Sugar-Free Mousse Cups – Rich, Fluffy, and Just 3g Net Carbs

When I first went low-carb, I thought mousse was off the table—too much sugar, too much effort. Turns out, with just eggs, dark chocolate, and a clean sweetener, you get that silky, airy mousse texture without the junk. This version is decadent enough for dinner parties but macro-friendly enough for a Tuesday night.

💡 The Secret Behind This Low-Carb Win

This mousse gets its signature lift from whipped egg whites—not heavy cream. That makes it light, fluffy, and intensely chocolatey without feeling greasy or dense. And using unsweetened chocolate lets you control the sweetener, not the factory.

🧾 Ingredients That Kept It Keto

• 6 oz unsweetened chocolate (170g) – Rich, deep cocoa flavor with zero added sugar. You can sub in 85–90% dark, but check the label—some brands sneak in maltitol.
• 6 medium eggs – Room temp is key for proper whipping. (Use 5 large if that’s what you have.)
• 5 Tbsp allulose or Sukrin Fibre Syrup – Allulose gives the best texture. Sukrin adds fiber, but is a bit thicker to mix.
• Optional: Whipped cream – Just a dollop of unsweetened or lightly sweetened whipped cream takes this over the top.

🔁 Low-Carb Substitutions That Hold Up

Swap	Changes What	Worth It?
85% dark chocolate for unsweetened	Adds slight sweetness	Yes—but adjust added sweetener
Liquid stevia for syrup	Cuts carbs more, may taste bitter	Okay in small doses
Powdered erythritol	Grittier unless melted in	Use allulose for best smoothness

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Chocolate seized	Mixed too hot with eggs	Let it cool to just warm first
Mousse collapsed	Egg whites deflated	Gently fold, don’t stir
Grainy texture	Used erythritol	Stick to allulose or syrup forms

👩‍🍳 How to Make It (Step-by-Step)

1. Melt chocolate gently over low heat or microwave. Stir in sweetener. Let cool to lukewarm.
2. Separate eggs. Whip egg whites to stiff peaks.
3. Stir yolks into cooled chocolate mixture.
4. Gently fold in whipped whites with a spatula. Don’t stir—fold to keep it fluffy.
5. Spoon into cups and chill at least 30 minutes.
6. Top with whipped cream, if using. Serve cold.

🧊 Freezing + Reheating Without Ruining It

• Fridge: Keeps well 3–4 days, covered. Best texture on day 2.
• Freezer: Yes! Freeze in silicone molds or cups. Thaw in fridge 1–2 hours before serving. Texture stays creamy.
• Do not microwave—you’ll cook the eggs.

❓ Keto Cooking What-Ifs (Answered)

Q: Can I use store-bought sugar-free chocolate chips?
Yes—but avoid maltitol-sweetened ones. Go for stevia- or allulose-based chips like Lily’s or ChocZero.

Q: Will this taste “eggy”?
Nope. The chocolate is strong enough to cover the eggs, especially if you use unsweetened chocolate. Just don’t skip the sweetener.

Q: Is this safe with raw eggs?
Use pasteurized eggs if you’re concerned. I’ve made this dozens of times with fresh, clean eggs and never had an issue.

🔢 Full Nutrition Facts (Per Serving – Makes 6)

Nutrient	Amount
Calories	255 kcal
Total Fat	18.7g
Saturated Fat	10.2g
Protein	9.8g
Total Carbs	14.8g
Fiber	11.7g
Net Carbs	3.1g
Sugar	1g
Cholesterol	163mg
Sodium	62mg
Potassium	60mg

Check out More Recipes:

• Sugar-Free Mango Mousse – Creamy, Tropical, and Keto-Adapted
• Sugar-Free Key Lime Pie – Creamy, Zingy, and Keto-Approved
• Sugar-Free Whipped Cream – Light, Fluffy, and Just Sweet Enough