Keto Chocolate Mousse Dessert Recipe

I’m excited to share my take on a delicious Keto Chocolate Mousse. I mixed heavy whipping cream, unsweetened cocoa powder, and a bit of powdered erythritol to create a thick, creamy treat that fits perfectly into a low carb lifestyle. This mousse is a delightful sugarfree twist on a classic dessert.

I’m excited to share my version of a keto chocolate mousse dessert thats really something else. This recipe is designed to be low carb and naturally sugar free while still packing a serious chocolate punch.

I use 1 cup heavy whipping cream, 3 tablespoons unsweetened cocoa powder, and 2 to 3 tablespoons of powdered erythritol to give it that perfect slightly sweet taste. The result is a mousse that’s super thick and creamy and works well as a quick keto dessert when you’re in a rush or just need a little treat.

I’ve seen some folks refer to this style as a keto cottage cheese chocolate mousse or even the best keto chocolate mousse around and I can see why its so popular. Its a straightforward recipe that doesn’t need a lot of fancy ingredients so that you can whip it up easily and enjoy a rich, decadent dessert even on a keto diet.

Give it a try and enjoy.

Why I Like this Recipe

I really enjoy this recipe because it’s so simple and only needs three ingredients which means less fuss and a quick clean-up. I love how it turns out super thick and creamy every time, even though whipping it can be a bit of a challenge sometimes. It fits perfectly into my keto lifestyle since it’s naturally low carb and sugar-free, so I can indulge without any guilt. Plus, the whole process – from chilling the bowl to whipping the cream into peaks – makes me feel like I’ve accomplished something delicious, even if I mess up a bit along the way.

Here’s a little rundown of the recipe in my own words:

This low-carb keto chocolate mousse is rad ’cause its super thick and creamy and only takes three ingredients – heavy whipping cream, unsweetened cocoa powder, and a keto-friendly sweetener like powdered erythritol. First, you chill a bowl and whisk in the freezer to get things really cold which helps with the whipping. Then, pour in a cup of heavy cream and start whipping on medium-high speed until soft peaks begin to form. As you whip, slowly mix in the cocoa powder so it blends in evenly. Next, sift in about two tablespoons of your sweetener and keep going; if you like it sweeter, add a little more. You whip until stiff peaks form and the mousse is thick and holds its shape. Once you’re done, just put it into dessert cups or ramekins, stick it in the fridge for at least an hour, and then enjoy your tasty, guilt-free treat. I know it sounds a bit fussy but its worth it, and honestly, sometimes I mess up the timing but it always turns out pretty good in the end.

Ingredients

• Heavy whipping cream provides healthy fats and creamy texture that makes mousse rich.
• It enhances mouthfeel and adds luxurious smoothness to every bite.
• Unsweetened cocoa powder delivers deep chocolate flavor and natural antioxidants.
• It contributes a slight bitterness balanced by the dessert’s sweetness.
• Powdered erythritol is a low-carb sweetener keeping the dessert keto-friendly.
• It offers sweetness without raising blood sugar levels.
• Together, these ingredients create a smooth, indulgent dessert with balanced rich flavor.
• Combined, these ingredients yield a satisfying dessert, guilt-free and full of bold taste.
• This dessert exemplifies simple elegance and mindful indulgence perfect for a keto lifestyle.

Ingredient Quantities

• 1 cup heavy whipping cream
• 3 tablespoons unsweetened cocoa powder
• 2 to 3 tablespoons powdered erythritol (or your keto sweetener of choice)

How to Make this

1. Chill a mixing bowl and whisk in the freezer for about 15 minutes so they stay really cold.

2. Pour 1 cup heavy whipping cream into that bowl.

3. Start whipping the cream on medium-high speed until it begins to form soft peaks.

4. Slowly add in 3 tablespoons unsweetened cocoa powder while continuing to whip so it mixes in evenly.

5. Sift in 2 tablespoons powdered erythritol and keep whipping; if you like it a bit sweeter, add one more tablespoon gradually.

6. Keep mixing until stiff peaks form and the mousse becomes super thick and creamy.

7. Stop mixing when everything is well combined and the mousse holds its shape.

8. Transfer the mousse into dessert cups or ramekins using a spatula.

9. Put the mousse in the refrigerator and let it chill for at least 1 hour so the flavors can blend and set.

10. Enjoy your deliciously rich keto chocolate mousse straight from the fridge, and feel free to get creative with a little garnish if you want!

Equipment Needed

1. Freezer – To chill a mixing bowl and whisk for about 15 minutes
2. Mixing bowl – Pre-chilled in the freezer
3. Whisk – You can also use a hand mixer if you prefer, but a whisk works fine
4. Measuring cup – For the 1 cup of heavy whipping cream
5. Measuring spoons – To measure the cocoa powder and powdered erythritol
6. Sifter – To sift in the powdered erythritol evenly
7. Spatula – For transferring the mousse into dessert cups or ramekins
8. Dessert cups or ramekins – To serve the mousse
9. Refrigerator – To chill the mousse for at least 1 hour before serving

FAQ

Keto Chocolate Mousse Dessert Recipe Substitutions and Variations

• 1 cup heavy whipping cream can be swapped with full fat coconut cream, but keep in mind that it gives a slight coconut flavor
• You can also try cashew cream as a dairy free option but it might make your mousse a bit thicker than usual
• 3 tablespoons unsweetened cocoa powder could be replaced with carob powder if you want a lower caffeine alternative, though the taste do change a little
• 2 to 3 tablespoons powdered erythritol can be substituted with powdered stevia or monk fruit sweetener so long as you adjust the amounts since they have a different sweetness level

Pro Tips

1. Make sure you chill the bowl and whisk really well in the freezer before you start whipping the cream so everything stays super cold and works like it should
2. When you add the cocoa powder, mix it in slowly and evenly so you dont get any clumps, and you might want to sift the sweetener too to keep it smooth
3. Taste as you go when adding your sweetener – dont just dump it all in cause you might end up with a mousse that’s too sweet or not sweet enough
4. Watch the mixing carefully so you dont over whip the cream; you just want firm peaks, not butter, so stop just when it starts holding its shape well