A rich, creamy, and decadent low-carb chocolate mousse that’s perfectly sweetened for keto diets and easy to make in minutes.

1 cup heavy whipping cream

3 tablespoons unsweetened cocoa powder

2 tablespoons powdered erythritol (or preferred keto sweetener)

1 teaspoon vanilla extract

A pinch of salt

Optional: dark chocolate shavings or cocoa nibs for garnish

Cook Mode Prevent your screen from going dark

In a large mixing bowl, combine the heavy whipping cream, cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt.
Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, about 3-5 minutes.
Taste the mousse and adjust the sweetness if needed by adding more erythritol and gently folding it in.
Spoon the mousse into serving dishes and refrigerate for at least 30 minutes to chill and set.
Just before serving, garnish with dark chocolate shavings or cocoa nibs for extra texture and flavor.

To add a mocha twist, add a splash of coffee or espresso powder to the mousse.

For a richer chocolate flavor, melt unsweetened or 85% dark chocolate and fold it into the whipped cream before chilling.

For a dairy-free version, substitute heavy cream with coconut cream (texture will differ).

Add a pinch of cinnamon or chili powder for a subtle spicy kick.

Use different keto-friendly sweeteners like monk fruit powder or stevia to adjust flavor.

Store mousse in airtight containers in the refrigerator for up to 3 days; do not reheat.