• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

April 18, 2016

No Bake Chocolate Mousse Tart

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

96.4Kshares

This is the creamiest, the dreamiest low carb dessert ever. Sugar-free chocolate mousse in a grain-free chocolate cookie crust. It’s no bake and so easy to make!

Low Carb No Bake Chocolate Mousse Tart - keto and grain-free.

For a recipe developer, there are some recipes that bring with them that AHA moment. That “Aha, this method/ingredient/recipe is so perfect, so right, so easy, I need to remember this for future use”. I find that those moments stick with me, and I can call them up at will. It’s amazing, really, since I can’t remember what day it is half the time, or what I walked into that room to get. My life is busy and my brain is over-cluttered, and I lose my keys and my phone (and my mind!) constantly. But those little recipe AHA moments seemingly get filed away in some very organized brain-space and then are put on lockdown, awaiting the moment I need them. It certainly makes my job easier that I don’t have to struggle to recall those important bits and pieces.

Easy to make and even easier to eat. This low carb, grain free chocolate mousse tart will blow your chocolate-loving mind!

And in this particular case, that little bit of recipe information didn’t have to wait long to be recalled. When I created my Easy Blender Chocolate Mousse, I was most eager to put that sucker to use again. It’s such a good recipe on its own, of course, but my brain instantly recognized that it would also be great as a component of other recipes. Cakes, tarts, pies, fillings for cookies maybe, oh, how about in pavlova? The possibilities are endless. I have plans for this stuff. Important, chocolate-filled plans.

My new favourite keto dessert and it's so easy to make. It uses chocolate blender mousse and a no-bake crust.

Plan Numero Uno has already been executed. A super easy, no bake tart with a chocolate crust, chocolate mousse filling, and a whipped cream topping. An impressive low carb dessert that looks and tastes like you put some serious elbow grease into it, but that honestly only takes 30 minutes to whip up. It does need to set for while, but this is one dessert you can make a few hours in advance of guests arriving, all without turning on the oven. Just press that crust into place, blend the filling ingredients, pour in and let set. Then spread some lightly sweetened whipped cream, shave a little dark chocolate and you’re done. No fuss and minimal muss.

So creamy and chocolatey, this keto chocolate mousse tart is easy to make. Low carb, grain-free, THM, Banting, Atkins.

And mind-glowingly chocolate-y deliciousness ensues. This was so, SO good that I’ve been dreaming about it ever since. Plan Number One of Operation Blender Mousse is a resounding success.

4.63 from 8 votes
So creamy and chocolatey, this keto chocolate mousse tart is easy to make. Low carb, grain-free, THM, Banting, Atkins.
Print
No Bake Chocolate Mousse Tart
Prep Time
35 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
45 mins
 

This is the creamiest, dreamiest low carb dessert ever. Sugar-free chocolate mousse in a grain-free chocolate cookie crust. It's no bake and so easy to make!

Course: Dessert
Cuisine: Dessert
Servings: 1 9-inch tart
Calories: 359 kcal
Ingredients
Crust:
  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered Swerve Sweetener
  • 5 tbsp butter melted
Chocolate Mousse Filling:
  • 3/4 cup whipping cream
  • 3/4 cup unsweetened nut milk
  • 1/4 cup butter
  • 3 ounces good quality unsweetened dark chocolate chopped (do not use sweetened chocolate here, as your mousse may not set properly)
  • 3 tbsp cocoa powder
  • 6 tbsp powdered Swerve Sweetener
  • 1/2 tsp espresso powder optional, boosts chocolate flavour
  • 3 large eggs*
Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/4 tsp vanilla extract
  • 1/2 ounce dark sugar-free chocolate
Instructions
Crust:
  1. Lightly grease a 9-inch tart pan with a removable bottom.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
  3. Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.
Chocolate Mousse:
  1. In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.
  2. In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
  3. Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter.
Topping:
  1. Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
  2. Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.
Recipe Notes

Serves 12. Each serving has 3.91 g NET CARBS.

Food energy: 359kcal
Total fat: 33.46g
Calories from fat: 301
Cholesterol: 122mg
Carbohydrate: 7.95g
Total dietary fiber: 4.04g
Protein: 6.64g

Nutrition Facts
No Bake Chocolate Mousse Tart
Amount Per Serving (1 slice)
Calories 359 Calories from Fat 301
% Daily Value*
Fat 33.46g51%
Cholesterol 122mg41%
Carbohydrates 7.95g3%
Fiber 4.04g16%
Protein 6.64g13%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

96.4Kshares

Filed Under: Gluten Free, Low Carb, Pies & Tarts, Popular Posts Tagged With: almond flour, chocolate, whipping cream

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Jackie says

    April 18, 2016 at 10:05 am

    I love your site. I visit it daily and will continue to do so. Just wished you had more nut free recipes.

    Reply
    • Carolyn says

      April 18, 2016 at 11:01 am

      You can EASILY make this nut free. Use sunflower seed flour! It’s easy to make your own… https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html

      Reply
      • Jackie Apparicio says

        May 6, 2016 at 8:07 am

        Thank you, Carolyn.

        Reply
      • amy says

        December 6, 2018 at 3:10 pm

        5 stars
        Can I use coconut flour?

        Reply
        • Carolyn says

          December 6, 2018 at 5:19 pm

          For the crust? You may need to google a coconut flour chocolate crust.

          Reply
        • Kaytee says

          May 9, 2020 at 6:21 pm

          I just made this and i accidentally put the chopped unsweetened chocolate in the pan woth the cream mixture. will it still set properly?

          Reply
          • Carolyn says

            May 9, 2020 at 10:04 pm

            I can’t really tell you since I haven’t tried it that way. I am somewhat doubtful.

      • Levona says

        September 8, 2019 at 1:58 pm

        Tasted good but never set after hours in refrigerator. I followed recipe exactly as instructed. Any advise you can give would be appreciated so I can make it again.

        Reply
        • Carolyn says

          September 8, 2019 at 9:18 pm

          Try adding 1/2 teaspoon xanthan or glucommannan. The best I can figure is that you really need a high powered blender to make it set. Mine sets no problem and I have a Blendtec. And I’ve made this recipe probably a dozen times.

          Reply
          • Melissa says

            November 25, 2019 at 1:25 am

            This is my favorite recipe for 4 years now but no once has it every set. Not even close to being a milk shake. I’ve always had to make whipped cream and fold it in. I’m going to try a little unflavored gelatin this time before I make the whipped cream. So bummed because the flavor is incredible.

          • Carolyn says

            November 25, 2019 at 8:41 am

            So it seems that the difference between versions that set and ones that don’t is a good high powered blender. If you don’t have one, I recommences an additional egg yolk and perhaps another 1/4 tsp xanthan.

  2. Kate says

    April 18, 2016 at 10:23 am

    What an elegant looking dessert ! I’ll definitely be making this to satisfy my chocoholic tendency, and impress others, too 🙂 Another great recipe to add to my already huge collection from you.

    Your White Chocolate Macadamia Nut Scones are a huge hit, and I mean HUGE. Tomorrow, I’m baking a combination recipe of White Chocolate Raspberry Swirl Cheesecake from my original LC cheesecake recipe, which is a NY style and elements of your White Chocolate Raspberry Swirl and another one I have.

    Reply
    • Carolyn says

      April 18, 2016 at 11:01 am

      Have fun with your experiments! 🙂

      Reply
    • Kim says

      April 18, 2017 at 4:35 am

      Hi
      I cannot find the Recipe for White Chocolate Macadamia Nut Scones . Could you list it please.
      Thank you
      Kim

      Reply
      • Carolyn says

        April 19, 2017 at 8:22 am

        Here you go: https://alldayidreamaboutfood.com/2012/07/white-chocolate-macadamia-nut-scones-low-carb-and-gluten-free.html

        Reply
  3. Lauren Kelly Nutrition says

    April 18, 2016 at 5:11 pm

    First off, these pictures are AMAZING! You blow me away with these low carb desserts!

    Reply
  4. Kissa says

    April 19, 2016 at 8:30 am

    Beautiful photos. I’ll definitely be trying this with some coconut whipped cream (just a preference). Thanks!

    Reply
  5. Deidre says

    April 19, 2016 at 9:18 am

    Oooh, oooh. gorgeous. Your recipes and beautiful pictures make my mouth water!!

    Carolyn, you use Almond or Cashew milk frequently in your recipes; unfortunately, we cannot bear these. Will regular low carb milk work as well?

    Thank you for sharing your talents with us.

    Reply
    • Carolyn says

      April 19, 2016 at 10:11 am

      Yes, regular milk would work.

      Reply
  6. Heather says

    April 20, 2016 at 4:06 pm

    How do I turn this recipe into 1-2 servings?

    Reply
    • Carolyn says

      April 20, 2016 at 4:53 pm

      This is not a single serve recipe, sorry. Not everything can be cut down to size.

      Reply
  7. Timi says

    April 23, 2016 at 10:23 pm

    Made it today….it’s been sitting in the fridge since 9 a.m and the mousse hasn’t set properly….not runny anymore, but still very wobbly….problem might be I only had extra large eggs at home (we only buy those ones) and I most probably must have cut down on the almond milk… what do you think? 1/2 cup of it next time? Thanks

    Reply
    • Carolyn says

      April 24, 2016 at 7:56 am

      yes, I think the extra large eggs would cause some issues.

      Reply
      • maggie says

        August 19, 2016 at 9:06 am

        Had the same results using extra large eggs….although very yummy, it never solidified to the point where it could be cut. Had to spoon it into bowls as a pudding. Also used a ceramic pie plate rather than a metal tart pan.

        Any other suggestions for thickening up the mousse?

        Thanks!

        Reply
        • Carolyn says

          August 19, 2016 at 10:01 am

          Why were you using extra large? I only specified large. You could try 1/4 tsp xanthan gum, that would help.

          Reply
  8. Timi says

    April 23, 2016 at 11:12 pm

    Family really loved it, however next time I have to use less sweetener….hubby said it was a bit too sweet 😀

    Reply
    • Carolyn says

      April 24, 2016 at 7:56 am

      Glad you liked it!

      Reply
  9. Patricia says

    April 29, 2016 at 5:57 pm

    Oh my goodness! I cannot wait to try this recipe. I am struggling to get back onto my low carb lifestyle and recipes like this will really help. I’m going to the store on the way home today and I’m picking up some almond flour!

    Reply
    • Carolyn says

      April 29, 2016 at 6:14 pm

      Hope you love it!

      Reply
  10. Delia says

    April 30, 2016 at 7:10 am

    Lovely mousse but its been 3 hours and it hasnt set, will it help if I put it in the oven for a few minutes to set the egg maybe?

    Reply
    • Carolyn says

      April 30, 2016 at 7:35 am

      I suppose that might work. Can I ask what brand of chocolate you used for it? It should set within 1 hour. Mine always has and I’ve made this multiple times.

      Reply
      • Delia says

        April 30, 2016 at 7:59 am

        I used a neslé dessert chocolate

        Reply
        • Carolyn says

          April 30, 2016 at 9:51 am

          Well, then that would be your problem right there. I specify unsweetened chocolate for this recipe because it has more fiber than sweetened chocolates and so helps things set properly.

          Reply
          • Jen says

            April 7, 2017 at 8:24 pm

            I used unsweetened baking chocolate (I was very careful to choose this) but I’m having the same problem with setting. What brand did you use?

          • Carolyn says

            April 8, 2017 at 9:16 am

            I’ve used any number of brands, as I often purchase what’s on sale. What sweetener did you use?

  11. Angela says

    May 1, 2016 at 7:25 am

    How can I substitute regular sugar for the sweetener? I will not eat artificial sweeteners.

    Reply
    • Carolyn says

      May 1, 2016 at 7:59 am

      I don’t eat artificial sweeteners either. Everything in this is all natural and no more “processed” than sugar. That said…you should be able to sub cup for cup.

      Reply
  12. Pam says

    May 5, 2016 at 6:41 pm

    O.M.G. I can’t wait to make this!!

    Reply
  13. Merinda says

    May 5, 2016 at 11:38 pm

    Hi Carolyn,

    Can the eggs be omitted and if not possible, could you suggest a substitute? Allergic to eggs 🙁

    Reply
    • Carolyn says

      May 10, 2016 at 6:57 am

      You could try a flax or chia egg as a substitute. But if you omit the eggs, it won’t set properly.

      Reply
      • Danielle says

        November 16, 2018 at 9:49 pm

        Would using egg whites only be acceptable?

        Reply
        • Carolyn says

          November 17, 2018 at 8:55 am

          No, it requires yolks to set properly.

          Reply
  14. Patti says

    May 6, 2016 at 7:12 am

    Carolyn, I love your recipes–you’re the best IMO! Keep up the good work! This one looks really easy, but I like crispy crusts – if I baked it, do you have an estimate of the time in the oven and at what temp? Thanks!

    Reply
    • Carolyn says

      May 7, 2016 at 8:14 am

      15 minutes should be about right and then let it cool completely before adding the filling.

      Reply
  15. Kellie says

    May 7, 2016 at 2:58 am

    Hello, this looks lovely!! I’m in the uk and we don’t have swerve but could i use Splenda as a substitute? Would this massively affect the carb content?
    Thank you ?

    Reply
    • Carolyn says

      May 7, 2016 at 8:16 am

      I am more concerned about what it would do to the consistency, as I really don’t use it. It’s worth a try and at the very least, if things didn’t set properly, you could freeze it and eat it that way!

      Reply
    • Heather says

      July 21, 2016 at 3:12 pm

      I used splenda and it came out fantastic!

      Reply
  16. Lori Garcia says

    May 7, 2016 at 5:06 pm

    I made this for mother’s day tomorrow. It taste wonderful, but the filling hasn’t set up. It has been in the fridge for a couple of hours now. Any idea what I did wrong?

    Reply
    • Carolyn says

      May 7, 2016 at 6:06 pm

      What kind of chocolate did you use for the filling?

      Reply
      • Lori Garcia says

        May 7, 2016 at 9:49 pm

        I used baking chocolate, unsweetened, and I chopped it up first before blending. The recipe seemed similar to a French mousse recipe I had made in the past, of course, though, yours is wonderfully low carb! I think maybe my eggs were not as fresh as they could have been?

        By the way, we are new to low carb (three weeks) and have tried other non-calorie sweetners. Nothing compares to Swerve. Nothing. I was teasing my hubby this afternoon and said, “I think it taste better than sugar.” What a great find. Thanks!

        Reply
        • Carolyn says

          May 7, 2016 at 10:57 pm

          Hmmmm, I am rather stumped. As long as it was unsweetened chocolate, it should have set properly. So glad you like the Swerve, though. I am a huge fan!

          Reply
  17. Lori Garcia says

    May 9, 2016 at 11:03 am

    Thanks for your replies and help. We stuck it in the freezer and then served and ate it quickly. It was delicious and no one knew it was not real sugar until after we told them. Thanks so much. I wish convincing them that saturated fats were okay was easier, but I’ll continue to fight that battle.

    Reply
  18. SharonJ says

    May 11, 2016 at 11:35 am

    I made this and while it was very pretty it wasn’t very sweet. I used Splenda granulated as my sweetner. What should I try otherwise? The topping cream was lovely but the mousse and tart were blah. NIce texture but not sweet. Thanks.

    Reply
    • Carolyn says

      May 11, 2016 at 7:16 pm

      I can’t speak for Splenda, I never use it. I would suggest an erythritol based sweetener such as the one I used here.

      Reply
    • janet says

      May 20, 2016 at 11:31 pm

      I have heard that cocoa and Splenda make a bitter taste…but we like it that way.

      Reply
  19. Dena Swinson says

    May 14, 2016 at 10:29 am

    Oh my goodness! My whole family LOVES this recipe ♡ Thank you so much for all of your hard work. My “diet” feels more like a privilege thanks to recipes like this!

    Reply
    • Carolyn says

      May 14, 2016 at 10:54 am

      Thanks, Dena!

      Reply
  20. Sarah B says

    May 16, 2016 at 5:10 pm

    This is in the fridge now and has been for over an hour and is still very runny. I used unsweetened baking chocolate and the only thing I can figure is that I used a friend’s yard eggs and maybe they weren’t the right size? How big is a large egg? These didn’t look too small or too large so just right…
    Can I put it in the freezer and then into the fridge it will it “melt” and become runny again? It’s for a dinner with friends tonight and I wanted to have a treat to serve my low carb-ing self, hubby, and friend.
    Thanks for all your amazing recipes! I’m determined to get this right next time. ?

    Reply
    • Carolyn says

      May 16, 2016 at 5:36 pm

      I think the eggs probably are the issue, unfortunately. Another reader who use her own hen’s eggs found the same problem. But you can put it in the freezer and serve it semi-solid. It should be good that way.

      Reply
  21. Jessica says

    June 29, 2016 at 12:23 pm

    Could i substitute coconut cream for the whipping cream? I can not tolerate milk products. Thanks!

    Reply
  22. Stephanie says

    July 4, 2016 at 12:12 am

    Hi, can I use THM Super Sweet instead of the sweetener in the recipe?

    Reply
    • Carolyn says

      July 4, 2016 at 4:40 pm

      Sure, but you will need to use a lot less. Convert it in terms of sugar, because Swerve is as sweet as sugar.

      Reply
  23. Heather says

    July 12, 2016 at 1:33 pm

    Hi! Thank you so much for sharing this recipe! I made this for my birthday last Saturday (the 9th) and it came out wonderfully!! I turned the big 3-0. Low carbing is hard for me sometimes because I desperately miss my chocolate but this dessert was jam packed with chocolate! So thank you so much for making my birthday awesome 🙂

    Reply
    • Carolyn says

      July 12, 2016 at 3:08 pm

      Well belated happy birthday, then!

      Reply
  24. Beverly says

    July 19, 2016 at 9:47 pm

    Can this be frozen for later?

    Reply
    • Carolyn says

      July 20, 2016 at 7:28 am

      I didn’t try. It might change consistency a little but would still be good.

      Reply
  25. Beverly says

    July 21, 2016 at 7:23 am

    I made my 1st attempt at making this lively mousse tart. Big failure for me. Here’s what I used:
    11″ quiche/tart pan (all I had at time)
    Ghirardelli 100% Cacao unsweetened chocolate
    3 large eggs (Eggland Best)
    Just Like Sugar
    King Arthur Almond Flour
    and the other ingredients.

    Didn’t thicken up in fridge so I put in freezer. After an hour or so it was still loose but could cut.

    It was not sweet other than the delicious whipped cream.

    What did I do wrong so when I try again, I might have success. Thanks.

    Reply
    • Carolyn says

      July 21, 2016 at 7:32 am

      Hi Beverly. It’s your choice of sweetener that’s likely the problem. I have tested this only with Swerve, which has oligosaccharides, a sweet tasting prebiotic fiber. They help it taste sweet AND the help thicken the filling. I can’t see the other ingredients being the issue at all here, but when you said it didn’t taste sweet and it didn’t set, that indicates the sweetener is the issue.
      If you want to make it again with the same ingredients, try adding about 1/4 to 1/2 tsp of xanthan gum to the filling and whirring it in at the last minute.

      Reply
      • Beverly says

        July 21, 2016 at 12:52 pm

        I think instead of the sweetener choice it was the chocolate…I didn’t use a chocolate with added sweetener such as stevia like the Lily’s you used. I missed that! I’ll also try using the xanthum gum to see if that thickens. I wonder I’d living in hot, humid Florida has any thing to do with the thickening issue?

        Thanks. Still a wonderful recipe. I’ll get it right next time.

        Reply
        • Carolyn says

          July 21, 2016 at 2:50 pm

          I think you are misreading the recipe, because I use Ghirardelli 100% unsweetened and I specifically so NOT to use a pre-sweetened chocolate in the filling because it won’t set. I only shave some Lily’s over it at the end. Unsweetened chocolate is thicker because it has more fiber so it is the way to go. I think the sweetener still was the issue here.

          Reply
          • Beverly says

            July 21, 2016 at 3:08 pm

            Thanks for your patience! I’ll use Swerve powdered next time.

          • Carolyn says

            July 21, 2016 at 3:13 pm

            No problem. It’s such a good recipe, I want it to work for you! 🙂

  26. Melinda says

    July 25, 2016 at 10:47 am

    Made this last night and mine also didn’t set. Based on others’ comments, the only thing I can think of is perhaps an egg issue, since I get eggs from a farm and the sizes may not be completely consistent with grocery store eggs. That said, I love the suggestion to freeze it! This stuff is seriously delicious and I would eat it as chocolate soup if there were no other option!!!

    When are you going to release a cookbook? I’ve filled up a couple of binders printing your recipes out, would love to get a book I could have on hand, especially one with your best snack and dessert recipes.

    Reply
    • Carolyn says

      July 25, 2016 at 10:58 am

      Just signed a publishing deal!

      Reply
      • Melinda says

        July 29, 2016 at 3:50 pm

        Yay! Congratulations on the book deal, can’t wait for the book!
        Also, re the problem with my mousse setting, it took a little over 24 hours but it did ultimately set up just fine. Still may try the extra egg yolk per your suggestion next time just to see if it speeds things up at all. I’m about half-way through this one already!

        Reply
        • Carolyn says

          July 31, 2016 at 5:40 pm

          Good to know!

          Reply
          • Stephanie Deal says

            October 12, 2016 at 12:00 pm

            OH MY GOODNESS — I’m just seeing this!! I cannot wait to buy your book!!! Your recipes are simply the best and are my favorites!!! 🙂

          • Carolyn says

            October 12, 2016 at 6:58 pm

            Thanks, Stephanie. How did you miss this one???

    • Carolyn says

      July 25, 2016 at 3:00 pm

      If you make it again, try an extra egg yolk…

      Reply
  27. Lisa says

    July 25, 2016 at 3:14 pm

    Just chiming in to say that I LOVED this dessert! I’ve been following a ketogenic diet for IBS/colitis management, and this is the first low carb dessert I’ve tried that makes me feel like I’m not punishing myself. Best of all, I brought it to a party and no one else could tell the difference!

    I’d like to also plug another thumbs up for the espresso powder. This was my first time using it, and it really added a whole new dimension to the flavor. I would consider it a must-have!

    Reply
  28. Luka says

    August 20, 2016 at 9:32 am

    So disappointed in this recipe. The consistency never happened despite following this recipe to the letter. And as seen in the comments, I’m not the only one.

    Should have just gone with the simple whipping cream + cocoa powder solution to get a nice creamy mousse(minus the eggs and butter also saves on carbs).

    The crust worked perfectly though and served well to hold the…well, more chocolate sauce than chocolate mousse :/

    Reply
    • Carolyn says

      August 20, 2016 at 10:08 am

      I have made this filling multiple times so I can assure you it works. In each case where it did not work, people were not following the recipe exactly. Extra large eggs, different sweeteners, etc. Tell me what brands you used, I can probably identify the problem.

      Reply
  29. Chriss says

    September 4, 2016 at 2:34 pm

    I love this dessert! I made it this week with a stevia/erythritol mix for sweetener. And I used coconut flour for the crust simply because I didn’t want to grind almonds for flour. The mouse turned out perfectly! I only wish it would have lasted twice as long!!! Thank you!

    Reply
    • Chriss says

      September 4, 2016 at 2:37 pm

      That would be mousse and not mouse! ☺️

      Reply
      • Carolyn says

        September 4, 2016 at 6:35 pm

        Haha, I understood!

        Reply
  30. Kelly says

    September 7, 2016 at 3:40 am

    I just love everything chocolate! and this recipe looks so good!.

    Reply
  31. Nicole says

    September 17, 2016 at 3:01 pm

    I just made this and bought the exact ingredients you use in your recipe, except for Swerve. I like Etheryiol better. It’s definitely not thickening, so next time, I’ll add the xanthum gum. It’s WONDEFUL THOUGH!!!!!

    Reply
  32. Amanda says

    September 22, 2016 at 1:01 pm

    I don’t know about this swerve stuff.. what’s its consistency? Like granulated sugar or powdered sugar? Would it be possible to sub regular granulated sugar instead?

    Reply
    • Carolyn says

      September 22, 2016 at 6:11 pm

      Why would you want to use real sugar?

      Reply
      • Amanda Hosler says

        September 23, 2016 at 12:04 am

        theres alot of factors ..because not all alternative sugars react in the same way as real sugar in your body- some even spiking the blood sugar. Also, I’m an ectomorph which means I have an insanely fast metabolism and I need all the calories I can get and I don’t have sugar replacement in my house because I like the real deal .

        Reply
        • Carolyn says

          September 23, 2016 at 6:32 am

          Well, the mousse is tested with confectioner’s Swerve and may not set properly with sugar, although you are welcome to try. And as a diabetic, I am not about to put up a recipe that raises people’s blood sugar. I have tested erythritol over and over on myself.

          Reply
    • Marie says

      July 19, 2019 at 2:05 pm

      Has anyone tried adding mint extract? If so, how much extract to make the filling chocolate mint?

      Reply
      • Carolyn says

        July 20, 2019 at 7:54 am

        Depends on how strong your mint extract is. 3/4 teaspoon to 1 teaspoon.

        Reply
  33. Stephanie Deal says

    October 12, 2016 at 12:04 pm

    OK — I used the link and bought the tart pan and it arrived last night. I also found Cashew Milk at Whole Foods last night — so I am definitely making this sweet treat this weekend. As I’ve already made the mousse and it turned out perfectly (and so yummy) – I can only imagine how fabulous this tart will be!! YAY — I’m so excited!!

    Reply
  34. Leisa says

    October 15, 2016 at 3:03 pm

    Hi I can’t wait to try this recipe. Could I replace the swerve with xylitol or would it have the same setting problems? Also we don’t like the taste of almond milk could I use more cream or pouring cream?

    Reply
    • Carolyn says

      October 15, 2016 at 4:41 pm

      You can use milk or pouring cream (I assume you mean half and half?). But I don’t know how well xylitol will work, it’s a bit different than erythritol and may not set properly. However, if it doesn’t, you can always freeze it and eat it as a frozen chocolate pie!

      Reply
  35. Pam says

    November 17, 2016 at 9:58 pm

    I made this delicious recipe last night and taste tested it today. However, for me a well, it did not setup completely. My eggs were organic large. The only thing I can think of is I used Truvia (because I have not swerve at this time). Next time I will use swerve. It was very tasty thou.

    Thank you Carolyn!! Looking forward to a piece tomorrow with my coffee. 🙂

    Reply
  36. juliendbq says

    November 21, 2016 at 9:28 am

    Hmmm, I read all the reviews, hoping to see my question already addressed … I don’t have a tart pan. Though it might not look as lovely, would a regular pie pan be an alright substitute? Am I one of the very few that don’t own a tart pan? … based on the reviews, ya’ll own one! 🙂

    Reply
    • Carolyn says

      November 21, 2016 at 9:54 am

      Yes, a pie pan will be fine!

      Reply
  37. Gina says

    November 23, 2016 at 10:05 am

    Hi, I just made this for Thanksgiving. It did not firm up. Taste delicious more like a thun pudding. Any suggestions? Thank you

    Reply
    • Carolyn says

      November 23, 2016 at 10:29 am

      I am going to guess that you did not use the exact same ingredients as I did. What sweetener did you use?

      Reply
  38. Eerika says

    December 6, 2016 at 8:48 am

    Hi! I tried making this tart today and faced the same issue many others did, the mousse does not set. I was wondering would it be because I’m reading the recipe wrong. In the part where you have blended chocolate, cocoa, sweetner etc. Should you pour the cream in to the blender or the chocolate into the pot and the cream?

    Reply
    • Carolyn says

      December 6, 2016 at 8:56 am

      You add the very hot cream to chocolate mixture. So I have to ask…what brand of chocolate did you use? What sweetener? I”ve made this recipe probably a dozen times and it works for me every time. I use Swerve sweetener, and Ghirardelli unsweetened chocolate.

      Reply
      • Chriss says

        December 6, 2016 at 10:11 am

        I wonder if the blender makes a difference? I made this recipe using different sweetener (can’t remember if I made any other changes), but the mousse set perfectly. I have a Vitamix blender. Maybe the amount of blending makes all the difference?

        Reply
  39. Denise says

    December 7, 2016 at 8:39 am

    I used coconut creme from the oriental market and stevia. It was more like a pudding. It was not a thick texture. It seemed to melt really quickly. Any tips or suggestions.

    Reply
    • Carolyn says

      December 7, 2016 at 11:25 am

      This recipe requires a powdered sweetener with bulk to set properly. So that’s your problem right there.

      Reply
  40. Spaceranger says

    December 30, 2016 at 9:09 pm

    I just made this. It’s delicious. Really really delicious. It’s way at the top of the list of my favorite low carb desserts.

    My mousse set up fine, and I didn’t follow the recipe to the letter. I did however use a high speed blender (Vitamix). As someone else suggested above, I do wonder if it’s a blender issue for many people. It’s easy for me to imagine that running uncooked eggs through a high speed blender would result in a firmer final texture than running uncooked eggs through a regular blender. I blended for quite a long time as I adjusted the sweetness to my liking, and by the time I poured it into the pan I used, I had to use a spatula to get into the corners (I used a square 8X8 casserole dish because I don’t have a tart pan and I only have very small pie plates).

    Here are the ways in which I did not follow the recipe exactly–I baked the crust (just because I really really like baked crusts made with almond flour and butter), to sweeten the filling I used powdered erythritol, stevia, and Just Like Sugar in fairly random amounts until I liked how it tasted, I sweeteend the crust using only stevia and Just Like Sugar, I used Scharffenberger unsweetened baking chocolate for the filling. Otherwise I followed the recipe. I think the key to the thickening for me was blending for a long time in a Vitamix.

    Thank you for your work! This is yet another keeper for me!

    Reply
    • Spaceranger says

      December 30, 2016 at 9:13 pm

      Oh! And I instead of cashew milk I used water blended (in a high speed blender) with several cashews. I wouldn’t try this with a regular blender, but it worked fine with a Vitamix and didn’t have any of those weird ingredients often added to nut milks.

      Reply
    • spaceranger says

      December 31, 2016 at 2:40 am

      Oh, actually the amount of erythritol I used was not random–it was 3 tablespoons, when swerve is the sweetener I almost always substitute with this formula–however much swerve was called for, I instead put in half that amount of erythritol and then add stevia and Just Like Sugar until I like it. I like erythritol a lot as long as I keep the total amount in a recipe fairly low. The amount of erythritol in Swerve is usually too much for me once it has made whatever I’m making sweet enough.

      Reply
    • spaceranger says

      December 31, 2016 at 3:02 am

      Um, OK maybe I’m obsessing on this a bit. I just google “blend raw eggs in vitamix” and found a bunch of people dumping raw eggs (and cream and maybe cheese) into a vitamix and ending up with scrambled eggs. (I am so going to try that in the morning.) So, maybe those of us with high speed blenders are cooking the eggs more than people with traditional blenders? This seems very possible to me even in a short period of time considering how hot the cream is when it goes into the blender. I really don’t think a traditional blender could cook an egg, but those of us with high spend blenders all know we can heat things up with them just from the friction caused by the speed of the blades. That might really make a difference for how firm this mousse gets!

      Reply
      • Carolyn says

        December 31, 2016 at 8:20 am

        Thanks for all of your input but I don’t think the blender is necessarily the issue here. I have a Blendtec, not a Vitamix. I have made this recipe multiple times and I don’t blend for very long. Certainly not long enough to cook an egg. 🙂 It is high powered but I think the issue has a lot more to do with the size of the eggs and/or the kind of sweetener or chocolate used.

        Reply
  41. Ann McRae says

    January 9, 2017 at 8:38 pm

    Oh my goodness. My daughter and I made this today and it is absolutely DELICIOUS!!! Thank you for these wonderful recipes!

    Reply
  42. Kathy says

    January 15, 2017 at 9:09 am

    I absolutely love you recipes. I have been low carbing for about a year and these are the best low carb recipes out there. Thank you for making this lifestyle so much easier and yummier for all of us. Keep up the good work!

    Reply
    • Carolyn says

      January 15, 2017 at 9:14 am

      Thank you, Kathy!

      Reply
  43. Erika says

    January 29, 2017 at 10:24 pm

    I would like to make this for my birthday this year, and after reading all the comments, am a bit worried that the cake won’t set for me, as I can’t buy swerve here in Australia. The only unsweetened chocolate I can buy here is 99% cacao chocolate by lindt. Can you suggest what I can do, as I don’t want to spend a lot of money for it to fail

    Reply
    • Carolyn says

      January 30, 2017 at 8:45 am

      2 ways to help it set: 1. if you can get xanthan gum, add 1/4 tsp of that to the blender along with the cocoa powder. 2. Or add another egg yolk and maybe another tbsp of cocoa powder. That should help thicken it too. Don’t do both of these things, just one of them.

      Reply
  44. Meli says

    February 10, 2017 at 9:36 am

    Hi! Can the topping be frozen too? The crust and mousse are in the freezer right now but i’m not sure I can make the topping in advance.
    I read other comments where people say the mousse is more like pudding. I might try it with “real” chocolate mousse next time, which is only chocolate mixed with egg yolks and beaten egg whites.

    Reply
    • Carolyn says

      February 12, 2017 at 8:51 am

      Sure, you can freeze the whole thing.

      Reply
      • Meli says

        February 14, 2017 at 6:17 am

        Thanks, I didn’t know whipped cream could be frozen!

        Reply
      • Meli says

        February 15, 2017 at 11:11 am

        Tried it yesterday evening, this is the best cake ever, it’s amazing!! Thanks for this great recipe 😀

        Reply
        • Meli says

          February 15, 2017 at 3:46 pm

          PS: english is not my first language, cake and tart just mean dessert to me 😉 so i say it again, it’s the best dessert 🙂

          Reply
          • Carolyn says

            February 15, 2017 at 6:38 pm

            Got it! I still loved hearing it, thank you!

  45. Corina says

    March 4, 2017 at 6:17 pm

    This is a great dessert, but the chocolate mouse never sets the way it should. I have made it two times and both times the mouse has not set. The third time I have decided to leave out the milk and at the end I have dissolved some grass fed gelatine in it and add it to the mouse. This has helped it set nicely, so I looking forward to cut into it a bit later today.

    Reply
    • Carolyn says

      March 5, 2017 at 9:51 am

      I haven’t yet figured out why some people have trouble with it setting. I have made this countless times (just made it again for a new recipe) and it sets every time. Every TIME! The only time it didn’t set is when I used Lily’s dark chocolate instead of unsweetened chocolate. I am stumped because I’ve even made it dairy free and that sets perfectly too (coconut milk and coconut oil instead of cream and butter).

      Reply
      • Michelle says

        November 17, 2018 at 11:43 am

        I am so thankful that you have tried it dairy free and put your substitutions. We are trying to switch my son to keto and it’s a struggle because so much uses cream, butter, and cheese. I’m hoping to make a spectacular dessert for Thanksgiving so we all have a dessert we can enjoy. And on a side note, I love this blog. <3

        Reply
        • Carolyn says

          November 17, 2018 at 12:28 pm

          Thank you!

          Reply
  46. Sarah says

    March 14, 2017 at 4:54 pm

    Can you sub the powdered sweetener with stevia?? Or do I need to buy that specific sweetened mentioned?

    Thank you
    Sarah

    Reply
    • Carolyn says

      March 14, 2017 at 5:28 pm

      Swerve contains some fiber that will help the mousse set properly. If you want to use stevia, I recommend using a little xanthan gum (about 1/4 tsp) when you blend it, to help set the mousse.

      Reply
  47. Rebecca Blackwell says

    April 15, 2017 at 5:41 pm

    This looks so amazing! I can’t wait to try it. One question – do you think I could swap coconut milk for the almond milk without any consistency issues?

    Reply
    • Carolyn says

      April 16, 2017 at 8:14 am

      Yup, that should be fine. Changes the carb count a bit though.

      Reply
  48. Caitlin says

    April 20, 2017 at 2:50 am

    What would you use for unsweetened chocolate here in Australia? J looked in all supermarkets and coul not find unsweetened chocolate

    Reply
  49. Caitlin says

    April 21, 2017 at 6:55 am

    In Australia I can’t seem to find unsweetened chocolate. WHat can be used to replace this?

    Reply
    • Carolyn says

      April 21, 2017 at 9:09 am

      You can try 3 tbsp cocoa powder and 1 tbsp butter or coconut oil per ounce unsweetened chocolate. I can’t be sure it will work in this recipe, though, as I haven’t tried it.

      Reply
  50. Karen says

    April 24, 2017 at 11:23 am

    This dessert is Wonderful. Made it for my mother-in-law, who is diabetic. She told me it was the, “best thing she’s ever eaten – even better than a bakery!” I gave you all the credit. You ROCK.

    BTW – the hubs loved it too. He had two pieces and he, ‘doesn’t like low-carb stuff.’

    Reply
    • Carolyn says

      April 24, 2017 at 12:01 pm

      I love hearing this!

      Reply
  51. Kathryn Dowis says

    June 20, 2017 at 1:26 am

    I have made this recipe 3 times and the mousse always failed to set. It taste so delicious that I keep trying and a friend has made it as well with complete success. I watched her make it and there were two changes, although same ingredients. (We’ve always used 3/4 cup cream and 3/4 cup coconut milk). She whisks the chocolate into hot milk/cream before adding to blender. She also blended it for longer than I did. I tried again tonight and made it with 1 cup cream to 1/2 cup coconut milk and blended a long time. This was the first time the mousse set, but still not as firm as others she has made. I did have an old blender while my friend uses a Vitamix. I’m determined to make this work.

    Reply
  52. Laura says

    July 6, 2017 at 1:10 pm

    I made this for 4th of July. I made it for a 12″ tart pan instead. So I added about 1/3 more to the crust directions on everything. It set up beautifully and the mousse was FANTASTIC!!! I made a bit to much mousse (NOT A BAD THING) for the additional tart size and I just ate it as is. I DO have a Vitamix so I”m not sure if that is the kicker for everyone. I made sure my milk mixture was rapidly boiling before adding to the mixer and then added the eggs last just as the directions say. Put it in the fridge to chill for about 4 hours and BAM!!! Perfect. I am going to MOST definitely make this again

    Reply
    • Carolyn says

      July 6, 2017 at 4:35 pm

      That is one big glorious tart! I didn’t know there was such a big tart pan!

      Reply
  53. Lauren says

    July 14, 2017 at 9:15 pm

    I read all the comments and wanted to share what worked for me! I baked the crust at 350 for about 4-5 min. I didn’t have any unsweetened chocolate so I used some Lily’s chips instead and added 1/4 tsp xanthan gum to the blender. That thickened it right up! It was a thick pudding consistency before even putting it in the fridge. 1.5-2 hours in the fridge and it was perfectly set! I also used monk fruit sweetener for the filling. Just personal preference. The only thing I’d do differently next time is sweeten the crust up just a little bit more. I brought it to dinner at a friends house and no one could believe it was low carb zero sugar! Thanks for the awesome recipe!!

    I love your blog! I’ve already made a bunch of your recipes and they have all turned out great!

    Reply
  54. Chris says

    July 19, 2017 at 9:26 pm

    I Just made this, it was super easy and I can’t wait till it is fully set so I can eat it!!! Thank you I can not tell you enough how I love your site, and recipes!!

    Reply
  55. Janice Meche says

    August 29, 2017 at 6:21 pm

    I didn’t like the after taste of the sugar substitute. Next try I’m gonna use coconut sugar

    Reply
  56. Shiela says

    December 4, 2017 at 9:09 pm

    Sorry if this questions was already asked, but can coconut flour be used instead of almond flour? I’m new to low carb and enjoy it so far. I just happen to only have enough coconut flour on hand and would like to make this.

    Reply
    • Carolyn says

      December 4, 2017 at 9:15 pm

      No, coconut flour and almond flour are really not interchangeable at all. You could look for a coconut flour chocolate crust perhaps?

      Reply
  57. Tiffany says

    December 8, 2017 at 6:06 pm

    First, I love your recipes & your site! Unfortunately, I got the same results as many of you did on this one, soup. I am experienced with baking and low carb and I used all of the described ingredients and mixed till “smooth”, but to clarify, what should the consistency be at this stage? I mixed till smooth but it was still quite thin, it thickened slightly in the fridge but still more soup than mousse. I was able to salvage the pie by spooning the filling back out and mixing it with a package of softened room temperature Greek cream cheese. Its still not as thick as I was hoping for but at least it holds it’s shape when cut. Just an alternative for those sticking the pie in the freezer to salvage it. Obviously, it changes the flavor profile but at least all is not lost.

    Merry Christmas!

    Reply
    • Carolyn says

      December 8, 2017 at 7:36 pm

      Hi Tiffany. I honestly haven’t pinpointed the issue here. I’ve tried, believe me. I’ve made this recipe countless times because I love it and I never have an issue. The ONLY time it didn’t set quite as well was when I used Lily’s dark chocolate in place of the unsweetened chocolate…unsweetened has more fiber so it makes sense that this would be an issue. A few people have suggested that it’s the blender. I have a really good high-powered blender that whizzes the eggs in with the hot cream and milk so potentially this helps set it.

      For future, if you want to make this, I have two suggestions. An extra yolk and/or 1/4 tsp xanthan gum.

      Reply
  58. Amy says

    December 10, 2017 at 1:12 pm

    Carolyn, this is wonderful! I’ve made it once and it turned out perfectly. Do you have any experience with freezing a dessert like this?

    Thank you for all of your great recipes and the effort that goes into creating them!

    Reply
    • Carolyn says

      December 10, 2017 at 4:27 pm

      This would freeze well because of the high fat content.

      Reply
  59. Debra says

    December 28, 2017 at 2:20 pm

    Hi !
    I love this recipebut havean 11″ tart
    pan.
    Any advice?
    Thank you.

    Reply
    • Carolyn says

      December 28, 2017 at 4:36 pm

      Hmmm, well it may be thinner but I think it should work.

      Reply
  60. Jonathan Snyder says

    January 4, 2018 at 9:34 am

    Hi

    I am preparing foods just for me. My concern in trying this recipe is that it would take me almost two weeks to eat it all. Do you think this would last in the refrigerator that long before going bad? I have made some recipes in the past that did not. However they were not desert recipes. Your thoughts on this are appreciated.

    Thanks

    Reply
    • Carolyn says

      January 4, 2018 at 12:33 pm

      No, a recipe like this should only be kept in the fridge for 5 days, at most. I do have several “mini” desserts designed for 1 or 2 people. Search my blog for those.

      Reply
  61. Robyn says

    March 15, 2018 at 1:45 pm

    5 stars
    I made this for a work function yesterday. It was AMAZING! I didn’t think anyone would hardly touch it since I labeled it sugar free and grain free. It was devoured and I had so many compliments on how much people loved it. After reading reviews I did add just a pinch of xantham gum to the egg mixture. It setup up beautifully! I didn’t have a tart pan so I used a cheesecake pan. It still looked pretty! Thank you – will be making this again!

    Reply
  62. Danae Kirschman says

    April 2, 2018 at 10:46 pm

    Made this for Easter yesterday and it was amazing! I love your recipes♥️

    Reply
  63. Kathryn Dowis says

    April 22, 2018 at 12:43 pm

    I made this recipe again without success. I used identical ingredients (unsweetened chocolate, Costco large Organic eggs, powdered Swerve, and the same cream and milk) to my friend and followed her steps EXACTLY. Hers always sets into a thick mousse, mine is runny and like a pudding. She owns a Vitamix and I don’t. I have a Costco Ninja, but it doesn’t seem to have the power needed to whip it into a pudding state. She has altered hers with Coconut milk, medium wild eggs, and even granulated Swerve sugar when she ran out of other ingredients and it still works beautifully in her Vitamix. I am convinced it is the blender! Thus, if you don’t have a really powerful blender, like a Vitamix, then I believe you should automatically put in the 1/4 tsp xanthum gum. I will be trying another one today with my Ninja and the xanthum gum and we will see if it sets. I have made 4 times without success but I am determined because I know how good it can be when it actually sets!

    Reply
    • Carolyn says

      April 22, 2018 at 12:54 pm

      Hey Kathryn, thank you so much for this feedback. Truly informative!

      Reply
  64. Lori says

    May 5, 2018 at 12:51 pm

    I hope mine will set. I watched the mousse video after I made my tart! I should have watched it first. It said the cream, almond milk, butter mixture should be very hot or the mousse will not set. Mine was probably just warm as I removed it from the stove while I prepared everything else. I wonder if everyone else that has trouble with the mousse setting did not have the cream, almond milk, and butter mixture very hot when they added to the blender. In the video, hers was steaming hot. We will see in about an hour.

    Reply
    • Lori says

      May 5, 2018 at 1:42 pm

      Mine is not setting up completely. I am convinced it was because the mixture was not very hot before adding to blender. I used all the ingredients as recommended otherwise. I will know the next time!

      Reply
      • Lori says

        May 8, 2018 at 5:57 am

        No fear! I froze it and it makes a wonderful chocolate ice cream pie.

        Reply
  65. Pam says

    June 21, 2018 at 9:21 pm

    Hi,
    This dessert looks amazing! Is it possible to add the eggs when you scald the milk so that you’re not using uncooked eggs?

    Reply
  66. Pam says

    June 21, 2018 at 9:24 pm

    Oops I mean adding the eggs and tempering them after you’ve brought the filling to a rolling boil.

    Reply
    • Carolyn says

      June 22, 2018 at 3:41 am

      Sure you could try that.

      Reply
  67. Moonyean LeFevre says

    July 3, 2018 at 9:54 pm

    4 stars
    Can this recipe be made with coconut cream in place of heavy whipping cream for a dairy free version?

    Reply
    • Carolyn says

      August 1, 2018 at 9:55 pm

      Yes it can!

      Reply
  68. Jael Adams says

    July 17, 2018 at 9:33 pm

    5 stars
    I made this and used mini muffin pans to make bite size tarts, it worked out perfectly and was delicious!

    Reply
  69. Kalie Kurutz says

    November 9, 2018 at 10:34 pm

    5 stars
    I made this a couple weeks back and LOVED it!!I decided to make it again tonight for a family get together and it doesn’t seem like it is setting right. I followed the recipe and made it just as I did before. It has been in the fridge for about 4 hours and still seems very much like pudding. Any idea what could’ve went wrong??! 🙁

    Reply
    • Carolyn says

      November 10, 2018 at 8:18 am

      Sorry, I really don’t know why it wouldn’t if you followed it both times. Perhaps your cream wasn’t hot enough?

      Reply
  70. Erin Kruger says

    November 12, 2018 at 2:27 pm

    For the filling can you replace the nut milk for whole milk or cream? And for the unsweetened dark chocolate chopped, can you use dark chocolate that’s sweetened with stevia like Lily’s?

    Reply
    • Carolyn says

      November 12, 2018 at 7:01 pm

      No, you can’t use Lily’s it doesn’t set properly. Nut milk works for the milk but you really need unsweetened chocolate.

      Reply
  71. Jordan says

    November 27, 2018 at 2:34 pm

    3 stars
    Mine is not setting u and it’s been 2 hrs 🙁 I used the unsweetened chocolate and I used a certain type of trivia as it’s the exact same ingredients as swerve. It’s heavy bulk like sugar. Any ideas why it might not be setting. I did everything else exact. Could I put it in the freezer???

    Reply
    • Carolyn says

      November 27, 2018 at 3:10 pm

      5 stars
      Sorry but it’s impossible that you used Truvia with the exact same ingredients as Swerve. Truvia is made with erythritol and stevia and Swerve is made with Erythritol and oligosaccharides. Those oligosaccharides add fiber (it’s a prebiotic fiber similar to inulin) which helps this mousse set. That is why yours didn’t set.

      YEs, you can freeze it and it will still be delicious.

      Reply
  72. Heather says

    January 30, 2019 at 12:38 pm

    Would it be ok to use heavy cream in place of the nut milk? We are not fans of nut milk so I don’t really buy it much.

    Reply
    • Carolyn says

      January 30, 2019 at 1:31 pm

      Sure. I find it thickens even more with just cream but some people have trouble getting it to set so I think it would work.

      Reply
  73. Tara says

    August 10, 2020 at 6:45 pm

    5 stars
    Mmmmmm. This is my very favorite low carb dessert–it has been for years and it never gets old. I also love that there is no baking involved–perfect for summer cooking.. I just made it again. This time for chocolate I used a Lindt’s 95% cocoa chocolate bar because that’s all I had here (usually I use unsweetened chocolate–I just didn’t have any on hand today). As usual it set up for me beautifully and it tastes WONDERFUL. I have made this many times and I almost never follow the recipe exactly (For example, I almost never have nut milk at my house–I usually sub water. I have no idea what size of eggs I use. I almost never buy Swerve–today I used a combination of granulated Lakanto Monk Fruit Sweetener [the white kind] and liquid stevia glycerite to sweeten it–I didn’t measure either of the sweeteners–I just added them to the running blender until I liked how it tasted). It always sets up for me like a charm. I always use a Vitamix blender to blend it. Thanks for the delicious recipes! Yours are my favorites!

    Reply
  74. Cheryl says

    August 17, 2020 at 11:24 am

    I love every recipe of your that I’ve tried so far! I’m grateful for all the hard work you put into developing all these wonderful recipes!

    I would love too try this recipe but I’m allergic to egg whites. I’m wondering if I could omit them and add another yolk or two?

    Reply
    • Carolyn says

      August 17, 2020 at 11:56 am

      That might work! Do keep in mind that a high powered blender is pretty important here to get it set properly. The times people have had issues with this recipe, it’s because regular blenders just don’t whip it up the way it needs to be. I would do at least 2 more yolks, and I would be ready to add a bit more xanthan gum as well. Or glucomannan, which has become my favorite thickener.

      Reply
      • Cheryl says

        August 17, 2020 at 12:10 pm

        Thanks! I have a Vitamix blender as well as xanthan gum and glucomannan. I’m going to give it a try this coming weekend.

        Reply
  75. KB says

    November 24, 2020 at 11:37 am

    How do you think this would do as a freeze-ahead dessert for Thanksgiving?

    Reply
    • Carolyn says

      November 24, 2020 at 1:32 pm

      I’ve never tried freezing it, to be honest. I think it should be okay.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY