Keto Salted Chocolate Olive Oil Mousse

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Keto Salted Chocolate Olive Oil MoussePin recipeFollow us 117.1k

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!

Using raw eggs? 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.

Hands-on Overall

Nutritional values (per serving)

Net carbs4 grams
Protein6.7 grams
Fat29.3 grams
Calories298 kcal

Calories from carbs 5%, protein 9%, fat 86%

Total carbs5.6 gramsFiber1.7 gramsSugars2.2 gramsSaturated fat10.2 gramsSodium243 mg(11% RDA)Magnesium62 mg(16% RDA)Potassium243 mg(12% EMR)

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.

Instructions

  1. Break the chocolate into pieces.
    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 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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.2 g4.2 g3.2 g48 kcal
Extra dark chocolate, 90% cocoa (cacao)
3.3 g2.5 g14.2 g142 kcal
Oil, olive, salad or cooking
0 g0 g12 g106 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Total per serving
4 g6.7 g29.3 g298 kcal
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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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