Indulge Guilt-Free: Decadent Sugar-Free Keto Chocolate Mousse Pie Recipe

This keto chocolate mousse pie is a luscious low-carb dessert, ideal for special celebrations or any day you crave an over-the-top delicious treat. It’s keto-friendly, sugar-free, and sure to satisfy any die-hard chocolate lover. This recipe takes a little effort and uses a number of dishes, but the creamy, chocolatey goodness is well worth it.

A History of Chocolate Mousse

Chocolate mousse, especially the classic French mousse made with eggs, has a long-standing appeal. The good news is that most of the ingredients in chocolate mousse are quite keto-friendly - barring the sugar, of course. Eggs, butter, whipping cream are all healthy keto choices. Even the chocolate is good for you, as long as it’s unsweetened or sugar-free.

Inspiration and Adaptation

The inspiration for this keto chocolate mousse pie came from desserts that are adapted into a keto-friendly version. The keto chocolate pie crust is quite simple and versatile.

Key Ingredients and Substitutions

Nut meal or seed meal: Any nut meal or seed meal can be used in place of the almond flour in almost the same amounts. If the crust is too dry, add a bit more melted butter.
Sweeteners: A mix of Swerve and BochaSweet is recommended. Swerve and other erythritol-based sweeteners tend to dry out the mousse if that’s the only sweetener, while BochaSweet can make things like mousse too soft if it’s the only sweetener. Xylitol or allulose can be used in place of the BochaSweet. If you only have access to erythritol-based sweeteners, make sure it is the confectioners' style (powdered) to avoid any residual grittiness.

Baking the Perfect Keto Pie Crust

Preheat the oven to 325°F (or 350ºF, depending on the crust recipe you follow). Lightly grease a 9-inch ceramic or glass tart pan. Be sure to use a glass or ceramic dish, as metal conducts heat too efficiently and the crust can cook too quickly and burn. It also tends to stick more readily to a metal pan.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
Stir in the melted butter until the mixture resembles coarse crumbs.
Press firmly and evenly into the bottom and up the sides of the pan. If your pie dish is the deep-dish style, don’t try to take the crust sides all the way to the top, as it will be too thin. Crimp the edges decoratively as desired.
Bake for 10-12 minutes (or 12 minutes at 325°F), until just set.
Remove from oven and let cool completely. Allow the pie crust to fully cool before adding the chocolate mousse filling.

Crafting the Chocolate Mousse Filling

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter together, stirring until smooth. Set aside to cool.
In the bowl of a stand mixer or another large heatproof bowl, combine the egg whites, 1/4 cup of the powdered Swerve, and the BochaSweet.
Set over the same pan of simmering water and whisk continuously until the whites reach 160°F on an instant-read thermometer. The egg whites are imperative to give the chocolate mousse the right structure and lightness. But you will be cooking them gently over a pan of simmering water to 160F, so they are perfectly safe. This also helps to dissolve the keto sweeteners. Whisk them gently but continuously as they heat up so that they don’t overcook.
Transfer the bowl to a stand mixer (or use a hand mixer). Add the cream of tartar and the salt and beat on high until stiff peaks form.
In another large bowl, beat the whipping cream with the remaining 1/4 cup of powdered Swerve, the vanilla, and the espresso powder, if using.
Gently fold about 1/3 of the egg whites into the chocolate to lighten it, then fold the chocolate mixture carefully back into the egg whites. In baking terms, folding refers to carefully combine mixtures without actively mixing them. Use a rubber spatula and run it along the sides of the bowl, moving in toward the center as you go. This helps keep the egg whites from deflating as you combine. Also, be sure to scoop toward the bottom, as the heavier ingredients, like the chocolate, tend to sink down there. It can take a few minutes to fold in the chocolate and whipped cream so that few, if any, streaks remain.
Gently fold in the whipped cream until no streaks remain.
Spread the mixture into the cooled crust, mounding toward the center.
Refrigerate for at least 4 hours or up to overnight. If refrigerating overnight, press plastic wrap gently over the surface of the pie.

Perfecting the Whipped Cream Topping

In a large bowl, combine the cream and powdered Swerve.
Beat until stiff peaks form.

Assembling and Garnishing Your Masterpiece

Spread the whipped cream topping right over the center of the pie before serving.
Grate a little keto chocolate over top. You could also do a chocolate drizzle or some keto white chocolate chips.
Use a knife to loosen edges of pie and remove the sides of pan. Transfer the pie to a serving plate using a large spatula. Mound the whipped cream over the mousse and top with chocolate shavings or a dusting of cocoa powder. To serve, dip a knife into hot water and dry it before slicing. Repeat with each slice.

Tips for Success

Use Cold Ingredients: Make sure the heavy whipping cream is very cold, and the bowl and utensils used to make the homemade whipped cream are dry.
Folding Technique: Use a rubber spatula to “fold” in your whipped cream. Folding whipped cream is a technique used in baking, especially with mousses.
Baking with Water Bath: Fill any large baking pan about halfway with water and place it on the oven’s lower rack (this just adds moisture to the oven).
Do not open the oven at all during the baking time.
Leave the cheesecake sit in the closed oven an additional 5 minutes after baking.
Allow your pecan crust to cool completely!

Storing Your Keto Chocolate Mousse Pie

After making the pie, store it in the fridge. It will keep in the fridge if covered with plastic wrap for 3-4 days. A mousse pie should last up to 2 months in the freezer. Make sure to wrap it well with plastic wrap.

Recipe Variations

Peanut Butter Chocolate Mousse Pie: Consider doing a chocolate and peanut butter mousse filling to enhance the peanut butter flavor.
No-Bake Crust: You can also use a no-bake crust if you'd rather not turn on the oven for this easy chocolate mousse pie.

Nutritional Information

I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.

Read also: Easy Chocolate Mousse

Read also: Healthy Keto Dessert