Keto chocolate mousse

low-carb keto chocolate mousseThis keto-friendly chocolate mousse recipe is basically a chocolate-flavoured fat bomb.

You can eat it on its own as a really decadent dessert, or use as a filling for cakes. It is very rich and filling, so you only need to a little bit to satisfy even very strong chocolate cravings!
 

Since the recipe was first posted in 2013, I received lots of comments from people who tried it. Please scroll through to the end to see feedback, opinions and variation ideas.

Use sugar-free cocoa powder

I use Green & Black sugar-free cocoa powder in my recipes – I think it’s the best option if you are in the UK.

In the USA, good brands for high-quality unsweetened cocoa powder are Valrhona and Ghirardelli.

If you use a different brand, just make sure it doesn’t have any added sugar.

Choosing a sweetener

I recommend using a granulated sweetener, like Truvia or Swerve. Liquid sweetener drops might work too, but some people reported problems with texture and bitter taste when using drops.

Keto Chocolate Mousse

Keto chocolate mousse
Super-rich and creamy keto dessert

Prep time: 10 min | Total time: 40 min
 
Yield: 3 servings

Ingredients

 

Instructions

  • Leave butter at room temperature until softened (or blast in the microwave for 10-15 seconds if you haven’t got the time)
  • Mix butter with sweetener, keep mixing until completely blended
  • Add cream cheese, blend completely into a smooth mass
  • Add cocoa powder, blend completely
  • Whip double cream and gradually add to the rest of the mixture, mixing well
  • Spoon into small glasses and decorate with shavings of dark chocolate
  • if you have the time, refrigerate for 30 mins or so – it will taste even nicer.

 

Nutritional information

As mentioned, this is a bit of a fat bomb!

Serving size: 1 serving (1/3 of the mix using ingredients quantities above)

Per serving: 335 calories, 1.5g net carbs, 37g fat, 2g protein

For the total mixture, using amounts listed above:
1010 calories, 4.5g net carbs, 7g protein, 110g fat


Recipe by , published on

 
Keto chocolate mousse

YouTube Video

Lovely MandaPanda made a YouTube video of this recipe – check it out!

Similar recipes

If you enjoyed this recipe, try other Keto mousse variations:

Keto Mascarpone MousseKeto Mascarpone Mousse

blueberry_mousse_5Blueberry Keto Mousse


Do you need more Keto dessert recipes?

Try these great cookbooks. Sweet fat bombs make perfect Keto desserts.


 

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159 comments on “Keto chocolate mousse

    1. Great, thanks for sharing Katie. Just to point out though, most people who visit this website are on a low-carb diet – so honey wouldn’t be a suitable ingredient (too high in carbs). But if you are on Paleo or a similar plan, then honey is great!

  1. Just made some, very good! I doubled it, little less butter and a little more cream cheese, as well as some vanilla extract. Perfect!

  2. Yea…Mine didn’t come out to well either. I think it might have helped for people new to mousse know that the chocolate mix and whipped cream should be the same temperature. Otherwise you’ll come out with a wet, chunky and very unappetizing disaster. Hopefully chilling the whole thing and reshipping will help save it. I’m doubtful.

    1. Hi, I am very sorry to hear it didn’t turn out well for you. I didn’t think that the difference in temperature would be that crucial, but I will try to experiment and check this. Did it get any better after you chilled it?

  3. Fantastic for my sweet tooth craving! Thank you!! Modified with a little less butter and a little more cream cgeese (flavor referance) and whipped up in smoothie blender. Easy and satisfied my sweet tooth. Thank you for sharing!!

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  6. Thank you so much for this recipe! I’m new to Keto, and so far have been doing “total carbs” as opposed to “net carbs”… I was wondering if you could give me the total carbs of this recipe? I’m still not sure of the formula to figure it out… Looks amazing and can’t wait to try it!

      1. Hi Elaine, when you say total carbs, do you mean “total carbs” as opposed to “net carbs”? The figures I provided were net carbs. Also, which brands did you use for cream cheese and cocoa powder? My count is based on using full-fat Philadelphia cream cheese and Green & Black sugar-free cocoa powder. Other brands may have slightly different carb counts.

  7. Thanks for the recipe. I made this for a friend on a ketosis diet who was looking for some dessert options.

    I usually do mousse the old school Julia Child’s way – so much work and so bad for you πŸ™‚ but so tasty.

    I was pleasantly surprised at how much I enjoyed the portion I ate. I used standard nestle unsweetened baking cocoa, a vanilla flavoured liquid Splenda sweetener, salted butter and thickened cream. (All I had in the fridge at the time) and it was awesome.

    So good that I have shared the link with a family member straightaway. I’ll keep JC’s fancy mousse up my sleeve for special occasions, but this one is a total winner and since it took me about 4 mins total to make, will become a good go to last minute dessert if I need to knock something up – or have a sweet craving.

    Thankyou again. Since I’m not personally watching a diet like this, I’m open to interpretation lol, so I’m going to try it again tomorrow but use a 1/8 cup of muscovado sugar. I like that this is not overly sweet and I think muscovado sugar would be brilliant. Definitely would need longer beating and longer chilling to help smooth out the sugar grains – but that’s ok. Thankyou again!

    1. Hi Sarah

      Thank you so much for taking the time to write such a nice and detailed comment! It’s great to hear the recipe works for non-keto people too. I am sure it will turn out lovely with sugar. The only point to note that it will further increase the calorie count – which is already quite high. Thank you again and good luck!

  8. Omg thank you. THaNK YOU!!! This so hits the spot. I did 1 oz butter and 3oz cream cheese and added a dollop of sour cream and it is sooooo good. Ive had a scoop (or 2 *whistles innocently*) every night and still losing 1lb a day! This has saved me from cheating!!!!

      1. Good tip, thank you for sharing.

        The only thing is, sour cream has fewer carbs and a lot more fat than Greek yoghurt. So that makes it better for people who are on Keto/LCHF diets.

  9. Not so sure I did this right.

    I tried to convert to Tbsp. etc but mine ended up tasting too much like a giant bowl of butter.

    1. I doubled the recipe and did 4 TBSPs of butter and 6 oz of cream cheese and 1 tbsp if sour cream and it was perfect if you want to try that! Not too buttery at all and so delicious!

  10. After making this for a while I got bored with chocolate. So I try and replaced the cocoa powder with Cheesecake Sugar free pudding mix (1.5 Tbs.). What a nice change!! Butterscotch works well too

  11. Pretty good. I wish I had read comments before making it. As others commented, my tastes would prefer less butter and a little more chocolate and Swerve.

    As recipe states, it is MUCH better after chilling.

    Thank you for posting recipe. I like that it’s a small batch and easy to attain ingredients.

    1. I’m back! Today I dropped one of these in a cup of coffee and pulsed in blender. OMG!!!! Mocha Cappuccino!!! It was amazing!!! I added a little more Swerve.

  12. Just made this tonight. I omitted the butter and used a little extra cream. I added an extra tsp of cocoa. I used liquid stevia because that’s what I had on hand. The texture turned out wonderfully creamy, and the flavor very good, but it was a little too bitter for me even though I added the pinch of salt that someone recommended. (Maybe it was my liquid stevia that caused the bitterness?) I was trying to think what I could add to counteract this and I saw the sour cream. I know that sounds weird, but I folded in 1&1/2 TBSP and it took down the bitterness and almost gave it a hint of chocolate creme fresh. Very, very good!

    1. Thanks for sharing your modification Chris! I am glad it turned out well in the end. Granulated sweetener tends to work better in this recipe than drops, but very interesting about sour cream taking away the bitterness!

  13. I have not tried this yet, but certainly intend on doing so very soon. I was wondering if anyone has tried to add whipped egg whites (to create the illusion of a larger dessert.)

    1. Hi Sue, I think there was someone on Google+ who used to add whipped egg whites to boost the protein content. I think it should work fine in terms of texture.

  14. This recipe was amazing. I didn’t have artificial sweetener so I took one of the suggestions to add coconut oil and another to add vanilla and a little less than a pinch of salt. I’m really impressed by the response of the author.

  15. Hmmm, This sounded so yummy, but for me personally, it had too much of a buttery taste, and not enough chocolate…Don’t get me wrong, I will definitely make it again, just using a little less butter, a little more chocolate, and a little more whip cream (to even out the loss of butter!

    1. Hi Peggy, I had several comments like yours from people who found it a bit too buttery. You can definitely sub with more whipped cream or more cream cheese instead, so I hope it turns out more to your liking next time.

    2. it may be a good idea to add extra vanilla in the original recipe. In my baking I generally double the amount of vanilla in recipe and i get wonderful results.

  16. I am definitely going to try this. I may put a bit less sweetener and add a couple drops of Stevia toffee sweetener. I love toffee!

  17. Can i ask is there any reason i cant use unsweetened bakers dark chocolate. I have all the needed ingredients except no cocoa powder just the bakers.

    1. You could use unsweetened chocolate. The only thing I am not sure about is the best way to mix it in. Cocoa powder can just be stirred in. I suppose you could grate the chocolate. Or melt it over a Bain Marie with some of the cream, cool completely, and stir it in.

  18. Can you tell me what the total carb count is? My husband is diabetic and we have to use total carbs. He can adjust his other intake or portion size if needed.

    Looks great – can’t wait to try it!

  19. I made this about a year ago & remember thinking that it tasted a bit buttery.
    Now I’m coming back to it b/c it’s sooo much better than the other low carb mousse I make.
    I just used half the butter & some extra cream cheese (gotta love cream cheese!!)
    Perfection! πŸ™‚

    1. Brilliant, thanks for letting us know Joanna! We had several people commenting that it’s too buttery. So thank you for providing an alternative with less butter πŸ™‚

  20. I used swerve sweetener, it was a little grainy which i actually don’t mind. I used 1.5 tbs because i wanted it a bit sweeter. maybe after it sits in the fridge for a day it will smooth out. i love that you can eat a tiny bit and it’s enough. it made such a small amount and i thought ha, right, 3 servings, i can eat the whole batch in 3 bites. but i could barely finish 1 serving it was so rich and definitely satisfied my sweet tooth. a little goes a long way.

    1. Thanks for your comment, Jilly! Yes, indeed, it doesn’t look like much when you first make it. I am so glad you liked it.

  21. loved it. I used sugar free hazelnut syrup and ground instant coffee, then froze in bite sized cubes . perfect for after dinner

  22. This was AMAZING!! Thank you so much for sharing. I added a little more cocoa when I made this, because of a few comments I read. This was just what I needed to help with my sweet cravings!!

  23. I just made this. It was great! I loved the mouthfeel – it was such a treat. I divided the recipe into 2 cups and it was a good portion. I used 1 T and 1 t of cocoa, a dash of salt, vanilla, and I sweeteened it with 1 T of erithritol and some drops of stevia. I enjoyed it with some Dr. Brown’s diet black cherry soda which really complemented the mousse. Thank you.

  24. Perfect! Not too sweet and not too chocolatey! I love that is has more of a buttery flavor than sugary sweet. The fact that I don’t eat sugar anymore makes this a perfect balance. Used truvia baking blend and it was a good flavor – noticed no aftertaste πŸ™‚

    1. The Truvia Baking Blend does have sugar in it. Only the smaller packet sizes are erythritol and glycerine.

    2. Be careful with Truvia. I believe it contains dextrose or malto-dextrin. It might have 1gm of carb in it but that can add up if you are using it throughout the day.

      1. Hi Rick, Truvia sweeteners are made from a mix of Stevia extract and erythritol – no dextrose or maltodextrin, and 0 net carbs. The only exception is Truvia Baking Blend, which does actually contain sugar.

    1. Hi, it would be about 2.7 ounces, assuming three servings are made. I know this doesn’t sound like a lot, but the mousse is very filling, so you don’t need much.

  25. This recipe is ALL wrong! One tablespoon of cocoa powder is not enough. It’s a shame that it ranks so high on the search engine. The recipe is really awful!

    1. We all have different tastes Diane. For many people, 1 tbsp of cocoa is enough in this recipe. It’s upsetting to receive comments as negative as yours but, oh well, you can’t please everyone. You are entitled to your opinion, and people who like this recipe are entitled to theirs. Best of luck with your diet anyway.

      1. Yes, the negativity is uncalled for…I’m one who likes less of a chocolate flavor, so I will only add 1tsp of pure cocoa…and I knee it will be ALL right for my taste buds!!! Thanks fire sharing and can’t wait to try it later!!!

        1. Thank you Dee! Indeed, I think everyone has a different taste. Most comments I get are quite positive, and I love it that people come up with their own versions and modifications of this recipe. I hope you enjoy it πŸ™‚

    2. I made this last night and I really enjoyed it! It was a quick, easy way to have a homemade chocolate dessert and I will definitely be making it again. If you didn’t care for it, Diane, then don’t make it again, but obviously many people have enjoyed it.

  26. Good recipe. Lovely texture, nice taste, just a little weak on the chocolate front for me, will try adding some melted Green & Blacks 85% chocolate added to the butter up front next time. There will definitely a next time.
    Also didn’t bother whipping the cream (lazy), just beat it into directly the mix with a spoon and it was still pretty light.

  27. Whip your cream first and you won’t even need to clean the beaters (that you pre-chilled in the freezer with the bowl). I thought it needed a little more chocolate so I added a gently heaping teaspoon more cocoa. I used powdered erythritol and it took another level teaspoon for my tastes, and still wasn’t too sweet. If your tooth is sweeter than mine, you could probably go 2 tablespoons. Chillin’ in the fridge for dessert tonight, thanks!

      1. Hi guys, I guess we all have different tastes. Thank you for taking the time to share your feedback. I will update the page to make a note that some people don’t like the butter in this.

    1. Maybe you whipped the cream too long. I couldn’t taste any butter at all.
      With like 100 good reviews and then yours, you don’t suppose it’s just you, eh?
      Of course not.

        1. There are some really rude and negative people out there. It is rare to see such a gracious response on your part. Keep on doing your thing and thank you for it! πŸ™‚

          1. Thanks for your kind words Meredith! Getting supportive and positive comments like yours makes it all worthwhile πŸ™‚

      1. I don’t whip cream very often. How long are you supposed to whip it? I could taste the butter, too, and I know I wasn’t quite sure how long I was supposed to beat the cream – and, no, I did not freeze the bowl and beaters first because I didn’t know better. πŸ™‚ Thanks!

  28. I made this tonight. I am still trying out artificial sweeteners. I used a powdered stevia. That, combined with the cocoa powder left a bitter aftertaste. I understand that’s common with these sweeteners, thought. Otherwise, it was creamy and fluffy and pretty good. I think it could benefit greatly from a touch of vanilla extract.

    1. Thanks for your feedback! Indeed sometimes sweeteners can have a bitter aftertaste. I tend to use mix of stevia and erythritol, such as Truvia or Swerve, they tend to be a bit better in that respect than pure stevia. Good idea about vanilla extract!

      1. I made this last night, I added some vanilla extract and found that it was really good! It definitely hit the spot in terms of my sugar craving. I thought it was really good, I didn’t really taste an overly buttery flavor either.

  29. Tried it first w cocoa but didn’t care for it, so today I made it again with fresh vanilla bean, extra cream cheese, and a bit of salt and it is amazing. Tastes like creme brulee.

      1. I bet I would prefer this! I’m more of a vanilla fan. I made the chocolate one and it was slightly “sharp” for my tastes .

    1. Thanks for letting us know Jenn. Everyone’s taste is different, so of course some people might prefer to add more sweetener – or more cacao. As long as it comes out the way you like it!

  30. I made this last night, used stevia drops, added a small bit of peanut butter and a shot of espresso. Came out awesome! ( even before my additions). Thanks for the recipe. Making our keto week friendlier. .

    1. Hi Bianca, sorry I didn’t see your question on time, it looks like you coped really well πŸ™‚ Thanks for letting us know about your additions, they sound great. Best of luck with your diet πŸ™‚

    1. My mouse also split and went watery, and I dont understand why. I used Sucaryl (Saccharin) liquid sweetener instead, about 15 drops. Unsure if it was that, or something else. It seemed to split after I added in the whipped cream. I dont understand what went wrong.

      1. Hi James, there are multiple reasons why a mousse might split, it’s quite hard to tell. I would recommend using a granulated sweetener instead of sweetener drops. Have you made any other substitutions?

  31. This was so good! I used 6 packets of Splenda which was less than a tablespoon but it was plenty sweet. I’ll probably use 5 next time. Thanks for a recipe with no coconut oil!

  32. Thanks so much for sharing this dessert. My wife has been craving choc mousse since we started low carb’ing it. Can’t wait to make it for her. She is going to love me! πŸ˜€

  33. They look absolutely scrumptious! Do you think they’ll freeze well? That way I can make them way in advance and just take one out on days I know I’m going to need that chocolate kick.

    Thank you for the delicious recipes!

    1. Hi, thanks for your comment πŸ™‚

      The mousse definitely refrigerates really well, but I haven’t tried freezing, so I am not sure about that. You could end up with Keto ice-cream πŸ™‚

      1. It actually freezes really well. It doesn’t get as firm as ice cream, but has a great consistency and definitely knocks out a sweet tooth!

    1. Hi Klaire! The recipe makes 3 servings – so if you quadrupled the quantities listed, then you will have 12 servings in total πŸ™‚ One serving should weigh about 75 grams (2.5oz). This might not seem like a lot but it is very filling, due to the high fat content.

  34. Use mascarpone instead of cream cheese to make it even better. I accidentally put in coconut powder and it turned out to be awesome as well πŸ™‚

    1. Thank you for letting me know Stacy, I am so glad you liked it πŸ™‚ Good news about coconut milk too, I will update the recipe to include this option.

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