Keto Chocolate Mousse
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Sweet, rich, and creamy keto chocolate mousse made with just three ingredients! As far as quick and easy low carb desserts go, it doesn’t get much better than this!
I keep a few keto desserts in rotation every week, and this chocolate mousse is the one I make the most. This recipe actually started as a single-serving dessert in my first cookbook (Clean Sweets), but I tweaked the ratios to make a larger serving. This version is unbelievably creamy, rich, and satisfying- and no one will know there is zero sugar in it.
It comes together in minutes, tastes like a classic mousse, and doesn’t leave you feeling heavy whatsoever. I’ll be honest- I usually make a double batch because my partner and I can easily finish off several servings on our own!
Table of Contents
Why I love this recipe
- 3 ingredients. Like my cottage cheese chocolate mousse, the base recipe requires only three ingredients, plus a few extra for some bonus flavors.
- Perfect texture. It’s light, airy, and fluffy like all good mousses should be.
- No fancy kitchen equipment. Just a saucepan, a whisk, and an electric mixer.
What people are saying
★★★★★ – “Top notch all the way! Thank you for another great recipe!” – Donna S
Key Ingredients
- Heavy cream. Full-fat cream folded into melted chocolate makes this dessert light and fluffy.
- Chocolate. Any sugar-free chocolate can work. I like using sugar free chocolate chips, as I like my mousse to be sweet, but Atkins and ChocZero work well too. If you prefer an ultra-rich and dark mousse, use a keto chocolate bar or a no-added-sugar bar with at least 78% cocoa content. I love Lindt or Ghirardelli.
- Vanilla Extract. A must for any good keto mousse!
How to make keto chocolate mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Heat the cream. On low heat, heat cream in a small saucepan until it begins to simmer. Once warm, remove from the heat.
Step 2- Melt the chocolate. Place the chopped chocolate into a large mixing bowl. Pour the warm cream over it and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
Step 3- Chill. Whisk in the remaining cream, then cover and refrigerate for at least 2 hours. After it is chilled, remove from the refrigerator.
Step 4- Blend. Whip the chocolate cream with an electric hand mixer until stiff peaks form. Then, distribute the mousse between 4 large serving dishes or 8 small bowls.
Recipe tips and variations
- Use room temperature cream. I know this may seem trivial, but trust me, it’ll prevent the pan’s sides from burning when using cold cream.
- Avoid overmixing. Only mix until stiff peaks form. Any more and the mousse will be too fluffy and will sink once transferred to bowls.
- Top the mousse. Add some keto whipped cream for a more decadent dessert (as pictured), along with some shaved keto chocolate.
- Make it dairy-free. I tested this for my dairy-intolerant niece, and it was pretty easy to do- swap the cream for canned coconut cream and make a batch of my vegan chocolate chips, but use allulose in place of the sugar.
Ways I’ve changed up the flavor
While this mousse tastes incredible on its own, here are some fun flavor variations I’ve dabbled with over the past few years (all keto-friendly!):
- Espresso: Add 1/2 teaspoon espresso powder to the mousse.
- Peppermint: Fold through 1/4 teaspoon peppermint extract. This is my go-to during the festive period.
- Orange Chocolate: My mom’s favorite (she says it reminds her of Terry’s Orange Chocolate)- Add orange zest and orange extract to the mousse, and serve with candied citrus peel.
- Coconut: Serve the mousse with coconut whipped cream, toasted coconut flakes, and shredded coconut.
- Strawberry: Fold in 1/4 cup sliced strawberries into the mousse (pre-blending), then top with sliced strawberries.
Storage instructions
To store: Store the mousse in an airtight container in the refrigerator, and it will keep for up to 2 weeks.
To freeze: Transfer the mousse to an airtight container or put the lid on the jars you portioned it into. Freeze the mousse for up to 6 months and thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Because my recipe starts by heating the cream, then letting its warmth naturally melt the chocolate, you shouldn’t have this issue whatsoever. The only reason the mousse could turn grainy is the brand of chocolate you use. If it does not naturally melt well, you risk the mousse being grainy. I’ve successfully tested ChocZero, Ghirardelli, Lindt, and Atkins.
No, not for this recipe. Because we’re relying on the chocolate for both sweetness and to thicken the mousse, swapping it for cocoa powder won’t work at all. If the mousse used cream cheese and had a granulated sweetener, then it would be a different story.
The sweetness of the mousse depends entirely on the chocolate you use. This is why I use sugar-free chocolate chips instead of chocolate bars: I like my mousse to be sweet.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Chocolate Mousse
Video
Ingredients
- 2 cups heavy cream room temperature
- 1 cup chocolate * See notes
- 1/2 teaspoon vanilla extract
Instructions
- In a small saucepan, add half the heavy cream. On low heat, heat up until it begins to simmer. Once it is warm, remove from the heat.
- Place the chopped chocolate into a heatproof bowl. Pour the warm cream over it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
- Whisk in the remaining cream. Adding this cold cream helps to cool the mixture down faster. Cover and refrigerate for at least 2 hours. After it is chilled, remove from the refrigerator.
- Whip the chocolate cream with an electric hand mixer until stiff peaks form- do not overmix. Distribute the mousse between 4 bowls or 8 small ones. Top with whipped cream and serve immediately.
Notes
- Keto chocolate: I like sugar-free chocolate chips or a chopped-up chocolate bar of choice (sugar-free and low net carbs). I like ChocZero or Atkins.
- Leftovers: Keep in the fridge for up to 2 weeks or in the freezer for 6 months.
Nutrition
More keto chocolate desserts
Recipe updated
I originally published this recipe in July 2022, but updated it in November 2025 to include new step-by-step photos and to address common questions readers have had. No ingredients or measurements have changed.
your the best!!
This looks amazing, I’ll be making it this week. Question: Why do you suggest the cream be at room temperature? Especially since I need to chill it right after the chocolate is incorporated. (side note, I’m glad there was a clarification on the ounces in comments). Thanks!
Hi! It whips so much easier and yields a creamier dessert once chilled.
Uh it is really keto, I never use heavy cream. I like carbs haha.
awesome recipe 🫶🏻💪
Thanks, Ester!
Sounds yummy. Seems like a lot of work and time.
There’s a much faster and easier way to get yummy chocolate mousse with only 2 ingredients. I’ve never added vanilla, but I might try it based on your recommendation.
Ingredients:
½ cup Heavy Whipping Cream
¼ cup Hersheys Syrup (chocolate, caramel, or strawberry) (regular or sugar-free)
Directions:
Put both ingredients in to a blender.
Blend until light and fluffy.
Enjoy!
Note: Cream does not need to be at room temperature, neither does the syrup.
ThankQ for all of your recipes. You’re amazing to share these with us. 💗
Hi Arman, thank you for another great recipe! My non-keto husband and I enjoyed this very much.
I made it dairy free. Just a note to let you know that coconut milk or coconut cream don’t beat to stiff peaks.