High Protein, Low Carb Chocolate Mousse (Sugar-Free!)

Here's a healthier, high-protein chocolate mousse (made with protein powder) that's rich and creamy and comes without the guilt!

Sometimes high-protein desserts can be hit or miss, but we think this high-protein chocolate mousse is a hit. It's rich, smooth and creamy and full of chocolaty goodness. Plus, it's quite filling!

To make it high in protein, we replace whipped, heavy cream with fat-free Greek yogurt and add chocolate protein powder. Even though it's difficult to create light and airy mousse with yogurt, this mousse is still somewhat fluffy due to the whipped egg whites. And although the yogurt adds a slight tang, it's rather minimal due to the amount of yogurt used.

Most importantly, the rich and decadent chocolate flavor is all there. We use Lily's sugar-free semi-sweet baking chips and Quest chocolate milkshake protein powder along with Swerve Sweetener for a sweet, chocolatey flavor. And this combination is rich enough to satisfy those cravings for chocolate!

To knock this mousse out of the park, we top with with sugar-free whipping cream and raspberries. These toppings help balance the dessert and make it irresistible.

For a more traditional, keto-friendly chocolate mousse with heavy cream, be sure to check out our 3-Ingredient Chocolate Mousse.

What Is Considered High in Protein?

We love high-protein meals, snacks and desserts since they help keep you full for longer periods of time. Therefore, you’re less likely to overeat. Wikipedia defines a high-protein diet as more than 20% of calories from protein while Diet Doctor uses 25% go 35% of calories. For more information about a high-protein diet, check out Diet Doctor.

Ingredients

• Fat-Free Greek Yogurt: To increase the protein in this recipe, the fat needs to be low, which is why we use zero percent fat Greek yogurt. We use FAGE zero percent fat Greek yogurt in this recipe.
• Lily's sugar-free semi-sweet or dark chocolate baking chips: You can use either semi-sweet or dark chocolate baking chips. We prefer the semi-sweet chips in this recipe, but it's up to you.
• Low-carb, chocolate whey protein powder: We use low-carb chocolate whey protein powder to make this a high-protein mousse. Our favorite chocolate protein power is Quest Chocolate Milkshake.
• Egg whites: Be sure to purchase pasteurized eggs from the store since the eggs are not cooked in this recipe. Uncooked egg whites are typically used in ice cream eggnog, and mayonnaise. The egg whites are whipped to stiff peaks, so they can create a fluffy texture in the mousse.
• Swerve Granular (Erythritol): We sweeten the mousse with Swerve erythritol sweetener (granular). However, you can sweeten with another sweetener of preference. Just be sure to check a sweetener conversion chart.
• Vanilla extract: We use just a little extract to enhance the flavor.

How to Make

STEP 1: In a small bowl, stir together hot water and Swerve Sweetener until Swerve has dissolved.

STEP 2: Pour chocolate chips and sweetened water into a double boiler or metal bowl over simmering water (be sure simmering water does not touch bottom of bowl). Stir until chips are just melted and smooth, then remove pan from heat.
OR, heat chips in the the microwave in 30-second increments, stirring between each increment, until chips stir to a smooth consistency. Immediately stir in sweetened water. Add vanilla extract, yogurt and chocolate protein powder. Stir to a smooth consistency. Let sit and cool to room temperature.

STEP 3: In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.

STEP 4: Slowly fold ⅓ of whipped egg whites into chocolate mixture. Continue to fold remaining whipped egg whites in batches until combined and there are no chunks. Do not over mix.

STEP 5: Pour an equal mixture (roughly) into 4 ramekins. Cover the mousse and refrigerate for 2 hours or until set. Top each serving of mousse with raspberries and sugar-free whipping cream (optional) .

Expert Tips for Making Mousse

For best results, follow these tips.

• Be careful not to burn the chocolate. To melt the sugar-free chocolate chips, you can use a double boiler or metal bowl over simmering water. The simmering water should not touch the bottom of the bowl. You should stir until just melted and smooth, then immediately remove from heat. Or, you may heat in the microwave in a bowl in 30-second increments, stirring between each increment, until you can stir the chocolate to a smooth consistency.
• 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).
• When folding 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 whipped egg whites. Continue until whipped egg whites are integrated. Do not stir mixture.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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