When I want something super rich and chocolatey, my mind inevitably strays to Keto Chocolate Mousse. Mousse is, in my humble opinion, one of the greatest dessert inventions of all time. And the fact that it’s easily made low carb and sugar-free makes it all the sweeter.
But it’s definitely not the kind of dessert you make on a whim. The classic French version requires multiple steps, dirties quite a few bowls, and takes time and effort. The results are always worth it but sometimes I just don’t have the energy.
And that’s where this Keto Blender Chocolate Mousse comes in.
I’ve been making a version of this recipe for many years now, and even featured it in my first keto cookbook. And it was absolutely delicious. But it was also very heavy, and had a consistency more like keto chocolate pudding than a fluffy mousse.
I recently decided to give it a bit of an update. I cut back on the fat by eliminating the added butter. I also whipped the cream separately to create a lighter, mousse-like texture. And I fell in love with it all over again!
Can’t get enough of rich chocolate desserts? Try Keto Chocolate Soufflé or Keto Flourless Chocolate Cake next!
Why You Will Love This Recipe
- Simple to make: It does need to chill to set, but the active time is only 20 minutes.
- Basic ingredients: This mousse relies on ingredients you probably already have in your kitchen.
- Divine texture: Creamy and smooth, but also light and airy.
- Rich chocolate flavor: It’s a perfect dessert for the chocoholics!
- Keto-friendly: With only 6 grams of carbs per serving, it’s ideal for low carb and keto diets.
Ingredient Notes
- Heavy cream: Whipped cream is what gives mousse its light and airy texture. Unfortunately, I don’t think any dairy-free alternatives work as well.
- Sweetener: I recommend a powdered sweetener to avoid grittiness. I like using a mix or erythritol and allulose for the best consistency.
- Almond milk: It just needs to be a thinner liquid, so it can be regular milk, hemp milk, or even coffee!
- Eggs: Eggs help set the mousse and give it a richer texture and flavor.
- Unsweetened chocolate: This contains no sweetener at all and should not be confused with sugar-free (sweetened) chocolate.
- Cocoa powder: For a richer, thicker consistency and more chocolate flavor.
- Pantry staples: vanilla extract and salt.
How to Make Keto Blender Mousse
- Whip the cream: Combine the cream, sweetener, and vanilla, and beat until it holds stiff peaks.
- Heat the milk: In a small saucepan, bring the liquid to a boil.
- Blend the chocolate: Combine the eggs, chocolate, cocoa powder, and salt in a blender. Blend on medium while slowly pouring in the hot liquid until the mixture is very smooth. Continue to blend until smooth.
- Fold in: Gently fold the chocolate mixture into the chilled whipped cream.
- Divide into servings: Divide the mixture among 6 desserts cups or ramekins. Chill 1 to 2 hours.
Tips for Success
The eggs in this recipe do get cooked by the addition of the hot milk. However, if it makes you uncomfortable, you can use pasteurized eggs from a carton. Do not use egg whites, as the mousse requires the yolks to set properly.
The hot liquid does not need to be almond milk. It can be any kind of thinner liquid, including coffee. The most important thing is to get it really hot so it melts the chocolate and cooks the eggs.
Please make sure you have the lid on the blender as you pour in the hot liquid. All blenders have a lid with a removable part that allows you to stream liquids in while it is running. Doing this without the top on may cause the hot milk to splash out and burn you.
Sweetener Options: Use a powdered sweetener in this recipe to avoid grittiness. Also be aware that using allulose only will make it softer and it will take longer to set. I like to use a combination of allulose and erythritol.
More Rich Chocolate Desserts
Easy Keto Mousse Recipe
Equipment
Ingredients
- 1 1/3 cup (315.45 ml) heavy whipping cream, chilled
- 1/3 cup (63.33 g) powdered sweetener
- 1/2 tsp vanilla extract
- 6 tbsp (90 ml) almond milk or hemp milk
- 2 large eggs
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 2 tbsp (10.14 g) cocoa powder
- 1/2 tsp espresso powder, (optional)
- Pinch salt
Instructions
- In a large bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Set aside in the fridge.
- In a small saucepan, bring the almond milk to a full boil, then remove from heat.
- In the jar of a blender, combine the eggs, unsweetened chocolate, cocoa powder, espresso powder, and salt. Blend for 30 seconds to combine.
- Then, with the blender running on medium, slowly pour the hot liquid into the blender (through the hole in the lid). Keep blending another 2 minutes until super creamy. Let cool to room temperature.
- In three additions, gently fold the chocolate mixture into the chilled whipped cream until no streaks remain.
- Divide among 6 dessert cups or ramekins and chill an hour or two to set.
Notes
Nutrition
Frequently Asked Questions
Many recipes for chocolate mousse call for fresh eggs that don’t get cooked in any way. This easy Keto Blender Mousse, however, uses hot liquid to cook the eggs and melt the chocolate. If you are still concerned, you can use pasteurized eggs from a carton, but I don’t recommend using just egg whites.
Creamy, egg-based desserts like this are best consumed within 3 days. However, I have found that you can freeze the mousse with no loss of taste or texture. I like to divvy mine up into silicone molds like these ones for easy portion control.
This keto blender mousse has 6.1g of carbs and 2.5g of fiber per serving. That comes to 3.6g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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So good!! I didn’t have any almond or hemp milk so I used 18 percent coffee creamer. I’ll make this again for sure.
This dessert is airy, creamy, chocolatey and delicious and what’s best it’s easy to make!! Highly, highly recommend.
So glad you enjoyed it!
I LOVE anything chocolate/espresso! Looking forward to making this soon.
I really wanted to ask if you have ever made a keto pistachio pudding? I have a couple of recipes that call for it and they all use jello brand pudding. (sugar free) which has ingredients I don’t like. I’d like to make my own and YOUR recipes never fail if followed.
I even went online and over half of the pistachio pudding recipes actually used jello sugar free pistachio pudding! They just added in other stuff to embellish!!!!
Thank you so much for all you do and share with your readers. I even told my naturopathic doctor about your books and she wanted to know more for another of her patients who doesn’t cook.
Easy and delicious!!
Could one melt a granular sweetener with the almond milk and get the same effect? I like to use allulose, even though it’s powdery, it’s still kind of gritty. So I was thinking of melting it in the almond milk
That’s a good idea, give it a try! Just know that if that’s the only sweetener, it may take longer to set.