This naturally low carb and keto chocolate mousse recipe is super thick and creamy, with just 3 ingredients, and no sugar required.
Egg Free
Sugar Free
Gluten Free
Soy Free
Nut Free
The quick and easy chocolate dessert can be made in under 10 minutes from start to finish, with just a few basic ingredients – NO gelatin, no chocolate pudding mix, no cream cheese or mascarpone, and no need to cook.
Also try this Keto Cheesecake
If desired, try topping the homemade chocolate mousse with Coconut Whipped Cream or this Keto Ice Cream.
I sent the recipe to a friend who’s following a keto diet, and she texted me to say that her non-keto family loved the chocolate mousse so much that she barely even got a serving for herself.
If you’re vegan like I am, the dessert is naturally egg free and can easily be made dairy free by using coconut milk or coconut cream. Feel free to use regular sugar or your favorite sweetener of choice if you’re not on a low carb or sugar free diet.
For keto vanilla mousse, try this Keto Cookie Dough Dip
How to make keto mousse
Start by gathering all of your ingredients. Chill the coconut milk or heavy cream and the actual mixing bowl, then whip the liquid with hand beaters until it thickens and stiff peaks form.
Whip in the cocoa powder and sweetener of choice. For the richest flavor, I recommend including the dutch cocoa if you can find it. Once a mousse texture is achieved, serve and enjoy.
Cover any leftovers, and store in the refrigerator for 2-3 days.
The recipe was adapted from my Vegan Chocolate Mousse and from this 3 ingredient Peanut Butter Mousse.
Above, watch the sugar free chocolate mousse recipe video
Keto Chocolate Mousse
Ingredients
- 1 1/2 cups heavy cream OR 1 can full-fat coconut milk
- 1/4 cup unsweetened cocoa powder
- 1 tbsp dutch or additional regular cocoa powder
- 1/4 cup sweetener of choice (I used this monk fruit blend)
- optional 1/2 tsp pure vanilla extract
- optional 1/4 tsp instant coffee
Instructions
- Chill the liquid and a large mixing bowl. If using coconut milk, only use the thick part at the top of the can (discard the water underneath). With either a stand mixer or hand beaters, whip until stiff peaks form. Add remaining ingredients and whip until it forms a smooth mousse texture.View Nutrition Facts
Video
Notes
Keto Chocolate Recipes
(For a delicious double layer keto chocolate mousse cake, spread chocolate mousse in between each cake layer in the recipe above, and prepare to fall in love!)
Keto Muffins – 6 Ingredients
SO delicious! I used Lakanto Powdered Sweetener and it was completely amazing!
Thank you so much for making it! 🙂
Ladies, I hope you accept comment from a grand-pa, and Katie I’m an expert on choco
mouse. YOUR’s is 10 points, A+. Hats off.
I tried other stuff as the cookies (I must work on this) the chiaeggs (excellent) etc.
Keto has helped me and Kate made it fun.
Guys try it !!
What size coconut milk can…maybe I am overlooking where it is mentioned…
13.5 oz 🙂
If you whip heavy cream until peaks form and THEN add the cocoa powder you run the risk of making it as thick as butter and very unpleasant texture. They should be whipped together.
Just made this and it is delicious! I mixed the heavy cream + unsweetened Cocoa powder + high quality hot cocoa powder + Monk fruit sugar in a bowl until peaks formed. Then added the salt + vanilla + espresso powder. Great consistency and taste. Wouldn’t know it was low sugar. Thanks for the recipe! Can’t wait to try others!
Your espresso version sounds delicious!
I forgot to add the salt but it was still absolutely delicious! I made it with whipping cream, the optional 1/4 tsp of vanilla, and a small handful of Lily’s chocolate chips. Yum!! 😋
Thank you so much for making it!
This was fabulous….the only issue I had was probably the sweetener I used. I used a monkfruit sweetener, and the mousse was a bit grainy at then (did NOT stop us from gobbling it up!) Has anyone tried adding the sweetener a bit sooner to help with that? Or are yall using ‘powdered’ sweetener?
I always use the Powdered variety for mousse.
I am going to make this chocolarw mousse as an icing for the vegan keto cupcakes. For that I will get Monk Fruit Sweetener. Can I use that instead of the Erythritol or is it better to use the Monk Fruit Sweetener?
Also, I am worried that I will not have enough of the top part from my coconut milk can – do I need to cool it to make sure I will have enough? Should I get two cans to be safe?
Hi, you can definitely get two cans to be safe. Monk fruit blend (like Lakanto) is fine to use. Pure monk fruit (where it is the only ingredient) is apparently somewhat bitter.
I sent the ingredients for the Keto Chocolate Mousse to my sister. She followed the instructions for the coconut milk…
This was beyond heavenly. I added orange extract to it! Next will be banana extract, almond extract or mint extract.
So many options!
Thank you for the great recipe❤️
How many carbs net. And calories per serving?
Hi! Full nutrition facts are linked at the bottom of the recipe box under the ingredients/instructions 🙂