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A hankering for CHOCOLATE
It was Friday around 2 pm and I was having a hankering for something chocolate. I was stumped. So I threw out my dilemma to the Keto community and you all did not disappoint. An easy Low Carb Chocolate Mousse was hands down the most suggested item to make.
I had made other chocolate desserts before, but this time I wanted to make something that was ONLY chocolate. Here’s the deal…chocolate, even unsweetened or stevia sweetened, still has carbs.
Other Chocolate options
When I make other chocolate desserts I usually have some sort of base. My Chocolate Almond Tart is a favorite, but the base just adds more carbs. Chocoalte Zucchini Muffins and even my Peanut Butter Chocolate Cookies all have a few extra carbs.
Even my chocolate Fudge Bars in ALL varieties don’t have the crust base, but you have to freeze them for 24-48 hours. Sure you can have every version of chocolate known to man, but who has time for that? I wanted a Low Carb Chocolate Mousse STAT!
All my Frozen treats HERE
- Original Fudgesicle
- Chocolate Mint Fudgesicle
- Chocolate Banana Fudgesicle
- Chocolate Coconut Fudgesicle
- Chocolate Peanut Butter Fudgesicle
- Coffee Cream Popsicle
- Strawberry Cream Popsicle
- Strawberry Banana Popsicle
- Piña Colada Popsicle
- Banana Cream Popsicle
- Strawberry Lemonade Cream Popsicle
- Raspberry Lime Cream Popsicle
Rich and Velvety and EASY
Low Carb Chocolate Mousse is fluffier than fudge. I also did not want to have to bake or freeze anything. Without further thought Low Carb Chocolate Mousse was my focus. A sauce pan on the stovetop and a quick blend in my new Vitamix and I was golden.
Making Low Carb Chocolate Mousse
This is a quick 2 step process. First stove top and then blender. Don’t fret…this recipe is quick. Also note that the eggs will get “cooked” in your hot chocolate cream mixture in the blender.
Once you have blended the Low Carb Chocolate Mousse all together simply pour in equal amounts into small cups or ramekins…then chill. These need to set for about an hour, but can be done over night.
Toppings of choice
I’m not a fruit and chocolate person, but some lovely fresh raspberries would be beautiful. I am definitely more of a chocolate and nuts kind of gal. I like to toast sliced almonds and then just sprinkle on top.
A real show stopper would be a dollop of fresh whip cream if you’re so inclined. But even this Low Carb Chocolate Mousse served plain is such a treat. Enjoy!
- Place a small pan over medium heat and combine cream, almond milk and butter. Bring the mixture to a full boil and then turn heat off but keep on warm stove top burner. Add chopped unsweetened chocolate and stir to melt chocolate completely. Add powdered sweetener and stir to combine.
- Remove from stove top completely to let it cool slightly. In a blender, combine cocoa powder and decaf coffee crystals. Then pour in scalded chocolate cream mixture into blender and blend until smooth.
- Taste for sweetness and add liquid stevia if desired. Next, with blender on low, add in the eggs one at a time and blend again until smooth. With both eggs added run the blender on medium high for 2 minutes. This part adds air to the chocolate mixture.
- Pour chocolate into 4 equal servings and chill one hour or more. Enjoy with whipped cream, chocolate shavings. toasted almonds or fresh raspberries.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.