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 3 ingredient keto peanut butter cups, 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 - 10 Minutes!
- 1 Cup Heavy Whipping Cream
- ¼ Cup Unsweetened cocoa powder, sifted
- ¼ Cup Powdered Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon Vanilla extract
- ¼ teaspoon kosher salt
- 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
- If you want a lighter mousse, whisk 3 egg whites to stiff peaks and fold into the mouse mixture until just combined.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Watch how to make it
Absolutely love this but are the calories of 218 for the whole thing or per portion?
Jacky Garbutt says
Loved this but, this may sound silly, is the 218 calories for the whole 4 servings or per serving ??
I made this today & it was SO DELICIOUS! Smooth, creamy, & so chocolaty! This goes in my recipe box for sure!
I made this tonight, was delicious!! I have to watch my sugar and carb intake....I used Lankanto granulated sugar and blended it in magic bullet to make powdered sugar. Will definitely be making again!
Marty Kitts says
Absolutely delicious! I wondered about adding cream cheese to it. I'm not sure if it would need more sweetener added.
I just made the keto mousse. It is amazing.
I am from Canada.
I have looked for heavy cream here but we have whipping cream and half and half cream.
So I used plain yogurt and milk.
It worked great.
Stephen Modawell says
Whipping cream and heavy cream are the same...
Tanisha Robinson says
This mouse was absolutely amazing. I was having a problem curving my sweet addiction. This recipe saved me. Looking forward to trying many more.
Made this in the bullet blender. From start to finish, less than 5 minutes. I used the powdered sweetener and the mousse was smooth and creamy. I am worried I will eat the entire container. Looking forward to trying some of your other recipes
AMAZING!!! Definitely took care of my chocolate cravings.
Anna Ford says
is it ok if the sweetener isnt powdered? I only have the monkfruit sugar packets for coffee.
I only had the granular monkfruit sweetner and just cut back a little bit. It was still delicious- just some little crunches from the sweetner granuals. Powdered would have elmiated the crunch. All in all- I love this recipe! Always hits the spot and is sooo easy.
Martha Kitts says
I just made my sweetener powdered in my blender.
Ermahgahd! It's Christmas and I'm cracking on with keto. I have been desperate to pig-out Christmas style for a couple of weeks, but I resisted. I halved the recipe and ate the lot ? I liked the graininess of the truvia because it tasted so real and it added texture. Thank you for this recipe! ❤️
I love this dessert, easy to make and delish, I topped it with homemade whip cream .
I couldn't get my egg whites to do anything but be frothy. I found this an easy recipe and great to get that chocolate taste. I tried it with powdered Monk Fruit which has Erythritol in it and that aftertaste. I also tried it with granulated Monk Fruit sweetener and that was much better!!
Ann marie Brick says
I LOVE this dessert! It doesn't't trigger me to eat MORE sweets because this small serving is really rich and satisfying. We will have this for the upcoming Thanksgiving dinner!
Catherine Cocco says
Good, easy, but too much salt. Reduce to 1/8 t.
Reynette Vos says
Oh my goodness, this is such a treat. I made a huge batch, portioned into small containers and froze it. Just take out a few min ahead of time before eating. PERFECT each serving and ready, no fuss. Thank you so much.
I used Hershey’s 100% cacao powder and monk fruit extract as a sweetener and it was so bitter, I couldn’t eat it. Did I do something wrong?
It sounds like it was the sweetener
shelley paterson says
Hi Jennifer, do you state net or total carbs in your nutrition breakdown Sorry if you have already published this info and I've missed it. I'm new to keto and so looking forward to trying your recipes
Right on! I just hand whipped the cream, since I didn't feel like getting out the electric mixer. Stirred in the cocoa powder, powdered sugar and vanilla. Made three serving cups in ramekins and put frozen raspberries on top...wow! Not too sweet and awesome!
Rafiah Moola says
Hi Jennifer I'm lactose intolerant, what can I substitute for the cream. Tank you for the lovely receipes
Try coconut cream
made this during the day & just had it for dessert.
To die for- oh so good!
This was amazing . I used xylitol as a sweetener. . I will definitely make it again., I cooked up some frozen blueberries and a few raspberries and served them on top . Gosh it was good ?
Kerry-Lee Garner says
Delicious recipe thank you mine was light and fluffy think you need to whip cream until hard peaks have just formed trick is not to overbeat. I used monkfruit and left out the salt and it worked really well. Loved how quick and easy this was.
The texture came out really nice. All I could taste was the salt though, it was over powering.
Julie Pegutter says
I used erythritol and I also tried a monk fruit and erythritol blend and both mousses tasted bitter and chemically...any suggestions for a keto sugar substitute, that has a better taste...closer to real sugar taste?
I like lakanto!
brittany ellenson says
Swerve! I made a mousse with it tonight- it was perfect
How many servings?
Or is this a single serving?
Too much salt too much sugar alcohols, bad ratios.
Loved this quick and easy recipe. One thing I seem to crave is dark chocolate and this took care of that craving.
It was amazing. I used the egg whites to make it lighter and it worked very well
Yumm. I use splenda and add a dash of rum .... nirvana.
Delicious! This was so much better than I was hoping for, even after reading the other reviews. Serving size was perfect, and at 3 net carbs per serving it's definitely a keeper. Thank you!
Wowzers!!! This is soooo good. I put all the ingredients into my ninja blender individual cup and instant delicious chocolate mousse!!! This will be a go to for sure. Thank you for this recipe! Love it!
Patrycja Broda says
This looks yum. Can I use Cacao instead of cocoa?
I think that will work!
The taste is amazing. I am from South Africa
Used dark chocolate cocoa and about 1/2 tub cool whip light to the recipe. Made it rich, light and creamy. Super easy, quick and delicious.
Vickie Bouzerrara says
I made this last week and the cocoa was terribly overpowering. When serving it I had to sprinkle sweetener on top to help the cocoa taste. Idk it was way too much cocoa and bitter. I sprinkled Swerve granulated in tp of each serving if mousse. Im going to have to find another recipe. Im too new to Keto to change a recipe. I think 1/8th cup cocoa would still be way too much.
Betty Davis says
You can get a funny taste from the vanilla too. I would leave out the vanilla and use lakanto sweetener. I made it also and had to sprinkle additional sweetener on top and stir it in.
OMG!! Game changer!! I’m no wizard in the kitchen so I thought I would totally fail at whipping up the heavy cream. But, it all came together so nicely and quickly!! This is going to be my new sweet treat after dinner, so delicious!! Thank you for sharing!!
Brian Troiano says
This is, hands-down, the best keto/low-carb dessert I have ever made. Absolutely perfect recipe. Delicious, and so smooth and creamy. I added a half teaspoon of cream of tartar to thicken it up even more and keep it from deflating in the refrigerator overnight. Thank you for sharing!
OMG.....wicked good!!! I haven't exactly gotten around to making diabetic friendly desserts for holidays (Easter), and so, this recipe for mousse was perfect!! I made some with Swerve (only kind of powdered I had) and then another batch with regular sugar for my family who can have it. OMG...thank you!!!
I’ve looked several times how many carbs per serving
This is 3 net carbs per serving. The nutrition is at the bottom of the recipe card.
Kimberly Rice says
This is so delicious! I had granulated Whole Earth stevia and monk fruit blend, so I used half the amount the recipe calls for. It is a little grainy but it actually gave it a little extra texture, so I’m fine with that. I only needed a few bites to satisfy my sweet craving! Thank you!
Lanette Diaz says
I only had granular erythritol sugar on hand (tried to put it into a food processor to make it powered but didn't work) so recipe came out a little grainy but the taste was really good. My mom and brother tried it too and liked it as well. In fact, as a compliment for this recipe, my brother is very picky when it comes to, well, everything, and he asked to take some of the chocolate mousse home. I say that is a success! Thank you!
Genuinely the best chocolate mousse I've ever tasted and SO easy to make it's ridiculous!! I used Xylitol and it worked perfectly. Will continue to have this long after I'm done with keto. Thanks so much for this brilliantly simple and delicious recipe! ?
Oh My Goodness!!
I think I found the best ever chocolate Mousse!
Second time making it and while for some reason they came out differently, they will be my go to for my chocolate cravings because they both rock!!
Tweaked it a bit and added more sweetener because I have a huge sweet tooth.
I am going to try it on the vanilla mug cake as a frosting. I have been craving chocolate buttercream frosting and this should solve that problem!!
Thanks so much for taking the time to develop these awesome recipes and sharing them with us culinary challenged!!
Delicious! I used Swerve and it was the perfect sweetness for me. Will definitely make this again. Thanks for the recipe!
This is delicious! I used monk fruit, and after one night in the refrigerator, there were no granules!
Serena Grive says
The best chocolate mousse, keto or not! I added the egg whites. Also melted a few squares of 90% chocolate and stirred it in while still a bit warm and it went solid so crunchy chocolate bits throughout! Yummy! Definite a handy quick pur for guests. Serena ( new zealand)
Yes I sure can! I use my coffee grinder❤ all the time???
Can you take classic monk fruit and put it into food processor and make powdered?
That should work
thank you. I did wait until my powdered monk fruit came in. I will say this is the best mousse I have ever tried.
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
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!!!
I only have Lakanto Monkfruit Sweetener Classic, would I still use 1/4c for this?? New to keto, thank you!!!
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.
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 🙂
Margaret Manzo says
I used granulated Lankanto sweetener. The sugar didn't dissolve so it tasted granulated. Anyone else have this issue?
Yes, that's why the recipe requires powdered sweetener
Kam Buggs says
Are the nutritional facts per serving or the entire thing?
For 1/4th of the recipe
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!
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.
Carolyn Jorgensen says
Going to try this, if I left out the chocolate and could make it a vanilla?
I think that would work. I would add vanilla extract
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!
That strawberry mousse sounds amazing!
Mmmm this was delicious! I was skeptical at first but am now a believer!
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?
Yes, it will work
Hi Jennifer-Can you substitute avocado for the heavy whipping cream? And if so, how much should I use?
I bet you can but I am not sure of the amount
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.
It should keep for a few days
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?
You can eat as much as you want depending on you goals. For weight loss you need to be in a calorie deficit.
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!!!!!!!
you are a genius!
Thank you! Thank you! Thank you!!
That was the best idea ever about putting it in the bullet!!
It worked perfectly!
Creamy, chocolate, sweet goodness!!
Simple, quick, delicious and decadent dessert. Thanks for sharing.
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!
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?
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?
yes and it would be the same amount.
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
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
Marilyn Chiaramonte says
Cindy, try BochaSweet. It is outstanding. Tastes and looks just like sugar but 0 glycemic index and 0 calories. A little pricey but well worth it. Absolutely no aftertaste and it behaves just like sugar - 1:1 ratio. You can get it from Amazon or directly from BochaSweet.
Can i put it in the refrigerator until ready to eat
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!!!
Omg this is so good. Just what i needed to stay away from sugar!
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!!
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.
I was wondering if this recipe can be frozen?
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.
The mousse was delicious. I used some almond extract too maybe 1/2 tsp. With crushed almonds on top.
This mousse looks absolutely delicious, what a stunning photograph! Love the shallow depth of field. Thank you for sharing, Jennifer! 🙂
Really looks and sounds delicious!!!
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.
So glad you liked it, Diane!
Hi! This sounds delicious! I am in Australia and use Natvia sweetener, would it be the same amount as the brand you mentioned?
I am not sure but if it is a 1 for 1 replacement to sugar and it's powdered, then it should work fine