Description

This Zero Carb Chocolate Mousse is a rich and creamy keto-friendly dessert that’s quick and easy to make. Combining heavy whipping cream with unsweetened cocoa powder and a natural sweetener, it offers a luscious chocolate flavor without any sugar or carbs. Perfect for those following low-carb, gluten-free, or sugar-free diets, this mousse is light, fluffy, and can be enjoyed chilled with optional toppings like sugar-free chocolate shavings or whipped cream.

Ingredients

Scale

Base Ingredients

1 cup heavy whipping cream
3 tablespoons unsweetened cocoa powder
2–3 tablespoons powdered erythritol or monk fruit sweetener (to taste)
1 teaspoon vanilla extract

Optional Toppings

Shaved sugar-free chocolate
Whipped cream

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Instructions

Whip the Cream: In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form. This means the cream will hold a peak for a moment when the beaters are lifted but still be slightly soft and pliable.
Add Flavorings: Add the unsweetened cocoa powder, powdered erythritol or monk fruit sweetener, and vanilla extract to the whipped cream. These ingredients provide the rich chocolate flavor and sweetness without any carbs or sugar.
Whip to Stiff Peaks: Continue whipping the mixture on medium to high speed until stiff peaks form. The mousse should become light, airy, and hold firm peaks without being grainy or curdled.
Adjust Sweetness: Taste the mousse and adjust sweetness by adding more powdered sweetener if needed, whipping briefly to combine.
Chill: Divide the mousse evenly into serving cups or bowls, then refrigerate for at least 30 minutes to allow it to set and chill thoroughly.
Garnish and Serve: Just before serving, garnish with optional shaved sugar-free chocolate or an extra dollop of whipped cream for added texture and presentation.

Notes

Be careful not to overwhip the cream, as it can become grainy or turn into butter.
For a mocha twist, add 1/2 teaspoon of instant espresso powder to the cocoa mixture.
This mousse can be stored covered in the refrigerator for up to 3 days, making it a great make-ahead dessert.