Chocolate Mousse Pie - Keto Recipe
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.
Servings 12 servings
Calories 321kcal
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter melted
Chocolate Mousse
- 4 ounces unsweetened chocolate chopped
- 1 tbsp butter
- 4 large egg whites
- 1/2 cup powdered Swerve Sweetener divided
- 1/4 cup BochaSweet
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 1/2 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
Topping
- 1/2 cup heavy whipping cream
- 2 tbsp powdered Swerve Sweetener
Instructions
Crust
- 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.
Chocolate Mousse
- 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, 1/4 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 1/4 cup of powdered Swerve, the vanilla, and the espresso powder, if using.
- Fold about 1/3 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.
Topping
- In a large bowl, combine the cream and powdered Swerve. Beat until stiff peaks form. Spread over the top of the pie before serving.
Notes
Yes, I really do recommend dividing this pie into 12 servings. It's very rich and the small slices are enough to satisfy.
Nutrition
Serving: 1serving = 1/12th of recipe | Calories: 321kcal | Carbohydrates: 7.5g | Protein: 6.3g | Fat: 29.2g | Fiber: 3.5g