Keto Dark Chocolate Pots de Crème (No cook Chocolate Mousse)

This impressive dessert may sound fancy, but it’s quick and easy to make! I love to make them for a crowd or a party because they can be made ahead of time. They’re so rich and decadent that their small size is just enough. It uses a combination of zero carb sweeteners for the best flavor and smooth texture when chilled. Instead of being overly sweet, this thick mousse is somewhere between bittersweet and semi-sweet, but you can adjust the sweetness to your own taste. This recipe makes ten, small shooter-size dessert cups.

Keto Dark Chocolate Pots de Crème (Chocolate Mousse)

Makes 10 servings

9 ounces 100% unsweetened chocolate chips (or baking chocolate, roughly chopped)

3 large eggs

20 drops monkfruit extract or stevia drops

¾ teaspoon stevia powder

2 tablespoons powdered erythritol sweetener 

1½ teaspoons vanilla extract 

A good pinch of sea salt

¾ cup almond milk, coconut milk or other low carb milk of choice

¾ cup heavy cream

½ cup allulose

1. Put milk, heavy cream, and allulose into a small saucepan and bring to a boil.

2. Meanwhile, placed the chocolate chips into a food processor or blender. Pulse to chop chocolate into small pieces.

3. Add eggs, monkfruit extract, stevia powder, powdered erythritol, vanilla and salt. Process on low until ingredients are combined.

4. While the blender or food processor is running, pour boiling hot milk mixture through the opening at the top. Process until mixture is completely smooth and all of the chocolate has melted. The hot liquid will cook the eggs.

5. Divide the chocolate mixture into individual small dishes or cups (I use shooter size dessert cups) and place in the refrigerator to cool completely, about 3-4 hours. The mixture will solidify into a rich, thick, mousse-like consistency. Serve cold, and top with whipped cream, if desired.

Nutritional information per serving (no whipped topping): 218 calories, 8.2 g carbohydrate (4.5 g dietary fiber, 0.2 g sugars, 0.8 g sugar alcohols), 22.9 g total fat (14.2 g saturated fat, 0 g trans fat), 83 mg cholesterol, 49 mg sodium, 18.7 mg calcium, 24 mg potassium, 95 IU Vit A, 5.9 g protein. Net carbs per serving: 3.7 grams.

Recipe and photos by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.