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Get It NowSummer time means quick and easy keto desserts, but this easy keto chocolate mousse recipe is one you’ll want to make all year long. This sugar free low carb mousse has just 1.6 grams net carbs per serving, making it a delicious and simple way to satisfy those chocolate cravings, in a healthy and low carb way!
This is one of my favorite mascarpone recipes and the texture is light and fluffy. For a different, slightly denser texture, try keto chocolate pudding instead.
What Is Chocolate Mousse?
Traditional chocolate mousse is made with egg yolks and whites, with the whites providing lift and the yolks providing creaminess. It’s a little fussy — you have to separate and temper the eggs, and there are multiple steps. This keto chocolate mousse with heavy cream is a lot simpler, with just 4 ingredients and five fuss-free steps.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto mousse, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Sugar Free Dark Chocolate Chips – These are my go-to. I use them to make keto chocolate chip cookies, sprinkle on (or fold into) keto pancakes, and for this easy chocolate mousse keto recipe. They are low carb, sweetened with monk fruit, non-gmo, gluten-free, soy-free (read why I avoid soy here), use only natural ingredients, and taste amazing. Use code WHOLESOMEYUM to get 10% off chocolate chips here!
- Heavy Cream – Whipping the cream makes the mousse fluffy! Sometimes this is called heavy whipping cream. You may be able to substitute coconut cream, but the recipe would still have dairy, because it has mascarpone.
- Besti Powdered Monk Fruit Allulose Blend – I highly recommend using powdered Besti for the smoothest quick keto chocolate mousse, because it dissolves completely for a smooth texture. Most other keto sweeteners, including erythritol and other brands of monk fruit, won’t dissolve well and can cause the mousse to crystallize when stored in the fridge. Regular powdered allulose should also work, but you’ll need to use 33% more of it.
- Mascarpone – This is an Italian spread, similar to cream cheese, but less tangy and more buttery. You can buy it at the grocery store, or make your own easily. You’ll love the flavor and texture you get from adding this, but it’s fine to substitute cream cheese if that’s what you have on hand.
Variations:
- Milk Or White Chocolate – Instead of dark chocolate, you can also use keto milk chocolate chips and white chocolate chips to make milk chocolate mousse or white chocolate mousse.
- Peanut Butter – Try my keto peanut butter mousse.
- Fruity – Use white chocolate chips, and blend in cooked, then pureed berries of your choice.
- Extracts – Up the flavor by adding vanilla extract, or others such as hazelnut or mint extract.
How To Make Keto Chocolate Mousse
This section shows how to make keto mousse, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt chocolate chips. In a small double boiler on the stove top, or a small bowl in the microwave, melt the chocolate chips. (You can make a double boiler by placing a heat-safe bowl over a saucepan.) Remove from heat and allow to cool until no longer hot, but not solidified.
- Beat cream. In a large bowl, use an electric mixer (hand mixer or stand mixer) to whip the heavy cream until soft peaks form. (Don’t let stiff peaks form, which will keep your keto chocolate mousse light and airy.) Sprinkle powdered sweetener on top, and beat until just combined.
TIP: Do not over-mix.
Soft peaks will form trails, but are not super stiff. If you hold your mixer up, the peaks should curve over.
- Mix chocolate and mascarpone. Once the melted chocolate has cooled to lukewarm, stir in the mascarpone, until smooth.
- Fold in whipped cream. To finish your sugar free mousse, combine the chocolate mixture and the whipped cream in a large mixing bowl, and gently fold together, until just combined. Taste and adjust Besti sweetener if needed.
TIP: Fold, do not stir.
A folding motion ensures that you don’t break down the whipped cream, keeping your mousse fluffy.
- Serve. Transfer low carb chocolate mousse into small glass jars or serving dishes. Serve with a dollop of keto whipped cream and more chocolate chips if desired.
Storage Instructions
- Store: Keep mousse in the refrigerator for 3-5 days.
- Meal prep: You can definitely make this keto recipe for chocolate mousse ahead for meal (dessert?) prep. Simply divide into serving dishes or glass jars and store in the refrigerator. Wait until right before serving to add any whipped cream topping, if using.
- Freeze: I don’t recommend freezing this keto mousse recipe, as the texture will change when freezing dairy. For best results, it’s best fresh — and since this easy keto dark chocolate mousse is so quick to make, there isn’t much reason for freezing.
More Chocolate Keto Dessert Recipes
If you like this low carb mousse recipe and you’re a chocolate lover, here are more keto chocolate recipes to love:
Tools To Make Keto Mousse
- Double Boiler – For melting the chocolate chips without scorching them.
- Hand Mixer – More compact than a stand mixer, and has multiple speeds for all kinds of recipes.
- Small Glass Jars – These are the perfect size for this keto chocolate mousse.
Sugar Free Chocolate Mousse Recipe
Keto Chocolate Mousse (10 Minutes!)
This low carb keto chocolate mousse recipe is fluffy, sweet, and creamy. Just 4 ingredients, 10 minutes & 1.6g net carbs!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a small double boiler on the stove top, or a small bowl in the microwave, melt the chocolate chips. (Be careful not to overheat.) Remove from heat. Allow to cool until no longer hot, but just lukewarm and not yet solidified.
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Meanwhile, in a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes.
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Sprinkle (don’t dump) powdered Besti on top, and beat until just combined. Do not over mix – avoid stiff peaks.
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Once the melted chocolate is lukewarm, stir in the mascarpone, until smooth.
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Add the chocolate mixture to the whipped cream, and gently fold together, until just combined. Taste and adjust sweetener if needed.
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Serve keto chocolate mousse in small glass jars or serving dishes. If desired, top with a dollop of whipped cream and more chocolate chips.
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Recipe Notes
Serving size: 1/4 entire recipe (~1/3 to 1/2 cup)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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28 Comments
Lori in OH
0One thing I noticed about recipes is that sugar-free and unsweetened are sometimes used for chocolate chips, however sometimes it means they have a low-carb sweetener, and sometimes they have NONE! It makes a big difference as to how much additional sweetener is added….
Kat
0Can you use cream cheese in place of the Mascarpone cheese?
Wholesome Yum D
0Hi Kat, Yes, that would work.
michelle lajeunesse
0Can you substitute cocoa for the chocolate chips?
Wholesome Yum D
0Hi Michelle, I have not tried that but please let me know your results if you do.
Glenda
0Easy, delicious dessert that looks like I put in much more work than I did! Thanks for sharing the recipe!
Gen
0Thanks for all of the helpful tips and tricks on this one! I’ll be making again for our keto friends.
Katie
0So rich and creamy! Great treat for when you want something chocolatey.
wilhelmina
0Love this! So sliky and delicious and always satisfies my chocolate cravings!
jess
0This mousse is amazing and I love the flavor and texture of this delicious dessert, thank you for sharing.
Sharon
0This is a great dessert and easy too! I love the chocolaty creaminess. I topped mine with the Sugar-free Whipped Cream recipe.
John Darms
0I didn’t have the ChocZero chips. Instead I shaved 1/2 cup of Bakers unsweetened chocolate. Used a microwave to carefully melt the chocolate. 25 seconds at a time with stirring in between until melted. I used allullose to sweeten the chocolate. It came out great. Next time I’ll double the recipe. Delicious chocolate mousse!
Evonne Hope
0Hi! Is heavy cream and whipping cream the same? Could I substitute heavy cream with whipping cream? Thanks
Wholesome Yum D
0Hi Evonne, They are the same thing.
Lindsay Thompson
0This recipe was easy and delicious! I could eat the chocolate mascarpone mixture by itself, but mixed with the cream, it’s even more tasty!
Nancy Ayers
0I haven’t tried keto desserts yet, but this one looks perfect. Question, what do you think of adding a teaspoon of instant espresso powder?
Wholesome Yum D
0Hi Nancy, I think that would add a nice flavor but I have never done that, let me know how it turns out!
Dee
0Can you omit the marscapone all together?
Wholesome Yum M
0Hi Dee, I don’t recommend omitting the mascarpone, that is what gives this recipe its structure and consistency.
Kathy Winterburn
0I don’t have access to marscapone…can you substitute cream cheese or something else?
Wholesome Yum M
0Hi Kathy, Cream cheese will have a more distinctive tang to it, but it will work well in the recipe.
Justine
0I love how easy this is! Nom nom nom.
Claudia Lamascolo
0This was the easiest best tasting mousse ever! Thank you… great job and recipe
Alison
0This is so luscious and creamy! A real delicious and chocolatey treat!
Priya Lakshminarayan
0OMG these sounds delicious! Thankfully I have all the ingredients to make it today…
Jeannette
0Wow! This is the perfect summer treat! I love how easy and simple this recipe is to make. Definitely a make ahead dessert for me to look forward to 😀
Michelle
0So rich and decadent. You’d never guess it’s low carb!
Bintu
0This looks like such a delicious dessert! I am always looking for some tasty low carb desserts!