Keto Salted Chocolate Olive Oil Mousse

4.9 stars, average of 9 ratings

Keto Salted Chocolate Olive Oil MoussePin recipeFollow us 104.6k

You guys know how I feel about chocolate by now, surely? I mean, it’s practically the perfect food group. That’s my story and I’m sticking to it.

Using olive oil instead of cream in this mousse makes it rich and silky and so decadent. You’ll be surprised at how such a simple change can create a completely different keto dessert that is also dairy-free.

Perfect for a low-carb dinner party, or any Wednesday. Enjoy!

Hands-on Overall

Nutritional values (per serving)

4 grams 1.7 grams 6.7 grams 29.3 grams 10.2 grams 298 calories
Total Carbs5.6grams
Fiber1.7grams
Net Carbs4grams
Protein6.7grams
Fat29.3grams
of which Saturated10.2grams
Calories298kcal
Magnesium62mg (16% RDA)
Potassium243mg (12% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 6 servings)

Note: You can also use 85% dark chocolate (minimum) or sugar-free chocolate such as Lily's or make your own sugar-free chocolate.

A fun way to learn about healthy low-carb eating!
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Instructions

  1. Break the chocolate into pieces.
    Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks. Keto Salted Chocolate Olive Oil Mousse
  2. Place the chocolate in a bowl over a pan of simmering water until smooth.
  3. Slowly add the olive oil, in a drizzle, whisking the whole time. Once the oil is combined, set the chocolate mixture aside to cool.
    Note: Note that if you add the oil all at once, it will separate and refuse to come together. I tell you this from experience. Keto Salted Chocolate Olive Oil Mousse
  4. Place the egg yolks in a small mixer bowl and beat them until pale and creamy.
    Keto Salted Chocolate Olive Oil Mousse
  5. Place the egg whites into a larger bowl and whisk them until soft peaks form, then add the vanilla powder and then the Swerve in small amounts, whisking well in between additions.
  6. Fold the chocolate mixture through the egg yolks gently. Take the chocolate and yolk mixture and fold it very gently through the egg whites.
    Keto Salted Chocolate Olive Oil Mousse
  7. Spoon the mousse into serving glasses. This makes six servings, but I only had four pretty glasses, so the other two servings were in different glasses.
    Now, if you needed to, you could eat this straight away. It is thick enough to eat with a spoon at this point, but I recommend placing it in the fridge for two hours to firm it up even further.
    Keto Salted Chocolate Olive Oil Mousse
  8. Store in the refrigerator for up to five days. The outside of the mousse will discolour slightly if exposed to the air in the fridge, so try to cover them with cling wrap.
    Keto Salted Chocolate Olive Oil Mousse
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

I made this OMGee. I died and went to heaven! TY for sharing. Killer.

Reply

Thank you Cynthia!

Reply

Are you saying in this recipe the eggs at raw? I read it more than once and yes the chocolate is melted; but I did not see anything about heat being applied to the eggs. I’m concerned about Simanella poisoning!!

Reply

Hi Mar, I added a note in step one - I hope this helps!

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