Rich & Silky Keto Chocolate Mousse

If you’ve ever been disappointed by keto chocolate mousse that tastes like whipped cream and cocoa powder, this one’s going to change your mind. This rich, silky keto mousse is made with real chocolate for that luxurious texture and flavor—so good, even the French would approve! And the best part? It’s made entirely in a blender for a quick and fuss-free dessert.

Why This Keto Chocolate Mousse Is a Game-Changer

• Authentic Texture: Real chocolate and a raw egg give it that classic, airy mousse feel—no gelatin or weird thickeners required.

• Blender-Easy: Everything blends together smoothly—no whipping bowls or beaters needed.

• Low-Carb & Sweet: Naturally sweetened with allulose and monk fruit for a luscious dessert that won’t spike blood sugar.

• No Cooking Required: A few quick steps and a chill in the fridge, and dessert is served!

Key Ingredients & Why They Work

• Unsweetened Chocolate – Rich and bold; use high-quality for the best flavor. Prefer something milder? Go with 80–90% dark chocolate.

• Heavy Cream – Half gets whipped for airiness, half is warmed to help emulsify the mixture.

• Raw Egg – Adds richness and structure. Use a pasteurized egg if concerned about raw egg safety.

• Allulose – Ideal for keto desserts. It dissolves beautifully and keeps the mousse smooth, even after refrigeration.

• Pure Monk Fruit – Just a pinch enhances sweetness and chocolate flavor without any aftertaste.

• Vanilla Extract – Adds depth and warmth to the overall flavor.

• Hot Water – Helps melt and blend the chocolate into a silky base.

• Salt – A pinch enhances the chocolate and rounds out the flavor.

How to Make Keto Chocolate Mousse in a Blender

1. Whip the Cream
   Add ¾ cup of heavy cream to your blender. Whip on high speed until soft peaks form. Scoop out and refrigerate for later.

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

3. Blend the Base
   Add 1 egg, allulose, monk fruit, vanilla, and 2–3 tbsp of hot water to the blender with the ground chocolate. Blend until smooth.

4. Add Warm Cream
   Heat the remaining ½ cup of heavy cream until very warm (not boiling). Pour it into the blender and blend again until the mixture is silky and smooth.

5. Fold & Chill
   Gently fold the chocolate base into the reserved whipped cream. Divide into ramekins or small cups. Chill for at least 2 hours, or until set.

6. Serve
   Top with shaved chocolate, whipped cream, berries, or your favorite low-carb toppings.

Tips for Success

• Room Temp Egg – Cold eggs can cause the chocolate to seize. Let the egg sit out before using.

• Don’t Overheat Cream – Warm is perfect; boiling can ruin the texture.

• Be Gentle – Fold slowly to keep the mousse airy and fluffy.

• Chill Time Matters – Refrigeration firms up the texture and makes it mousse-like.

Flavor Variations

• Chocolate Mint: Add a drop or two of peppermint extract.

• Orange Zest: A teaspoon of zest gives it a refreshing citrus twist.

• Spiced: A pinch of cinnamon or cayenne adds depth and warmth.

• Mocha: Mix in 1 tsp of instant espresso powder for a coffee-chocolate fusion.

---

FAQs

What’s the difference between mousse and pudding?
Mousse is light, airy, and often uncooked, relying on whipped cream and eggs. Pudding is cooked, thicker, and usually uses starch as a thickener.

Can I use a different sweetener?
Yes, though allulose gives the smoothest texture. Erythritol may cause grittiness once chilled.

What kind of chocolate should I use?
Unsweetened baking chocolate or high-quality 85–90% dark chocolate gives the best flavor and keeps the carbs low.

Do I need a special blender?
Not necessarily, but a small, powerful blender like a Ninja personal blender works best for small batches and emulsifying chocolate smoothly.

A rich, creamy, and indulgent dessert made with simple ingredients—all blended together for effortless prep. Perfect for anyone following a keto or low-carb lifestyle.

Recipe Details

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, at 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:
   Add ¾ cup of heavy cream to a blender. Blend on high speed until soft peaks form. Transfer to a bowl and refrigerate.

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

3. Blend the Base:
   Add the egg, allulose, monk fruit, vanilla extract, hot water, and salt to the blender with the chocolate. Blend on high until smooth.

4. Incorporate Warm Cream:
   Heat the remaining ½ cup of heavy cream until warm (not boiling). Pour into the blender and blend again until fully emulsified and silky.

5. Combine & Chill:
   Gently fold the chocolate mixture into the reserved whipped cream. Divide evenly among 6 ramekins or dessert cups.

6. Chill to Set:
   Refrigerate for 2–3 hours, or until fully set.

7. Serve:
   Garnish with shaved chocolate, whipped cream, or your favorite low-carb toppings.

Nutrition Information (Per Serving)

• Calories: 291

• Carbohydrates: 8g

• Fiber: 4g

• Net Carbs: 4g

• Protein: 5g

• Fat: 30g

  • Saturated Fat: 19g

  • Monounsaturated Fat: 8g

  • Polyunsaturated Fat: 1g

• Cholesterol: 83mg

• Sodium: 29mg

• Potassium: 241mg

• Sugar: 2g

• Vitamin A: 768 IU

• Vitamin C: 0.3mg

• Calcium: 59mg

• Iron: 4mg