Low-carb chocolate mousse

Mmmm... Mmmm... Mmmm... Chocolate, heavy cream, and egg yolk. This creamy mousse satisfies with taste and real food credentials. It's an old French delicacy and a modern low-carb treat.
Mmmm... Mmmm... Mmmm... Chocolate, heavy cream, and egg yolk. This creamy mousse satisfies with taste and real food credentials. It's an old French delicacy and a modern low-carb treat.


6 servingservings
  • 1¼ cups 300 ml heavy whipping cream
  • ½ teaspoon ½ teaspoon vanilla extract
  • 2 2 egg yolkegg yolks
  • 1 pinch 1 pinch salt
  • 3 oz. 75 g dark chocolate with a minimum of 80% cocoa solids


Instructions are for 6 servings. Please modify as needed.

  1. Break or chop the chocolate into small pieces. Melt in the microwave (20-second intervals, stirring in between) or using a double boiler. Set aside at room temperature to cool.
  2. Whip the cream to soft peaks. Add vanilla towards the end.
  3. Mix egg yolks with salt in a separate bowl.
  4. Add the melted chocolate to the egg yolks and mix to a smooth batter.
  5. Add a couple of spoonfuls of whipped cream to the chocolate mix and stir to losen it a bit. Add the remaining cream and fold it through.
  6. Divide the batter into ramekins or serving glasses of your choice. Place in the fridge and let chill for at least 2 hours. Serve as is, or with fresh berries.


Plain chocolate mousse is amazing. So enjoy it. But if you seek variety, go ahead and flavor your mousse with licorice powder, orange zest, peppermint. If you don’t mind alcohol in your cooking, try dark rum, bourbon or whiskey. All flavorings should be mixed with the eggs before combining with the cream.

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  1. geraldine denise kuss
    Doesn't the chocolate Mousse taste of raw egg yolk? I hate the flavour of raw eggs....isn't there a way to make a custard of them and incorporate?
  2. Jim Stewart
    OMG, this was awesome. I miss a desert and this was easy and absolutely hit the spot. Thanks for all the recipes, makes the life change so easy.
  3. Dana
    I would love a mousse, but I am NOT doing raw eggs. I'll pass.
  4. Eva
    Used 90% chocolate. Too bitter. Next time I'll use 75, maybe half the recipe so I don't eat the whole thing lol
  5. Marie Ann Mann
    I believe this also works with pasteurized eggs for those who do not want to use raw eggs.
  6. AnitC
    I'm so happy to see this recipe, I really don't like the amount of dessert recipes that have sweetener in them, chocolate and berries are sweet enough for me so I'm looking forward to giving this a go soon!
  7. 1 comment removed
  8. Lynne
    I remember making a chocolate mousse for my Mom a few years ago, but I've seen the recipe somewhere that uses avocado instead of eggs. I think that would still qualify although I'm new to the low carb scene ;+)
  9. Anthony
    Can you make this with cocoa powder to not use chocolate with sugar in it?
    Reply: #13
  10. Naomi
    Loving the recipes on here so much. Delightful mousse which was a huge hit in our house. Making it for a dinner party this weekend.
  11. Robin
    Since we started this a year ago, I have been using unsweetened baking chocolate or cocoa powder and adjust the sweetness using an acceptable sweetener such as Stevia or erithrytol when I cook with chocolate. I do this for fat bombs, etc and it always works out though it can be on the grainy side depending on the sweetener used. It becomes easier as our "sweetness quotient" has reduced over time but I can't see using that kind of chocolate without adding some kind of sweetness to it. Originally, I used Splenda (he used it in his coffee so we had it in the house) - it dissolves really well, but the sucralose in Splenda does impact his blood glucose level, so I only use it once it a while now and when it's gone I won't be getting more. The problem with that is that the sugar-free syrups (like those from Toriani) use Splenda, not Stevia, and he likes it in his coffee!!! lol I'm looking forward to trying this out!
  12. Jules
    Wondering why there is no egg white used? Are there carbs in eggwhite? Whipping the whites to soft peaks and then folding into the mix would help lighten the mousse...
  13. Amanda
    You can melt cocoa butter (use a very low heat) and add cocoa powder to make your own chocolate, then use that directly in the recipe. I think if you just use plain cocoa powder you would be missing the fat that holds the chocolate together. You can use coconut oil as a substitute if you don't have cocoa butter.

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