A rich, creamy low carb dessert that’s oh so easy to make but ready to impress. Keto chocolate mousse is quick to make and super-decadent. It’s a sugar-free chocolate dream topped with real whipped cream. Serve it at a dinner party or portion it out for the perfect afternoon fat bomb snack.
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Who doesn’t love chocolate? And keto chocolate mousse at that?
Well, let’s get to it. What do you need for this recipe?
- large and medium-sized bowls
- stand or hand-held mixer (with a whisk attachment, optional)
- a spatula
- measuring cups and spoons
- piping bag and tips or zipper bag for piping (optional)
- cream cheese
- heavy whipping cream
- vanilla extract
- cocoa powder
- favorite keto powdered sweetener
The ingredients for keto chocolate mousse are so simple and easy it has to be good! Moreover, they’re real ingredients, and you know exactly what you’re putting in your dessert.
Whenever possible, I choose to buy organic products. With the heavy cream, for example, it’s important to read the ingredients. Many brands are not just cream but add sugar and preservatives or other ingredients you don’t want.
If you select an organic option, usually they are safer, but I still advise reading and being picky about the ingredients.
First of all, get out all the ingredients and kitchen gadgets you’ll need.
Second, select the whisk attachment for a stand or hand-held mixer and attach it to the mixer.
Then, place the cream cheese in the bowl and mix it until there are no lumps, all is perfectly smooth. Next, add in the heavy cream and continue to mix for about two more minutes to whip the cream.
After that, add the vanilla extract, sweetener, cocoa powder, and salt. Now, this will thicken up, but mix it all together well and you will still get the lovely mousse bubbles we like to look for in a mousse.
Once incorporated, pipe or spoon the mousse into serving dishes or containers.
Don’t skip the homemade whipped cream topping! Whipped cream is not hard to make, and there’s no need to buy the preservative and sugar-packed kind from the store.
To make homemade whipped cream, start out with a clean and dry bowl. Next, whip the cream with a hand-held mixer to soft peaks then add in the 2 tablespoons of powdered sweetener.
To be honest, most of the time I leave out any sweetener in the whipped cream. However, I find most people like it to be a little sweet, including my very vocal daughter. So add it in or not to your taste.
Now, continue to whip the cream until still peaks form.
Here’s a little note of caution. If you whip it too long it will become grainy or even turn to butter. So if this happens, add a couple more tablespoons of heavy cream and whip that in. Sometimes that will take care of it, other times you just need to embrace your new homemade butter!
If you want to make it really pretty, pipe or spoon the whipped cream evenly over each serving of chocolate mousse.
If you want to pipe it, you can use piping bags and tips, or for something we all have around the house, a zipper bag. Just grab a gallon zipper bag and fill it with the mousse or whipped cream. Cut off the tip of the corner of the bag, and use it to pip the dessert into serving dishes.
? Top tip
To make it just a little more special and ready for presentation, I like to top with a little more chocolate.
There are several ways to do this.
First option, you could take a sugar-free chocolate bar and use a vegetable peeler to peel off some shavings. Sprinkle them on top of the whipped cream.
Second, this option is the quick method. Throw a few sugar-free chocolate chips on the top and bam! Done.
Third, and this is my favorite method, takes a bit of time but is worth it. Melt a bit of sugar-free chocolate (chips or chopped bar) over a double boiler, or in the microwave for 30 seconds at a time. Stir and microwave it 30 seconds more until it’s completely melted.
Then use a spatula to put the melted chocolate in a small sandwich zipper bag. Seal it tightly and trim off a small corner of the bag.
Next, on a small baking pan lined with silicone liners or parchment paper, pipe the chocolate. This is the fun part, and you can make any shape of chocolate you want!
As long as it’s thick enough to hold together, pipe flowers, triangles, leaves, whatever shape your heart desires. Carefully set the pan on a flat surface in the freezer for 10 minutes, and you’ll have hand-crafted chocolate decorations.
Also, kids LOVE to help with this and make their own shapes.
Top each serving of keto chocolate mousse with one of the chocolate decorations, and you’re ready to impress.
Because, well, it’s chocolate and beautiful and fun!
? How to store it
If for some reason it all doesn’t disappear the first night it’s served, it can be stored for later. This is my real-life method, and I like to portion out exact servings for snacks or to serve as dessert.
For example, if I know I want it for my afternoon snack for the week, I like to make them all on one day. I portion them out in airtight containers, even with the whipped cream and chocolate topping!
They make a chocolaty low carb satisfying snack and fat bomb. In fact, they will last about 5 days in the refrigerator. Extend the keto chocolate mousse joy.
For a dairy-free version of this recipe, it is possible to use coconut cream.
What is coconut cream?
Coconut cream is the solid, creamy part found in the can of full-fat coconut milk. Save the liquid out for a later recipe, and use the same amount of coconut cream for the heavy cream.
Also, before you whip up the coconut cream, I advise keeping the can in the refrigerator for several hours before use. It will work in the mousse portion and for the whipped topping.
Just be aware coconut cream will still have a slight coconut flavor. So, as long as you like coconut (and who doesn’t like chocolate coconut?!), the dairy-free version could be a hit in your house.
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??? Related recipes
- Keto Chocolate Mousse Cake
- Low Carb Keto Chocolate Truffles
- Keto Chocolate Sandwich Cookies
- Creamy Keto Lemon Mousse
- Easy Whipped Keto Pumpkin Mousse
- 8 oz cream cheese, room temperature
- 1 1/4 cup heavy whipping cream, room temperature
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup powdered sweetener
- 1/8 tsp salt
- 1/2 cup heavy cream for topping
- 2 tbsp powdered sweetener
Keto Chocolate Mousse
- Select the whisk attachment for a stand or hand-held mixer.
- Place the cream cheese in the bowl and mix it until there are no lumps. Add the heavy cream and continue to mix for about 2-3 minutes to whip the cream.
- Then add the vanilla extract, sweetener, cocoa powder, and salt. Mix it all together well.
- Once incorporated, pipe or spoon the mousse into serving dishes or containers.
- In a clean and dry bowl, whip the cream with a hand-held mixer to soft peaks then add in the 2 tablespoons sweetener.
- Continue to whip until still peaks form.
- Pipe or spoon the whipped cream evenly over each serving of chocolate mousse.
- Top with sugar-free chocolate chips, shaved sugar-free chocolate, or other chocolate decoration.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 292Total Fat: 32gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 4g
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.