Keto Chocolate Mousse

keto chocolate mousse


  • 3 large egg whites (room temperature)
  • 1 cup heavy cream
  • ¼  teaspoon espresso powder
  • 1 cup dark chocolate or stevia sweetened chocolate chips
  • 3 tablespoons monk fruit sweetener
  • ½ teaspoon vanilla extract


  1. Prior to making your chocolate mousse, place two large bowls in the freezer for 10-15 minutes.   This will ensure a fluffier and spongier texture.
  2. When bowls are very cold, add egg whites to one bowl.  Beat on high for 1 minute until soft peaks are formed.
  3. Slowly add the sweetener and beat to stiff peaks.   Place bowl in the fridge.
  4. In the other large bowl, add the heavy cream, vanilla extract, and espresso powder.   Beat on high for 1-2 minutes until light and fluffy.   Beat to stiff peaks.   Place bowl in fridge.
  5. Add chocolate to a small separate bowl.   Microwave on 50% heat in 20 increments until melted.   Stir in between each cycle.
  6. Remove bowls from fridge and combine the egg white mixture and heavy cream mixture.
  7. Gently fold chocolate mixture into egg white/heavy cream using a rubber spatula.   Stir just until mixture is well incorporated. 
  8. Transfer mousse to small ramekins or serving dishes.   Cover with plastic wrap and refrigerate until ready to serve.


Keywords: keto chocolate mousse