Dessert Cups

The perfect cups for this chocolate mousse

Keto Chocolate Mousse

I set out to make a pumpkin pie.  I ran out of almond flour.  Sigh...  So I make a Keto Chocolate Silk Pie instead.   I used my own pie crust recipe which is more fluffy than your average pie crust (which I like)!

Since it was a thicker and fluffier crust, I had extra filling!  It tasted so good on its own, I filled a few mousse cups and gave them to the kids who begged for more.

The taste is a rich, chocolate, definitively "moussey".

Either make this on its own or use the leftovers from the Keto Chocolate Silk Pie to make just a few mousse cups.

Keto Chocolate Mousse
A multi-purpose chocolate mousse recipe for pie filling or as a standalone mousse!
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  1. 16 ounces cream cheese (room temperature is best)
  2. 1 tablespoon heavy whipping cream
  3. 4 tablespoons sour cream
  4. 4 tablespoons grass-fed butter
  5. 1 tablespoon vanilla extract
  6. ½ cup granulated erythritol
  7. 2 drops liquid stevia
  8. ½ cup cocoa powder
  9. 1 cup heavy whipping cream (for whipped cream)
  10. 2 teaspoons erythritol (for whipped cream)
  11. 1/8 teaspoon almond extract (for whipped cream)
  12. 1 teaspoon vanilla extract (for whipped cream)
  1. In a large bowl, combine room temperature sour cream, butter, sour cream, vanilla, 1/2 cup erythritol and cocoa powder. Mix well.
  2. Blend with hand mixer until fluffy. If the cream cheese was too cold and it doesn't become fluffy. Add the 1 tablespoon of heavy whipping cream. Otherwise skip it.
  3. In a separate bowl, mix together heavy whipping cream, 2 teaspoons erythritol, 1 teaspoon vanilla and 1/8 teaspoon almond extract.
  4. Beat on high with a hand mixer until peaks form.
  5. Fold whipping cream into chocolate mixture 1/3 at a time. Expect to get a good forearm workout - but stick with it!
  6. Add to small cups (will make a lot) and keep in the fridge!
Adapted from
Keto Diet for Health & Weight Loss

Keto Chocolate Mousse