Low Carb Chocolate Mousse

When I started eating low carb, I thought I was being stranded on a dessert-less island. But after I stopped feeling sorry for myself, I started looking at how I could tweak "normal" desserts into keto food. This has kind of turned into a bit of an obsession. I've managed to perfect keto marshmallows, ginger biscuits, brownies, cheesecake, waffles, pumpkin pie, hot chocolate, panna cotta and chocolate mousse. I tried a lot of "keto chocolate mousse" recipes and most of them were too fluffy or just tasted like cocoa powder so I stopped looking at the existing low carb mousse recipes and went back to how you make it normally, with sugar. From there, I experimented a LOT (Husband was happy to eat the "fails") until I figured it out. 


  • 3 tbsp butter (42.5g / 1.5 oz)
  • 100g lindt 90% dark chocolate (3.5 oz)
  • 3 eggs, separated.
  • 1/2 tsp cream of tartar
  • 1/4 cup erythritol (confectioners)
  • 2 tbsp erythritol (confectioners)
  • 1/2 cup cream
  • 1/2 tsp  vanilla extract

Click here for the printable chocolate mousse recipe 

Place the chocolate and butter in a heatproof bowl and place over a saucepan of gently simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Whisk in the 1/4 cup of erythritol and continue beating until stiff peaks form. Set aside. 

Beat the heavy cream in a chilled bowl until it begins to foam and thicken. Add the remaining 2 tablespoons of erythritol and vanilla extract. Continue to whip the cream until it holds soft peaks.

Add the egg yolks to the chocolate, one by one, whisking until mixed. 

The texture gets a bit lumpy but that's supposed to happen. Move the mixture to a larger bowl. 

Slowly fold in the egg whites (top row) into the chocolate. Fold very gently and don't overwork the mixture. Add the egg whites in small batches until they are all mixed in. Then fold the cream into the mixture (bottom row) in the same way as the egg white. Once you've mixed it in - pour the mixture into your bowls/glasses and refrigerate for a few hours before serving. It divides easily into four large servings but I usually make six smaller servings. It also freezes and defrosts very well. 

Nutritional values (4 servings):

Carbs: 4.7g

Fat: 38g

Protein: 7.5g

Calories: 385

Nutritional values (6 servings):

Carbs: 3.2g

Fat: 25g

Protein: 5g

Calories: 257

It is recommended that you work out your macros according your own ingredients as some information may differ. 

Tags: Dinner Eggs Recipe Sweet Chocolate Mousse Lindt Strawberry Cream

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