Description
An ultra-rich and silky smooth keto chocolate mousse made with simple ingredients. This sugar-free dessert is creamy, airy, and deeply chocolatey while perfectly fitting into a low-carb lifestyle.
Ingredients
1 cup heavy cream
3 oz sugar-free dark chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered erythritol (or preferred keto sweetener), adjust to taste
1/2 teaspoon pure vanilla extract
Pinch of salt
Instructions
- Place the chopped sugar-free dark chocolate in a heatproof bowl. Melt gently using a double boiler or microwave in 20-second intervals, stirring between each until smooth. Set aside to cool slightly.
- In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks begin to form.
- Add powdered erythritol, cocoa powder, vanilla extract, and a pinch of salt. Continue whipping until stiff peaks form, being careful not to overwhip.
- Slowly fold the melted chocolate into the whipped cream mixture using a spatula. Gently fold until fully incorporated and smooth, keeping the mousse light and airy.
- Spoon the mousse into serving glasses or ramekins and refrigerate for at least 1 hour to firm up and develop flavor. Serve chilled.
Notes
Add a few drops of peppermint extract for a chocolate-mint variation.
Mix in a small amount of instant espresso powder for a mocha flavor.
Fold in a tablespoon of finely chopped toasted nuts for extra texture.
Adjust sweetener to taste for desired sweetness.
Store covered in the refrigerator for up to 3 days.
If too firm after chilling, let sit at room temperature for 10 minutes before serving.
Freeze up to 1 month, thaw in refrigerator and stir gently before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 95 mg
