Sky high chocolate mousse pie! And best of all, it’s keto friendly, sugar-free, and over the top delicious. It’s a luscious low carb dessert for the die-hard chocolate lover.
This insanely decadent keto chocolate mousse pie is the ideal dessert for special celebrations. You know, like holidays and birthdays. And weekends. And Mondays, Tuesdays, Wednesdays, and Thursdays.
This was actually the dessert I made for our Christmas dinner this year, and it was very much worthy of the occasion. It takes a little effort and it dirties a number of dishes, but once you taste it, you will forget all the effort and just revel in the creamy chocolatey goodness.
I have plenty of keto pie recipes, but honestly this one just might take the cake. Or the pie!
French-style keto chocolate mousse
I have a long standing love of chocolate mousse, especially the true French mousse made with eggs. When I was 15, my family spent a month in France. I do believe I ate my weight in chocolate mousse every day.
When I went on a low carb diet to control my rising blood sugars, one of the first desserts I attempted was a sugar-free chocolate mousse. It is a very old post and desperately in need of an update, but I made it in the classic French style and the recipe itself stands the test of time.
The good news is that most of the ingredients in chocolate mousse are actually quite keto-friendly – barring the sugar, of course. Eggs, butter, whipping cream… all healthy keto choices. Even the chocolate is good for you, as long as it’s unsweetened or sugar-free.
French-style mousse is typically made with completely raw eggs and I have made it that way many times. The filling in this chocolate mousse pie, however, requires the egg whites to be heated to the point where it will not longer contain any harmful bacteria.
Tips for Keto Chocolate Mousse Pie
The inspiration for this delectable keto dessert came from one I spotted on Sally’s Baking Addiction. Her desserts are always aspirational for me, and I save many of them in the hopes of coming up with a keto-friendly version.
While not difficult to make, this chocolate mousse pie definitely takes some patience and some attention to detail, so let me give you a few pointers.
The keto chocolate pie crust is quite simple, and is one I’ve used many times in other recipes. You can use any nut meal or seed meal in place of the almond flour, in almost the same amounts. If it’s too dry, add a bit more melted butter.
Be sure to use a glass or ceramic dish, as metal conducts heat too efficiently and the crust can cook too quickly and burn. It also tends to stick more readily to a metal pan.
If your pie dish is the deep-dish style (as mine is in these photos), don’t try to take the crust sides all the way to the top, as it will be too thin. 1 inch from the top is about right.
The egg whites are imperative to give the chocolate mousse the right structure and lightness. But you will be cooking them gently over a pan of simmering water to 160F, so they are perfectly safe. This also helps to dissolve the keto sweeteners.
Whisk them gently but continuously as they heat up so that they don’t overcook. Do not walk away during this process!
The right sweeteners are important as well. I recommend a mix of Swerve and BochaSweet, as I used in my recipe below.
Swerve and other erythritol based sweeteners tend to dry out the mousse if that’s the only sweetener, so it can become a bit crumbly after it’s been around longer than a day. On the other hand, BochaSweet can make things like mousse too soft if it’s the only sweetener. The combination of these two work perfectly.
Xylitol or allulose can be used in place of the BochaSweet. However, if you only have access to erythritol based sweeteners, make sure it is the confectioners style (powdered) to avoid any residual grittiness.
Please PLEASE do not ask me if you can uses monk fruit sweetener to replace the BochaSweet. Most of these, such as Lakanto, are erythritol based so they work much the same way as Swerve.
Gently fold the mixtures together. In baking terms, folding refers to carefully combine mixtures without actively mixing them. I use a rubber spatula and run it along the sides of the bowl, moving in toward the center as I go. This helps keep the egg whites from deflating as you combine.
Also be sure to scoop toward the bottom, as the heavier ingredients, like the chocolate, tend to sink down there. It can take a few minutes to fold in the chocolate and whipped cream so that few, if any, streaks remain.
Garnishing your keto chocolate mousse pie: You made a gorgeous pie, now how do you want to decorate it? I simply spread my whipped cream topping right over the centre, and then grated a little keto chocolate over top.
You could also do a chocolate drizzle or some keto white chocolate chips. Or even some sugar-free chocolate sprinkles.
More Keto Pie Recipes you might like
- Easy keto pie crust
- Keto Blueberry Cheesecake Pie
- Keto Pecan Pie
- Keto Lemon Sour Cream Pie
- Keto Snickers Pie
- Keto Raspberry Custard Pie
Chocolate Mousse Pie – Keto Recipe
- ½ cup heavy whipping cream
- 2 tablespoon powdered Swerve Sweetener
- Preheat the oven to 325F and lightly grease a 9-inch ceramic or glass tart pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
- Press firmly and evenly into the bottom and up the sides of the pan (if your pan is deep dish, take the crust to about 1 inch from the top). Crimp the edges decoratively as desired.
- Bake 12 minutes, then remove and let cool completely.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter together, stirring until smooth. Set aside to cool.
- In the bowl of a stand mixer or another large heatproof bowl, combine the egg whites, ¼ cup of the powdered Swerve, and the BochaSweet. Set over the same pan of simmering water and whisk continuously until the whites reach 160F on an instant read thermometer.
- Transfer the bowl to a stand mixer (or use a hand mixer). Add the cream of tartar and the salt and beat on high until stiff peaks form.
- In another large bowl, beat the whipping cream with the remaining ¼ cup of powdered Swerve, the vanilla, and the espresso powder, if using.
- Fold about ⅓ of the egg whites into the chocolate to lighten it, then fold the chocolate mixture carefully back into the egg whites. Genly fold in the whipped cream until no streaks remain.
- Spread the mixture into the cooled crust, mounding toward the center. Refrigerate for at least 4 hours or up to overnight. If overnight, press plastic wrap gently over the surface of the pie.
- In a large bowl, combine the cream and powdered Swerve. Beat until stiff peaks form. Spread over the top of the pie before serving.