Easy chocolate mousse (keto, low-carb)
Satisfy your keto diet and chocolate craving with this luscious keto chocolate mousse.
Whether you have a sweet tooth or are looking for a delicious recipe, indulge yourself and your loved ones with this chocolate delight.
It’s an elegant choice for a garden party, a candlelight date, or a festive family gathering.
The beauty of this homemade chocolate mousse lies in its simplicity—it requires no baking, and no eggs, and stays true to being keto-friendly.
You can also customize this recipe for dairy-free and paleo diets.
Table of Contents
Why you will love this keto mousse recipe
- Keto-friendly, 1.6 g of net carbs per serving
- Gluten-free, sugar-free, egg-free
- Rich chocolate flavor and creamy, airy texture
- Perfect dessert for any special occasion
- No baking is required, ideal for a hot weather
- Beginner-friendly, easy mousse recipe
- No risk of ruining the chocolate
Keto chocolate mousse recipe
Ingredients
5 servings (90 ml each cup)
Here is the list of simple ingredients that you need for the recipe:
- 380 ml (1,6 cup) heavy whipping cream: 280 ml (1,2 cup) for the mousse+ 100 ml (0,4 cup) for the garnish
- 150 ml (0,6 cup) nut milk (almond milk/coconut milk)
- 10 g (3 tsp.) gelatin + 50 ml (3 tbsp.) water
- 2-4 tbsp. (16 g-32 g) unsweetened cacao powder. Regulate the amount of cocoa powder by how intense you want your chocolate mousse to be. I use 4 tablespoons and it tastes like intense dark chocolate. If you want the mousse to be like milk chocolate, use less cocoa powder.
- 60 g (3-4 tbsp.) erythritol powder or other sweeteners of a choice (monk fruit/allulose), adjust to taste.
Optional add-ins:
1/2 tsp-1 tsp. vanilla extract
To garnish:
- Reserved whipped cream
- Unsweetened chocolate shavings
Recommended tools
- Kitchen scales/ or measuring cups and spoons
- Heatproof bowl
- Saucepan
- Hand mixer with 2 beaters or a stand mixer with whisk attachment
- Large mixing bowl
- Small glasses and cups for servings (90-100 ml each)
- plastic wrap
- piping bag, optional
Step-by step instructions
Step 1: Bloom gelatin and combine the ingredients
First, bloom gelatin in cold water for 5-10 minutes or until it has soaked up all the water.
Place heavy cream, beaters, and mixing bowl in the freezer, it will help to whip the heavy cream faster.
Meanwhile, in a heatproof bowl add cacao powder, half of the sweetener, and nut milk. Create a double boiler by adding 2-4 cm (1-2 inches) of water in a saucepan, bring to a gentle simmer. Place a bowl with the ingredients over a double boiler and mix until combined.
Next, introduce bloomed gelatin and stir the mixture until the gelatin dissolves and all the ingredients are well combined.
Remove the bowl from the heat and allow it to cool to room temperature.
Step 2: Whip the heavy cream
Whip the chilled heavy cream with the remaining sweetener until stiff peaks form. Reserve some heavy cream for the garnish.
Stir your chocolate mixture again and ensure that it remains in liquid form. If it has become too thick, reheat it again to achieve a liquid consistency.
Step 3: Mix chocolate mixture with whipped cream.
Add the chocolate mixture to the whipped heavy cream gradually, mixing it in several steps. Scrape the cream off the walls as needed for even distribution.
Divide the mixture between glasses or dessert cups, and cover the top with plastic wrap. Refrigerate for 1-2 hours.
Decorate with whipped cream, and chocolate shavings and enjoy creamy keto chocolate mousse!
Tips for the best results
- Don’t overheat the gelatin. Avoid letting the mixture with incorporated gelatin boil, especially if you use a saucepan for making the chocolate mixture.
- The chocolate mixture should be fluid when incorporating it into the whipped cream. If it is not fluid, heat it up for a little bit.
- Place the heavy cream, whisks, and bowl for mixing in the freezer for 15 minutes. It is an optional step, but it will help whip the heavy cream faster.
- Scrape the cream off the walls as needed for even distribution.
- Place the serving cups in the freezer before adding the mousse. This will speed up the gelatin stabilization process.
- Cover the cups with plastic wrap to prevent the surface from drying out. This is a helpful step to maintain the dessert’s moisture and freshness.
Garnish ideas
Here are some ideas for decorating this creamy chocolate mousse:
- Chocolate shavings
- Cocoa powder
- Fresh mint
- Handful of berries
- Whipped cream
- Crushed nuts
To store: cover the top of the glass with plastic wrap or place cups in an airtight container. Store for up to 3-4 days in the fridge.
Yes, you can!
To make this chocolate mousse dairy-free, substitute the heavy cream with coconut cream.
Here you can find the instructions on how to whip coconut cream
Video recipe
Nutritional information
Total carbohydrate 2.8 g
Dietary fiber 1.2 g
Total sugars 0 g
Net carbs 1.6 g
Total fat 31.2 g
Saturated fat 23 g
Cholesterol 96 mg
Protein 3.1 g
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
Try these keto desserts next:
Chocolate mousse (keto)
Escape the sweltering summer heat with this cool, lusciously сreamy keto chocolate mousse. No-bake, no-eggs, 5 ingredients, 1.6 g of net carbs in one serving.
Ingredients
- 360 ml (1,5 cup) heavy cream: 280 ml (1,2 cup) + 80 ml (0,3 cup)
- 150 ml (0,6 cup) nut milk (almond/coconut)
- 10 g (3.2 tsp.) gelatin + 50 ml (3.3 tbsp.) water
- 16 g-32 g cacao (2-4 tbsp.)
- 60 g (3-4 tbsp.) erythritol powder or other sweetener of a choice, adjust to taste
Instructions
- Bloom gelatin in cold water for 5-10 minutes or until it has soaked up all the water.
- Place the heavy cream, whisks, and bowl for mixing in the freezer for 15 minutes. It is an optional step, but it will help whip the heavy cream faster.
- Place a heatproof bowl in a water bath, add cacao powder, half of the sweetener, nut milk and stir.
- Add the bloomed gelatin and stir the mixture until the gelatin dissolves and all the ingredients combine.
- Remove the bowl from the water bath and allow it to cool down to room temperature.
- Whip the chilled heavy cream with the remaining sweetener until stiff peaks form. Scoop out some heavy cream for the garnish.
- Stir your chocolate mixture again and make sure that it is still liquid. If it has become too thick, reheat it again to achieve a liquid consistency.
- Add the chocolate mixture into the whipped heavy cream, mixing it in several steps. Scrape the cream off the walls as needed for even distribution.
- Divide the mixture between glasses or dessert cups, and cover the top with plastic wrap. Refrigerate for 1-2 hours.