A velvety chocolate mousse filling snuck between a crisp pecan crust and a fluffy whipped cream topping is the stuff of low carb pie dreams! If you love chocolate, this easy to make pie will easily put a smile on your face. Don’t be deterred by the multiple steps as you can easily make this pie in stages. Just don’t let the mousse filling cool too long or it will be difficult to incorporate into the cream.
As for the chocolate…I used 86% dark chocolate since my family doesn’t love dark chocolate. You can use a higher cocoa chocolate if you like. The chocolate can also be reduced to 7 ounces if you like a bit less chocolate. Also, a note about the sweeteners. I used powdered Sukrin Melis for the crust and the whipped topping. Sukrin Melis is an erythritol blend. For the mousse, I used a combination of allulose and xylitol because erythritol can be gritty when cooled. If you prefer to use erythritol, you may do so, but if the mousse is less smooth when completely cooled, then it is likely caused by the erythritol.
Keto Chocolate Mousse Pie
Equipment
- springform pan
Ingredients
Crust
- 2/3 cup pecan meal (or almond flour)
- 1/2 cup chopped pecans
- 2 tablespoons powdered sweetener
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoon melted butter
Filling
- 9 ounces 86% dark chocolate chopped
- 2 1/4 cups heavy cream divided
- 1/2 cup sweetener (see notes above)
- 1 1/2 teaspoon vanilla extract
- 1 pinch salt
Whipped Topping
- 1 1/2 cups whipped cream
- 2 tablespoons powdered sweetener
- 1 dash salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Mix the ingredients for the crust in a small bowl using a fork or spatula. Mix until just combined and then press into a 9-inch spring form pan making sure to press the crust at least 1/4-inch up the sides of the pan.
- Bake the crust for 10-12 minutes until just set. Remove from oven and place on a rack to cool.
- To make the filling, place the chopped chocolate in a medium-sized bowl and set aside. Use a small sauce pan to bring ¾ cup of the heavy cream to a low simmer. (Be sure to leave the remaining 1 ½ cup of cream for the filling in the refrigerator.)
- Add the sweetener to the cream in the saucepan and stir on low heat until dissolved. Remove from heat and add the vanilla extract and the salt.
- Pour warm cream mixture over the chocolate. Wait about 20 seconds to let the chocolate begin to melt and then stir until smooth. Cover and refrigerate to cool (20-30 minutes to cool to room temp or below)
- Use a hand mixer or stand mixer to whip the remaining 1 ½ cups of cream for the filling to stiff peaks. (about 2-3 minutes).
- When the chocolate mixture has cooled, whip it with a whisk to loosen it and use a hand mixer or stand mixer to mix the chocolate mousse into the whipped cream. Whip until smooth and thoroughly incorporated.
- Scrape the mixture onto the prepared crust. The crust should be completely cool. Gently spread it to the edges of the pan. Cover and refrigerate at least 4 hours.
- Just before serving, make the whipped topping by beating 1 ½ cups cream to medium stiff peaks. As the cream starts to whip, sprinkle in the powdered sweetener, salt, and vanilla extract.
- Use a knife to loosen edges of pie and remove the sides of pan. Transfer the pie to a serving plate using a large spatula. Mound the whipped cream over the mousse and top with chocolate shavings or a dusting of cocoa powder.
- To serve, dip a knife into hot water and dry it before slicing. Repeat with each slice. This mousse pie is best when left out of the refrigerator for 20-30 minutes before serving