolate and blended to silky perfection, this mousse offers the rich, decadent texture you’d expect from a French pâtisserie, all while staying low-carb and sugar-free.

Why This Recipe Works

• Real Chocolate = Real Flavor: No cocoa powder shortcuts. Real chocolate gives this mousse a deeper, more satisfying taste.

• Blender-Only Method: No bowls, beaters, or double boilers. Everything comes together in your blender in minutes.

• Naturally Low-Carb: Sweetened with allulose and monk fruit for a smooth, blood sugar–friendly dessert.

• No Cooking Required: Skip the stove—this mousse sets beautifully with just heat from warm cream and a little patience.

Ingredients & What They Do

• Unsweetened or 85–90% Dark Chocolate – The star of the show; choose high-quality for best results

• Heavy Cream – Half is whipped for fluff, half is heated for blending and emulsifying

• Raw Egg – Adds richness and structure (use pasteurized if concerned)

• Allulose – Smooth, non-gritty sweetness that won’t crystallize in the fridge

• Pure Monk Fruit – A pinch rounds out sweetness without bitterness

• Vanilla Extract – Deepens the chocolate notes

• Hot Water – Helps melt and activate the chocolate during blending

• Salt – Just a pinch to balance and enhance flavor

How to Make It

1. Whip the Cream

Add ¾ cup of cold heavy cream to your blender. Blend on high until soft peaks form. Scoop it into a bowl and refrigerate.

2. Chop & Grind the Chocolate

Add 3 oz chopped chocolate or chips to the blender. Pulse until finely ground.

3. Blend the Base

Add:

• 1 large egg

• 3 tbsp allulose

• Pinch of monk fruit

• ½ tsp vanilla

• 2–3 tbsp hot water

Blend with the ground chocolate until smooth and melted.

4. Add Warm Cream

Heat ½ cup heavy cream until very warm (not boiling). Pour it into the blender and blend until fully incorporated and silky.

5. Fold & Chill

Gently fold the chocolate mixture into the whipped cream. Divide into ramekins or jars. Chill for at least 2 hours until set.

6. Serve

Top with:

• Extra whipped cream

• Dark chocolate shavings

• Raspberries or strawberries

• A dusting of cocoa or cinnamon

Tips for Success

• Use Room Temp Eggs: Prevents chocolate from seizing.

• Don’t Overheat Cream: Warm is enough—boiling will break the emulsion.

• Fold Gently: Preserves the mousse’s airy, cloud-like texture.

• Let It Chill: The texture improves as it sets—resist diving in too early!

Flavor Variations

• Mint Chocolate: Add a drop of peppermint extract.

• Orange Dark Chocolate: Stir in 1 tsp orange zest.

• Mexican Mocha: Add a pinch of cinnamon and cayenne.

• Espresso Mousse: Mix in 1 tsp instant espresso for mocha flavor.

Frequently Asked Questions

Can I skip the egg?
You can, but it won’t be quite as rich or airy. Try adding extra whipped cream if omitting.

What’s the best chocolate to use?
Look for unsweetened baking chocolate or 85–90% dark chocolate with minimal additives.

Is this mousse safe with a raw egg?
Use a pasteurized egg if you’re concerned, or briefly heat the base mixture after blending to 160°F.

Can I use erythritol or stevia?
You can, but the texture may become grainy or have a cooling aftertaste. Allulose is best for smoothness.

Nutrition Info (Per Serving, Makes 4)

• Calories: ~250

• Net Carbs: ~3–4g

• Fat: ~24g

• Protein: ~4g

Silky Keto Chocolate Mousse (Low-Carb & No-Bake)

Rich, creamy, and effortlessly decadent, this low-carb chocolate mousse is the ultimate dessert for keto lovers. Made with simple ingredients and blended to perfection, it’s a foolproof recipe that feels fancy but couldn’t be easier.

Course: Dessert, Snack
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 291 kcal per serving

Ingredients

• 1¼ cups heavy cream, divided

• 1 cup unsweetened chocolate chips or chopped dark chocolate (approx. 6 oz)

• 1 large egg, room temperature

• ½ cup allulose sweetener

• Pinch of pure monk fruit powder (to taste)

• ¼ cup hot water

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Whip the Cream
   Pour ¾ cup of the heavy cream into a blender and blend on high until soft peaks form. Transfer to a bowl and refrigerate to keep cool.

2. Grind the Chocolate
   Add the chocolate chips or chopped chocolate to the blender. Pulse until finely ground.

3. Create the Chocolate Base
   To the ground chocolate, add the egg, allulose, monk fruit, vanilla extract, hot water, and salt. Blend on high until smooth and creamy.

4. Incorporate the Warm Cream
   Gently heat the remaining ½ cup of heavy cream until warm (not boiling). Slowly pour it into the blender and blend again until the mixture is glossy and fully combined.

5. Fold & Portion
   Gently fold the chocolate mixture into the chilled whipped cream until fully incorporated and fluffy. Divide evenly among 6 ramekins or dessert glasses.

6. Chill & Set
   Refrigerate for 2–3 hours, or until firm and mousse-like in texture.

7. Serve
   Top with your choice of low-carb whipped cream, shaved chocolate, or fresh berries. Enjoy!

Nutrition Facts (Per Serving)

• Calories: 291

• Fat: 30g

  • Saturated Fat: 19g

  • Monounsaturated Fat: 8g

  • Polyunsaturated Fat: 1g

• Carbohydrates: 8g

  • Fiber: 4g

  • Net Carbs: 4g

• Protein: 5g

• Cholesterol: 83mg

• Sodium: 29mg

• Potassium: 241mg

• Sugar: 2g

• Vitamin A: 768 IU

• Vitamin C: 0.3mg

• Calcium: 59mg

• Iron: 4mg