This low carb chocolate mousse is the kind of dessert that makes you wonder why you ever bothered with sugar. It’s silky, chocolaty, and feels fancy without any fuss. You only need a handful of ingredients and about 10 minutes of hands-on time.
It’s perfect for dinner parties, weeknight cravings, or anytime you want something sweet without the sugar crash. If you’re low carb, keto, or just watching your sweets, this mousse checks all the boxes.
Low Carb Chocolate Mousse - Rich, Creamy, and Ready in Minutes
Ingredients
- Heavy whipping cream (cold)
- Unsweetened cocoa powder (Dutch-process or natural)
- Powdered low carb sweetener (like powdered erythritol, allulose, or a blend)
- Vanilla extract
- Pinch of fine sea salt
- Optional add-ins: espresso powder, sugar-free dark chocolate (melted and cooled), orange zest, peppermint extract, almond extract
- Optional toppings: extra whipped cream, shaved sugar-free chocolate, fresh berries, toasted nuts, coconut flakes
Instructions
- Chill your tools: Place a mixing bowl and whisk or beaters in the fridge for 10 minutes. Cold tools help the cream whip faster and hold better.
- Whisk the dry ingredients: In a small bowl, sift or whisk together the cocoa powder, powdered sweetener, and a pinch of salt. Sifting prevents lumps and keeps the mousse smooth.
- Start the cream: Pour the cold heavy whipping cream into your chilled bowl. Add vanilla extract. Begin whipping on medium speed until the cream is slightly thickened and soft peaks are just starting to form.
- Add the chocolate mixture: With the mixer on low, gradually sprinkle in the cocoa-sweetener blend. Once it’s incorporated, increase to medium-high and whip just until medium-stiff peaks form. The texture should look glossy and hold gentle peaks.
- Taste and adjust: If you want it sweeter or more chocolatey, lightly dust in a bit more sweetener or cocoa and briefly whip again. Don’t overmix.
- Optional boost: For deeper flavor, fold in 1–2 teaspoons of espresso powder or 1–2 ounces of melted, cooled sugar-free chocolate. Fold gently with a spatula to keep the mousse airy.
- Portion and chill: Spoon the mousse into small ramekins or glasses. Chill for 30–60 minutes for the best texture. It will thicken slightly as it rests.
- Finish and serve: Top with a dollop of whipped cream, a few chocolate shavings, or a handful of berries. Serve cold.
What Makes This Recipe So Good
- Deep chocolate flavor, low sugar impact: Unsweetened cocoa and a touch of low carb sweetener give you the indulgence without the spike.
- Minimal ingredients, maximum payoff: You probably already have everything on hand.
- No eggs, no fuss: This version uses heavy cream as the base, so there’s no tempering or cooking required.
- Goes from bowl to spoon fast: Whip, fold, chill. That’s it.
- Easy to customize: Add espresso, orange zest, or peanut butter to change the vibe in seconds.
Shopping List
- Heavy whipping cream (cold)
- Unsweetened cocoa powder (Dutch-process or natural)
- Powdered low carb sweetener (like powdered erythritol, allulose, or a blend)
- Vanilla extract
- Pinch of fine sea salt
- Optional add-ins: espresso powder, sugar-free dark chocolate (melted and cooled), orange zest, peppermint extract, almond extract
- Optional toppings: extra whipped cream, shaved sugar-free chocolate, fresh berries, toasted nuts, coconut flakes
Step-by-Step Instructions
- Chill your tools: Place a mixing bowl and whisk or beaters in the fridge for 10 minutes.
Cold tools help the cream whip faster and hold better.
- Whisk the dry ingredients: In a small bowl, sift or whisk together the cocoa powder, powdered sweetener, and a pinch of salt. Sifting prevents lumps and keeps the mousse smooth.
- Start the cream: Pour the cold heavy whipping cream into your chilled bowl. Add vanilla extract.
Begin whipping on medium speed until the cream is slightly thickened and soft peaks are just starting to form.
- Add the chocolate mixture: With the mixer on low, gradually sprinkle in the cocoa-sweetener blend. Once it’s incorporated, increase to medium-high and whip just until medium-stiff peaks form. The texture should look glossy and hold gentle peaks.
- Taste and adjust: If you want it sweeter or more chocolatey, lightly dust in a bit more sweetener or cocoa and briefly whip again.
Don’t overmix.
- Optional boost: For deeper flavor, fold in 1–2 teaspoons of espresso powder or 1–2 ounces of melted, cooled sugar-free chocolate. Fold gently with a spatula to keep the mousse airy.
- Portion and chill: Spoon the mousse into small ramekins or glasses. Chill for 30–60 minutes for the best texture.
It will thicken slightly as it rests.
- Finish and serve: Top with a dollop of whipped cream, a few chocolate shavings, or a handful of berries. Serve cold.
Storage Instructions
- Refrigerate: Cover and refrigerate for up to 3 days. The texture stays stable and creamy.
- Do not freeze: Freezing breaks the emulsion and can make the mousse grainy and watery after thawing.
- Make-ahead tips: You can whip the mousse a day in advance.
Add toppings right before serving to keep them fresh and crisp.
Benefits of This Recipe
- Low carb and keto-friendly: Uses powdered low carb sweetener instead of sugar, keeping net carbs down.
- High in satisfaction: The fat content from heavy cream helps you feel full and satisfied with a smaller portion.
- Gluten-free and egg-free: Great for guests with common dietary restrictions.
- Quick to prepare: No baking, no cooking, and minimal cleanup.
- Flexible flavors: Works as a base for countless variations to match your craving.
What Not to Do
- Don’t overwhip the cream: If it looks grainy or starts to separate, you’ve gone too far. Stop at medium-stiff peaks.
- Don’t skip sifting the cocoa: Lumps are hard to fix later and will ruin the silky texture.
- Don’t add hot chocolate to the bowl: If using melted chocolate, make sure it’s cooled to room temperature. Hot chocolate will deflate the cream.
- Don’t use granulated sweetener: Powdered sweetener dissolves more smoothly and avoids a gritty finish.
- Don’t leave it at room temperature for long: The structure softens if it sits out.
Keep it chilled until serving.
Variations You Can Try
- Mocha Mousse: Add 1–2 teaspoons espresso powder when you add the cocoa mixture. Top with a few coffee beans for flair.
- Orange Chocolate: Fold in 1 teaspoon orange zest and a drop or two of orange extract. Garnish with a twist of zest.
- Peppermint Chocolate: Add 1/8–1/4 teaspoon peppermint extract.
Finish with crushed sugar-free peppermint candy.
- Peanut Butter Swirl: Gently fold in 2 tablespoons of natural peanut butter. A pinch of flaky salt on top is fantastic.
- Dark and Extra Rich: Melt 2 ounces sugar-free dark chocolate, cool to room temperature, then fold into the whipped base for a denser, truffle-like texture.
- Coconut Almond Joy: Add 1/2 teaspoon almond extract and fold in unsweetened toasted coconut and chopped roasted almonds.
FAQ
Which low carb sweetener works best?
Powdered allulose or a powdered erythritol blend both work well. Allulose dissolves easily and gives a softer finish, while erythritol blends are slightly sweeter but can feel a touch cooler on the tongue.
Make sure it’s powdered to avoid grit.
Can I make this dairy-free?
Yes, but the texture will change. Use full-fat canned coconut cream (chilled overnight) in place of heavy cream and whip it well. Add a little extra powdered sweetener to balance the coconut flavor, and consider a splash of almond or coconut extract.
Why is my mousse grainy?
Graininess usually comes from overwhipped cream or unsifted cocoa.
If you added granulated sweetener instead of powdered, that can also cause grit. Next time, sift the dry ingredients and stop whipping as soon as medium-stiff peaks form.
Can I use cocoa and chocolate together?
Absolutely. Cocoa gives bold flavor with less volume, while melted chocolate adds body and richness.
Use both for a darker, denser mousse. Just make sure the chocolate is fully melted and cooled before folding it in.
How do I make it less rich?
Whip in a few tablespoons of unsweetened almond milk or brewed, cooled coffee to lighten the texture slightly. You can also serve smaller portions with fresh berries to brighten and balance the richness.
How many carbs are in a serving?
It depends on the specific brands and amounts you use.
As a ballpark, a serving made with heavy cream, cocoa, and a zero-calorie powdered sweetener generally lands in the low single-digit net carbs. Check your product labels for the most accurate count.
Can I double the recipe?
Yes. Use a large, cold bowl and whip in batches if needed to avoid overworking the cream.
Folding gently at the end helps keep the mousse airy.
What’s the best cocoa to use?
Dutch-process cocoa is smooth and less bitter, giving a deeper chocolate flavor. Natural cocoa is brighter and slightly sharper. Both work—choose based on your taste preference.
Wrapping Up
Low carb chocolate mousse is the kind of dessert that feels special even on a regular Tuesday.
With a few pantry staples and a mixer, you get a bowl of rich, fluffy chocolate goodness that fits your goals. Keep it classic, or dress it up with espresso, citrus, or a swirl of peanut butter. Once you make it, you’ll keep coming back to this simple, reliable recipe whenever the chocolate cravings hit.