Keto Chocolate Mousse is always a popular dessert. This recipe definitely takes it up a level! I love simple desserts that are sugar free and only take me minutes to prepare but make me look like a genius. Haha! This is one of those easy desserts that the whole family will love when you make it!
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Three glasses of chocolate low carb mousse on a wood table.

Winning Keto Chocolate Mousse!

This is an epic keto chocolate mousse recipe. Let’s face it: there are a lot of sugar free chocolate mousse recipes, but none like this one. Super-simple to make, velvety smooth, and it offers the indulgence of a traditional chocolate mousse without sugar. Give it a try. I reckon you are going to love it!

Related Recipes: Keto Chocolate Pudding / Keto Chocolate Ice Cream

What You Will Love about this Recipe

  • KID FRIENDLY – The kids will love it and there is no sugar added! A healthy win for everyone!
  • HEALTHY – This dessert is gluten free, diabetic friendly and a healthier choice.
  • VERSATILE – Experiment with different flavor variations such as mint, orange zest, or coffee infusion. Serve it elegantly in individual cups, garnished with whipped cream or berries, or get creative with layered parfaits for a fun twist!
Low carb Keto Chocolate Mousse ingredients on a wood table.

The Ingredients

  • Dark Chocolate – Opt for a high-quality dark chocolate with at least 70% cocoa content to keep the carb count low. Ensure it’s keto-friendly and free from added sugars.
  • Fresh Eggs – Opt for fresh eggs to ensure the egg whites whip thick. I use large or jumbo-size free-range eggs.
  • Cream – Use heavy whipping cream for this recipe. You can substitute sour cream, mascarpone, or creme fraiche. For dairy free keto mousse, use thick coconut cream or even coconut yoghurt (it will be slightly tangier).
  • Sweetener – I use powdered erythritol and monk fruit blend. You can use any sweetener you prefer, but make sure to whip well with the egg whites until dissolved. I prefer powdered sweeteners to avoid recrystallising.

JUMP TO the recipe card for all the ingredients and step-by-step instructions to make my low carb chocolate mousse recipe.

How To Make It

Step 1. Melt the dark chocolate over a double boiler or in the microwave and set aside to cool to room temperature.

Step 2. Place egg whites in a stand mixer bowl and whip until soft peaks form.

Whipped meringue on a whisk beater.
Meringue with egg yolks in a mixer bowl.

Step 3. With the mixer running at medium speed, add the sweetener 1 tablespoon at a time. Whip until stiff peaks form.

Step 4. With the mixer running at medium speed, add the egg yolks one at a time beating well after each addition. Reserve.

Whipped cream on a balloon whisk.
Folded chocolate mousse in mixer bowl.

Step 5. In a separate bowl whip heavy cream until thickened and stiff peaks. Add nutmeg, melted chocolate, vanilla and reserved whipped eggs and fold into the whipped cream. 

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NOTE: The chocolate may set into little choc bits, but it makes the mousse just as delicious.

Step 6. Divide mixture between 6 glasses and place in the fridge to set.

Ways to Serve Keto Chocolate Mousse

Enjoy your keto chocolate mousse in various ways:

  • Simple Elegance: Serve in individual cups or glasses for an elegant presentation.
  • Toppings Galore: Garnish with a dollop of whipped cream, a sprinkle of grated dark chocolate, or a few fresh berries.
  • Layered Delight: Create a keto-friendly parfait by layering the mousse with nuts or coconut flakes.

FAQs

Can I use cocoa powder instead of chocolate

Yes, you can. Instead of melting the chocolate add 1 tablespoon unsweetened cocoa powder. Add more to taste and adjust the sweetener if needed. The flavour will be less intense. Low card keto chocolate powder is also another option to use.

Can I freeze chocolate mousse?

Yes. You can freeze chocolate mousse and even eat it frozen like ice cream.

How long will it last in the fridge?

Consume within 2-3 days.

Variations

Experiment with flavors to suit your taste:

  • Mint Chocolate: Add a drop of peppermint extract and sugar free chocolate chips for a refreshing twist.
  • Orange Zest: Grate some orange zest for a citrusy kick.
  • Coffee Infusion: Incorporate a hint of espresso powder for a delicious mocha flavor.
  • Peanut butter mousse – mmm yum!
Chocolate mousse in a cup on a plate.

Next Recipes To Try

Here are just a few more delicious quick keto dessert recipes to try soon.

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Keto Chocolate Mousse in a cup on a handmade pottery plate.

Keto Chocolate Mousse

Keto Chocolate Mousse is always a popular dessert. This recipe definitely takes it up a level! I love simple desserts that are sugar free and only take me minutes to prepare but make me look like a genius. Haha! This is one of those easy desserts that the whole family will love when you make it!
5 from 77 votes!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 262kcal
Author: Megan Ellam
Servings: 6 people
Tap or hover over number to scale ingredients
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Equipment

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Ingredients 

  • 100 g (3 ½ oz) dark chocolate
  • 2 large eggs separated
  • 1/3 cup powdered sweetener (70g) I use powdered erythritol
  • 300 g (1 ¼ cups) thickened cream
  • 1 tsp vanilla extract
  • ½ tsp nutmeg freshly grated

Instructions

CONVENTIONAL METHOD

  • Melt the chocolate over a double boiler or in the microwave and set aside to cool to room temperature.
  • Place egg whites in a stand mixer bowl and whip until soft peaks form.
  • With the mixer running at medium speed, add the sweetener one tablespoon at a time. Whip until stiff peaks form.
  • With the mixer running at medium speed, add the egg yolks one at a time beating well after each addition. Reserve.
  • In a separate bowl whip cream until thickened and stiff peaks.
    Add nutmeg, melted chocolate, vanilla and reserved whipped eggs and fold until combined. The chocolate may set into little choc bits but it makes the mousse just as delicious.
  • Divide mixture between 6 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 remove 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.
  • Place chocolate into a clean and dried mixer bowl; chop 10 sec/speed 8. Scrape down sides of bowl; melt 3 min/60°C/speed 2.
  • Insert butterfly into a clean mixer bowl. Add cream; mix 20 sec/speed 3 or until the cream is thickened. Add all ingredients into cream and fold to combine.
  • Divide mixture between 6 glasses and place in the fridge to set.

Notes

 Storage
Can I store chocolate mousse in the freezer?
Store in the fridge for up to 3 days. Chocolate mousse can be frozen. Place into an airtight container and freeze up to 2 months.
Flavours for Chocolate Mousse
Add essential oils, finely grated citrus rind, or extracts to flavour the mousse. Flavoured protein powders, collagen powders and flavours such as Vital Zing Drops can be used to flavour it.
Is it safe to use a recipe that has a raw egg?
There is low-level risk of salmonella being present on eggshells. It’s a risk that exists in all poultry products.
It is recommended that raw eggs be consumed immediately after being cracked open. This is because if the shell contains salmonella and a small piece is to fall into the eggs, the risk grows. It is up to you to include raw eggs. I don’t have an issue. The risk is small, and to be fair, salmonella poisoning can occur from many other foods that are pre-packaged or freshly prepared. The risk of salmonella with raw eggs is not a high-risk food, so I am good with that. Here is a short article to read>> to make your own decision.
How to Make Chocolate Mousse without Raw Egg?
If using the conventional method; to make chocolate mousse with cooked eggs all you need to do is set up a saucepan over medium low heat. Place the egg yolks and 1 tablespoon of sweetener into large heat-safe bowl and whisk over the simmering water until pale. Be sure to continually whisk and not to have the heat to high (to avoid scrambling). Remove from the heat once pale and warmed through. Set the mixture over a bowl of ice while preparing the chocolate in Step 1. Add the slightly cooled eggs. Whisk until well combined. Follow on from 4.
 
 

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 262kcal | Carbohydrates: 2g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 37mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.3mg | Magnesium: 6mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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30 responses to “Easy Keto Chocolate Mousse”

  1. Kathryn G

    Hi Megan
    What would you suggest as the best Keto chocolate to use?
    TIA

    Reply
  2. May

    Although I havent tryed it yet, do you have to use nutmeg? Or does it have to be freshly grated?

    Reply
    1. Megan Mad Creations Hub

      You can leave it out if you want to.

      Reply
  3. Chef Dennis

    5 stars
    Yum! This is making me crave. Delish!

    Reply
    1. Megan Mad Creations Hub

      I hope you enjoyed it.

      Reply
    2. Megan Mad Creations Hub

      Haha! Enjoy!

      Reply
  4. Chris

    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!’

    Reply
  5. Janet

    Does the mousse taste eggy, with raw egg in it..??

    Reply
    1. Megan Mad Creations Hub

      No, it doesn’t taste eggy at all.

      Reply
  6. Jasmine

    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?

    Reply
    1. Megan

      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

      Reply
  7. Nicole

    No thermomix option?

    Reply
    1. Megan

      This has been amended for you

      Reply
  8. Nicole

    Is it half a teaspoon of nutmeg?

    Reply
    1. Megan

      Yes it is. The correction has been made

      Reply
  9. Anonymous

    How long does it take to set I’m in a mad rush to make dessert for a dinner haha

    Reply
  10. Shelley

    How much nutmeg? !/2 a teaspoon ?

    Reply
    1. Megan

      Yes sorry

      Reply
  11. Anonymous

    Hi I have made this a couple of times now and I really like it however it seems the
    instructions are not finished ?.
    Do you put the egg whites mixture on top of the rest ??
    As the recepie is not clear
    Please let me know thanks Annemarie

    Reply
    1. Megan

      Hi Annemarie, I have amended the recipe. Thanks for letting me know.

      Reply
  12. Deborah Hammond

    5 stars
    Megan how do you melt your chocolate and do you have the amendment above?
    In your Picture what is the topping cream or a vanilla Mousse?

    Cheers

    Reply
    1. Megan

      Hi Deborah, I just melt the chocolate for a minute in the microwave and stir until all smooth. The topping is lemon curd mixed with whipped cream

      Reply
  13. Liz

    Do you add the chocolate to the egg mix or the cream? When do you add the chocolate?

    Reply
    1. Megan

      I will have to have a look liz and adjust the recipe. Sorry.

      Reply
  14. Carol Millington

    5 stars
    Wow! Is all I can say – so easy – although I did have to message the wonderful Megan half way through as wasn’t sure if whipped cream was to go in the mousse or was a topper! (It goes in with egg whites and chocolate!) I made 9 little chic pots – 10 really if you count the one I may have inadvertently eat while making it. I added the orange essential oil – Mr. non LCHF couldn’t tell it was Keto and has devoured 3 already. Great ‘do ahead’ dessert. Thank you Megan!

    Reply
  15. Tia

    Would honey work ok for the sweetener? X

    Reply
    1. Megan

      I haven’t tried it but it should

      Reply
  16. Joanne R

    5 stars
    Amazingly yummy. Used on top of the mousse cake. Next time will just make a big bowl of mousse to dive into.

    Reply
    1. Megan

      Haha! Next time try with a little orange oil for a jaffa version….. sooooo good!

      Reply
  17. Megan

    5 stars
    You have try this amazing flavour combination!

    Reply
5 from 77 votes (72 ratings without comment)

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