Keto Chocolate Mousse

Keto Chocolate Mousse Recipe

The Spruce / Ariane Resnick 

  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Servings: 2 servings
  • Yields: 2 cups
Nutritional Guidelines (per serving)
337 Calories
33g Fat
9g Carbs
4g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 337
% Daily Value*
Total Fat 33g 42%
Saturated Fat 21g 103%
Cholesterol 101mg 34%
Sodium 151mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 4g
Vitamin C 1mg 3%
Calcium 59mg 5%
Iron 3mg 16%
Potassium 86mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For those who enjoy a rich, decadent, and classic dessert, but don't want to eat sugar, this mousse is a perfect treat. We've kept everything people love about chocolate mousse—specifically the pillowy creaminess and the deep chocolate flavor—but have swapped out the sugar for a naturally flavored stevia. Flavored stevias tend to have less bitterness than the powdered versions, and have no cooling effect on your palate like xylitol and erythritol can. The result is sweetness without a distracting bite, coupled with enough flavor from the stevia that you don't even need to add any extracts.

Taking five minutes to make and containing less than five ingredients, this keto chocolate mousse couldn’t be simpler! Best yet, it has about 1 net carb per serving.

Ingredients

  • 3/4 cup heavy whipping cream

  • 3 tablespoons cocoa powder

  • 1/2 teaspoon liquid vanilla stevia

  • 1/8 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Keto Chocolate Mousse ingredients
    The Spruce / Ariane Resnick 
  2. Whip the cream in a mixing bowl until medium peaks form, about 3 minutes with an electric frother or mixer.

    Whip the cream
    The Spruce / Ariane Resnick 
  3. Add the cocoa powder, stevia, and salt.

    Add cocoa powder, stevia and salt
    The Spruce / Ariane Resnick 
  4. Continue beating until stiff peaks form, about 30 seconds longer.

    beat, put in cup, add toppings
    The Spruce / Ariane Resnick 

Tips

  • Because this is so quick to make, we recommend smaller batches such as the two-serving size used here, made more often, versus a large batch stored in the fridge. It will last up to three days once made, but similar to homemade whipped cream, it may lose some volume.
  • If you do want to make a large batch to keep on hand, you can use this stabilization method for whipped cream. The addition of gelatin will keep the mousse's texture intact for nearly a week, which makes it useful as a cake frosting, too.
  • Due to the small quantity of ingredients, an electric milk frother can be used instead of a hand or stand mixer.
  • There's no need to sift your cocoa powder unless it is older and very lumpy. Because you're whipping it with an electric mixer, the small lumps typically blend out quickly. Both Dutch process and natural, non-alkalized cocoa powder work well for this recipe.
  • Some flavored stevias are alcohol based, and some are glycerin. Choose whichever you prefer the taste of, as either will work here.

Recipe Variations

  • For flavor variety, add an extract such as almond, butterscotch, orange, coffee, or caramel, or use a different flavored stevia like toffee, chocolate, or peppermint.
  • Add toppings for texture. Sound keto dessert topping choices are berries, sugar-free chocolate chips, cacao nibs, chopped coffee beans, and crushed nuts.
  • Placing a dollop of plain whipped cream on top is a classic move; we suggest whipping the additional cream separately first.
  • Powdered spices offer a different kick than extracts for enhancing flavor. Sprinkle in cinnamon, ginger, cardamon, nutmeg, or chipotle to taste.
  • For a fall flair, add 1/2 to 1 teaspoon pumpkin pie spice.