I have made this sugar free chocolate mousse more times than I care to say. It is incredibly easy and equally incredibly delicious.
It is great on it’s own and it has been featured in a few other of my recipes because it is THAT good.
Ironically I used to love those diet mousse pots you can buy at the supermarket. Back in the day when I thought low fat was the way to go. Haha! Joke was certainly on me!
All those low fat treats, and “healthy” grain meals only got me fatter than I ever should be, and at risk for a heart explosion.
So if you are like I was then toss away the low fat, and make a mousse that absolutely smashes in flavour, anything you can buy at the supermarkets.
Keto Chocolate Mousse Ingredients
This keto mousse recipe is super simple to make. Basic ingredients with a minimum of fuss to prepare. Just the way I love to have all my recipes. (If you really are a keto sweets fan then use the link to check out a lot more).
Eggs – I always use jumbo eggs at room temperature. Use very fresh eggs so that you get stiff peaks with whipping the whites.
Sweetener – I use Sukrin Melis. It is powdered sweetener which is zero carb and zero calorie.
Dark Chocolate – I use Well Naturally Dark Chocolate to keep this recipe sugar free and keto friendly. It is sweetened with Stevia and Erythritol.
Cream – I use thickened or heavy cream.
Vanilla – Vanilla Extract or beans
Nutmeg – I always grate my nutmeg fresh. This chocolate mousse is seriously taken to the next level with fresh nutmeg.
Sugar Free Chocolate Mousse Recipes
If you want more recipes to use this one in or with then check out the below. I do have a few more, like the Lemon Mascarpone Mousse Cup that is in the pictures. You will find that in my book Amour.
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The Best Sugar-Free Keto Chocolate Mousse
Ingredients
- 2 eggs separated
- 70-80 g sweetener I use Sukrin Melis
- 100 g dark chocolate melted and cooled to room temperature
- 300 g thickened cream
- 1 tsp vanilla extract
- ½ tsp nutmeg freshly grated
Instructions
CONVENTIONAL METHOD
- Whisk the egg whites in a mixer until soft peaks are formed.
- While mixer is running slowly add sweetener and whisk until it forms stiff peaks.
- Add egg yolks one at a time beating well after each addition. Reserve.
- In a separate bowl whip cream until thickened and stiff.Add nutmeg, melted chocolate, vanilla and reserved whipped eggs and fold gently.
- Divide mixture between 6-8 glasses and place in the fridge to set.
THERMAL METHOD
- Clean and dry mixing bowl thoroughly. Insert Butterfly. Add egg whites and set timer to 5 min/37℃/speed 4. After 2 minutes of mixing removing MC and spoon in sweetener 1 tbsp at a time, mixing well after each addition, then add egg yolks one at a time. Scrape from bowl and reserve.
- Clean bowl. Place chocolate into mixing bowl and chop 10 sec/speed 8. Scrape down sides of bowl and melt chocolate 3 min/60°C/speed 2.
- Clean bowl. Insert butterfly. Pour cream into mixing bowl and set speed to 3 and whip until thickened peaks form. Add all ingredients into cream and fold to combine.
- Divide mixture between 6-8 glasses and place in the fridge to set.
Notes
- This recipe will keep in the fridge up to 4 days.
- Add essential oils, finely grated citrus rind, or extracts to flavour the mousse.
Your Own Notes
Nutrition
Want more recipes for the keto diet? Check out our store packed full of keto cookbooks. Check out our cookbooks.
Although I havent tryed it yet, do you have to use nutmeg? Or does it have to be freshly grated?
You can leave it out if you want to.
Yum! This is making me crave. Delish!
I hope you enjoyed it.
Haha! Enjoy!
So easy! Even after half a day of day drinking, therefore a few mistakes and not quite following the instructions as per recipe…even my Master 17 yr old said ‘oh yum!’
Does the mousse taste eggy, with raw egg in it..??
No, it doesn’t taste eggy at all.
I’ve made this twice now and it hasn’t turned out the best either times. After I whip the cream I add the melted chocolate to the cream but it doesn’t combine well, the chocolate solidifies into lots of tiny pieces making it grainy. Any tips?
Try bringing the chocolate to a cooler temp and a little bit of cream in after it has cooled and the whip in all together
No thermomix option?
This has been amended for you