Easy Chocolate Mousse(Sugar Free, Dairy Free)

This naturally low carb and keto chocolate mousse recipe is super thick and creamy, with just 3 ingredients, and no sugar required.

The quick and easy chocolate dessert can be made in under 10 minutes from start to finish, with just a few basic ingredients – NO gelatin, no chocolate pudding mix, no cream cheese or mascarpone.

The dessert is naturally egg free and can easily be made dairy free by using coconut milk or coconut cream. Feel free to use regular sugar or your favorite sweetener of choice if you’re not on a low carb or sugar free diet.

Why I love this recipe

• 3 ingredients. The base recipe requires only three ingredients, plus a few extra for some bonus flavors. 
• No artificial sweeteners. There’s no lengthy list or complicated ingredients required, just heavy cream, sugar-free chocolate, and vanilla extract. 
• Perfect texture. It’s light, airy, and fluffy like all good mousses should be. 
• No fancy kitchen equipment. Just a saucepan, a whisk, and an electric mixer.

Ingredients you’ll need

• Heavy cream. Also known as double cream or thickened cream. For the best results, let your cream sit at room temperature. 
• Chocolate. Any sugar free chocolate can work. I prefer sugar free chocolate chips, as I like my mousse to be sweet. However, if you prefer an ultra rich and dark mousse, use a keto chocolate bar that has at least 78% cocoa content (like Lindt chocolate). 
• Vanilla Extract. A must for any good keto mousse!

How to make keto chocolate mousse

Step 1- Heat the cream. In a small saucepan, add half the heavy cream. On low heat, heat up until it begins to simmer. Once warm, remove from the heat.

Step 2- Melt the chocolate. Place the chopped chocolate into a large mixing bowl. Pour the warm cream over it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.

Step 3- Chill. Whisk in the remaining cream, then cover and refrigerate for at least 2 hours. After it is chilled, remove from the refrigerator.

Step 4- Blend. Whip the chocolate cream with an electric hand mixer until stiff peaks form. Then, distribute the mousse between 4 large serving dishes or 8 small bowls.

Recipe tips and variations

• Use room temperature cream. I know this may seem trivial, but trust me, it’ll prevent the sides of the pan from burning because of the cold cream. 
• Avoid overmixing. Only mix until stiff peaks form. Any more and the mousse will be too fluffy and will sink once transferred to bowls. 
• Top the mousse. Add some keto whipped cream for a more decadent dessert. 
• Make it dairy-free. Swap the heavy cream for canned coconut cream and use vegan chocolate chips. If you make your own, use granulated erythritol in place of sugar to make keto, vegan chocolate chips!
• Add a pinch of salt. To amplify the chocolate flavor.

Storage instructions

To store: Store the mousse in an airtight container in the refrigerator, and it will keep for up to 2 weeks.

To freeze: Transfer the mousse to an airtight container or put the lid on the jars you portioned it into. Freeze the mousse for up to 6 months and thaw in the refrigerator overnight before serving.

Frequently Asked Questions

How many carbs are in keto chocolate mousse?

This low carb chocolate mousse has just 2 grams net carbs per serving! This is easily one of the lowest carb mousse recipes you’ll ever find.