About This Recipe

This Bloody Chocolate Mousse is a show-stopping Halloween dessert that combines elegance with just the right touch of horror. Imagine a velvety, sugar-free chocolate mousse crowned with a swirl of crimson raspberry sauce that drips dramatically down the sides — a scene straight out of a haunted patisserie. The best part? It’s completely keto-friendly.

Traditional chocolate mousse can pack a sugar punch that would frighten even the bravest dieter, but this version uses unsweetened dark chocolate, heavy cream, and erythritol (or allulose) to deliver all the indulgence with none of the guilt. The mousse is thick, rich, and airy at once — the kind of texture that makes you pause mid-bite and reconsider every bad dessert you’ve ever had.

The raspberry “blood” sauce is what gives this dessert its Halloween identity. Bright, tangy, and sweetened just enough, it cuts through the chocolate’s intensity for perfect balance. You can drizzle it on top, swirl it through the mousse, or go wild with a full blood-splatter effect across your serving dishes (no judgment — it’s Halloween).

With only a few ingredients and minimal prep time, you’ll have a dessert that looks like it came from a Michelin-star kitchen but keeps your macros squeaky clean. Serve it in small glass cups, top with a few fresh raspberries for texture, and prepare to hear that sweet mix of “Ew, that looks gross!” and “Oh my god, this is amazing!” — the hallmark of every successful Halloween dish.

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Why You’ll Love This Recipe

Totally keto-friendly: only ~5g net carbs per serving
Rich and creamy chocolate texture that tastes sinful but isn’t
Quick to make — under 20 minutes of prep, the rest is chilling
Perfect for Halloween parties or date nights with a spooky twist

Servings: 4

Ingredients

100g unsweetened dark chocolate (85% cocoa or higher)
1 cup heavy whipping cream, divided
2 large eggs, separated
2 tbsp powdered erythritol (or allulose)
1 tsp pure vanilla extract
Pinch of salt

Raspberry “Blood” Sauce:

½ cup fresh or frozen raspberries
1 tbsp water
1 tbsp powdered erythritol
½ tsp lemon juice

Topping (optional):

A few fresh raspberries
Shaved dark chocolate

Instructions

Melt the chocolate.
Break the chocolate into small pieces and melt gently using a double boiler or microwave (15-second intervals). Stir until smooth. Let cool slightly.
Whip the cream.
In a chilled bowl, beat ¾ cup of the cream until soft peaks form. Place in the fridge.
Prepare the eggs.
In another bowl, whisk egg yolks, vanilla, and erythritol until pale and slightly thickened.
Combine.
Slowly whisk the melted chocolate into the yolk mixture. Add a spoonful of whipped cream to loosen it, then gently fold in the rest until smooth and airy.
Whip egg whites.
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold gently into the chocolate mixture to keep the mousse light.
Chill.
Spoon into glasses or ramekins and refrigerate for at least 2 hours.
Make the “blood.”
In a small saucepan, simmer raspberries, water, erythritol, and lemon juice for 5 minutes. Strain to remove seeds if desired. Let cool completely.
Assemble.
Drizzle the raspberry sauce over each mousse so it looks like dripping blood. Add a few raspberries and a sprinkle of dark chocolate on top.

Nutrition

(per serving)

Calories: ~240
Fat: 21g
Protein: 6g
Net Carbs: 5g

FAQ

Can I make this dairy-free?
Yes. Swap the heavy cream for coconut cream (from a can). Chill it first so it whips properly.

Can I skip the eggs?
You can, but the texture changes. Replace with ½ tsp xanthan gum for stability and a bit more whipped cream for structure.

How long does it keep?
Up to 3 days in the fridge, tightly covered. The raspberry sauce can be stored separately and added just before serving.

Can I freeze it?
Technically yes, but it turns more like ice cream than mousse when thawed. Not terrible — just different.

Variations & Substitutions

Add a pinch of instant coffee to enhance the chocolate flavor.
Mix in a drop of peppermint extract for a mint-chocolate twist.
Swap raspberries for strawberries or blackberries for a darker “blood.”
Top with sugar-free whipped cream ghosts for extra Halloween flair.

Serving Suggestions

Serve the mousse in clear glass cups or small jars so the layers and “blood drips” show. Pair it with a black plate, dim lighting, and maybe a fake knife on the table — you know, for ambiance.
If you’re feeling dramatic, dip a spoon in raspberry sauce and flick it across the serving plate for that cinematic splatter effect. Classy and creepy at the same time.

Recipe Card

Bloody Chocolate Mousse (Keto Edition)

Name: Bloody Chocolate Mousse (Keto Edition)
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 100 g unsweetened dark chocolate (85%+ cocoa); 1 cup heavy whipping cream, divided; 2 large eggs, separated; 2 tbsp powdered erythritol (or allulose); 1 tsp pure vanilla extract; Pinch of salt; ½ cup raspberries (fresh or frozen); 1 tbsp water; 1 tbsp powdered erythritol; ½ tsp lemon juice; Fresh raspberries for topping; Shaved dark chocolate for topping

A hauntingly rich keto chocolate mousse dripping with raspberry “blood” — elegant, spooky, and sugar-free. Perfect Halloween dessert that’s low-carb and utterly indulgent.

Yield: 4 servings | Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 2 hrs 20 mins

Bloody Chocolate Mousse keto dessert with raspberry blood sauce

Ingredients

100 g unsweetened dark chocolate (85%+ cocoa)
1 cup heavy whipping cream, divided
2 large eggs, separated
2 tbsp powdered erythritol (or allulose)
1 tsp pure vanilla extract
Pinch of salt

Raspberry “Blood” Sauce:

½ cup raspberries (fresh or frozen)
1 tbsp water
1 tbsp powdered erythritol
½ tsp lemon juice

Optional Toppings:

Fresh raspberries
Shaved dark chocolate

Instructions

Melt chocolate gently using a double boiler or microwave; let cool slightly.
Whip ¾ cup of cream until soft peaks form. Refrigerate.
Whisk egg yolks, vanilla, and erythritol until pale and thickened.
Slowly whisk in melted chocolate, then fold in whipped cream gently.
Beat egg whites with salt until stiff peaks form; fold carefully into chocolate mix.
Spoon into glasses and chill for at least 2 hours.
Simmer raspberries, water, erythritol, and lemon juice 5 minutes; strain and cool.
Drizzle sauce over mousse before serving; top with raspberries and chocolate shavings.

Nutrition

Calories: 240
Fat: 21 g
Protein: 6 g
Net Carbs: 5 g

Dessert | International | keto, halloween dessert, chocolate mousse, low carb

Final Thoughts

This Bloody Chocolate Mousse is proof that keto desserts can be dark, decadent, and downright theatrical. It’s the perfect ending to a Halloween dinner — rich enough to impress, light enough to fit your macros, and unsettling enough to make your guests grin nervously before diving in. 🎃🍫🩸