Keto Chocolate Mousse: 5-Minute, Ultra-Creamy & Sugar-Free

This 5-minute keto chocolate mousse is silky, sugar-free, and low-carb—no baking, no eggs, just cocoa, cream, and vanilla. It’s viral for a reason: ridiculously easy and deeply chocolatey. Below: why it works, ingredients, step-by-step, pro fixes, variations, and a printable recipe card. Try also our Cottage Cheese Flatbread, Onion Ring Chips (Low-Carb), and the refreshing Natural Mounjaro Drink.

Why this recipe works

• Fat + air = mousse. Whipping heavy cream traps air; milk fat stabilizes it for a luxurious mouthfeel.
• Unsweetened cocoa = intensity. Big chocolate flavor without sugar or melting chocolate.
• Powdered sweetener dissolves fast. Use powdered erythritol/monk fruit to keep the texture smooth.
• Zero-cook speed. Cold bowl + sifted dry mix = 5 minutes, no tempering, no eggs.

Enjoy mindfully: cocoa adds polyphenols; cream adds satiating fats.

Ingredients (serves 4)

• 1 cup (240 ml) cold heavy cream
• 3 Tbsp (18–20 g) unsweetened cocoa powder (Dutch-process = smoother, deeper)
• 2–3 Tbsp powdered erythritol/monk fruit (to taste)
• 1 tsp vanilla extract
• Pinch of fine salt
• Optional: ½ tsp espresso powder (mocha) or 2 Tbsp mascarpone (denser body)
• Toppings: whipped cream, raspberries, mint, shaved 85% chocolate

Step-by-step (5 minutes)

1. Chill gear. Refrigerate bowl/beaters 10 min (or freeze 5).
2. Sift dry. Sift cocoa + powdered sweetener to remove lumps.
3. Whip base. Beat cold cream with vanilla + salt to soft peaks.
4. Fold & finish. Fold in the cocoa mix; beat a few seconds to medium peaks. Don’t overwhip.
5. Set. Portion and chill 15–30 minutes for best texture.

Texture fixes & science

• Grainy? You likely overwhipped or used granular sweetener—stop at medium peaks and use powdered.
• Cocoa specks? Always sift; or make a 1–2 Tbsp cream + cocoa paste, then fold in.
• Need pipeable mousse? Beat to medium-stiff peaks or add ½ tsp bloomed gelatin.

Flavor variations

• Mocha: ½–1 tsp espresso powder.
• Orange dark chocolate: ½ tsp zest + a few drops orange extract.
• Mint chocolate: ⅛–¼ tsp peppermint extract.
• Peanut-butter swirl: 1–2 Tbsp no-sugar PB, gently marbled.
• Mascarpone mousse: add 2–3 Tbsp mascarpone.
• Dairy-free: well-chilled coconut cream (solid part only), whipped gently.

Serving ideas

Spoon into chilled glasses, top with whipped cream, raspberries, mint, and shaved chocolate. Layer with berries for a quick parfait, or pipe into low-carb tart shells. Keep mains lighter and protein-forward—our High-Protein Flatbread is a great base, and the lemon-ginger drink is a bright counterpart. Snack lovers: don’t miss Parmesan-crispy Onion Ring Chips.

Make-ahead & storage

• Fridge: Cover and chill up to 3 days; whisk briefly if too firm.
• Freezer: Not ideal (icy texture). If needed, freeze ≤1 month; thaw in fridge overnight.
• Meal prep: Portion into small jars for grab-and-go desserts.

Nutrition facts (estimate per serving, ¼ recipe)

~280 kcal • Fat: 27 g • Carbs: 5 g (net ~3 g) • Protein: 3 g

Values vary by brand and sweetener. Sugar alcohols can affect digestion—adjust to tolerance.

FAQs

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