Keto Salted Chocolate Olive Oil Mousse

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.

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

Step-by-step

1. Break the chocolate into pieces.

   

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.

   

4. Place the egg yolks in a small mixer bowl and beat them until pale and creamy.

   

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.

   

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.

   

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.

   

Recipe

Keto Salted Chocolate Olive Oil Mousse

★★★★☆4.4 (51 ratings)

You will love this decadent low-carb chocolate dessert. Deliciously creamy fat bomb made with just a few ...

Hands on

20m

Overall

20m

Servings

6

4 g

Net carbs

6.7 g

Protein

29.3 g

Fat

298

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 4 large eggs, separated (use pasteurized)
• 1 ¹/₂ bars 90% dark chocolate (150 g/ 5.3 oz)
• ¹/₃ cup olive oil (mild flavoured, not extra virgin) (80 ml/ 2.7 fl oz)
• ¹/₂ tsp sea salt
• 4 tbsp confectioners Swerve or powdered Erythritol (40 g/ 1.4 oz)
• ¹/₂ tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract

Instructions

1. Break the chocolate into pieces.

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.

4. Place the egg yolks in a small mixer bowl and beat them until pale and creamy.

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.

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.

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.

Nutrition per serving

Carbs 5%Protein 9%Fat 86% of calories

Net carbs

4 g

Total carbs

12 g

Fiber

1.7 g

Sugars

2.2 g

Protein

6.7 g

Fat

29.3 g

Saturated fat

10.2 g

Calories

298 kcal

Sodium

243 mg · 10.6% RDA

Magnesium

62 mg · 15.6% RDA

Potassium

243 mg · 12.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	4.2 g	3.2 g	48
Extra dark chocolate, 90% cocoa (cacao)	3.3 g	2.5 g	14.2 g	142
Oil, olive, salad or cooking	0 g	0 g	12 g	106
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.3 g	0 g	0 g	1
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Total	4 g	6.7 g	29.3 g	298

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian