This low carb and keto chocolate mousse is decadent and super easy to make. Uses only 4 ingredients (heavy cream, sweetener, unsweetened cocoa, and vanilla) and no chilling required!
When I make keto desserts, I like them to be super easy with only a few ingredients. Recipes like my Keto Chocolate Chip Cookies, butter cookie fat bombs, and Keto Mug Cake. This Keto Chocolate Mousse ticks all of those boxes, plus it is incredibly delicious.
Most chocolate mousse recipes involve melting chocolate, separating eggs and beating egg whites, and chilling for hours in the fridge. I avoided all of that with this easy recipe!
This recipe is a denser chocolate mouse (my favorite) because it doesn’t incorporate beaten egg whites. It would be easy to make this lighter, though, by incorporating 3 egg whites beaten to stiff peaks.
HOW TO MAKE KETO CHOCOLATE MOUSSE
What we need to make this recipe is heavy cream, sweetener, sifted cocoa powder, and vanilla.
The first step in making this delicious keto dessert is whisking the heavy cream until it gets nice and thick. It’s usually ready when you start to see ribbons form in the cream. You can whisk the cream by hand or you can use a stand mixer, or even a hand mixer.
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Now we are going to add in the sweetener, sifted cocoa powder, and the vanilla and whisk a little more until everything is all combined.
My on my, this keto chocolate mousse is so dense, rich, and decadent. It will satisfy your chocolate craving in only a few bites. I promise.
⭐ Did you make Keto Chocolate Mousse Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Mousse
INGREDIENTS
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Unsweetened cocoa powder, sifted
- 1/4 Cup Powdered Sweetener (Click here to see my favorite)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon kosher salt
INSTRUCTIONS
- Whisk the cream to stiff peaks using. Add in the cocoa powder, sweetener, vanilla and salt and whisk until all ingredients are just combined. Makes 4 servings
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- If you want a lighter mousse, whisk 3 egg whites to stiff peaks and fold into the mouse mixture until just combined.
NUTRITION
Sally says
Can you take classic monk fruit and put it into food processor and make powdered?
jenniferbanz says
That should work
Jarrod says
OMG, THIS IS AMAZING. I started keto with my partner a few days ago, and have been cravimg chocolate sooooo bad. I just found and made this recipe, and I am speechless. It has amazing flavour, so yummy and dense. It’s my saviour. WOW
Danielle says
Brilliant and so yummy! I used a few sachets of equal sweetener as I found monkfruit was grainy and natvia wasn’t sweet enough. I melted it in a bit of boiling water and added in a teaspoon of coffee powder. Your recipe is the most awesome ever. I eat it with fresh berries. Thank you!!!
Nicole says
I only have Lakanto Monkfruit Sweetener Classic, would I still use 1/4c for this?? New to keto, thank you!!!
jenniferbanz says
yes but taste it to make sure it is sweet enough for your taste and add more if you want. The texture may be a little gritty because of the granulated sweetener.
Liza says
I found it far too sweet using Nativa 1:1. A small taste was delicious, but eating it by the spoonful was definitely too sweet to enjoy. Going to try it again with half the amount of Nativa 🙂
Therese says
Absolutely perfect!
Margaret Manzo says
I used granulated Lankanto sweetener. The sugar didn’t dissolve so it tasted granulated. Anyone else have this issue?
jenniferbanz says
Yes, that’s why the recipe requires powdered sweetener
Kam Buggs says
Are the nutritional facts per serving or the entire thing?
jenniferbanz says
For 1/4th of the recipe
Brittany says
I never really comment but this is SO dang good! I usually get it at a Keto bakery for big money. I am so glad I found this recipe! Thank you!
jenniferbanz says
So glad my recipe helps!
CHRIS HALE says
Loved it! I asked my wife to make a low carb pie crust and used this as a pie filling.
DavisC says
Soooooo goood!!
Carolyn Jorgensen says
Going to try this, if I left out the chocolate and could make it a vanilla?
jenniferbanz says
I think that would work. I would add vanilla extract
Connie says
I made this using the chocolate, and loved it! So did my husband. I feel it could have been a bit sweeter, I used 1/4 c. swerve, so next time I’ll use a bit more. It kept beautifully in the fridge for about 4 days and just got better! Today I made the recipe but instead of chocolate, I added strawberry freezer jam that I made with monkfruit sweetener. O.M.G! It’s beautiful and delicious!!! Thank you for the recipe!
jenniferbanz says
That strawberry mousse sounds amazing!
AP says
Mmmm this was delicious! I was skeptical at first but am now a believer!
Holly says
This is just what I needed! It fulfilled my chocolate/sugar cravings. I used “Krisda for baking”. Very yummy.
Robin Fennema says
I only have swerve confectioners. Could I use?
jenniferbanz says
Yes, it will work
Ben says
Hi Jennifer-Can you substitute avocado for the heavy whipping cream? And if so, how much should I use?
jenniferbanz says
I bet you can but I am not sure of the amount
Sherri says
This is so good. One thing i struggle with is missing sweets and this is amazing. How long will it keep in the fridge? I doubled the batch and stored in tupperware.
jenniferbanz says
It should keep for a few days
Gina says
I love it ! Made it do many times but now I think I better eat only one serving ! Its soooooo good ! How often can you eat this in a week?
jenniferbanz says
You can eat as much as you want depending on you goals. For weight loss you need to be in a calorie deficit.
Mere says
I’m lazy. Really lazy. Lol. So I kinda ignored the steps, dumped everything in one of my rocket blender cups and threw it on the blender. After maybe a minute, you could hear when it was done by the change in the sound. I took it off and it was PERFECT. Cold, thick, creamy, rich, chocolatey deliciousness. Oh. My. Mousse. I can’t lie. I ate half of it. And the other half is in the fridge for breakfast. ?. Thank you!!!!!!!
jenniferbanz says
you are a genius!
Pamela says
Simple, quick, delicious and decadent dessert. Thanks for sharing.
Hannah says
Great recipe. Being on Keto I am sensative to sweetness and would use less sugar next time I make this but it depends on the sweetener you use as well which for me was different than what they used in this recipe. I also added chopped pecans for texture and added healthy fat and it was amazing!
Lee says
Absolutely amazing.
Lisa Petrella says
this recipe whips up dense and just the perfect amount of sweetness. I added Lily’s sweetened chocolate chips and it was a grand slam!
Jamie Wesson says
What is the serving size? There is an ad over that part & I can’t get rid of it?
jenniferbanz says
Sorry about that, Jamie. The serving size is 1/4th of the recipe.
Cindy Ball says
What about erythritol and would the measurements be the same?
jenniferbanz says
yes and it would be the same amount.
Susan says
This is my go to Choc fix!
For me I have found 3 Tablespoons of Cocoa powder and 3 T of Confection Swerve sifted we enough for me. Left everything else same measurements. LOVE ❤️ this!
Thank you Jennifer
Colette vanderPark says
love your recipies
jenniferbanz says
Thank you!
Cindy says
This was pretty good. I used liquid Stevia. There is an after taste because of the Stevia. I don’t know what other sugar substitute would work better, so I guess I will stick with the Stevia. I have xylitol. Why is there no sweetener that tastes as good as the real thing. I just love sugar.
Monika Conroy says
Absolutely great!
Divina says
Can i put it in the refrigerator until ready to eat
jenniferbanz says
Yes, it should be fine
Christina King says
This is my go-to chocolate mousse. I use Xylitol and it turns out perfect.
Meera Sawant says
This was heavenly! Absolutely delicious. I used the egg whites to make mine lighter and it is so so so good!!!
Kiri says
Omg this is so good. Just what i needed to stay away from sugar!
Pamela says
Good good good
Sue O'Dwyer says
Oh my gosh – this is SO good!!! I made it with Swerve Confectioner’s sugar because that’s all I had in the house, but it was great! I’m so excited that I now have something really special when I have my chocolate cravings!!! Thank you so much!!
jenniferbanz says
SO glad you liked it, Sue!
Jassica jass says
Wow! It is a great recipe for making a chocolate mousse. I like this Post. Thanks for sharing with us.
Stephanie Callahan says
Super easy to make and the consistency Ian great but I’m questioning the amount of salt because that’s all I’m tasting. Next time I will add much less.
Lydia says
Hi there!
I was wondering if this recipe can be frozen?
Many thanks,
Lydia
jenniferbanz says
That’s a good question that I didn’t know the answer to. I found this:
Pour the mousse into an airtight container. Leave 1 inch of headroom for expansion as the mousse freezes.
Seal the container and affix a label to the front.
Write the contents and expiration date, two months from the current date, on the label.
Freeze the chocolate mousse for up to two months.
Thaw the mousse in the refrigerator until you can spoon it out of the container.
Janet says
The mousse was delicious. I used some almond extract too maybe 1/2 tsp. With crushed almonds on top.
nicole says
This mousse looks absolutely delicious, what a stunning photograph! Love the shallow depth of field. Thank you for sharing, Jennifer! 🙂
TFI says
Really looks and sounds delicious!!!
DianeZ says
I made this tonight and it’s fantastic! I looked at the calorie content and the carbs and was expecting this to be one of those low carb desserts where you get about a quarter of a cup per serving and end up eating the whole thing yourself but it really is a generous portion when divided four ways.
jenniferbanz says
So glad you liked it, Diane!
Glynis says
Hi! This sounds delicious! I am in Australia and use Natvia sweetener, would it be the same amount as the brand you mentioned?
Thanks
jenniferbanz says
I am not sure but if it is a 1 for 1 replacement to sugar and it’s powdered, then it should work fine