This keto chocolate mousse recipe is so easy to make in the Instant Pot you will be making it every week! Only 2.7 net carbs for this chocolatey, creamy treat that will satisfy your sweet tooth!
You might also like this low carb vanilla mouse made in the Instant Pot.
Did you ever taste pots de creme? I have just discovered them and I am obsessed. They are rich, creamy and oh so delicious. Recently I have been making them in my Instant Pot but when I tried to stretch the recipe it a bit and make it low carb, it became more of a mousse.
So that is why I am calling this a keto chocolate mousse recipe instead of a chocolate pot de creme. Regardless it’s deliciously keto and with the Instant Pot it is very, very easy. Whether or not you are watching your carbs, you are going to love this recipe!
Keto Mousse Ingredients
At first I was nervous making them in the Instant Pot. I don’t know why but I was afraid they would explode. But luckily they didn’t and I got 5 servings out of this recipe with only 2.7g net carbs each. The ingredients I used were:
- Divine unsweetened cocoa
- Swerve sweetener (confectioners) – one of my favorite keto sweeteners
- egg yolks
- heavy cream
- unsweetened almond milk
- vanilla extract
Containers I Used
The first time I made these I used 4oz mason jars I got from Target but only had 4 so I used these small ramekins too. I like the jars better because they have a lid but the ramekins look better for guests.
[UPDATE} This most recent batch I use these custard cups and Oui yogurt containers because that is what I had on hand. I have to say I like Oui yogurt containers and the 4 oz mason jars the best. The custard cups didn’t look as pretty on top so I added some whipped cream. They all worked though.
Making Chocolate Mousse In The Instant Pot
Let’s make some mousse. Add egg yolks to a large pyrex measuring cup and whisk until they are well beaten. In a saucepan, add your sweetener and water and turn the burner on medium. Whisk until the sugar is dissolved (see upper left pic below).
Next add in your cocoa powder, heavy cream and almond milk. Whisk again until well combined and heated through (upper right pic below). Take it off the burner and then add in vanilla and salt.
Now you want to add 1 tablespoon of the chocolate mixture to the eggs and whisk to combine. I did this in a 4 cup pyrex measuring cup instead of a mixing bowl so it was easy to pour. Then slowly pour the chocolate mixture in until everything is mixed well and pour into jars or ramekins (bottom left pic).
Place the trivet in the Instant Pot (the one that came with it) along with 1 ½ cups of water. Carefully put in your ramekins and lock the lid (bottom right pic above).
Turn the venting nozzle to the back to create pressure. Hit the manual button for 6 minutes. When it’s done, quick release the nozzle and take off the lid.
Let the ramekins cool on the counter for a bit before putting them in the refrigerator.
Let them chill for 4 hours and you will then have 5 delicious keto chocolate mousse treats!l I love these as a low carb dessert and I hope you do too.
The nutrition info for one serving is:
222 cals / 22g fat / 4.4g carbs / 1.7g fiber / 4g protein = 2.7g net carbs
A yummy gluten free, sugar free chocolate keto dessert recipe! You might also like my friend Sara’s Instant Pot lava cakes!
Low Carb Chocolate Mousse (Instant Pot)
This low carb chocolate mousse is so easy to make in the Instant Pot you will be making it every week! Only 2.7 net carbs for this sugar free chocolate, creamy treat!
Ingredients
- 4 egg yolks
- ½ cup Swerve sweetener
- ¼ cup water
- ¼ cup unsweetened cocoa powder (I like Divine)
- 1 cup heavy whipping cream
- ½ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Add the yolks to a large pyrex measuring cup or bowl and whisk until beaten.
- In a sauce pan, add the Swerve, water and cocoa powder and whisk until sugar is melted and cocoa is well combined and dissolved.
- Add the heavy whipping cream and almond milk to the pan and whisk to well combined. Let it heat up but not boil and then turn off heat.
- Add in the salt and vanilla extract and mix well.
- Pour about a tablespoon of the warm chocolate mixture into the pyrex cup or bowl with the eggs and whisk to combine. Then slowly pour the chocolate mixture into the bowl while whisking until it's well incorporated.
- Pour mixture into ramekins or jars.
- Add 1 ½ cups of water into the Instant Pot along with a trivet and place ramekins or jars on trivet.
- Seal lid and turn pressure knob to the back to seal.
- Press manual buton and cook for 6 minutes.
- When done, quick release the pressure and take out jars. They will be very hot so use something to pull them out.
- Let them cool on the counter and then refrigerate for 4-6 hours.
Notes
The nutrition info for one serving is:
222 cals / 22g fat / 4.4g carbs / 1.7g fiber / 4g protein = 2.7g net carbs
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Anchor Hocking 6-Ounce Custard Cups with Lids, Set of 4 -
Swerve Sweetener, Confectioners, 12 oz
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Divine Chocolate Cocoa Powder Fair Trade -- 4.4 oz - 2 pc
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Ball Mini Quilted Crystal Jelly Jars 4 oz [12 Pack] Regular Mouth Mason Jars With Airtight lids and Bands For Canning, Preserving, Jams, Favors, DIY - Microwave & Dishwasher Safe. + SEWANTA Jar Opener
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Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 222Unsaturated Fat: 0g
Patricia
Glass containers are not recommended in the IP. I would be concerned about using these small mason jars. Ramekins are ok as they are meant to be put in the oven.
Denise
Hi Patricia, I will look into this more on Monday. I found this article on the Instant Pot site about sterilizing canning jars. So there might be a certain type of jar that you can use. I’ll update my post when I get information directly from IP. Thanks for the heads up. https://instantpot.com/who-knew-that-instant-pot-can-provides-scientific-grade-sterilization-actually-we-did/
Amy Sweeney
Can I use this recipe with regular sugar, we are not a sweetener family 🙂
Denise
Hi Amy, absolutely! It should be a one to one substitution. Enjoy!
Cat
Dumb question but…Would powdered monkfruit sweetener work in the same amount as the swerve? I’ve been on keto for a while but just recently decided to venture into fat bombs, desserts, low carb breads and other baked goods as my menu options were getting a bit too repetitive. Every recipe calls for a different kind of sweetener and I only have the monkfruit, Golden, classic and powdered. Thanks! This looks so yummy! Can’t wait to try it.
Denise
Hi Cat,
There is definitely a science to baking with sweeteners and to be honest I am not the best baker. However I looked it up and it seems that pure monkfruit is a bit like stevia which is much more sweeter than sugar. I know Swerve which is erythritol is 1 to 1 with sugar. So I would look at your monkfruit package and see if it is pure monk fruit or a blend of monk fruit and erythritol. It should say on the package how much would equal to a cup of sugar. Does that make sense? So for this recipe the amount of Swerve is the same amount I would use if I was using pure sugar. If your package has information as to how it compares to regular sugar you should be able to figure out how much to use for this recipe. Hope that helps.
Cat
Thanks so much for the response. The powdered monkfruit is a 2:1 ratio to sugar. If the swerve is 1:1 to sugar then I need to halve the amount of sweetener. I’m hoping that won’t mess with the texture. Making this tonight so we will see.
Denise
Hi Cat, it might. This is a finicky recipe but I hope it works out. However you did inspire me to buy some monk fruit though. I bought the regular, golden and even some maple syrup so we’ll see what I can do with it. Let me know if you have any other questions about the mousse.
Zee
What size of ramekins/jar they wete in?
Denise
Hi Zee, I believe the jars were 2.5 inches in diameter and the ramekins were 3 inches in diameter. Hope that helps!
Ally
I’m new to Instant Pot cooking. Does it matter what size your IP is? I know the 6qt is the standard, but we have the 8qt.
Chocolate mousse might be my favorite dessert ever, so I’m hoping I can get these to turn out!
Denise
Hi Ally,
I don’t think it matters on what size but to be honest I’m not sure. I just can’t see why it would matter as long as you can put the ramekins in easily.
It’s a bit tricky to make mousse but I made this so many times last summer and had pretty good results so if you have any questions, just ask.
Check out the comments too for some tips from other readers.
Dulce
🙈 What is an instant pot? Is that like a pressure cooker?
Denise
Yes it is.
Lisa
Do you cover yours with foil? I’ve seen where that helps keep out water. I forgot about that and mine have water on top from steam. 😫
Denise
Oh my goodness…. I did not have that problem but I can see where that would happen. that might be a good idea. Thank you for pointing that out!
Lisa
I was able to get most of the water off and salvage them. It was DELICIOUS!! Wonderful recipe!
Denise
Oh I’m glad!
Sandra Burch
I just tried this recipe for the first time and it was a mess. Watery chocolate pots is what I got. I’m sad I wasted all that cream and eggs on this batch. I will however try one more time with foil cover on each ramekin to see if that helps. Fingers crossed because they smell so delicious.
Denise
Oh wow, so sorry Sandra. It is a bit runny at first but when you refrigerate they should set up. If however it’s the condensed water on the lid or something that could make them watery and the foil should help. I hope they work out for you!!!
Kelly
Should they be runny when removed from instant pot?
Denise
Hi Kelly they should not be runny. If you let them sit a bit they might firm up but they shouldn’t be runny. Here are some pictures from the last time I made them….
the first is what they looked like before they went in the instant pot and the 3 kinds of containers.
The second and third are when they were done. I kind of rushed through these. Hope that helps.
Kristin
Which Swerve Sweetener did you use? Granular or Confectioners? Thanks!
Denise
Hi Kristin, I used the confectioners. I don’t think it matters much though.
Elizabeth
Oops!
Facts… 32 gm carb, 28 gm fiber???
Denise
The high carbs and fiber and due to the use of Swerve Sweetener. It’s high in carbs and fiber but the net carbs is 0. Many people use it in low carb cooking. Hope that makes sense!
Denise
Stacia Spencer Jahnke
I’m really confused/concerned about the macros…you said the carbs & fiber come from the Swerve but Swerve only has 3g carbs per 1 tsp (so 72g total carbs for this whole recipe & 14.4g per serving) but it has no fiber at all. So where are you getting the fiber to subtract from the 32.5g total carbs for the recipe. The macros for this recipe do not add up at all. Thanks for any help solving this mystery! My keto group is waiting anxiously for answers 😀
Denise
Hi Stacia, I was wrong. The fiber was coming from the cacao powder which I used. This is an old recipe and I need to redo it so thank you for bringing that to my attention. I would now use regular cocoa powder instead of the cacao and the nutritional information comes out to:
222 cals / 22g fat / 4.4g carbs / 1.7g fiber / 4g protein = 2.7g net carbs
I’ll be remaking this today if I can and update the recipe. Hope you like it!
Elizabeth
Looks so yummy. I can’t wait to try and share this recipe with my Health Walkers group! 🙂
Those nutrition fats don’t seem to make sense to me though…35 gm carb, 28 gm fiber?
Denise
Hi Elizabeth. It’s the sweetener that I used. Here is more about it:
Swerve is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels.
https://swervesweet.com/about
Hope that helps!
Denise
Roberta
You’ve been so accurate in your nutrition fact calculation! I really appreciate that finally someone let us know the amount of sweetener (if a polialcohol in particular) is used in terms of percentage , because too many times this information is omitted considering that “generally” this category doesn’t affect blood glucoe: unfortunately it doesn’t work for everyone, and above all if you have to count total carbs and not just net, or if you simply need to test your personal reaction to this substance. Personally, being very low carb for therapeutic reason, I have to consider oftentimes , depending by the other foods I eat in a day, and also by the kind of polialcohol I use(never pure, just in blend, mainly erithrytol+stevia or erithrytol+monk fruit, but no xylitol at all for me for example; I also react quite bed to inuline). So: thank you very much, speacking for everyone who’s already struggling to try to enjoy some healthy treat but often doesn’t have the opportunity to do it just because the blogge rwho wrote the recipe hasn’t been such informative and clear in providing helpful and totally clear calculations… honour to you 🙂