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prep time
1 h 15 min
cook time
20 min
ready time
1 h 35 min
The Ultimate Low-Carb Chocolate Mousse Pie
This beautiful chocolate mousse pie is a mind-blowing low-carb recipe to satisfy your sweet tooth! It has a rich and creamy filling, which is combined with a gooey brownie crust for the ultimate dessert you will make over and over again. Although this recipe takes some extra time, it is well worth it! This fantastic dessert is sugar-free and low in carbs but with a remarkable flavor that will impress everybody! Once prepared, it can be stored for days in the fridge, making it a truly wonderful dessert to have on hand. Enjoy!
Cooking tips
For the best results, be sure to follow the exact process written below. Our brownie pie crust is baked until gooey, but you can bake it for a few minutes longer to get a firmer crust. If you use gelatin sheets, soak them before adding to the heavy cream. Ensure your ingredients are at the right temperature to get the perfect mousse. You need to let the melted chocolate cool slightly to prevent it from cooking the yolks. The same goes for the gelatin mixture – you must allow it to cool for a few minutes before adding it to the chocolate egg mixture. The remaining heavy cream must be cold when whipped. A pro tip is to chill your bowl before beating it to maintain the temperature. Also, never whip your heavy cream at high speeds. Finally, make sure to gently fold in the heavy cream without overmixing it. This way, you will get a light, airy mousse that perfectly accompanies your gooey brownie crust.
Serving suggestions
You can top each piece with a dollop of sugar-free whipped cream or drizzle with your favorite low-carb chocolate sauce.
Net Carbs
10.2 g
Fiber
11.1 g
Total Carbs
33.3 g
Protein
15.6 g
Fats
76.6 g
824 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
0.75 cup
Chocolate chips, sugar free
0.33 cup
Cocoa powder
0.33 cup
Baking powder
0.5 tsp
Egg
3 medium
Granulated Allulose
0.67 cup
Vanilla extract
1 tsp
Almond flour
0.5 cup
Chocolate For Baking Unsweetened
400 g
Gelatin
5 g
Gelatin (jello) powder, plain
5 g
Whipping cream, extra heavy/gourmet, not whipped
500 ml
Allulose, powdered
70 g
Egg yolk
4 large
Recipe Steps
steps 14
1 h 35 min
Step 1
Melt the butter in a microwave. Quickly stir in half of the chocolate chips and mix well. The chocolate chips should melt completely. Set it aside to cool for a few minutes.Step 2
In a separate bowl, add the cocoa powder, granulated sweetener, baking powder, and almond flour. Mix until combined. Set aside.Step 3
Crack the eggs into a separate bowl. Using an electric mixer, beat until slightly frothy and combined. This should take about 10 seconds.Step 4
Slowly add the chocolate mixture to the eggs. Add the vanilla extract and continue to mix until fully incorporated. The chocolate mixture should be slightly warm, not hot.Step 5
Add the dry ingredients and the remaining chocolate chips. Mix well until you get a smooth batter. Set it aside.Step 6
Preheat the oven to 175°C (350°F). Line a 9-inch springform pan with parchment paper. Transfer the prepared batter to the pan and bake for 15 minutes. Remove from the oven and let it cool completely.Step 7
Cut the chocolate into smaller chunks. Add to a microwave-safe bowl and microwave until completely melted. You can also melt the chocolate in a double boiler.Step 8
Let the chocolate cool slightly. Add the egg yolks one at a time. Vigorously mix until fully combined. Set it aside.Step 9
Add 200ml of heavy cream to a small saucepan. Gently bring to a simmer over low heat. Remove from the heat and sprinkle the gelatin on top. Whisk well.Step 10
Let the mixture cool for a few minutes. Add to a bowl with the chocolate mixture and beat with a hand mixture until fully combined. Set it aside.Step 11
Add the remaining heavy cream and sweetener to a separate bowl. Using a hand mixture with whisk attachments, beat until stiff peaks form. This should take about 60-90 seconds. Optionally, add more sweetener to taste.Step 12
Using a rubber spatula, fold the whipped cream into the chocolate mixture. Do this in several batches, and make sure not to overmix the filling. You should get a light and airy mixture.Step 13
Pour the chocolate filling over the chilled base. Using a rubber spatula, flatten the surface as evenly as possible. Refrigerate for 4-6 hours (preferably overnight).Step 14
Cut the pie into 8 equal pieces. Serve immediately or store for later. Enjoy!
Comments
Just4fox 5 months ago
Absolutely looking great and it had me go through it all . Keto is a big adjustment for the Carb intake. One of your suggested pieces ( portion) is more than half my daily carb consumption per "Carb Manager" 🤔 not really cool !!!
MoonShyne 7 months ago
How can 10 grams of carbs a serving be “low carb” or keto? 🤔
Aqueela a year ago
In your cooking tips and preperation you seem to be talking about raw egg yolks, but in the ingredients list it states fried eggs, yolks only 4. I think you put in the wrong ingredient. Otherwise why be worried about the temperature of the melted chocolate? Looks like a great recipe though. Defenately gonna try it out.
MoonShyne 7 months ago
Be careful at 10 g of carb per serving. I’m not too sure this is keto or low-carb at all.
recipewriter a year ago
Thank you for catching this! Yes, it's 4 egg yolks. We updated the recipe. :)