This Keto Chocolate Mousse Recipe is rich and airy and can be ready in just 10 minutes NO CHILLING required! A fancy, low carb dessert that will be sure to satisfy your sweets craving any day.
How to make easy keto chocolate mousse
Many chocolate mousse recipes require a lot of work, melting the chocolate chips, separating the egg whites, and making sure they don’t scramble in the hot chocolate. Who has time for that? I sure don’t! So, I decided to make a quick, sugar-free mousse that is super simple and low carb. This step-by-step recipe tutorial is going to show you how!
Main ingredients you’ll need to make keto chocolate mousse:
- Heavy Whipping Cream – The heavy whipping cream is the base of this keto dessert providing a fluffy texture while adding extra fat.
- Cocoa Powder – Is the unsweetened product of the cocoa bean; it adds a deep, rich chocolate flavor and a dark color to your dessert.
- Besti Monk Fruit Sweetener with Allulose Powdered – This sweetener provides the perfect amount of sweetness without the aftertaste. (You can also sub Swerve Confectioners or Lakanto Monkfruit Powdered)
- Butter and cream cheese – These ingredients provide a rich and super creamy texture.
- Vanilla extract- This makes everything taste better.
Step 1: Add heavy whipping cream to a mixing bowl and beat with a hand mixer or stand mixer until you see stiff peaks form; it takes approximately 1 minute. Make sure not to over-beat, or you will be left with a dense and heavy texture.
Before adding your cream to the bowl, it is important that the cream and bowl have both been chilled. A cold bowl and cold cream are the tricks for stiff, fluffy peaks! Also, make sure that your bowl and beaters are completely dry.
Step 2: In a separate bowl, add the rest of the ingredients and beat on medium speed. Sometimes cocoa powder clumps together; if needed, you can sift it before. Whip it until a thick chocolate paste forms.
I would suggest using a larger bowl when beating the cocoa mixture so that it doesn’t get everywhere when you mix it.
Step 3: Combine your whipped cream and chocolate mixture and beat until light and billowy.
Step 4: Grease your ramekins, or 8X8 pan, and pipe or scoop a layer of keto chocolate mousse on the bottom. Make the second layer of delicious homemade sugar-free whipped cream by beating heavy whipping cream, and sweetener. Add that to the top of your mousse, and if desired, shave some unsweetened dark chocolate over the top for a tasty and pretty garnish. Enjoy!
Is chocolate mousse keto-friendly?
Yes! As long as you use a natural sweetener like one of the ones listed below. The fact that it is high in fat and low in carbs makes it completely keto-approved.
How to store low carb chocolate mousse
You can store your mousse in an airtight container in the fridge for up to a week. It can also be frozen for up to 2 months. However, since this keto mousse contains cream cheese, the texture may be slightly altered in the process of freezing and defrosting.
I like to add them to mini mason jars with a lid, so they are easy to grab and perfectly portioned out.
Total net carbs per serving
There are 3g of carbs per serving and 1g of fiber. Meaning there are only 2g net carbs per serving in this keto chocolate mousse recipe. I divide it into six equal-sized servings. Also, the heavy whipping cream, butter, and cream cheese add 25g of fat, making this keto dessert the perfect sweet fat bomb.
Can I use other sweeteners?
Yes, you can! Some great alternatives are Swerve Confectioners, and Lakanto Monk Fruit Powdered, both have a 1:1 ratio with the sweetener I use. However, I recommend using Besti Monk Fruit with Allulose powdered. Out of all the sweeteners that I have tried, this one has the least amount of after taste.
Unlike other keto sweeteners, this one contains Allulose, which is a natural sugar that our bodies can’t process. Coincidentally, it has zero net carbs, and a zero glycemic effect. Meaning it won’t raise blood sugars.
Allulose also dissolves like sugar, while other keto sweeteners do not. Lastly, allulose does not contain sugar alcohol, so it is not likely to upset your stomach.
Stevia is another option, but it tastes bitter to me. If you wish to use this, here is a conversion calculator you can use!
Low carb toppings for your mousse
- keto-friendly fresh fruit – Fresh fruit such as strawberries and raspberries take this recipe over the top. It adds an extra tang to the decadent chocolate flavor.
- Unsweetened chocolate shavings – What is more comforting than chocolate? I’m a firm believer that it makes everything better! So, adding a little extra makes this keto dessert so amazing!
More keto mousse desserts:
Lemon Berry Keto Cream Cheese Dessert
Sugar-Free Cheese Cake Keto Mousse
Keto Chocolate Pie with a Pecan Crust (Decadent & Fudgy)
Don’t miss out!
If you aren’t already following my easy keto/low carb recipe page on Facebook, where I post all my new recipes, I’d love for you to join us! Also, make sure to follow me on Pinterest.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Recipe for Quick Keto Chocolate Mousse:
Keto Chocolate Mousse
Ingredients
First Layer
- 1 cup heavy whipping cream
- 3 1/2 tbsp cocoa powder
- 4 tbsp Besti Monk Fruit Sweetener With Allulose - Powdered Can also sub Swerve confectioners or Lakanto Monkfruit Powdered
- 1 tbsp butter, softened
- 1 tbsp cream cheese, softened
- 2 tbsp water
- 1/2 tsp vanilla extract
Second Layer
- 1/2 cup heavy whipping cream
- 1 1/2 tbsp Besti Monk Fruit Sweetener With Allulose - Powdered Can also sub Swerve confectioners or Lakanto Monkfruit Powdered
- 1/4 square unsweetened chocolate bar, shaved optional
Instructions
- In a large bowl, beat the heavy whipping cream until it forms stiff peaks.*Before adding your cream to the bowl, it is important that the cream and bowl have both been chilled. If they have not, the stiff peaks will not form properly. Make sure that your bowl and beaters are dry as well.
- In a separate bowl, beat on medium speed the cocoa powder, Besti Monk Fruit Sweetener With Allulose - Powdered, butter, cream cheese, water, and vanilla until the mixture is smooth. The mixture will be a bit thick. *You can also sub Swerve confectioners or Lakanto Monkfruit Powdered for the sweetener.
- Combine the two bowls and beat with a mixer until everything is combined.
- Spray an 8 X 8 pan with cooking spray and spread the chocolate mousse layer evenly in the bottom of the pan.
- Spread the homemade whipped cream on top of the chocolate mousse layer.
- Optional: Grate 1/4 of a square of an unsweetened chocolate bar on top.
- Refrigerate overnight and enjoy!
Video
Notes
Nutritional Information:
The nutritional information is based on dividing this recipe into 6 equal-sized servings. The carbs/sugar alcohols from Besti Monk Fruit Sweetener With Allulose - Powdered are not included in Nutritional Information since most subtract to calculate net carbs. Optional ingredients are not included in nutritional information. Nutritional information is provided only as a guide.Nutrition
Martha says
Looks amazing, can’t wait to try! ??
Michelle says
My cocoa mixture was a crumbly mix, not a smooth one. It didn’t incorporate at all with the whipping cream. What could I have done wrong?
Kasey says
I don’t know perhaps your cocoa mix was old? Mine has always mixed together so I haven’t had this experience.
Cindy says
Sift is in a mesh strainer. Cocoa has a tendency to clump.
Sharon says
Sifting cocoa powder will help with the clumping👍
Leigh says
This was amazing! I sprinkled some slivered almonds on top and it tasted like Rocky Road ice cream. Thank you for creating all of your wonderful recipes! You are a part of our every day meal plan!
Kasey says
Awesome! Glad you loved it!
Tiffany Klinger says
How much is a serving size? Also is swerve zero carb?(I’ve never used that before) I made some of the mousse, and substituted ‘sweet additions calorie free stevia sweetener.’ Which has 0 carbs. I’m just trying to find out how much I can have according to the amount o carbs the Recipe has 🙂 thank you!
Kasey says
9 equal servings. Yes, swerve has 0 carbs.
Joanie says
Does Stevia work in your sweetened
Receipts?
Kasey says
I find Stevia to be very bitter in sweets so I don’t use it.
Krissie says
Can you substitute stevia for the swerve? If so what measurement for the stevia?
Kasey says
I’ve only made it as is so I’m not sure. I don’t like stevia in keto sweets as it tastes bitter to me.
Donna says
Made this yesterday & it was delicious but I had chunks of butter & cream cheese that did not blend in. They both were at room temperature but when you combined all the ingredients together the HWC was cold & I’m guessing it made the butter & cream cheese not blend in well. Please let me know if I should also have the HWC at room temperature. Also is there a solution when whipping HWC it won’t splatter all over the place? I even put is down in the sink but that didn’t help, lol!
I really want to make again because it so good!!!
Kasey says
I am not sure why it didn’t mix right. HWC does have to be cold for stiff peaks to form. Let me know how they turn out when you make this again. Thanks!
Denise says
if you’re using a hand mixer, use a paper plate, poke two holes in the middle and place against mixer, put mixing blades in through the holes.
Mary Trenum says
Great idea!
Dana says
Could you add the pecan crust like in the lemon pie? I think that would be yummy! ?
Kasey says
Sure could! Let me know how it turns out.
Lana Richard says
Why do you have to spray the dish w non stick spray?
Kasey says
It makes it easier to wash the pan later.
Rachael says
What is the serving size for it to be 2g carb?
Kathy Greene says
You listed the carb count as 2 grams . When I copied the URL to Carb Manager it said 12 g per serving . BTW , I made it snd it’s delicious !
Kasey says
Carb Manager I don’t think subtracts the sugar alcohols to get the net carbs.
Janet Hamman says
I am so enjoying your recipes. Please continue to share them. I have recently been diagnosed diabetic and the recipes are helping me count my carbs. Thanks a bunch
Kasey says
Awesome Janet. Glad you are enjoying. We understand counting carbs for Diabetes in our family!! Best of luck!!
christy says
I LOVE this recipe but i hate to make it bc when i use my mixer to mix the cocoa powder with the other ingredients before adding to the whipping cream, it goes EVERYWHERE! what can i do to keep from have cocoa powder ALL over me and my kitchen???
Kasey says
Stir it in first before using the mixture or wrap a dish towel around the base of your mixer.
Kelly Marcus says
I think this would be great to make in individual servings. I’m gonna make some tomorrow. Thanks for all the deliciousness you share.
Kasey says
Sounds fantastic! Thanks so much for your kind words.
Gia says
Wonderful easy recipe, turned out great! BTW-I made the pumpkin bread last week and it was a big hit with my husband and grandson. Can’t wait to try the pumpkin cake you recently posted. Thanks for all you do!
Mary Trenum says
You’re welcome, Gia. I’m happy my pumpkin bread was a hit with hubby and grandson and you enjoyed the chocolate mousse.
Laurie Woods says
Such a special sweet treat! Amazingly simple 😉
Mary Trenum says
Awesome! Glad you enjoyed it!
Cindy Sperry says
Mine was lumpy too, was using a hand mixer, had cocoa powder everywhere! Too dry, I added some heavy cream to it, to moisten it just a bit and then it worked. Seems like there isn’t enough wet with the cocoa mix.
Kasey says
I’m sorry that it was lumpy for you. I’ve never had that experience. It sounds like you worked it out.
Garry C Stewart says
I just put it all in a mixer at once let the mixer do its work! So good with 1/2 the trouble.
Kasey says
Awesome!