Keto Chocolate Mousse

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5 from 413 votes
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Sweet, rich, and creamy keto chocolate mousse made with just 3 ingredients! As far as quick and easy keto desserts go, it doesn’t get much better than this!

keto chocolate mousse.

If keto desserts could be its own food group, I’d be all for it. 

As someone who has dessert every night like clockwork, I’ve never let being keto stop me from indulging. I just make keto desserts instead.

Lately, I’ve been making keto fudge, keto chocolate cookies, and low-carb chocolate mousse on repeat. With simple ingredients, I don’t need a bunch of ingredients or sugar-free substitutes, yet I still get a satisfying, creamy dessert that’s perfect for sharing…or not. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients you’ll need
  3. How to make keto chocolate mousse
  4. Recipe tips and variations
  5. Flavors ideas
  6. How to store leftovers
  7. Frequently Asked Questions
  8. More keto chocolate recipes to try
  9. Keto Chocolate Mousse (Recipe Card)

Why I love this recipe

  • 3 ingredients. Like my keto strawberry 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.

Ingredients you’ll need

Cream, chocolate, and vanilla extract: that is it! You’ve probably got everything in your pantry/kitchen already, but let’s break each one down to make things easier for you:

  • 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.

how to make keto chocolate mousse.

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. 

How to store leftovers

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.

low carb chocolate mousse.

Frequently Asked Questions

How many carbs are in keto chocolate mousse?

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.

Is double cream keto? 

Double cream, heavy cream, and thickened cream are all keto friendly. They are primarily made of fat with small amounts of protein and very negligible amounts of carbs. 

Low fat and reduced fat cream are higher in carbs, as they often compensate for the lack of fat with extra thickeners and sugar. 

How many calories in this mousse?

There are around 200 calories per serving.

More keto chocolate recipes to try

keto chocolate mousse recipe.

Keto Chocolate Mousse

5 from 413 votes
This keto chocolate mousse is smooth, rich, and creamy, you won't believe it is low carb! 3 ingredients and ready in just 2 minutes! Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes

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.
    chocolate mousse mixture
  • 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

* Sugar free chocolate chips or a chopped up chocolate bar of choice. 
TO STORE: Mousse should always be stored in the refrigerator, completely covered, to ensure no moisture seeps in. The mousse will keep well for up to 2 weeks.
TO FREEZE: You can freeze the chocolate mousse, by placing it in a freezer friendly container, for up to 6 months. Thaw the mousse overnight in the refrigerator. 
 

Nutrition

Serving: 1servingCalories: 206kcalCarbohydrates: 2gProtein: 1gFat: 22gSodium: 23mgPotassium: 45mgFiber: 1gVitamin A: 875IUVitamin C: 1mgCalcium: 39mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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.

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