Keto Chocolate Mousse Recipe (1g Net Carbs)

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5 from 48 votes

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This rich Keto Chocolate Mousse recipe will quickly become one of your favorite low-carb desserts, and it’s rich and velvety smooth.

Keto Chocolate Mousse Recipe
A delicious keto chocolate mousse recipe that’s very easy to make.

With no need for the oven or stove, all that you need to make this keto chocolate mousse recipe is a bowl, the ingredients, and a hand mixer.

If you don’t have an electric mixer, you can whip it by hand.

Want a variation? try our Low carb Mocha Latte Mousse or our Low carb Peanut Butter Mousse to keep the party interesting.

Keto Chocolate Mousse Ingredients

  • 300ml of Coconut Cream
  • 1/4 Cup of Heavy Cream
  • Two Tablespoons of Cocoa
  • Three Tablespoons of Erythritol
  • One Table Spoon of Vanilla Essence
keto chocolate mousse recipe
Keto chocolate mousse recipe – Smooth rich and creamy!

How To Make Keto Chocolate Mousse

  1. Store a 400mL can of coconut cream in the fridge overnight to set the cream. (Tip: If you leave a can in the fridge all the time, you’ll always have it on hand to whip up a tasty sweet).
  2. Scoop the hardened coconut cream from the can, leaving the clear liquid behind, and place it into a bowl. Add the heavy cream and combine it with a hand mixer at low speed.
  3. Add the remaining ingredients and mix on low speed to avoid spraying cocoa powder everywhere. Gradually build up to medium speed and mix for 2-3 minutes until the mix is thick.
  4. Serve in individual ramekins sprinkled with unsweetened shredded coconut.
Keto chocolate mousse recipe.

The Best Keto Chocolate Mousse (1g Carbs)

This velvety smooth Keto Chocolate Mousse Recipe will quickly become one of your go-to low-carb desserts, it's easy to make and delicious with only 1g net carbs.

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4.98 from 48 votes
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Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 10 minutes
Servings: 4 Serves
Calories: 307kcal
Author: Gerri

Unit Conversion

Ingredients

  • 1 1/4 cup Coconut Cream
  • 1/4 cup Heavy Cream
  • 2 tbsp Cocoa unsweetened
  • 3 tbsp Erythritol
  • 1 tsp vanilla extract

Instructions

  • Store a 400mL can of coconut cream in the fridge overnight to set the cream. (Tip: If you leave a can in the fridge all the time, you'll always have it on hand to whip up a tasty sweet)
  • Scoop out the hardened coconut cream from the can, leaving the clear liquid behind, and place into a bowl. Add the heavy cream and combine with a hand mixer on low speed.
  • Add the remaining ingredients and mix on low speed to avoid spraying cocoa powder everywhere, gradually build up to medium speed and mix for 2-3 minutes until the mix is thick.
  • Serve in individual ramekins or glasses sprinkled with unsweetened shredded coconut.

Notes

Nutrition

Serving: 100g | Calories: 307kcal | Carbohydrates: 4g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 296mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 2.1mg | Calcium: 21mg | Iron: 2.1mg

How To Store Chocolate Mousse

Store chocolate mousse in the refrigerator for up to 3 days. It is best made fresh and served chilled.

Like our Keto Chocolate Mousse? Try our Mocha Latte Keto Mousse

Keto Mousse Recipe Mocha Latte
Mocha Latte, Keto Mousse Recipe

To make more servings of this tasty Keto Chocolate Mousse recipe, adjust the card above.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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20 thoughts on “Keto Chocolate Mousse Recipe (1g Net Carbs)”

  1. I researched many keto mousse recipes and went with this one as I like coconut cream. This was amazing I was so surprised that it was so yummy!
    Thank you

    Reply
    • Hi Cindy,

      Xylitol is slightly sweeter than erythritol, I would suggest adding 2 tablespoons and then tasting, and add more to your desired sweetness.

      Gerri

      Reply
  2. Your dish look so delicious! I’ve never tried making Chocolate Mousse before, but after reading your recipe I feel like I have to. Thank you for sharing!

    Reply
  3. You use erythritol. I have Swerve. Are they equal in measurement (3T erythritol = 3T Swerve) or no? I know Swerve has erythritol, but it also has inulin. Thanks in advance!

    Reply
    • Hi Janine

      We don’t have access to swerve in Australia. From what I’ve seen from other bloggers you can substitute them in equal amounts. Hope that helps.
      Gerri

      Reply
  4. Made it. So good and very simple. The only difference in mine is I used a vanilla extract with a bourbon base. I feel drunk with success.

    Reply

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