Keto Chocolate Mousse 3 Ingredients

Craving keto desserts? Try my keto fudge, keto chocolate cookies, and keto chocolate cake next. My low carb chocolate mousse should be a staple in everyone’s kitchen. I don’t need a bunch of ingredients, yet I still get a satisfying, creamy dessert that’s perfect for sharing…or not.

Why I love this recipe

3 ingredients. Like my keto strawberry mousse, 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Top notch all the way! Thank you for another great recipe!” – Donna S 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. While this mousse tastes incredible on its own, here are some fun flavor variations for you to try!

Espresso: Add 1/2 teaspoon espresso powder to the mousse. Peppermint: Fold through 1/4 teaspoon peppermint extract. Orange Chocolate: Add orange zest and orange extract to the mousse, and serve with candied citrus peel. Coconut: Serve the mousse with coconut whipped cream, toasted coconut flakes and shredded coconut. Strawberry: Fold through 1/4 cup sliced strawberries into the mousse (pre-blending) and top with sliced strawberries on top.

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.