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Keto Chocolate Mousse

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Drinks
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups heavy whipping cream cold
  • 2 tablespoons unsweetened cocoa powder
  • 3 –4 tablespoons powdered erythritol or monk fruit sweetener to taste
  • 1 teaspoon vanilla extract
  • 2 ounces keto-friendly dark chocolate 85–90% cocoa, melted (optional but recommended)
  • Pinch of sea salt
Optional toppings:
  • Keto whipped cream
  • Dark chocolate shavings
  • Cocoa nibs
  • Fresh raspberries small amount

Equipment

  • 1 Mixing bowls
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring spoons and cups
  • 1 Microwave or double boiler (for melting chocolate)
  • 1 Serving glasses or ramekins

Method
 

Step 1: Melt the Chocolate (Optional)
  1. If using dark chocolate, melt it gently using a microwave in 20-second intervals or a double boiler. Stir until smooth and allow it to cool slightly.
Step 2: Whip the Cream
  1. Pour cold heavy cream into a mixing bowl. Using an electric mixer, whip on medium speed until soft peaks form. Be careful not to overwhip.
Step 3: Add Sweetener and Cocoa
  1. Sift cocoa powder into the whipped cream to avoid lumps. Add powdered sweetener, vanilla extract, and sea salt.
Step 4: Incorporate Melted Chocolate
  1. Slowly drizzle the cooled melted chocolate into the mixture while gently folding with a spatula. This keeps the mousse light and airy.
Step 5: Final Whip
  1. Whip briefly on low speed until everything is well combined and smooth. Stop as soon as stiff but fluffy peaks form.
Step 6: Chill
  1. Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 30 minutes to set.

Notes

Nutritional Facts and Total Calories 

Serving Size: 1/4 of recipe
  • Calories: 320 kcal
  • Protein: 3 g
  • Fat: 32 g
  • Total Carbohydrates: 6 g
  • Fiber: 3 g
  • Net Carbs: 3 g
  • Sugar: 1 g