{"id":187204,"title":"Keto Chocolate Mousse","modified":"2026-10-06T11:17:59+02:00","plain":"A keto chocolate mousse made with whipped egg whites, cocoa and butter, sweetened with erythritol, with no added sugar.\n\n\n\nDense in appearance but light by the spoonful, this keto chocolate mousse has a cool, firm texture, with a clean cocoa finish. Its intensity comes from cocoa powder and butter, powdered erythritol replaces sugar, and eggs provide the structure. The portions are small, at around 3 g of net carbs each, with a total time of about 2 h 30, including 2 h of preparation. One to add to my keto desserts.\n\n\n\nWhat is keto chocolate mousse?\n\n\n\nThe word mousse first brings to mind air trapped in a mixture: here, whipped egg whites provide the volume, lightness and airy texture. The chocolate flavor comes from raw cacao powder, sifted to blend into a smooth, dark base.\n\n\n\nSweetened with erythritol and with no regular sugar added, the mousse relies on a short ingredient list: 3 egg whites, 3 yolks, 40 g of powdered erythritol, 40 g of raw cacao, 100 g of butter and a pinch of salt. The whites add air, the yolks bind the base and lend creaminess, and the salt brings everything to life. The result is firm yet light, intensely chocolatey, with a subtle buttery note, at around 257 kcal and 3 g of net carbs per serving.\n\n\n\nFor a change: Chocolate banana ice cream.\n\n\n\nThe idea behind this keto version\n\n\n\nThis version keeps the idea of an airy, egg-based chocolate mousse, adapted to a ketogenic diet. The aim is a cool, light texture with few net carbs, thanks to small portions and the absence of traditional sugar.\n\n\n\nPowdered erythritol takes the place of sugar, and the combination of cocoa powder and butter replaces bar chocolate. It remains an intensely flavored dessert, served well chilled, where the folding technique matters just as much as the ingredient list.\n\n\n\nThe main ingredients\n\n\n\nEgg whites provide the aeration: whisked in a completely grease-free bowl with equally clean beaters, they become foamy, turn white, then stiffen. The slightest trace of yolk or fat prevents them from whipping up, so separate the eggs over a small bowl. The briefly beaten yolks provide binding and creaminess, and join the melted butter and cocoa to form a smooth base.\n\n\n\nAlso worth discovering: Keto carrot cake.\n\n\n\nFine, evenly textured powdered erythritol sweetens without regular sugar; added once the whites are foamy, it keeps the texture stable. Sifted raw cacao powder with no added sugar provides the intense chocolate flavor: do not confuse it with an instant drinking chocolate powder. Grass-fed butter, melted just enough to become liquid, coats the cocoa before firming up when chilled, and a pinch of salt heightens the cocoa flavor.\n\n\n\nWhen serving, a few strawberries add a tangy note; count their carbs separately.\n\n\n\nTechnique tips and serving\n\n\n\nBefore whipping the whites, remove any grease from the bowl, mixer and beaters; if in doubt, rub them with lemon, rinse with hot water and dry. Beat the whites on their own until foamy, then gradually add the powdered erythritol after about 2 minutes, until you have a thick, stiff mixture that stays put when the bowl is turned upside down, without becoming dry; allow about 5 minutes of whisking, as overbeating weakens the structure. The melted butter must be lukewarm, never hot, before being mixed with the cocoa and then the yolks. First fold in a small portion of the whites with a spatula to loosen the base, lifting the mixture rather than pressing it down.\n\n\n\nAlso try: Keto trifle.\n\n\n\nChilling is essential to allow the butter to firm up and give the mousse a firm texture; no precise setting time is specified, and dividing the mixture among small containers makes serving easier. As it contains raw eggs, keep it covered in the refrigerator and eat it promptly; it is not recommended for pregnant women, young children, older adults or immunocompromised people, and should not be reheated. In France, powdered erythritol and unsweetened raw cacao can be found in specialist shops, organic food stores and online; check the label.\n\n\n\nExplore all my keto recipes.\n\n\n\n\n\n\tKeto chocolate mousse\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 egg whites3 egg yolks40 g powdered erythritol40 g raw cacao powder100 g butter (from grass-fed cows)pinch saltLow-salicylate variation4 tablespoons superfine sugar (replaces the erythritol)\t\n\t\n\t\tPreparationMake sure one of the mixing bowls is grease-free, as are the beaters. A freshly washed bowl will do. If in doubt, rub the bowl and beaters with lemon.Separate the egg whites from the yolks. Place the whites in a grease-free mixing bowl. Briefly beat the yolks, then set them aside.Weigh out the powdered sugar, cacao powder, and butter. Sift the cacao powder: it must be completely free of lumps, otherwise the cacao-butter mixture will not be smooth.Egg whitesBeat the egg whites vigorously with an electric mixer. The whites will turn white and opaque, then airy, and then increasingly stiff.After about 2 minutes, start adding the powdered erythritol. Add it a teaspoon at a time, beating between each addition. Finish with a pinch of salt.Beat for about 5 minutes in total. You can start at a low speed, but be sure to use the highest speed at the end. You need a truly thick mixture that does not move when you turn the bowl upside down. Refrigerate briefly while you continue with the preparation.Be careful not to beat for too long either. With regular sugar, beating for a long time is not a problem. But with erythritol, the egg whites can deflate.Cacao-butter mixtureMelt the butter. It should not get too hot, just liquid enough to work with.Add a little butter to the sifted cacao powder. Stir with a small fork, gradually adding more butter. Add the beaten egg yolks last.FinishingTake the egg whites out of the refrigerator and first fold a little into the cacao-butter mixture with a spatula. Once evenly combined, add the cacao-butter mixture containing the egg whites to the bowl with the remaining whites. Gently fold everything together with a spatula until evenly combined.Ideally, return the mixture to the refrigerator briefly. The butter needs time to firm up a little again to give the mousse a firm texture. Put the whole bowl in the refrigerator to portion out the mousse later, or divide it into small containers now and refrigerate them ready to serve.This mousse has an intense flavor and a firm texture. A small amount per serving is enough. Serve with lightly sweet, tart fruit, such as strawberries, for a delicious accompaniment.\t\n\t\n\t\tDuring preparation, it is important that the egg whites do not come into contact with any grease or egg yolk.\nTo make sure of this, clean a large mixing bowl and a small bowl (preferably neither made of plastic). Make sure both are completely grease-free. If in doubt, briefly coat them with lemon juice, rinse with hot water, and dry with paper towels. Do the same with the whisk or beaters if needed.\nThe first bowl should be large enough to beat the egg whites in. Use the second, small bowl to separate the whites from the yolks. The most practical method is to separate each white over this small bowl; if successful, pour the white of each egg into the large bowl. If something goes wrong, for example if some yolk or pieces of shell get in, you will only have to discard 1 egg white. If you do everything directly over the large bowl, you can bet it will only go wrong on the very last egg...\nPlace the egg yolks in a third small bowl, which does not need to be grease-free.\nEquipment: large mixing bowls, large mixing bowl (not plastic, grease-free, perhaps cleaned with lemon?), electric mixer (also grease-free), spatula, small sieve, paper towels.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/187204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=187204"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/187204\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184780"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=187204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=187204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=187204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}