This low carb blender chocolate mousse takes only moments to make. Rich and dark, this keto chocolate mousse requires no whipping, no beating, and no avocados. A creamy sugar-free dessert that tastes like the real thing. Watch my video on How To Make Keto Chocolate Mousse for all the details.
If I had to choose only one dessert that I could eat for the rest of my life, I would probably choose chocolate mousse. I am quite certain I would never tire of it; something that cannot be said for most other desserts. I would just go on happily in a monogamous dessert relationship, chocolate mousse being my one and only, forever and ever, amen. It really is the perfect dessert. Light and airy and yet rich and creamy…and oh so chocolatey. And easy to make sugar-free too! It’s all I ever dreamed of in a low carb dessert.
The only reason I don’t make a traditional keto chocolate mousse more often is that it’s rather a laborious process. Whipping the cream, beating the egg whites, melting the chocolate, carefully folding it all in together, waiting for it to chill. It dirties a lot of bowls and kitchen utensils and even though the results are totally worth the effort, I don’t always have time or patience for the effort itself. That’s for REAL chocolate mousse, not the faux kind with the avocados. As good as that looks, it just isn’t real chocolate mousse to me.
However, I happened across recipe on That Skinny Chick Can Bake for Blender Mousse a little while ago and I was intrigued. I wasn’t sure I could get it to work with my sugar-free, low carb ingredients and it did take a little work to get it right. The first batch was much too thick after it chilled and was more like fudge. It lacked that airy creaminess so critical to a good mousse. So I adjusted and played and I finally hit on the perfect combination of ingredients to make it work. The consistency was perfect and I’ve made it multiple times since then, even coming up with a completely dairy-free version too. Check out how easy it is to make in this instructional video below.
How To Make Easy Keto Chocolate Mousse
You can really use any non-dairy milk for this easy keto chocolate mousse recipe. I frequently use unsweetened cashew milk or hemp milk but it also works with almond milk or the kind of coconut milk that comes in a carton. I’ve also successfully made a completely dairy-free version of this recipe for my lactose intolerant sister. Simply replace the heavy cream with full fat coconut milk and the butter with coconut oil and it works out perfectly.
I will say that a few readers have indicated that they have a hard time getting the mousse to set properly. I’ve found there are a few tricks to it. One is to use good quality unsweetened chocolate, but NOT sugar-free chocolate. What’s the difference? Unsweetened chocolate is the 100% cacao kind with absolutely no sweeteners added. Sugar-free chocolate is sweetened with something (stevia, erythritol, whatever). This makes a difference because unsweetened chocolate has a higher fiber content, helping the mousse to set. A bulk sweetener, one that has weight like erythritol, is also critical.
Finally, make sure you are adding the scalded milk when it’s still really hot and get those eggs in there quickly so that they cook a bit as you blend.
Do you love chocolate mousse with a passion, as I do? You have to try this low carb Easy Blender Chocolate Mousse!
This recipe is featured in my new cookbook, The Everyday Ketogenic Kitchen. I am thrilled to say that it’s an Amazon #1 Best Seller!
Almost Instant Blender Chocolate Mousse
This low carb blender chocolate mousse takes only moments to make. No whipping, no beating and no avocados. A creamy sugar-free mousse that tastes like the real thing. Inspired by That Skinny Chick Can Bake.
- 1/2 cup whipping cream (or full fat coconut milk for dairy-free)
- 1/2 cup Silk cashew milk
- 1/4 cup butter ( or 2 tbsp coconut oil for dairy-free)
- 2 ounces good quality unsweetened chocolate such as Ghirardelli, chopped
- 2 tbsp cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp espresso powder (optional but boosts chocolate flavour)
- 2 large eggs (if concerned about raw eggs, use Safest Choice Pasteurized Shell Eggs)
- In a small pan, combine cream, cashew milk and butter. Bring to a full boil and then remove from heat.
- In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pulse a few times to combine. Pour in scalded cream mixture and blend until smooth.
- Add eggs and blend again until smooth.
- Pour into 4 dessert cups and chill at least one hour.
Serves 4. Each serving has 3.38 g NET CARBS.
Food energy: 342kcal Total fat: 30.98g Calories from fat: 278 Cholesterol: 164mg Carbohydrate: 6.73g Total dietary fiber: 3.35g Protein: 6.43g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.