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If you’ve been visiting this blog for a while you know by now that ya girl is a fan of easy recipes – especially easy keto treats & desserts.
I try to make all of my recipes as easy as possible and I also try to limit the ingredients I use for my recipes.
Sure, sometimes I like to experiment and make more delicate stuff like my keto snickers bars but when I get my sweet cravings I usually opt for easy 3-ingredient recipes.
This recipe is one of those super easy 3 4-ingredient recipes with an optional 5th one.
You most likely have most if not all of the ingredients already at home if you’ve been on keto for a while.
This keto chocolate brownie mousse is something I’ve made after I experienced major brownie cravings but I wasn’t in the mood at all to bake anything.
So I tried throwing together a few ingredients and voilá – it was super delicious on the first try!
(That’s not at all common and I’m always pretty excited when it happens because most of the time I have to make a recipe at least 2-3 times and waste quite a bit of ingredients to get it right.)
So I hope you will enjoy this mixture of Mousse Au Chocolat and liquid brownie as much as I do!
OTHER KETO TREATS:
Healthy Sugar-Free Keto Mug Brownie Pecan Pie Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Keto Salted Caramel And Peanut Bark Homemade Keto Almond Joy Bars Velvety No Bake Keto Brownie Bites
KETO CHOCOLATE BROWNIE MOUSSE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe!
(You can find the exact amounts needed on the recipe card located below this section!
I highly recommend using mascarpone cheese instead of cream cheese because in my opinion, it fits a lot better with the string chocolate taste the finished keto brownie mousse will have.
I always like to pair mascarpone cheese with “richer” flavors like chocolate or cacao powder and cream cheese with “fresher” flavors like fruits (hope that makes sense, sometimes it’s difficult to explain something in a language that’s not your mother tongue).
But as always, that’s only my personal preference and you can, of course, use cream cheese as well!
The nutrition facts won’t change much if you exchange it.
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when you’re using a different sweetener and adjust accordingly.
It’s also known as dutch processed cacao powder and I always use it for my keto treat recipes because it has such a strong chocolate flavor.
It isn’t free of carbs but because we only use such small amounts, it doesn’t add a lot to our final carb count.
In my experience, it’s pretty hard to find sugar-free whipped cream, so I usually whip my heavy cream myself.
Just beat it with a hand mixer for 2-3 minutes until stiff and voilá – you’re done!
This one’s totally optional but I added a bit of grated sugar-free chocolate for added crunchiness and also because it looks suuuuper fancy when you add a little bit on top of your finished keto chocolate brownie mousse!
HOW TO MAKE KETO CHOCOLATE BROWNIE MOUSSE:
This delish keto chocolate brownie mousse with only 4g net carbs taste like a mixture of mousse au chocolat and liquid brownie! Perfect keto dessert!
Mix the mascarpone cheese, baking cocoa powder, grated chocolate, and erythritol until you get a smooth mass.
If your mascarpone cheese is still very cold it may be a bit straining but after a few minutes, you should get there.
Whip your heavy cream until stiff and fold it into your brownie mousse.
Fill your finished mousse into 2 small jars or 1 big jar.
Chill for 30 minutes in your fridge (or don't - I don't judge you) and enjoy!
Keep in an air-tight jar for up to 1 day in your fridge.
After more than 2 days your mousse will start to dry out.
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Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Nutrition info includes 20g of sugar-free chocolate.
Serving Size 1/2 of recipe
Servings 2
- Amount Per Serving
- Calories 379
- % Daily Value *
- Total Fat 37.2g58%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 3g12%
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix the mascarpone cheese, baking cocoa powder, grated chocolate, and erythritol until you get a smooth mass.
If your mascarpone cheese is still very cold it may be a bit straining but after a few minutes, you should get there.
Whip your heavy cream until stiff and fold it into your brownie mousse.
Fill your finished mousse into 2 small jars or 1 big jar.
Chill for 30 minutes in your fridge (or don't - I don't judge you) and enjoy!
Keep in an air-tight jar for up to 1 day in your fridge.
After more than 2 days your mousse will start to dry out.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Nutrition info includes 20g of sugar-free chocolate.
How do you include Erythritol in your calculations?
The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Oreo Cookies Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Many diabetics, like myself, do experience blood sugar spikes after consuming erythritol. They are not usually as high as they are after consuming table sugar, however. Diabetics’ bodies work differently than others. I would love it if you included the carbs from sugar alcohols because I do have to count 60% of them in my total net carb count. Lovely recipe!
Hey Lynn!
Thank you for your comment!
Are you sure it’s erythritol and not xylitol?
Because as far as I know we humans simply don’t have the enzymes needed to break down erythritol (it gets absorbed into the bloodstream and excreted via urine) and I don’t see a mechanism on how that would be different in diabetics – xylitol, in contrast, does have 50g/100g carbs and also induces an insulin response, even in non-diabetics.
But of course, I’m not claiming any authority on that matter and I could be wrong!
I always include the amount of erythritol used in grams on the recipe card – if you divide that number by the servings you got out of the recipe you’ll get the amount of sugar alcohol present in each serving. (Because erythritol has 100g sugar alcohols/ „carbs“ per 100g).
So if you usually count 60%, you can calculate the net carbs for you starting from the grams listed on the recipe card.
I hope this helps!
Much love, Uliana