Jump to Recipe Jump to Video Print Recipe

Keto Chocolate Mousse is my new decadent dessert. I’ve created a decadent keto chocolate mousse recipe that delivers rich chocolate flavor while keeping net carbs low at just 3 g per serving. The combination of heavy cream and cream cheese creates that classic mousse texture we all love. At the same time, cocoa powder and melted dark chocolate, and Allulose provide the perfect chocolate sweetness without the sugar spike.

This recipe is particularly keto-friendly because of the high fat content from the cream and cream cheese, which helps keep you satisfied longer. I’ve included optional garnishes and variations to make it your own, whether you prefer an extra chocolatey version or need a dairy-free alternative.

What you Will Learn:

How to properly bloom and activate unflavored gelatin for the perfect dessert texture
The technique for melting chocolate without burning or seizing
How to achieve stiff peaks when whipping cream for maximum volume and stability
How to balance cocoa powder and dark chocolate for richer flavor complexity
Tips for creating a silky-smooth, lump-free cream cheese base
Proper chilling techniques to ensure your mousse sets beautifully
Creative garnishing ideas that enhance presentation while staying keto-friendly

Overview

Indulge in the rich, velvety texture of this Keto Chocolate Mousse—a decadent, low-carb dessert that proves you don’t need sugar to enjoy a luxurious treat. With just 3g net carbs per serving, this mousse combines heavy cream, softened cream cheese, unsweetened cocoa powder, and melted dark chocolate for a deeply satisfying chocolate flavor without the guilt. Sweetened with allulose for a smooth finish and no blood sugar spike, the recipe also incorporates unflavored gelatin to create that light, airy consistency mousse lovers crave. Whether you’re following a keto lifestyle or simply reducing sugar intake, this dessert is a deliciously smart choice. With step-by-step guidance, expert techniques, and customization options (including dairy-free variations), it’s perfect for anyone wanting a foolproof, make-ahead treat that looks as good as it tastes.

This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.

Ingredients

1 cup heavy whipping cream (cold) – Rich in fat-soluble vitamins A and D that support immune function and bone health.
4 oz cream cheese, softened – Contains probiotics that support gut health, a key factor in longevity.
1/2 cup Allulose, or your preferred keto sweetener, remember that the sweetness level varies so adjust the amount accordingly for most sweeteners you will use 6-8 Tbsp. Zero-glycemic impact helps maintain stable blood sugar levels, reducing inflammation.
2 tbsp unsweetened cocoa powder – Packed with polyphenols that improve blood flow and reduce oxidative stress.
2 oz dark chocolate (85% or higher), melted and cooled slightly – Contains flavanols that support heart health and cognitive function.
1/2 tsp vanilla extract – Contains vanillin, an antioxidant with anti-inflammatory properties.
1 tbsp unflavored gelatin powder – Supports joint health and provides collagen, essential for skin elasticity as we age.
3 tbsp water (for blooming gelatin) – Proper hydration is fundamental to cellular health and longevity.
Pinch of salt – Small amounts of natural salt provide essential minerals for electrolyte balance.
Optional: 1-2 tbsp unsweetened almond milk (if needed for consistency) – Contains vitamin E, an antioxidant that helps protect cells from damage.
For garnish: a few berries, mint leaves, or shaved dark chocolate – Berries are among the highest antioxidant foods, fighting age-related inflammation.

Step by Step Instructions for Keto Chocolate Mousse

Melt the chocolate: Break the dark chocolate into small pieces and place in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval until just melted. Allow to cool slightly but not harden.
Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 3-5 minutes to bloom (absorb the water and swell).
Melt the gelatin: After blooming, heat the gelatin mixture in the microwave for 10-15 seconds or place the bowl over a small pot of simmering water until the gelatin dissolves completely and becomes clear. Let it cool slightly but don’t allow it to set.
Prepare the cream cheese base: In a medium bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered erythritol, cocoa powder, vanilla extract, and salt. Mix until well combined and no lumps remain. Room temp cream cheese is the key to a lump free mousse. An optional 1/4 tsp of espresso powder will enhance the chocolate taste of the mousse.
Add melted chocolate and gelatin: Pour the melted chocolate into the cream cheese mixture and blend thoroughly. Then slowly add the dissolved gelatin while mixing continuously. This prevents the gelatin from setting too quickly and forming lumps. If the mixture is too thick, add a tablespoon of almond milk to achieve a smoother consistency.
Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip.
Combine: Gently whip the cream into the cream cheese mixture.
Chill: Spoon the mousse into individual serving dishes and refrigerate for at least 3 hours (preferably 4-6 hours) to set completely.
Serve: Garnish with a few berries, mint leaves, or a light dusting of cocoa powder just before serving.

Tips for Success

Use high-quality dark chocolate for the best flavor profile – the richness means a little goes a long way.
When melting chocolate, be careful not to overheat it as this can cause it to seize or develop a grainy texture.
The combination of cocoa powder and melted chocolate with a small amount of espresso powder, creates the perfect balance of intense chocolate flavor and smooth texture.
All ingredients should be at their specified temperatures for best results.
This mousse can be made up to 48 hours in advance and kept refrigerated.
For a dairy-free option, substitute coconut cream for heavy cream, dairy-free cream cheese, and consider using agar-agar instead of gelatin for a vegan alternative.

Frequently Asked Questions

1. Can I make this recipe without gelatin?

Yes, you can omit the gelatin, but your mousse will have a softer texture and won’t hold its shape as well. For a vegetarian alternative, substitute with 1 teaspoon of agar-agar powder dissolved in 3 tablespoons of hot water. Agar sets more firmly than gelatin, so you might want to use slightly less for a creamier texture.

2. How can I fix my mousse if it’s too runny?

If your mousse hasn’t set properly after 4 hours of chilling, you can rescue it by dissolving an additional 1/2 teaspoon of gelatin in 1 tablespoon of water, heating until clear, cooling slightly, then gently folding it into your mousse. Return to the refrigerator for at least 2 more hours. To prevent this issue, ensure your heavy cream is whipped to stiff peaks and that your gelatin fully blooms and dissolves.

3. Can I use a different sweetener than Allulose?

Absolutely! Monk fruit sweetener, erythritol, allulose, or stevia are all excellent keto-friendly alternatives. Just be mindful that sweeteners vary in potency—start with about 2/3 of the amount if using monk fruit or stevia blends, as they’re often sweeter than Allulose. Erythritol can be used in a 1:1 ratio.

4. How far in advance can I make this mousse?

This mousse can be prepared up to 48 hours in advance and kept refrigerated in an airtight container or covered with plastic wrap. The gelatin helps stabilize the mousse, maintaining its texture longer than traditional versions. For the freshest presentation, add garnishes just before serving.

5. Why did my chocolate seize when I was melting it?

Chocolate typically seizes when it comes into contact with even small amounts of water or if it’s overheated. To prevent this, ensure all utensils are completely dry, melt chocolate using low heat (20-second microwave intervals or a double boiler), and stir frequently. If it does seize, sometimes adding 1 teaspoon of warm coconut oil and gently stirring can help smooth it out again.

6. Is this recipe suitable for diabetics?

While this recipe is low in carbohydrates and uses zero-glycemic sweeteners, individual responses to ingredients vary. The high fat content helps slow any absorption of carbohydrates, but diabetics should monitor their blood glucose response individually. Always consult with your healthcare provider before making significant dietary changes.

7. Can I make this recipe dairy-free?

Answer: Yes! Substitute the heavy cream with chilled full-fat coconut cream and use dairy-free cream cheese alternatives. The gelatin actually helps these substitutes set properly. You may want to add an extra 1/2 teaspoon of vanilla to mask any coconut flavor if that’s not desired.

No ratings yet