Tired of “keto” chocolate mousse recipes that just taste like cocoa-flavored whipped cream? This one is different. It’s rich, smooth, and intensely chocolatey—everything a real mousse should be, with none of the compromise. And yes—it uses real chocolate. It’s so authentic, it might even pass for a traditional French mousse. Best of all? This is a blender chocolate mousse—everything comes together in just one appliance, and I highly recommend making it this way for the best results.
In this post, we’ll cover everything you need to know about this mousse: the ingredients, the method, variations you can try, and why each component contributes to that signature creamy texture.

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Why This Keto Chocolate Mousse Recipe Stands Out

This recipe uses just a few simple ingredients and straightforward blending to achieve restaurant-quality results. Here’s why this mousse is a cut above the rest:

1. True Mousse Texture: Many low-carb mousse recipes rely on whipped cream and cocoa powder, but this one sticks to the classic roots with eggs and melted chocolate for that signature light-yet-decadent feel.

2. Effortless Blender Method: Using a blender ensures the ingredients combine perfectly and yield a mousse that’s smooth and fluffy every time.

3. Low-Carb and Blood Sugar Friendly: This recipe uses allulose and monk fruit to add sweetness without the spike—making it indulgent and guilt-free.

If you don’t have a blender, you can make it by melting the chocolate and carefully combining everything by hand, but it’s trickier. Hot chocolate or water can overcook the egg if not handled properly, so a blender really simplifies things.

Ingredient Breakdown: What Each One Does

Unsweetened Chocolate

This is the base and flavor foundation. opt for premium unsweetened chocolate to achieve a deep, intense chocolate flavor. If you want something a little less intense, dark chocolate (80–90% cacao) works well too.

Heavy Cream

This ingredient pulls double duty: part is whipped and folded in for lightness, while the rest is gently warmed and blended to create a smooth, velvety consistency.

Egg

Yes, this recipe includes a raw egg, which is a classic and traditional element in mousse. The hot water partially cooks it during blending. Eggs add richness, act as emulsifiers, and help create that smooth, aerated texture mousse is known for. For safety, opt for pasteurized eggs, especially if you’re pregnant or have dietary concerns. Always consult your doctor if unsure.

Allulose

This is my preferred keto sweetener for mousse. It dissolves easily, won’t crystallize in the fridge, and keeps the texture smooth. You can substitute with powdered erythritol or another sweetener, but the texture might become slightly gritty over time. Not keto? Regular cane sugar works too.

Pure Monk Fruit

Monk fruit brings natural sweetness without aftertaste. It’s super concentrated, so use just a pinch. Combined with allulose, it gives a balanced sweetness. You can leave it out and just use extra allulose instead, if you prefer.

Vanilla Extract

Vanilla adds a subtle warmth and deepens the chocolate’s flavor.

Hot Water

Don’t skip this! Hot water is essential for melting the chocolate and creating an emulsified, creamy base.

Salt

A small pinch brings out the chocolate’s depth and makes all the flavors shine.

How to Make Keto Chocolate Mousse in a Blender

Step 1: Whip the Cream

Add ¾ cup of heavy cream to a blender and whip on high until it forms soft peaks. Scoop the whipped cream into a bowl and place it in the fridge to chill. A hand mixer or stand mixer works just as well if you’d rather use one of those.

Step 2: Grind the Chocolate

Place the chocolate chips or chopped chocolate bar into the blender and pulse a few times until finely ground.

Step 3: Blend the Base

Add the egg, allulose, monk fruit, vanilla, and hot water to the blender with the chocolate. Blend on high until the mixture is luxuriously smooth and fully blended.

Step 4: Add Warm Cream

Warm the remaining ½ cup of heavy cream until it’s hot, but not boiling. Pour it into the blender and blend again until fully emulsified and glossy

Step 5: Fold the Mixture

Gently incorporate the chocolate mixture into the whipped cream, folding until smooth and fully combined. Take your time here—gentle folding ensures the mousse stays light and fluffy.

Step 6: Chill and Serve

Divide the mousse into serving cups or ramekins and chill in the refrigerator for a few hours, or until set and firm. Top with your favorite garnish before serving.

Topping Ideas
• Shaved dark chocolate
• Extra whipped cream
• Chopped nuts Pro Tips for Perfect Mousse

Room-Temperature Egg: Prevents the chocolate from seizing during blending.

Hot but Not Boiling Cream: Keeps the egg from scrambling and ensures a smooth texture.

Don’t Skip the Chill: Letting the mousse chill fully is key for that firm, airy consistency.

Fun Keto Chocolate Mousse Variations

Chocolate Mint: A drop or two of peppermint extract transforms this into a cool, festive treat—perfect for the holidays or a hot summer day.

Orange Chocolate: Stir in a teaspoon of orange zest for a bright, citrusy note that pairs beautifully with deep chocolate.

Mexican Chocolate: Add a pinch of cinnamon or cayenne for a subtle kick and cozy warmth.

Frequently Asked Questions

What’s the Difference Between Mousse and Pudding?

Mousse is light, airy, and typically uncooked—thanks to whipped cream and eggs. Pudding, on the other hand, is cooked, thicker, and often relies on starch to set. Want a keto pudding version too? Just ask!

Can I Use a Different Sweetener?

You can, but be mindful: erythritol can cause a gritty texture once chilled. Allulose is the best option here it keeps the mousse ultra-smooth and creamy.

What Chocolate Works Best?

Choose a high-quality unsweetened or 80–90% dark chocolate. Since chocolate is the star, use one with a bold flavor you genuinely enjoy.

This rich and indulgent keto chocolate mousse is surprisingly easy to make. With just a few quality ingredients and a blender, you’ll whip up a dessert that’s low-carb, luscious, and perfect for any celebration—or just a chocolate craving well met.