Easy, 3-ingredient Keto Chocolate Mousse

This keto 3-ingredient chocolate mousse is light and airy, rich but not overly sweet, and tastes heavenly when topped with fresh raspberries.

This luscious dessert is a chocolate lovers delight! We love this 3-ingredient chocolate mousse recipe, slightly adapted from Amy Wisniewski at Chowhound, since the mousse turns out light and airy and isn’t overly sweet.

In fact, it’s hard to believe this chocolate mousse is low-carb and keto. When you top it with raspberries, it’s heavenly.

This recipe is only 2 net carbs and takes 25 minutes to prepare. After preparing, the mousse will need to set in the refrigerator for an hour or two. Be sure to see our notes for optimal results.

Expert Tips For Making Mousse

Even though this mousse is a simple recipe with just three ingredients (sugar-free chocolate chips, egg whites and heavy cream) it's important to follow these tips for the best results.

• When melting sugar-free chocolate chips, be sure to use a double boiler or metal bowl over simmering water. The water should not touch the bottom of the bowl. A double boiler is used to prevent the chocolate from burning.
• Since this recipe calls for uncooked egg whites, be sure to purchase pasteurized eggs from the store. Uncooked egg whites are typically used in ice cream eggnog, and mayonnaise.
• Let the eggs come to room temperature before whipping according to recipe instructions. This is important step since the egg whites are more likely to reach full volume when whipped (thereby creating a lighter mousse).
• Be sure the mixing bowl and beaters are completely clean and dry before beating cream or egg whites in order to avoid issues when whipping to peaks.
• Whipped peaks should not curve or fall (slightly leaning is normal).
• Be careful to not over whip cream. If you do, it will turn grainy.
• When folding whipped cream and egg whites into chocolate mixture, it is best to use a flat spatula. To fold, simply scoop under the chocolate and then fold over the top of the whipped cream or egg whites. Continue until whipped cream and egg whites are integrated. Do not stir mixture.

More Low Carb and Keto Dessert Recipes

Here are more low-carb and keto dessert recipes you may enjoy:

• Dark & white chocolates with macadamia nuts: These chocolates are quick and easy to make since they’re only three ingredients (Lily's dark or white chocolate chips, crushed macadamia nuts and coconut oil). It takes about 10 minutes to prepare the chocolates and 15 minutes for them to set in the freezer.
  
• Keto chocolate fudge with macadamia nuts: This keto chocolate fudge is creamy and chocolatey with the right amount of sweetness! And the macadamia nuts add a yummy crunch!
  
• Keto lemon blueberry bread: This keto lemon blueberry bread is deliciously sweet, moist, full of sweet blueberries, and finishes with a bright, lemony flavor. Ricotta cheese is a key ingredient that makes this bread so wonderfully moist.

Recipe

Easy, 3-ingredient Low-Carb Chocolate Mousse

Low-Carb Simplified

This keto 3-ingredient chocolate mousse is light and airy, rich but not overly sweet, and tastes heavenly when topped with fresh raspberries.

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Prep Time 25 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine French

Servings 5

Calories 277.8 kcal

Ingredients

  

1x2x3x

• ▢ 5 ounces Lily's Semi-Sweet Baking Chips
• ▢ ¼ cup heavy cream for chocolate mousse
• ▢ ¾ cup heavy cream for whipped topping
• ▢ 3 large egg whites at room temperature
• ▢ 5 raspberries optional

Instructions

 

• Melt chocolate with heavy cream: Melt chocolate chips in a double boiler or metal bowl over simmering water (be sure water does not touch bottom of bowl). Stir in ¼ cup heavy cream and mix until smooth. Remove pan from heat and set aside.
• Beat remaining heavy cream and egg whites (separately): In another bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside. In a separate bowl, beat remaining ¾ cup heavy cream with electric mixer (be sure beaters are clean and dry) until stiff peaks form. Set aside.
• Fold in whipped cream and egg whites: Slowly fold half of whipped cream into chocolate mixture. Continue to fold remaining heavy cream and egg whites until combined and there are no large visible chunks. Do not over mix.
• Refrigerate and serve: Cover the mousse and refrigerate for 1 to 2 hours or until set. Spoon 4 ounces or ½ cup of mousse into small glasses or ramekins. Top each serving of mousse with 5 raspberries and keto whipping cream (optional) .

Notes

• Since the egg whites are not cooked in this recipe, use pasteurized eggs from the store.
• By using room temperature eggs, the whites are more likely to reach full volume when whipped.
• Be sure bowl and beaters are completely clean and dry before beating cream or egg whites to avoid issues with whipping.
• Whipped peaks should not curve or fall (slightly leaning is normal).
• Be careful to not over whip cream. If you do, it will turn grainy.
• When folding whipped cream and egg whites into chocolate mixture, it is best to use a flat spatula. To fold, simply scoop under the chocolate and then fold over the top of the whipped cream or egg whites. Continue until whipped cream and egg whites are integrated. Do not stir mixture.

Nutrition

Calories: 277.8kcalCarbohydrates: 17.6gProtein: 4.1gFat: 27.4gSaturated Fat: 16.3gCholesterol: 67.2mgSodium: 52.2mgFiber: 10.1gSugar: 0.1gSugar Alcohols: 6.1gNet Carbs: 1.4gProtein Percentage: 6%

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