Keto Chocolate Mousse Recipe

Introduction

This Keto Chocolate Mousse is a rich and creamy dessert that’s perfect for anyone following a low-carb lifestyle. Made with simple ingredients, it delivers indulgent chocolate flavor without the sugar crash.

Ingredients

• 1 1/2 cups heavy cream OR 1 can full-fat coconut milk (use only the thick part)
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Dutch or additional regular cocoa powder
• 1/4 cup sweetener of choice (monk fruit blend recommended)
• Optional: 1/2 tsp pure vanilla extract
• Optional: 1/4 tsp instant coffee

Instructions

1. Step 1: Chill the liquid (heavy cream or coconut milk) and a large mixing bowl in the refrigerator for at least 20 minutes to help with whipping.
2. Step 2: If using coconut milk, scoop out only the thick cream from the top of the can, discarding the liquid underneath.
3. Step 3: Using a stand mixer or hand beaters, whip the chilled cream or coconut cream until stiff peaks form.
4. Step 4: Gradually add the unsweetened cocoa powder, additional cocoa powder, sweetener, and optional vanilla extract and instant coffee.
5. Step 5: Continue whipping until the mixture forms a smooth, light mousse texture.
6. Step 6: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For extra depth, add a pinch of instant espresso powder to enhance the chocolate flavor.
• Try different sweeteners like erythritol or allulose to suit your taste and dietary needs.
• You can fold in some sugar-free chocolate chips or chopped nuts for added texture.
• If you prefer a thicker mousse, chill it for a couple of hours before serving.

Storage

Store the mousse in an airtight container in the refrigerator for up to 3 days. Before serving, you may want to let it sit at room temperature for a few minutes to soften slightly. It is not recommended to freeze this mousse as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of heavy cream or coconut milk?

Regular milk won’t whip properly to create the mousse’s airy texture. Heavy cream or the thick part of full-fat coconut milk is necessary for the right consistency.

Is this recipe suitable for vegans?

Yes, if you substitute heavy cream with the thick part of full-fat coconut milk and ensure your sweetener is plant-based, this mousse can be vegan-friendly.

Keto Chocolate Mousse Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This Keto Chocolate Mousse is a rich, creamy, and low-carb dessert perfect for satisfying your chocolate cravings while staying keto-friendly. Made with heavy cream or coconut milk, unsweetened and Dutch cocoa powders, and a low-carb sweetener, this mousse is simple to prepare and can be enjoyed as a decadent treat any time of day.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups heavy cream OR 1 can full-fat coconut milk (use only the thick cream part)
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Dutch or additional regular cocoa powder
• 1/4 cup sweetener of choice (e.g., monk fruit blend)
• Optional: 1/2 tsp pure vanilla extract
• Optional: 1/4 tsp instant coffee

Instructions

1. Chill ingredients and equipment. Place the liquid cream or coconut cream and a large mixing bowl in the refrigerator or freezer until very cold, which helps achieve a better whip.
2. Whip the cream. Using a stand mixer or hand beaters, whip the chilled cream or coconut cream until stiff peaks form, indicating the mixture is light and fluffy.
3. Add remaining ingredients. Gently fold in the unsweetened cocoa powder, Dutch cocoa powder, sweetener, and optional vanilla extract and instant coffee into the whipped cream.
4. Whip to mousse texture. Continue whipping the mixture until it reaches a smooth, mousse-like texture, ensuring the ingredients are fully incorporated.
5. Chill before serving (optional). For best results, refrigerate the mousse for at least 30 minutes before serving to allow it to set and flavors to meld.

Notes

• If using coconut milk, make sure to use only the thick, creamy part and discard the liquid for the best texture.
• Instant coffee enhances the chocolate flavor but can be omitted if preferred.
• Choose a sweetener that fits your dietary needs; monk fruit blend is keto-friendly and adds sweetness without carbs.
• The mousse tastes best when served chilled but can be eaten immediately after preparation if desired.
• Store leftover mousse in an airtight container in the refrigerator for up to 3 days.

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