Keto Chocolate Mousse
This silky keto chocolate mousse whips up in just 15 minutes with only 3.5g net carbs per serving. Rich dark cocoa folds into cold heavy cream and cream cheese for a luxurious sugar-free dessert that tastes far more indulgent than its low-carb numbers suggest.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chocolate mousse is the dessert you reach for when you want something genuinely decadent without breaking ketosis. Cold whipped cream, tangy cream cheese, and real dark chocolate come together in 15 minutes of no-bake effort for a velvety treat at just 3.5g net carbs a serving.
Ingredients
- 1 1/4 cups cold heavy whipping cream
- 3 oz full-fat cream cheese, softened
- 1/4 cup unsweetened cocoa powder, sifted
- 1/3 cup powdered erythritol (or powdered monk fruit blend)
- 1 tsp pure vanilla extract
- 1 oz 90% dark chocolate, finely chopped
- Pinch of fine sea salt
- 2 tbsp unsweetened almond milk (as needed to loosen)
Instructions
- 1
Melt the chopped dark chocolate in a small bowl in 20-second microwave bursts, stirring between each, until smooth. Let it cool slightly so it's warm but not hot.
- 2
In a large bowl, beat the softened cream cheese with the powdered erythritol, sifted cocoa powder, vanilla, and salt until completely smooth and no lumps remain. Beat in the melted chocolate.
- 3
In a separate chilled bowl, whip the cold heavy cream to stiff peaks, about 2 to 3 minutes with a hand mixer.
- 4
Add about one-third of the whipped cream to the chocolate mixture and stir to lighten it. Gently fold in the remaining whipped cream until no streaks remain, adding almond milk a teaspoon at a time only if the mousse feels too thick.
- 5
Spoon or pipe the mousse into 4 serving glasses. Chill for at least 1 hour before serving to let it set and the flavor deepen.
Tips & notes
- Powdered (not granular) sweetener is key — granular erythritol can leave a gritty texture in an uncooked mousse. Blitz granular in a spice grinder if powdered isn't available.
- For extra richness, top each glass with a dollop of whipped cream, a few cacao nibs, or a couple of raspberries (add about 0.5g net carbs per serving for a few berries).
- Store covered in the fridge for up to 4 days. The mousse firms up as it chills, so let it sit at room temperature for 5 minutes before serving if you prefer a softer texture.
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Frequently asked questions
- How many carbs are in keto chocolate mousse?
- Each serving has just 3.5g net carbs (6.5g total carbs minus 3g fiber), along with 345 calories, 4g protein, and 35g fat. This recipe makes 4 servings.
- What sweetener works best in keto mousse?
- Powdered erythritol or a powdered monk fruit-erythritol blend works best because it dissolves cleanly into the cold, uncooked mixture without any grittiness. Avoid granular sweeteners unless you grind them into powder first.
- Can I make keto chocolate mousse dairy-free?
- Yes. Swap the heavy cream for well-chilled full-fat coconut cream and use a dairy-free cream cheese alternative. The texture is slightly looser and carries a mild coconut note, but it stays low-carb and sets up nicely after chilling.
