Easy Keto Mousse Recipe

Close up shot of Keto Blender Chocolate Mousse in a white bowl on a small gray plate, with whipped cream on top.

Want decadent low carb chocolate mousse in half the time? I've got you! This Keto Blender Mousse has all the rich flavor and airy texture of the classic dessert, with a fraction of the carbs. And a fraction of the effort!

Course Dessert

Cuisine American

Keyword keto chocolate mousse

Prep Time 20

Chill time 2

Total Time 2 20

Servings servings

Calories 289kcal

Equipment

1 high powdered blender
6 4-ounce ramekins or dessert cups

Ingredients

1 1/3 cup heavy whipping cream chilled
1/3 cup powdered sweetener
1/2 tsp vanilla extract
6 tbsp almond milk or hemp milk
2 large eggs
2 ounces unsweetened chocolate chopped
2 tbsp cocoa powder
1/2 tsp espresso powder (optional)
Pinch salt

US Customary - Metric

Instructions

In a large bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Set aside in the fridge.
In a small saucepan, bring the almond milk to a full boil, then remove from heat.
In the jar of a blender, combine the eggs, unsweetened chocolate, cocoa powder, espresso powder, and salt. Blend for 30 seconds to combine.
Then, with the blender running on medium, slowly pour the hot liquid into the blender (through the hole in the lid). Keep blending another 2 minutes until super creamy. Let cool to room temperature.
In three additions, gently fold the chocolate mixture into the chilled whipped cream until no streaks remain.
Divide among 6 dessert cups or ramekins and chill an hour or two to set.

Notes

Storage Information: Store the mousse in the fridge for up to 4 days. You can also freeze it in individual portions for several months.

Nutrition