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chocolate mousse in a ramekin with a spoon.
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4.60 from 44 votes

Keto Chocolate Mousse

This Keto Chocolate Mousse Recipe is easy, decadent, and sure to satisfy your chocolate cravings! All you need is 10 minutes and a couple of ingredients to make this decadent dessert. It is sure to become a hit with your whole family!
Prep Time10 minutes
Refrigerate2 hours
Total Time10 minutes
Course: Dessert
Cuisine: American, casual
Keyword: Easy Chocolate Mousse
Servings: 6
Calories: 238kcal
Author: Kasey Trenum

Ingredients

First Layer

Second Layer

Instructions

  • 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.

Video

Notes

Tips 
1. Keep everything chilled and ensure the butter and cream cheese are softened but not warm.
2. When combining the whipped cream with the chocolate mixture, fold gently to maintain the airiness. 
3. Taste the chocolate mousse mixture before spreading it in the pan in order to adjust the sweetness if needed. 
4. Use a spatula or the back of a spoon to spread the layers evenly in the pan.
5. Let the dessert set in the refrigerator for the recommended time.
6. Check for stiff peaks in the whipped cream by stopping the mixer and lifting the beaters. The peaks should stand straight without collapsing.
7. When grating the unsweetened chocolate, use a light touch to avoid melting the chocolate with the heat from your hands.
8. Whipping the heavy cream takes time, be patient. 
9. For cleaner and easier slicing, refrigerate the dessert until it's properly set before cutting it in squares.
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.

Nutrition

Calories: 238kcal | Carbohydrates: 3g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 48mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg