Home » Recipes » Keto Chocolate Mousse Recipe (1g Net Carbs)
by Gerri
20
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.
With no need for the oven or stove, all that you need to make this keto chocolate mousse recipeis 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
How To Make Keto Chocolate Mousse
- 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 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.
- 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 ramekinssprinkled with unsweetened shredded coconut.
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.
Rate it
4.98 from 48 votes
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Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes mins
Cook Time: 0 minutes mins
0 minutes mins
Total Time: 10 minutes mins
Servings: 4 Serves
Calories: 307kcal
Author: Gerri
Unit Conversion
US Customary - Metric
Ingredients
- 1 1/4 cup Coconut Cream
- 1/4 cup Heavy Cream
- 2 tbsp Cocoa unsweetened
- 3 tbsp Erythritol
- 1 tsp vanilla extract
US Customary - Metric
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
To make more servings of this tastyKeto Chocolate Mousse recipe, adjust the card above.
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.
20 thoughts on “Keto Chocolate Mousse Recipe (1g Net Carbs)”
Ive just started my diet so this is my first keto recipie … its absolutely delicious.. thank you
Reply
I’m so glad you enjoyed it, Samantha! I wish you the best on your keto journey!
Reply
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 youReply
That’s great to hear, Rachael! I’m so glad you enjoyed it 🙂
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Easy, yummy, satiating.Reply
ridiculously delicious!Reply
I reduced the amount of heavy cream and added half of a shot of fresh espresso. IT WAS DIVINE!!!
Reply
i do not have erythritol I have xylitol. Is the equivalent the same?
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
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
Thank you for your kind words Pavitra.
Reply
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.
GerriReply
Made this tonight, very good, simple and OH so filling, I could not eat it all!.
Reply
Thank you Heidi, sometimes the simple things are the best 🙂
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This was EXCELLENT! We really enjoyed it, and felt like we were seriously cheating.
Reply
Hi Elizabeth,
That’s great to hear, thank you for your kind words.
GerriReply
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
What is 300 mL is equal to in cups?
Thank you.
Reply
Hi Peggy, 300ml is equivalent to 1 and 1/5 cups; 1/5 is equal to 3 tbsp and 1 tsp. I hope this helps 🙂
Reply
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