This chilled dessert consists of heavy cream beaten with unsweetened cocoa powder and a powdered sugar-free sweetener. The ingredients are whisked together until light and fluffy, creating a silky and airy consistency. This recipe uses simple pantry staples to create a layered chocolate flavor in a sugar-free dessert.
About This Recipe
To prepare the mousse, the cocoa powder and sweetener are sifted together before being combined with chilled heavy cream and vanilla extract. The mixture is beaten with an electric mixer to incorporate air, which gives the light, airy texture without the need for eggs. It is important to chill the finished mousse for at least thirty minutes to allow the structure to firm up before serving.
The flavor relies on the intensity of the unsweetened cocoa powder balanced by the richness of the heavy cream. Using a powdered sweetener ensures a smooth consistency that blends easily into the cream without leaving a grainy mouthfeel. Since the recipe includes a pinch of sea salt, the depth of the chocolate is enhanced, providing a more complex taste.
The mousse works well as a dessert and can be prepared ahead of time. It’s easy to customize the servings by adding sugar-free whipped cream or topping the mousse with dark chocolate shavings for extra texture. This mousse is best served chilled in individual glasses, offering a structured and indulgent finish to a meal.
Why You’ll Love This Recipe
- Ready in minutes with no baking required
- Luxurious, creamy, and chocolatey
- Only a few net carbs per serving
- Perfect for entertaining or everyday indulgence
- Easily customizable with flavors and toppings
What You’ll Need for This Keto Chocolate Mousse
- 1 cup heavy cream, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or monk fruit blend)
- 1 tsp vanilla extract
- Pinch of sea salt
- Sugar-free whipped cream & dark chocolate shavings (optional garnish)
Step-by-Step Preparation
- In a mixing bowl, sift cocoa powder and sweetener together to remove clumps.
- Add chilled heavy cream, vanilla, and salt.
- Beat with an electric mixer until soft peaks form.
- Continue beating until light and fluffy, but don’t overwhip.
- Spoon mousse into serving cups.
- Chill for at least 30 minutes before serving.
- Garnish with whipped cream and chocolate shavings if desired.
FAQ
- Can I make this ahead?
Yes, store in the fridge up to 2 days. - Can I freeze mousse?
Yes, but it’s best enjoyed fresh. Freezing changes the texture. - Which sweetener works best?
Powdered erythritol or allulose blends give the smoothest consistency. - Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream.
Variations & Substitutions
- Add peppermint extract for a holiday twist
- Use almond extract for a nutty flavor
- Layer with fresh raspberries for extra freshness
- Top with keto granola for crunch
Serving Suggestions
- Serve in wine glasses for an elegant dinner party dessert
- Pair with espresso or black coffee
- Add whipped cream and berries for a light finish
- Enjoy as a quick keto-friendly chocolate fix
Keto Chocolate Mousse
Ingredients
- 1 cup heavy cream (chilled)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or monk fruit blend)
- 1 tsp vanilla extract
- Pinch of sea salt
- Sugar-free whipped cream & dark chocolate shavings (optional garnish)
Instructions
- In a mixing bowl, sift cocoa powder and sweetener together to remove clumps.
- Add chilled heavy cream, vanilla, and salt.
- Beat with an electric mixer until soft peaks form.
- Continue beating until light and fluffy, but don’t overwhip.
- Spoon mousse into serving cups.
- Chill for at least 30 minutes before serving.
- Garnish with whipped cream and chocolate shavings if desired.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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