This keto chocolate mousse is the perfect quick and easy fix for a dessert craving. With just 3 ingredients, “dessert” has never been easier. It’s ready in just 8 minutes.
>> You might also like these Keto Chocolate Cheesecake Bites.
I don’t have many cravings for dessert now that I’m on a keto diet, because sugar cravings seem to magically disappear after a few weeks, but once in a while I just want some dessert. Chocolate mousse is the perfect keto treat.
It’s so much faster to make than keto ice cream, but it’s so similar in texture that in a battle between which I’ll make for dessert, this mousse wins every time.
I don’t bother with fancy jars and dessert cups when it’s just for me. But you could definitely serve this for dessert at a dinner party and I’m pretty sure no one would notice that it’s sugar free.
Ingredients in Chocolate Mousse
- Whipping cream – Use a very cold full fat whipping cream or double cream. Don’t try to whip it if it’s been sitting out for a while. It must be very cold.
- Cocoa powder – Use an unsweetened, Dutch process cocoa powder. Higher-quality cocoa powders contain more fat which helps with emulsification.
- Sugar substitute – Use any powdered sugar substitute you like. I personally use allulose. It must be powdered.
How to Sweeten Keto Mousse
This recipe is completely sugar free. I make it with allulose – the powdered version, not the granulated version. Granulated sugar will make your mousse very gritty. It’s 100% natural and contains no calories.
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
There are many versions of no-sugar sweetener, like erythritol, monkfruit, stevia, etc. Do keep in mind that all of these sweeteners have different levels of sweetness, so you can’t just substitute any sweetener in this recipe. If you want to try a different sweetener, be sure to look up the volume conversion before you try it.
You’ll also notice that this version of chocolate mousse doesn’t have any eggs in it. I’m sensitive to eggs, so I always try to make things without the use of eggs. This mousse just doesn’t need eggs. It’s perfect without.
Is Cocoa Allowed on a Keto Diet?
There are different types of cocoa powder out there. Some contain added sugar. Be sure you buy one that is unsweetened. The Ghirardelli brand of unsweetened cocoa powder has less than .5 gram of carbs in the amount added to this recipe.
I sometimes shave some dark chocolate over the top of this mousse. For that I use no sugar dark chocolate.
How to Make Keto Chocolate Mousse
Before you get started, just a note about whisking. There are at least three different ways you can whisk this mousse. If you don’t want to go through the trouble of getting out the stand mixer, or the hand mixer, you can just use a whisk and do it by hand.
It will take about 3-5 minutes to reach the thickness you want. You might think after 3 minutes that it’s never going to happen, but it will. Whisk with a back and forth motion and be patient.
Or just use a machine! It’s a lot easier on your arm.
- Start with a cold bowl. Add cold heavy whipping cream to the bowl. Whisk until soft peaks form.
- Add the cocoa powder and sweetener.
- Whisk some more to combine and until you pass stiff peaks.
That’s all there is to it.
Plain chocolate mousse is amazing. I enjoy it very much and don’t really need to change it up. But if you want variety, you can change this up by adding fruit to it (strawberry slices and crushed raspberry are my favorites), or add finely chopped mint to the mix.
Like this recipe? Check out these other keto recipes:
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Keto Chocolate Mousse
- 1 cup heavy whipping cream
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons allulose powdered
- Add the cocoa powder and allulose. Continue whisking (slowly at first, until the powdered ingredients are incorporated) until hard peaks form.
- You can stop whisking at hard peaks stage, or continue to whisk just past the hard peaks form, to where the mousse is quite stiff.
- You can store leftover mousse in the refrigerator for a few days.
- Use more or less cocoa powder and sugar, depending on your own taste.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Read More About a Low-Carb Lifestyle
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.