Made with simple ingredients, this sugar free low carb chocolate mousse recipe is much better than any instant box mix. And, it’s naturally sweetened.
What do you do when you have cravings for chocolate? It’s good to have a few quick and easy recipes to satisfy the craving.
Using everyday ingredients, this low carb chocolate mousse recipe is a snap to make. It’s adapted from the recipe at Hershey’s ® Kitchens.
The only change I made to the original recipe is to substitute natural sweeteners in place of the sugar. And, you can make this mousse just as fast as a boxed mix.
Because it’s such a quick recipe, we make it all the time. My picky daughter loves it. She doesn’t even complain about it being low carb.
You can use this low carb chocolate mousse recipe as a base for other desserts. I’ve used it to make a dark chocolate pie with peanut butter crust.
Although you can use any gelatin powder in the recipe, I like to use grass fed gelatin. You can read here why grass fed products are superior.
I actually used to buy this instant mousse mix. However, it’s full of artifical chemical ingredients.
To be honest, it’s just as easy to make homemade low carb chocolate mousse using this recipe. And, you know your using only wholesome natural ingredients.
I used to rely a lot on convenient packaged food products. However, I now read the ingredients and nutritional data on the label before buying anything.
Following a low carb diet has really helped me make better food choices. I’ve also learned how to make a lot of foods I used to buy in mixes or already prepared.
It also took me a while to learn how to cook my own food. I used to stock up on cookbooks. But, the internet makes finding new recipes much easier.
I still have a lot of low carb books and cookbooks from the early days of moving to this way of eating. I recently put them in a special bookcase to reference easily.
The Atkins Diet Revolution book is a classic. It’s one of the first books I ever read. There are now newer versions
Books are still great to have when beginning your low carb journey. But, these days, you can get a lot of that information off the internet.
I’ve tried a lot of different low carb chocolate mousse recipes and this is my favorite. I like it because it’s so simple to make and tastes great.
I also found another great chocolate mousse recipe at Sugar Free Londoner that you may want to try. What’s your favorite chocolate snack to satisfy a chocolate craving?
Low Carb Chocolate Mousse Recipe
Sugar Free Low Carb Chocolate Mousse
Ingredients
- 1 teaspoon grass-fed gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/3 cup powdered erythritol
- 1/8 teaspoon stevia concentrated powder
- 1/4 cup cocoa powder
- 1 cup heavy cream , chilled
- 1 teaspoon sugar-free vanilla extract
Instructions
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In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
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Stir together erythritol, stevia and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
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Refrigerate about 30 minutes before serving.
Recipe Notes
If you prefer using only one sweetener, you'll need about 1/3 to 1/2 cup sugar equivalence for the recipe.
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Kyla says
Yummy! We made this recipe with milk instead of cream & added an 8oz block of cream cheese. Came as a delicious pudding! Could use more gelatin to make it a thicker pudding 🙂
Lisa says
Thanks for sharing the mods and results!
Anu says
A very nice mousse, even without the gelatin, especially if you use double cream, which in the UK is 40% fat. The only issue is that the erythritol crystallises on cooling, which isn’t a disaster but it does add a crunchy texture which is a bit odd in a mousse. Do you have any suggestions on how to prevent this?
Lisa says
What I do is cut the erythritol in half and add a concentrated sweetener like stevia or monk fruit to add the additional sweetness. Erythritol crystalizes if too much is used.
Kat says
Tastes absolutely divine and totally satisfied our chocolate cravings BUT… it doesn’t add up….very disappointed about that. Any 1 cup of cream averages about 80+ g of fat so if you devide it by 4 , it’s about 20 g of fat not 15 as claimed but hey fat is okay on Keto 🙂 sad about the carb situation as 1 is super misleading and there is no way it’s only 1 net carb per serving. Weather I add it on MyFitnessPal or search it individually on google it doesn’t add up. But killer of a dessert and will be making it again just saving my carbs for that . Thanks for the recipe!
Lisa says
Recalculated. Hopefully, it’s a bit more accurate now.
Dianne B Fitzgerald says
This is really good and so easy to make. Thanks.
Lisa says
You’re welcome Dianne!
Chelsea says
This was extremely easy to make! Thank you for sharing!
Stormee says
Yummy, I also added about 1/2 teaspoon coffee extract. Made for a nice mocha mousse. I’m super excited to share this with my stunt mom who is also on keto diet. This may make her week! Thanks for sharing!
TB says
Hello lovely recipe as so many on your website! Thanks a mill. Please clarify the net carb content. Your note says 4g but the nutritional facts at the end say 1g. Thanks. I look forward to your response
Lisa says
It’s 1g net carb and 3g total. The 4g total is a carry over from when I used to calculate manually.
TB says
Hi wonderful recipe…like many of yours that i’ve tried. I’m a bit confused about the net carbs per serving though. Please clarify. Is it 4g per your note or 1g per the nutrition facts label. Thanks
Lisa says
Thanks for catching that! The 4g was a round-up of total carbs. But, the label is what the calculator came up with. I deleted the info in the notes section.
Marianne says
I made this recipe and it’s great for that chocolate craving, but when I enter the recipe into Myfitnesspal, the carbs come out to be 19.8 with 2 dietary fiber. How do you calculate it to be only 3 g of carbs? 1/4 cup of Swerve is 60 carbs. The cocoa powder is 12.4. Whipping cream is 6.7. The total is 79.1 divided by 4 = 19.7. I am finding most recipes have more carbs once they are entered into Myfitnesspal. What am I missing with carb calculations? Help me to understand.
Lisa says
When plugging into MFP, you need to use the Swerve ingredient with “Net carbs” since carbs from erythritol do not impact.
Debbie says
Can I use Cacoa powder instead of coco powder?
Lisa says
I haven’t tested it with that, but from what I’ve heard, you may need to use less.
Mia says
Can this recipe be made as a double batch? I need enough for about 18 people (birthday treat for our boss and half the office is eating low carb) and I was hoping to make about 2-3 double batches.
Lisa says
As long as your mixer can handle it, you can make double or triple without issue.
Kathy Charest says
This mousse was AMAZING! I used 1/4 Lakanto Monkfruit/Eyrithritol and 1/4 “Just Like Sugar” sweetener. My husband and I are new to LCHF and this really made his night. 🙂
Lisa says
Awesome! Even my kids (who aren’t on low carb) enjoy this dessert.
Tara says
So…for novices like me it might help to reverse the order of the instructions so the gelatin part doesn’t happen first. By the time I added the gelatin in it had cooled and then became little gummy chunks in my mousse instead of mixing in. I’ll know better next time, though.
Otherwise–great recipe!
Lisa says
The gelatin mixture does have to be liquid. You could add in a bit of hot water to make sure is dissolves again before adding.
May Ling wu says
Looks good! Where can you get erythritol powder? Is there a substitute?
Lisa says
A substitute for 1/3 cup of erythritol is about 6 packets of any sugar substitute. The whole recipe calls for 1/2 sugar so any substitute equal to that amount of sweetness should work fine. I like erythritol and stevia blends, but you can use any sugar substitute you have available. Netrition.com is where I buy most of my ingredients.