Keto Chocolate Mousse
This keto chocolate mousse recipe is rich, creamy, fluffy, and made in a blender for ultimate simplicity. So authentic, even the French would approve! This is a perfect make-ahead chocolate dessert recipe.
Ingredients
- 1 ¼ cup heavy cream divided
- 1 cup unsweetened chocolate chips or chopped chocolate bar 6 oz
- 1 large egg room temp
- ½ cup allulose sweetener
- pinch pure monk fruit powder to taste
- ¼ cup hot water
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Whip the Cream: Pour 3/4 cup of heavy cream into the blender and whip on high speed until soft peaks form. You can also feel free to whip the cream however you normally prefer to whip cream, whether that's with an electric hand mixer or stand mixer. Remove the whipped cream from the blender and set it aside in the fridge.
- Grind the Chocolate: Add the chocolate chips or chopped chocolate bar to the blender. Pulse for a few seconds until the chocolate is finely ground.
- Blend the Base Ingredients: Add the egg, allulose, monk fruit, vanilla extract, and hot water to the blender with the ground chocolate. Blend on high speed until everything is smooth and well combined.
- Add Warm Cream: Heat the remaining 1/2 cup of heavy cream until very warm but not boiling. Add it to the blender and blend again until the mixture is silky and smooth.
- Fold and Chill: Gently fold the chocolate mixture into the reserved whipped cream.
- Divide the mousse into small individual cups or ramekins and refrigerate for about 2-3 hours or until set.
- Add Toppings and Enjoy: Add shaved chocolate, whipped cream, or any other toppings you like!
Notes
Chocolate: Choose high-quality unsweetened chocolate, as it provides a deep, rich flavor and contributes to the mousse’s structure. If you prefer a slightly less intense flavor, you can use a dark chocolate (80-90% cacao).
Egg: Yes, there’s a raw egg in this recipe, which is a traditional element of authentic chocolate mousse. The egg adds richness, acts as an emulsifier, and provides aeration, helping to create a smooth, fluffy, and velvety texture. If you’re concerned about raw eggs, use pasteurized eggs for peace of mind. Of course if you are pregnant or have any concern, make sure to consult your doctor prior to consuming to make sure this would be suitable for you.
Sweetener: Allulose is my go-to sugar free sweetener for this mousse because it doesn’t crystallize when chilled. Other sweeteners like erythritol (make sure to use a powdered version) may be used but can result in a slightly gritty texture over time in the fridge. If you don't need it to be sugar free, you may also use regular cane sugar.
Pure Monk Fruit Powder: I like to add a touch of pure monk fruit (as needed to taste) for a natural sweetness that enhances the chocolate flavor. This combination of sweeteners ensures the mousse is perfectly sweet without any aftertaste. You can also opt to use extra allulose if preferred.
Blender Technique: This recipe is made in a small blender which makes it super simple and easy to make, without having to take a lot of care in how you combine the ingredients. If making without a blender, you can melt the chocolate and combine with the other ingredients manually, but you need to do it gradually and carefully otherwise the egg can become too cooked by hot melted chocolate or the hot water.
Nutrition
Calories: 291kcalCarbohydrates: 8gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 83mgSodium: 29mgPotassium: 241mgFiber: 4gSugar: 2gVitamin A: 768IUVitamin C: 0.3mgCalcium: 59mgIron: 4mg
Tried this recipe?Let us know how it was!
