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Sweet, rich, and creamy keto chocolate mousse made with just three ingredients! As far as quick and easy desserts go, it doesn’t get much better than this!
Craving keto desserts? Try my keto fudge and keto chocolate cake next.
My low carb chocolate mousse should be a staple in everyone’s kitchen. I don’t need a bunch of ingredients, yet I still get a satisfying, creamy dessert that’s perfect for sharing…or not.
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.
- No artificial sweeteners. There’s no lengthy list or complicated ingredients required, just heavy cream, sugar-free chocolate, and vanilla extract.
- 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.
★★★★★ REVIEW
“Top notch all the way! Thank you for another great recipe!” – Donna S
Ingredients you’ll need
- Heavy cream. Also known as double cream or thickened cream. For the best results, let your cream sit at room temperature.
- Chocolate. Any sugar free chocolate can work. I prefer sugar free chocolate chips, as I like my mousse to be sweet. However, if you prefer an ultra rich and dark mousse, use a keto chocolate bar that has at least 78% cocoa content (like Lindt chocolate).
- 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. In a small saucepan, add half the heavy cream. On low heat, heat up 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 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.
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 sides of the pan from burning because of the 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.
- Make it dairy-free. Swap the heavy cream for canned coconut cream and use vegan chocolate chips. If you make your own, use granulated erythritol in place of sugar to make keto, vegan chocolate chips!
- Add a pinch of salt. To amplify the chocolate flavor.
Flavors ideas
While this mousse tastes incredible on its own, here are some fun flavor variations for you to try!
- Espresso: Add 1/2 teaspoon espresso powder to the mousse.
- Peppermint: Fold through 1/4 teaspoon peppermint extract.
- 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 through 1/4 cup sliced strawberries into the mousse (pre-blending) and top with sliced strawberries on top.
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
This low carb chocolate mousse has just 2 grams net carbs per serving! This is easily one of the lowest carb mousse recipes you’ll ever find.
More keto chocolate recipes to try
- Keto chocolate
- Keto chocolate coconut cups
- Keto flourless chocolate cake
- Keto chocolate chip cookies
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.
Notes
Nutrition
Originally published July 2022, updated and republished April 2024
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!
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.