This Keto Chocolate Mousse Recipe is rich and airy, the perfect quick and easy keto dessert to satisfy your decadent cravings! It’s made with ingredients like heavy cream, rich cocoa powder, and powdered sweetener, making it a velvety, rich treat that will satisfy you without guilt.
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!
Ingredients For Keto Chocolate Mousse With Cream Cheese:
- Heavy whipping cream: Provides the creamy base for the mousse and whipped cream layers.
- Unsweetened Cocoa powder: Adds the rich chocolate flavor to the dessert.
- Monkfruit blend with allulose (powdered): Sweetens the mousse and whipped cream layers without adding extra sugar.
- Butter: Gives richness and helps create a smooth texture in the chocolate mousse layer.
- Cream cheese: Enhances creaminess and adds a subtle tang to the mousse layer.
- Water: Helps adjust the consistency of the mousse layer for a smooth texture.
- Vanilla extract: Adds a hint of vanilla flavor to the dessert.
- Unsweetened chocolate bar: The perfect garnish to add a layer of chocolatey taste to the top, if desired.
Steps For Making The Best Keto Chocolate Mousse Recipe
*this is a step-by-step guide for visual learners; scroll to the bottom of the post for complete recipe instructions
Step 1: Using a large bowl and a mixer, beat the heavy whipping cream until it forms stiff peaks. This means the cream is thick and holds its shape when you lift the beaters out of it.
***Make sure your heavy whipping cream is cold, and your bowl has been chilled in the refrigerator for a bit – this helps the cream whip up better. Dry off the bowl and beaters, too. Stiff peaks won’t form well if things are warm or moist.
Step 2: In a separate bowl, use medium speed on the hand mixer to blend the unsweetened cocoa powder, sweetener, softened butter, cream cheese, water, and vanilla until smooth.
Step 3: Then, gently fold the whipped cream into the chocolate mixture until everything is smooth and evenly combined.
***I would suggest using a larger mixing bowl when beating the cocoa mixture so that it doesn’t get everywhere when you mix it.
Step 4: Spread the chocolate mousse layer evenly on the bottom of the pan or ramekins.
Step 5: In another bowl, beat together the remaining heavy whipping cream and sweetener until stiff peaks form, just like you did before. Add that to the top of your keto mousse, and if desired, shave some unsweetened dark chocolate over the top for a tasty and pretty garnish. Enjoy!
Top Tips And Tricks For Making Low-Carb Chocolate Mousse Recipe
- Chill Everything: Besides chilling the bowl and beaters for whipping cream, make sure the cream cheese and butter are softened but not warm(room temperature is best). Softening them in advance makes blending easier.
- Gentle Folding Technique: When combining the whipped cream with the chocolate mixture, fold gently to maintain the airiness. Over-mixing might deflate the fluffiness.
- Gradual Sweetening: Taste the chocolate mousse mixture before spreading it in the pan or ramekins. Adjust sweetness if needed before it sets.
- Even Layers: Use a spatula or the back of a spoon to spread the layers evenly in the pan for a consistent texture.
- Testing Stiff Peaks: Check for stiff peaks in the whipped cream by stopping the mixer and lifting the beaters. The peaks should stand straight without collapsing.
- Controlled Grating: When grating the unsweetened chocolate, use a light touch to avoid melting the chocolate with the heat from your hands.
- Patience with Whipping: Whipping the heavy cream takes time; be patient, and avoid turning the mixer to high speed immediately to prevent splattering.
- Avoid Over-mixing: Avoid over-mixing the mousse; a few gentle folds are sufficient to combine the whipped cream and chocolate mixture.
- Refrigeration for Set Mousse: Though you may eat the mousse immediately, it is best to let the dessert set in the refrigerator overnight; this allows the layers to firm up and flavors to meld for the best taste.
- Chilling for Clean Cuts: Refrigerate the dessert until it’s properly set before cutting it into squares for cleaner and easier slicing.
Frequently Asked Questions
Is chocolate mousse keto-friendly?
Yes! As long as you use a natural sweetener mentioned in the recipe, the mousse remains high in fat and low in carbs.
How many total net carbs per serving?
There are 3g of carbs per serving and 1g of fiber (meaning there are only 2g of net carbs per serving). 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?
Stevia is another option, but it tastes bitter to me. If you wish to use this, here is a conversion calculator you can use!
Can I make this recipe without a mixer?
How long does it take to whip the heavy cream to stiff peaks?
Generally, it varies depending on the strength of your electric mixer. Based on this, it may take anywhere from 4 to 10 minutes.
Can I use a pan size other than 8×8?
Yes, but adjust layer thickness accordingly; a smaller pan may yield thicker layers. Small individual baking ramekins also work with this recipe and give an aesthetic look for presentation!
Can I skip the overnight refrigeration and eat it sooner?
It’s best to refrigerate overnight for the flavors to meld, but you can try chilling for at least 4 hours for a firmer set.
Can I freeze this dessert?
Freezing may change the texture; it’s best enjoyed fresh, but you can freeze leftovers for up to a month.
Serving and Storage Instructions
- Serving Tips: Top your mousse with a sprinkle of cocoa powder for an extra special touch. You can also add a pinch of flaky sea salt to bring out the chocolate flavor. Serve your mousse in individual serving dishes or ramekins for an elegant presentation.
- Storage Tips: Keep your keto chocolate mousse in an airtight container or your covered 8×8 baking dish, and store it in the refrigerator for up to 3 days. If you want to make your mousse ahead of time, you can freeze it for up to 1 month. To thaw, place it in the refrigerator overnight.
- Garnish Options: Instead of unsweetened chocolate, sprinkle with cocoa powder, chocolate shavings, or chopped nuts.
- Flavor Twist: Experiment with flavored almond or mint extracts for a different taste profile.
- Dairy-Free Option: Use coconut cream instead of heavy whipping cream for a keto-friendly, non-dairy alternative.
- Reduced Sweetness: Adjust sweeteners to taste, reducing the amount for a less sweet dessert.
- Citrus Zest: Grate some orange or lemon zest into the mousse for a citrusy kick.
- Spice Infusion: Include a pinch of cinnamon or a dash of chili powder for a subtle spicy taste.
- Darker Chocolate: Opt for a higher cocoa content chocolate or use bittersweet chocolate for a more intense flavor.
Fruit Swirl: Swirl in pureed berries for a keto-friendly and fruity contrast.
More Keto Dessert Recipes:
- Keto Brownies Recipe
- Keto Easy Strawberry Pie
- Easy Keto Pumpkin Mousse Dessert
- Keto Peanut Butter Mousse
Keto Chocolate Mousse
- 1 cup heavy whipping cream
- 3 1/2 tbsp cocoa powder
- 4 tbsp Wholesome Yum Monkfruit Blend 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
- 1/2 cup heavy whipping cream
- 1 1/2 tbsp Wholesome Yum Monkfruit Blend with Allulose Powdered Can also sub Swerve confectioners or Lakanto Monkfruit Powdered
- 1/4 square unsweetened chocolate bar, shaved optional
- Make sure your heavy whipping cream is cold, and your bowl has been chilled in the refrigerator for a bit. This helps the cream whip up better. Dry off the bowl and beaters, too. Stiff peaks won't form well if things are warm or moist.
- Using a large bowl and a mixer, beat the heavy whipping cream until it forms stiff peaks. This means the cream is thick and holds its shape when you lift the beaters out of it. It might take a few minutes, so be patient.
- In a separate bowl, use medium speed on the mixer to blend the cocoa powder, powdered Monkfruit sweetener, softened butter, cream cheese, water, and vanilla until it's smooth. It might be a bit thick, and that's normal.*You can also substitute Swerve confectioners or Lakanto Monkfruit Powdered for the sweetener.
- Gently fold the whipped cream into the chocolate mixture until everything's mixed together. You want it to be smooth and evenly combined.
- Spray an 8x8 pan with cooking spray. Spread the chocolate mousse layer evenly on the bottom of the pan.
- In another bowl, beat together the remaining heavy whipping cream and powdered Monkfruit sweetener until stiff peaks form, just like you did before.*You can also substitute Swerve confectioners or Lakanto Monkfruit Powdered for the sweetener at the same measurement
- Spread this homemade whipped cream on top of the chocolate mousse layer in the pan.
- If you'd like, grate 1/4 of a square of unsweetened chocolate on top for an extra touch!
- Cover the pan and refrigerate it overnight. This allows all the flavors to meld together.
10. Avoid Over-mixing: Be cautious not to over-mix the mousse; a few gentle folds are sufficient to combine the whipped cream and chocolate mixture.