Keto chocolate mousse is a 5-ingredient recipe made with everyday ingredients. It’s a low carb mousse that whips up quickly to enjoy as a dessert or snack.
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
What do you do when you have cravings for a low carb chocolate treat? It’s good to have a few quick and easy keto snack recipes to satisfy the craving.
Using simple 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 keto sweeteners in place of 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.
How to Make Chocolate Mousse keto
The first step is to bloom the gelatin. It’s done so that the gelatin won’t clump up when added.
To bloom gelatin, the powder is first softened in a little water. Then, I stir in a larger amount of boiling water to dissolve the gelatin completely. I set aside the hot mixture to cool a bit before using.
Next, I combine the unsweetened cocoa powder and granular sweetener in a medium mixing bowl. I find that a bulk low carb sweetener containing erythritol works best in this keto friendly dessert recipe.
Finally, I add in heavy cream and vanilla are to the cocoa mixture. I then use an electric mixer on a high setting to whip the cream to stiff peaks. To stabilize the mixture, I stream in the gelatin while beating.
You need to chill the mousse for at least 30 minutes. I like to spoon it into individual dessert dishes to make single servings.
Keto Chocolate Mousse Recipe Variations
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 more about why grass fed products are superior from various internet sources.
Why Make Low carb Mousse from Scratch?
I actually used to buy an instant mousse mix that comes in a box. However, it’s full of artificial 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.
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 Cafe Delites that you may want to try if you’re dairy-free. What’s your favorite chocolate snack to satisfy a chocolate craving?
Other Keto Friendly Dessert Recipes
Want some more simple low carb dessert recipes? Below are a few of my favorites:
- Gluten-Free Strawberry Rhubarb Crisp
- Chocolate Chip Coconut Low Carb Bars
- Coconut Keto Macaroons
- Sugar Free Peppermint Patty Candy
- Low Carb Chocolate Zucchini Brownies
With so many choices, you’ll never run out of ideas for keto treats!
Low Carb Chocolate Mousse Recipe
To make this simple no bake dessert, you should have the following kitchen items:
I hope you enjoy this easy keto chocolate treat. And be sure to leave a comment to let us know what you think of the recipe.
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more keto friendly recipe ideas.
★ Sign up for my NEWSLETTER to get the latest updates and a FREE Meal Plan.
Keto Chocolate Mousse
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 teaspoon grass-fed gelatin or 1 packet gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/4 cup low carb sugar substitute more or less to taste
- 1/4 cup cocoa powder
- 1 cup heavy cream chilled
- 1 teaspoon sugar-free vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
- Stir together sweetener and cocoa in medium bowl. Then add whipping cream and vanilla.
- Beat on medium speed of electric mixer, scraping bottom of bowl occasionally if needed, until mixture is thickened. Pour in gelatin mixture and beat until well blended.
- Spoon into serving dishes and refrigerate for at least 2 hours before serving.
Notes
Need Support?
Join my Facebook Group for help with recipes and weight loss support!
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
JD says
Is there a substitute for cream? I’m dairy free. Maybe almond milk with extra gelatin? Not a big fan of coconut. I think I may be sensitive to it.
Lisa MarcAurele says
You can try one of the commercially sold coffee creamers made with nut milk or use almond milk and thicken it with a low carb thickener like xanthan gum or glucomannon. You may need extra gelatin too. I haven’t tested it, but I’d like to try it dairy-free too.
Angela says
I don’t use gelatin. I have agar flakes. Are the quantities like for like?
Thanks in advance.
Lisa MarcAurele says
The sub I have is 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.
ROSARIO A RODRIGUEZ says
Hello, can I use collagen grass feed instead for unflavored gelatin? Thanks
Lisa MarcAurele says
It should work as long as it’s the kind that gels up in liquid.
Siham says
Hi
I just want to know what you can replace bacon with. We dont eat bacon or any other pork products.
Thankfully Yours
Siham
Lisa MarcAurele says
There’s no bacon in this recipe and it would depend on what you are using it for.
Kim Holmes says
I’m not seeing the recipe. I see the ingredients, but not the amounts. I’m looking on my phone and that may be the problem. Where can I find the amounts to this sugar free, low carb chocolate mousse?
Lisa MarcAurele says
There’s a handy link at the very top to “Jump to Recipe” which will get you right to it.
Amy says
LOVE this stuff! I won’t ever be without this (and hope I don’t get sick of it). I just need a few spoonfuls of this to satisfy my sweet tooth. I like it more on the creamy side, less firm like mousse, so I use less gelatin. I also don’t measure out the sweetener, I just add it as I’m mixing and keep tasting until it’s how sweet I like. Question about the nutritional info: It says a serving is 1 cup and nutrition figures are based on that. But when I make the recipe set to 4 servings, I only get about 2 cups out of it. In which case a serving would be 1/2 cup. Just checking to make sure the nutrition numbers are correct as shown. Thank you for a fabulous and super easy recipe!
Lisa says
The numbers are correct for making 4 servings, regardless of size.
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.
De says
Would it work if i added the sweetner i use monkfruit to the gelatin to maybe help dissolve it a bit?
This is delicious!
Lisa MarcAurele says
It’s the hot water that dissolves the gelatin so I don’t think so.
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.
Cc says
Also note, that it’s whipped, so 1/2 cup of mousse will be less matter than 1/2 cup of cream.
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.