Keto Chocolate Mousse

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Summer 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.

Keto Chocolate Mousse: Why You’ll Love It

• Thick, creamy, and decadent
• Full of rich, chocolaty flavor
• Easy to make
• Takes just 10 minutes
• Just 1.6g net carbs per serving
• No oven required — it’s the perfect no bake keto dessert for a hot day!

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

Here I explain 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.

1. 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.
2. 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.

3. Mix chocolate and mascarpone. Once the melted chocolate has cooled to lukewarm, stir in the mascarpone, until smooth.
4. 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.

5. 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:

Keto Brownies

Flourless Chocolate Cookies

Keto Chocolate Frosting

Keto Chocolate Cake

Keto Lava Cake

Low Carb Chocolate Ice Cream

Recipe Card

5 from 29 votes

Keto Chocolate Mousse (10-Min Recipe)

By Maya Krampf

This low carb keto chocolate mousse recipe is fluffy, sweet, and creamy. Just 4 ingredients, 10 minutes & 1.6g net carbs!

Prep: 5 minutes

Cook: 5 minutes

Total: 10 minutes

Servings: 4 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 1/2 cup Sugar-free dark chocolate chips ▢
• 1/2 cup Heavy cream ▢
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste) ▢
• 1/2 cup Mascarpone cheese (room temperature) ▢
• Sugar-free whipped cream (optional, for topping) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. 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.

2. Meanwhile, in a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes.

3. Sprinkle (don’t dump) powdered Besti on top, and beat until just combined. Do not over mix – avoid stiff peaks.

4. Once the melted chocolate is lukewarm, stir in the mascarpone, until smooth.

5. Add the chocolate mixture to the whipped cream, and gently fold together, until just combined. Taste and adjust sweetener if needed.

6. Serve keto chocolate mousse in small glass jars or serving dishes. If desired, top with a dollop of whipped cream and more chocolate chips.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1/4 entire recipe (~1/3 to 1/2 cup)

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 318

Fat 31.5g

Protein 2.8g

Total Carbs 3.4g

Net Carbs 1.6g

Fiber 1.8g

Sugar 0.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  No Bake Chocolate Cheesecake
• 
  Chocolate Peanut Butter Smoothie
• 
  Keto Pudding
• 
  Chocolate Covered Strawberries

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