Low carb chocolate mousse that 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 Low Carb Chocolate Mousse
You can really use any non-dairy milk for this low carb 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!
Want more amazing keto desserts? Check out my new Keto Desserts page. All recipes under 7g TOTAL carbs!
Almost Instant Blender Chocolate Mousse
Ingredients
- ½ cup whipping cream or full fat coconut milk for dairy-free
- ½ cup unsweetened almond or cashew milk
- ¼ cup butter or 2 tablespoon coconut oil for dairy-free
- 2 ounces good quality unsweetened chocolate such as Ghirardelli chopped
- 2 tablespoon cocoa powder
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon espresso powder optional but boosts chocolate flavour
- 2 large eggs if concerned about raw eggs, use Safest Choice Pasteurized Shell Eggs
Instructions
- 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.
Notes
Total fat: 30.98g
Calories from fat: 278
Cholesterol: 164mg
Carbohydrate: 6.73g
Total dietary fiber: 3.35g
Protein: 6.43g
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Emily Hill says
I can’t believe this is low carb! I need this in my life!
Toni says
This was a huge hit in my house! Thanks for sharing your recipe!
Carrie Good says
Hey, thanks for this awesome recipe. Is there a good way to add peanut butter or could I sub the 2 ounces of chocolate for peanut butter?
Carolyn says
https://alldayidreamaboutfood.com/low-carb-5-minute-peanut-butter-mousse/
Agata says
I’m wondering if gelatin would work instead of eggs…
Shauna says
I am completely obsessed with this recipe. I have been making it weekly for a month. The only thing I changed was I used coconut milk from the carton in place of the almond milk, and I added salt. So good!
Now, please, for the love of GOD will you develop a vanilla version?!?!?!?!! I need!
😉
Carolyn says
Thanks, Shauna! Okay…vanilla version going into the thought process now…
EveM says
Just ordered your new dessert cookbook and happened across your recipe for Chocolate Mousse. I made it exactly as shown and used unsweetened Almond milk. I made it mid day so it was probably in the fridge for 5 hours before I topped it with strawberries and home made whipped cream. It was awesome and so easy to make. My husband was like “”we can eat this and not worry.” Can’t wait to see what else you have come up with in the sweets department. I have enjoyed your cookbooks so much and if this dessert is any indication of what is to come we will finally be able to enjoy desserts after dinner again. Thank you for figuring all this out and making the food delicious!
Carolyn says
So glad to hear that!
Brian says
Tried it with Splenda….Meh. Tried it with Swerve…..Mouth party! I was a little short ingredients the other day so I used all cream instead of 1/2 almond milk, and one egg instead of two. Simple 100$% cacao from the grocery store and Hershey’s cocoa powder. I mentioned the flavor, but this way it was slightly less dense…more moussy. I changed the egg and sweetener at the same time, so maybe Swerve is better for texture. Either way, this is TREMENDOUS, and Swerve is God’s gift to Ketokind. THANKS!
Kathy says
Hi,
I have made this recepy twice and I don’t know why the pudding doesn’t set. I use lily’s chocolate chips for the chocolate and for milk almond coconut milk. Would this affect the setting process?
Thanks
Kathy
Carolyn says
Yes to both. As I am clear in the instructions of this recipe…do NOT use an already sweetened chocolate as it does not have enough fiber to help set the mousse. Unsweetened chocolate (which has NO sweeteners in it at all) has more fiber, as does using some of the powdered Swerve. Both of these help it set. Also the almond milk coconut milk does not have a high enough fat content to help it set.
Nadia Gaio says
Dear Caroline
After 5 hours in the fridge, the mousse was still liquid. So i put it into a pan and made some pudding. It was
delicious !!
Have you ever worked with VitaFiber? Is it really low carb or even keto or non of those?
I made some cookies with Vitafiber powder last weekend. They were good and crunchy but i couldn’t stop to eat them. This happens only when i eat something made with sugar 🙁
Carolyn says
Yes, well I am leery of those fiber syrups because they do spike blood sugar a bit so that could be the reason it made you crave them.
Erin @ Dinners, Dishes, and Desserts says
Love how easy it is and so chocolatey!
Jennifer Blake says
Just divine! A light yet rich dessert that will satisfy any sweet tooth.
Jennifer Farley says
Such a lovely treat!
Erika says
I only had semi sweet chips on hand so I used it. It was sweet haven !!!! Tomorrow I am making another batch 🙂
Thank you for making this dessert and sharing it with us.
Judith says
I am new to keto and have been all over the internet to find recipes to try.
I LOVE this chocolate mousse!! I just can’t stop raving about it!
The deep chocolate is so rich it seems like I shouldn’t be eating it 😉
Thanks so much for the recipe.
Have a great day!
Carolyn says
So glad you like it!
Lois Watford says
I loved this. I used coconut creme and almond milk (that’s what I have) and the coconut oil. I even did the whipped creme for the top using my blender. It was fantastic. I will keep this recipe and use it often. My husband loved it too.
Catt Roa says
This recipe is a keeper!! Thanks Carolyn!! <3
Karista says
I am loving this recipe Carolyn!! Actually, I am loving your book! YUM!
Deanna says
This has to be my very favorite low carb dessert now! It reminds me of a rich French Silk Pie that I used to love. This is such an easy recipe to prepare ahead for easy “snacks-to-go”! I can’t thank you enough!
Marsha says
I’m getting 18 carbs for this recipe. The Swerve alone is 12 carbs per serving. Do you have access to a lower carb version of Swerve?
Carolyn says
Swerve carbs do not impact blood sugar at all. Erythritol is excreted right into the urine without ever entering the blood stream. So it does not count at all, even though it is listed as “carb”.
Koshie says
I have to ask: 1/4 c butter =4 T butter. Your dairy free option asks for only 2 T coconut oil. uhhhh, is this a typo?
Carolyn says
No, not a typo! Coconut oil sets up pretty firmly and I found with more if it, the mousse was too rich and coconutty. Technically they can be replaced 1:1 but I find coconut oil greasier in baked goods so I tend to cut back on it a bit.