Keto Chocolate Mousse

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Apr 03 2025

Decadent Keto Chocolate Mousse with Keystone Pantry Allulose

Why This Recipe Works

This keto chocolate mousse is a luxurious, creamy dessert that satisfies your sweet tooth without spiking blood sugar. The key ingredient, Keystone Pantry Allulose, provides the perfect amount of sweetness without adding unwanted carbs. We use quality ingredients to create a smooth, airy mousse that rivals any sugar-laden version.

Ingredients Breakdown

Heavy Cream

The base of this mousse is heavy cream, which gives it a rich texture and helps create the light, fluffy consistency. Heavy cream is high in fat and low in carbohydrates, making it a keto staple.

Keystone Pantry Allulose

Unlike other sugar substitutes that have an aftertaste or cause digestive discomfort, allulose tastes and behaves like sugar. It dissolves seamlessly into the mixture, providing a balanced sweetness without affecting blood glucose levels.

Unsweetened Cocoa Powder

A good-quality cocoa powder is essential for a deep chocolate flavor. Choose a Dutch-processed cocoa for a smoother taste or natural cocoa for a more intense, slightly bitter chocolate kick.

Vanilla Extract

A touch of vanilla enhances the chocolate flavor and rounds out the mousse with a warm aroma.

Egg Yolks

Egg yolks add structure and a velvety texture, ensuring the mousse is firm yet delicate.

Butter

A small amount of unsalted butter enriches the mousse, creating a smooth and indulgent consistency.

Dark Chocolate (85% or higher)

Melting a small amount of high-quality dark chocolate into the mousse intensifies the chocolate flavor and adds depth.

Keto Chocolate Mousse Recipe

Ingredients:

1 cup heavy cream
3 tbsp Keystone Pantry Allulose
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
2 large egg yolks
2 tbsp unsalted butter
1 oz 85% dark chocolate, melted

Instructions:

Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Set aside in the refrigerator.
Prepare the Chocolate Base: In a heatproof bowl, whisk together the egg yolks, allulose, and cocoa powder.
Heat the Mixture: Using a double boiler, gently heat the egg mixture, stirring continuously until it thickens slightly (about 3-5 minutes). Remove from heat and stir in melted dark chocolate and butter.
Cool & Combine: Allow the chocolate mixture to cool slightly, then fold in the whipped cream gently to maintain its airy texture.
Chill: Divide into serving glasses and refrigerate for at least 2 hours before serving.