Name: 5-Minute Keto Chocolate Mousse (Rich, Creamy & Zero-Carb!)
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream (chilled) (Chill the cream, bowl, and beaters for best results); 2 tbsp unsweetened cocoa powder (Use high-quality cocoa for best flavor); 1 tbsp powdered keto sweetener (Erythritol, monk fruit, or allulose); 1 tsp pure vanilla extract; salt (pinch)

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When you’re committed to a low-carb or keto lifestyle, finding a truly decadent dessert can feel like searching for a needle in a haystack. So many “healthy” treats are complicated, have a strange aftertaste, or simply don’t satisfy that deep craving for something rich and chocolatey. Well, that search is officially over. This 5-ingredient Keto Chocolate Mousse is a game-changer. It’s an unbelievably rich, creamy, and airy dessert that whips up in just five minutes and is virtually zero-carb. There’s no cooking, no complicated steps, and no sugar—just pure, chocolatey bliss. This is the perfect recipe to have in your back pocket for a last-minute dessert or whenever a sweet craving strikes.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Chill Your Equipment
Step 2: Combine All Ingredients
Step 3: Whip to Soft Peaks
Step 4: Whip to Stiff Peaks
Step 5: Taste and Adjust (Optional)
Step 6: Chill, Set, and Serve

Nutritional Information
Healthy Alternatives & Variations
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I make this Keto Chocolate Mousse without an electric mixer?
Q2. My mousse didn’t get thick. What went wrong?
Q3. Can I use Dutch-processed cocoa powder?
Q4. How can I make this recipe dairy-free?

5-Minute Keto Chocolate Mousse (Rich, Creamy & Zero-Carb!)

Description
Ingredients

Keto Chocolate Mousse

Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients

You only need five simple ingredients to create this luxuriously creamy and sugar-free dessert.

Ingredient	Amount/Quantity	Notes
Chilled Heavy Whipping Cream	1 cup	Crucial: Must be very cold for proper whipping.
Unsweetened Cocoa Powder	2 tablespoons	Use a high-quality brand for the best flavor.
Powdered Keto Sweetener	1 tablespoon	Erythritol, monk fruit, or allulose work best.
Pure Vanilla Extract	1 teaspoon
Salt	1 pinch	Enhances the chocolate flavor.

Timing

This is one of the fastest desserts you will ever make. The hardest part is waiting for it to chill!

Preparation Time: 5 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Total Time: 35 minutes

Step-by-Step Instructions

Get ready for the easiest, most impressive keto dessert. Follow these simple steps for a perfect, airy mousse.

Step 1: Chill Your Equipment

For the best results, place your mixing bowl and the beaters from your electric mixer in the freezer for about 10-15 minutes before you begin. Tip: Heavy cream whips up fastest and lightest when it’s extremely cold, and using chilled equipment is a professional trick to guarantee success.

Step 2: Combine All Ingredients

In your chilled mixing bowl, combine the cold heavy whipping cream, unsweetened cocoa powder, powdered erythritol, vanilla extract, and a small pinch of salt. Sifting the cocoa powder and sweetener can help prevent lumps for an even smoother texture.

Step 3: Whip to Soft Peaks

Using an electric hand mixer or a stand mixer with the whisk attachment, begin whipping the mixture on medium speed. Continue mixing until the mousse thickens and soft peaks form. This means that when you lift the beaters, a peak will form, but the tip will gently flop over.

Step 4: Whip to Stiff Peaks

Increase the mixer speed to high and continue whipping. You’re looking for stiff peaks, which means when you lift the beaters, the peak that forms holds its shape completely without drooping. Be careful here! Stop mixing as soon as you reach this stage.

Step 5: Taste and Adjust (Optional)

Pause and give the mousse a quick taste. If you prefer it sweeter, you can add another teaspoon of powdered erythritol. Gently fold it in with a spatula until just combined to avoid deflating the mousse.

Step 6: Chill, Set, and Serve

Spoon the finished mousse into individual serving dishes, like small glasses or ramekins. Refrigerate for at least 30 minutes to allow the mousse to chill and set fully. Serve cold, garnished with a light dusting of cocoa powder or a few sugar-free chocolate shavings.

Nutritional Information

This is an estimated nutritional breakdown for one serving, assuming the recipe makes four small servings.

Calories: 225 kcal
Protein: 2 g
Fat: 23 g
Carbohydrates: 3 g
- Fiber: 1 g
- Net Carbs: 2 g

Disclaimer: These values are approximate and will vary based on the specific brands of ingredients and sweeteners used.

Healthy Alternatives & Variations

This simple Keto Chocolate Mousse is a fantastic base for other flavors and dietary needs.

Dairy-Free / Vegan: Use a cup of chilled, full-fat coconut cream (the solid part skimmed from the top of a can of coconut milk) instead of heavy whipping cream.
Mocha Mousse: Add ½ teaspoon of instant espresso powder along with the cocoa powder to intensify the rich chocolate flavor.
Peppermint Mousse: Add ¼ teaspoon of peppermint extract for a delicious chocolate-mint treat, perfect for the holidays.
Different Sweeteners: If you’re not a fan of erythritol, powdered allulose or a powdered monk fruit blend will also work beautifully in this recipe.

Serving Suggestions

Presenting this mousse is as easy as making it. Its simple elegance is perfect for any occasion.

Elegant Portions: Serve the mousse in small, clear glass dishes, martini glasses, or ramekins to show off its light, airy texture.
Simple Garnishes: A light dusting of unsweetened cocoa powder or some sugar-free chocolate shavings is all it needs. For a pop of color, add a single raspberry or a mint leaf (just remember that berries add a small number of carbs).
Perfect Pairing: This rich mousse is fantastic after dinner with a cup of coffee or herbal tea.

Common Mistakes to Avoid

For a foolproof mousse every time, steer clear of these common slip-ups.

Using Room Temperature Cream: Warm or even cool heavy cream will not whip up properly into a stable mousse. Solution: Use cream straight from the coldest part of your refrigerator. Chilling your bowl and beaters for 15 minutes beforehand is a non-negotiable step for the best results.
Over-whipping the Mousse: If you mix for too long after stiff peaks form, the cream will separate and become grainy or buttery. Solution: Watch it closely! The moment the peaks stand firm without drooping, stop mixing immediately.
A Gritty Texture: Using a granular sweetener instead of a powdered one will result in a gritty, unpleasant texture. Solution: Always use a powdered or confectioners’-style keto sweetener, as it will dissolve instantly into the cold cream.

Storing Tips

This mousse is a great make-ahead dessert!

Refrigerating: Store the mousse in individual serving dishes covered with plastic wrap, or in a larger airtight container, in the refrigerator for up to 4 days.
Freezing: It is generally not recommended to freeze this type of mousse, as the light and airy texture can become dense and watery upon thawing. It’s best enjoyed fresh from the refrigerator.

Conclusion

This Keto Chocolate Mousse is proof that you don’t have to compromise on indulgence when living a low-carb lifestyle. In just five minutes, with only five ingredients, you can create a dessert that is every bit as rich, creamy, and satisfying as its sugar-laden counterpart. It’s the perfect, elegant solution for satisfying your sweet tooth without derailing your health goals.

We are so excited for you to try this incredibly simple and delicious recipe! Let us know how it turned out in the comments below. We love hearing from you! Don’t forget to rate the recipe and subscribe for more easy, guilt-free dessert ideas.

FAQs

Q1. Can I make this Keto Chocolate Mousse without an electric mixer?

Yes, you can, but it will require some serious arm power! You can make it by hand using a large bowl and a whisk. It will take longer to whip, but it is definitely possible. Just be prepared for a good workout!

Q2. My mousse didn’t get thick. What went wrong?

The most common reason for a mousse not thickening is that the heavy cream was not cold enough. The fat in the cream needs to be very cold to create a stable emulsion. Always use cream straight from the fridge and chill your bowl and beaters for the best results.

Q3. Can I use Dutch-processed cocoa powder?

Yes! Dutch-processed cocoa powder will give you a darker color and a slightly smoother, less bitter chocolate flavor than natural unsweetened cocoa powder. Both work wonderfully, so use whichever you prefer.

Q4. How can I make this recipe dairy-free?

To make a dairy-free and vegan version, substitute the heavy whipping cream with 1 cup of chilled, full-fat coconut cream. Use only the thick, solid cream from the top of the can (refrigerate the can overnight to help it separate). It will whip up beautifully and create a delicious coconut-chocolate mousse.