Keto Chocolate Mousse
Introduction
Sink a spoon into a bowl of velvety keto chocolate mousse and you’ll be greeted by the warm, bittersweet aroma of cocoa, the cool, luxurious silkiness across your tongue, and a richness that lingers like a fond memory. This is chocolate in its most indulgent, low-carb form: dense yet airy, creamy yet light, and deeply satisfying without the sugar crash. Perfect for savoring on a cozy evening, for impressing guests after dinner, or for a quick, keto-friendly dessert that feels like a treat—not a compromise.
If you’re curious about protein-forward versions of chocolate mousse, check out our comparison with a high-protein chocolate mousse that swaps elements to boost the protein content. Read on to learn how to make this simple classic.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 40 minutes (includes chilling)
- Servings: 4 (about 1/2 cup per serving)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Estimated nutrition per serving (1 of 4). Values are approximations calculated using USDA FoodData Central entries for heavy cream, cream cheese, and unsweetened cocoa, with erythritol counted as non-caloric (consistent with FDA/Mayo Clinic guidance on sugar alcohols). Individual results will vary by brands and exact measurements.
- Calories: ~425 kcal
- Fat: ~43 g
- Protein: ~7 g
- Total Carbohydrates: ~10 g
- Dietary Fiber: ~4 g
- Net Carbs (digestible carbs): ~6 g
Notes: The relatively high fat and low net-carb profile make this well-suited for a ketogenic eating pattern. If you need precise numbers for medical or strict tracking, weigh ingredients and run them through your preferred nutrition calculator or consult a registered dietitian.
Why You’ll Love It
This mousse wins on three fronts:
- Flavor: Deep, cocoa-forward chocolate with a subtle tang from cream cheese for complexity.
- Texture: A silk-smooth mouthfeel with airy peaks that feel decadent despite being low in carbs.
- Convenience & Versatility: Ready in minutes and easily dressed up for holidays, date nights, or everyday indulgence. Serve it alone for a quiet moment or double the batch for a crowd.
How to Make: Step-by-Step Instructions
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup cocoa powder
- 1/2 cup sweetener (like erythritol or stevia; use a granular erythritol or blend to a powder for smoother texture)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional ingredients and substitutions:
- For a dairy-free/vegan swap: use 1 cup full-fat coconut cream + 1 ripe avocado (see Variations below).
- To add richness: fold in 1–2 tablespoons of melted unsweetened chocolate (cooled).
- For extra creaminess with fewer carbs: use mascarpone in place of all or part of the cream cheese.
- Use powdered erythritol or a powdered erythritol/stevia blend to avoid grittiness.
Method
- In a large bowl, beat the cream cheese until smooth.
- Add the heavy cream, cocoa powder, sweetener, vanilla extract, and salt.
- Whip the mixture until it forms stiff peaks.
- Spoon the mousse into serving dishes and refrigerate for at least 30 minutes before serving.
- Enjoy your rich and creamy keto chocolate mousse!
Practical tips:
- Chill your mixing bowl and beaters for 10–15 minutes beforehand for faster, more stable whipping.
- Sift the cocoa powder to avoid lumps.
- Don’t overmix: stop as soon as you see stiff peaks—overbeating can make it grainy or cause separation.
- If the mousse is too soft after chilling, refrigerate another 15–30 minutes to set.
Best Pairings
- Plain and elegant: Serve as-is with a dusting of extra cocoa or shaved dark (85%+) chocolate.
- Fresh berries: A few raspberries or sliced strawberries add bright acidity and color—keep portions modest to remain low-carb.
- Coffee & tea: Pairs beautifully with a bold espresso or a mint tea for balance.
- As a component: Use as a filling for low-carb tart shells or between thin almond-flour cookies for a sandwich treat.
How to Store
- Room temperature: Not recommended for more than 2 hours; dairy-based mousse is perishable. (Follow CDC/USDA guidance for perishable foods.)
- Refrigeration: Store in airtight containers for 3–4 days. Spoon into individual jars for easy grab-and-go desserts.
- Freezer: You can freeze mousse in airtight containers for up to 1 month, but expect minor texture changes (may become slightly grainy after thawing). Thaw overnight in the refrigerator before serving and re-whip briefly if needed.
Pro Tips & Tricks
- Use full-fat ingredients (heavy cream, full-fat cream cheese) for the creamiest texture and best mouthfeel.
- If your mousse tastes slightly chalky from erythritol, try a powdered erythritol blend or add a few drops of liquid stevia to smooth the sweetness.
- For the stiffest peaks, whip in two stages: start at medium speed to combine, then increase to high.
- If you want an ultra-silky mousse, briefly pulse cocoa powder with the sweetener in a spice grinder to make a uniform fine mix before adding.
- To make a lighter mousse, fold in an extra 1/4 cup of freshly whipped cream just before setting.
Creative Twists
- Vegan Avocado-Coconut Mousse: Replace cream cheese with 1 ripe avocado and heavy cream with 1 cup full-fat coconut cream; sweeten with monk fruit or erythritol and add lime zest for brightness.
- Espresso & Sea Salt: Add 1–2 teaspoons instant espresso powder while whisking and finish with a tiny pinch of flaky sea salt on top.
- Raspberry Ripple: Fold in 2–3 tablespoons of strained raspberry purée (keep quantity low for carbs) and swirl gently for a tart contrast — for a visual presentation, try the triple-chocolate aesthetic in the triple-chocolate mousse domes.
- Boozy Chocolate: Stir in 1 tablespoon of dark rum or coffee liqueur for an adult-only variation.
Recipe Q&A
Q: Can I use a different sweetener?
A: Yes—erythritol or a powdered erythritol/stevia blend work best for texture and no net carbs. Avoid granular table sugar to keep it keto.
Q: My mousse is runny—what did I do wrong?
A: It likely needs more chilling or you may not have whipped to stiff peaks. Chill the bowl and beaters next time and refrigerate longer.
Q: Can I make this ahead for a party?
A: Yes—make up to 48 hours ahead and store covered in the refrigerator. Add fresh garnishes just before serving.
Q: Is there a dairy-free option?
A: Yes—see the Vegan Avocado-Coconut Mousse variation above for a dairy-free approach.
Q: How can I reduce calories while keeping it keto?
A: Reduce portion size or replace some heavy cream with whipped aquafaba in non-dairy variations (note: aquafaba changes texture and protein content).
Conclusion
If you’re after a dessert that feels indulgent but keeps carbs in check, this keto chocolate mousse delivers on taste, texture, and simplicity—no oven required and minimal fuss. Try it tonight, share photos of your results, and tell your friends about the joy of simple, satisfying low-carb desserts.
For an alternative that skips cream cheese entirely, see this inventive take on a lighter version at Keto Chocolate Mousse – Just 3 Ingredients, and NO cream cheese!, and for a speedy version you can whip up in minutes consult Quick Keto Chocolate Mousse Recipe.
Print
Keto Chocolate Mousse
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A velvety keto chocolate mousse that is rich, creamy, and low in carbs, perfect for dessert lovers on a ketogenic diet.
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup cocoa powder
- 1/2 cup sweetener (erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the heavy cream, cocoa powder, sweetener, vanilla extract, and salt.
- Whip the mixture until it forms stiff peaks.
- Spoon the mousse into serving dishes and refrigerate for at least 30 minutes before serving.
Notes
For the creamiest texture, use full-fat ingredients. Chill bowls and beaters for best results. Can be made 48 hours in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 300mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg
