This keto chocolate mousse recipe is so quick and easy to make and it's heavenly delicious. It's made with just a few ingredients like keto-friendly chocolate, heavy cream, and egg yolks, which makes the texture soft and smooth.
Ingredients and substitutions
Eggs - This is a big one! Many mousse recipes use raw eggs, so it makes them a big no-no for many. However, this keto mousse is safe to eat. Read more on this topic further in the post.
Heavy whipping cream – We use just a little bit more than one cup of heavy cream which we need to split into two even parts. We will heat one part to make dark chocolate ganache and whip another part to medium peaks, then fold in the egg yolks and chocolate mixture at the very end to create a very fluffy low carb mousse.
Sugar-free chocolate chips - For this low carb dessert we need low carb chocolate. Any sugar-free dark chocolate chips (I use 54-55% cocoa) will work great in here, or you can buy a dark chocolate bar and cut it into small pieces to help them melt from the heat of hot heavy cream.
Sweetener – I use allulose sweetener because it has no aftertaste, but you can use erythritol if that’s what you have in your pantry.
Unsweetened cocoa powder and whipped cream – I like how unsweetened whipped cream cuts through the sweetness of our low carb keto chocolate mousse. Alternatively, you can use fresh raspberries or strawberries for decoration.
Vanilla extract and salt - Add salt to egg yolks and vanilla to chocolate ganache.
Addressing raw eggs concerns
Raw eggs are associated with food born illnesses like Salmonella (1 in every 20,000 raw eggs have Salmonella, which gives you a 0.005% chance of getting it if you eat eggs raw). However, no one associates eating raw spinach, salad leaves, or even fruits with Salmonella, despite the fact they can all carry the bacteria too. Maybe you've had Salmonella in your life without even knowing it, because many times it goes through just like mild food poisoning - although in some cases it can cause serious problems. That's why it's not advisable to give raw eggs to pregnant people, kids, and those with low immune systems.
This recipe, however, calls for raw egg yolks that we will pasteurize over a double boiler by bringing them to 71C or 160F - the temperature that kills all bacteria (if there’s any).
If you’re still worried about getting Salmonella, buy in-shell pasteurized eggs or avoid making this recipe altogether.
Step by step directions
1. Pour half of the heavy cream into a large mixing bowl and beat with a hand mixer to medium peaks, then refrigerate.
2. Add the second half of the cream into a saucepan and heat over a medium heat until it starts simmering. Then, pour the cream into the chocolate. Let it sit for 2 minutes, then whisk until the chocolate has melted and formed a homogenous consistency with the hot cream. Add vanilla, mix, and set aside.
3. Place the egg yolks, salt, sweetener, and water into a glass or metal bowl and place it over a pot with lightly simmering water (double-boiler). Heat, mixing consistently until the mixture reaches 71C or 160F. At this point, the egg yolks are pasteurized and safe to eat.
4. Remove from the heat and beat on medium-high for 10 minutes with a hand mixer or use a stand mixer fitted with a whisk attachment. Beat until tripled in size and pale.
5. Combine the egg mixture and the chocolate ganache.
6. Add the whipped heavy cream to the chocolate mixture. Fold with a rubber spatula and pour into clean and dry dishes (I use 4 ramekins).
7. Refrigerate for 3-5 hours, or overnight until set (you can also freeze the mousse in ramekins for 1 hour if you're in a hurry). Decorate and serve.
Carbs in low carb chocolate mousse
This sugar-free chocolate mousse recipe is enough to fill 4 standard-size ramekins. Each portion will have around 4g net carbs.
It will last in the fridge for up to 4 days.
Cover the exposed mousse with plastic wrap and then cover the ramekin (or another container you used) with foil and freeze for up to 2 months. Thaw in the fridge before serving.
More keto desserts
Keto chocolate mousse
- Stand mixer or hand mixer
- Rubber spatula
- 4 Ramekins standard size
- Instant read thermometer
- 8.5 oz 250g heavy cream 36% fat, cold
- 4.5 oz 125g dark chocolate I use semi-sweet sugar-free chocolate with 54-55% cocoa such as from Lily's
- 2 yolks 35g of large eggs
- 3 tbsp 35g allulose sweetener
- 2 ½ tbsp 35g water
- Pinch of salt
- ½ teaspoon vanilla extract optional
- Place the chocolate into a heat-safe bowl and set aside.
- Add half of the cold heavy cream into a bowl and whisk to soft peaks. Place into the fridge.
- Add the second half of the cream into a saucepan and heat over medium heat until it starts simmering. Remove from the heat and pour the cream into the chocolate. Let it sit for 2 minutes, then whisk until the chocolate has melted and formed a homogenous consistency with the hot cream. Add vanilla, mix, and set aside.
- Place the egg yolks, salt, sweetener, and water into a glass or metal bowl and place it over a pot with lightly simmering water (double-boiler). Heat, mixing consistently until the mixture reaches 71C or 160F. Use an instant-read thermometer to check.
- Remove from the heat and beat on medium-high for 10 minutes with a hand mixer or a stand mixer fitted with a whisk attachment. Beat until tripled in size and pale in color.
- Combine the egg mixture and the chocolate ganache until a homogenous consistency.
- Add the whipped heavy cream to the chocolate mixture. Fold with a rubber spatula until fully combined, then pour into clean and dry dishes that you will use to serve the mousse (I use 4 standard size ramekins).
- Refrigerate for 3-5 hours or overnight until set. You can also freeze it for 1 hour if you're in a hurry. Decorate with extra whipped cream, cocoa powder, shaved chocolate, or fresh berries and serve.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com