When I prepare a keto dessert, I like it to be super comfortable with a few ingredients. They are Recipes like keto chocolate chip cookies, butter cookie fat bombs, and keto mug cake. This keto Chocolate Mousse ticks all these boxes, and they are delicious.
Most chocolate mousse recipes include chocolate melting, egg separation and egg whites. Also, refrigeration for hours in the refrigerator involves cooling. I avoided them all with this easy recipe!
This recipe is a Dancer keto Chocolate Mousse favorite because it does not include beaten egg whites. It would be easy to make it lightweight, though, by adding three egg whites to the tops of hardness.
What is keto chocolate?
It is true that chocolate is a ketogenic food.. But, it is essential to choose dark chocolate that contains at least 70% cocoa solids, more. An ounce (28 grams) of unsweetened chocolate (100% cocoa) contains 3 grams of net carbs.
How is keto Chocolate Mousse Sugar Free?
Rich and decant keto are essential to keep chocolate mousse-free from sugar. They are like heavy beaten cream in the food. It made with cocoa powder, dark chocolate chips, and sugar substitute.
While there are several types of low carb sweeteners, I used Stevia as my sweetener. After using it for about five months, I do not recommend any other keto or little carb dessert.
It is natural, plant-based and comes in both liquid and powder forms. Here is one problem you may be facing. Since Stevia comes in liquid form, it can make your chocolate mousse flow.
Some people also complain that it makes a bitter word out, so I recommend it. The other alternative is souvenir and trivia, and they are both substantial alternatives to sugar.
You can use any of them if you like.
Quick Keto Chocolate Mousse
When the sweet crust is gone, you will have this chocolate mousse ready. No need to boil the heavy cream – put everything in a bowl and mix! Any keto-friendly granulated sweets.
Use a sugar-like ingredient. I prefer the powdered version of the swirl, as it is better dissolved. Adjust the amount of cocoa powder and dessert to suit your tastes. You don’t need a lot to feel satisfied.
- 3 ounces cream cheese
- softened1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered zero-calorie sweetener (such as Swerve®)
- 2 tablespoons cocoa powder
- 1 pinch salt
Put the cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn the mixer on low speed and slowly squeeze the heavy cream and vanilla.
Immediately mix the cocoa powder, sweetener, and salt well. Turn the mixer to a height, and mix for 1 to 2 minutes until light and fluffy. Serve immediately, or refrigerate later.
Keto Chocolate Mousse – 10 Minutes
That is a low carb, and keto chocolate mousse is that very simple to make. Use only four ingredients (heavy cream, sweetener, no cocoa, and vanilla) and no cooling required
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Unsweetened cocoa powder, sifted
- 1/4 Cup Powdered Sweetener
- 1 teaspoon Vanilla extract
- 1/4 teaspoon kosher salt
Shake the cream tight over the tops. Add cocoa powder, sweetener, vanilla and salt and whisk until all ingredients combined 4 serving.
Keto Chocolate Mousse (Sugar Free)
A rich and creamy chocolate mousse that is very fond of much people.
- 50 grams Dark Chocolate 85% I use Lindt 85%
- 15 grams Salted Butter or unsalted butter + pinch of salt
- 1 tbsp Coco Powder I recommend this one
- 200 ml Whipping Cream I recommend this
- Stevia to taste I recommend this one
Melt the chocolate and butter in the microwave (about 30 to 30 seconds) and mix.
Whip together cream, cocopowder and stevia
Add in the chocolate and butter mix
Whip until soft peaks form and pour into bowls.
Put in the refrigerator for at least 1 hour and serve cold.
(Extra Flow!) Plio and Cato Chocolate Musa
Extra gun and easy to beat, this Paleo and Cato Chocolate Mousse is bound to meet any chocolate wishes.
- 1/3 cup full fat coconut milk *
- 2-4 tablespoons allulose or sweetener of choice, to taste
- 1-3 tablespoons cocoa powder uses the smaller amount for milk chocolate and the larger for dark (I use 3!)
- pinch espresso powder or instant coffee, optional
- Pinch kosher salt up to 1/8-1/4 tsp for a ‘salted’ version (my favorite!)
- 2/3 cup heavy whipping cream or coconut cream
Heat the coconut milk and sweetener until it begins to boil. Now blend it in a little pot with cocoa, espresso, and salt and leave to cool.
Add the heavy whipping cream (or cold coconut cream) to a fresh bowl and cook until stiff peaks form. Mix in the chilled chocolate mixer.
Move the serving glass and immediately. Enjoy. Or hold your horses and cool Moses for a more set version my favourite.
Low-carb chocolate mousse
Chocolate, heavy cream, and egg yolk are a creamy mousse with a delicious flavor. It’s an old French delight and modern low-carb treat.
- 1¼ cups heavy whipping cream
- ½ tsp vanilla extract
- 2 egg yolks
- 1 pinch salt
- 3 oz. dark chocolate with a minimum of 80% cocoa solids
Break the chocolate into small pieces or slice it. Melt in the microwave (20-second intervals, stirring between) or use a double boiler. Set aside to cool down at room temperature.
Whip the cream on soft peaks. Finally, add the vanilla.
In a separate bowl, mix the egg yolk with salt.
Add the melted chocolate to the egg yolk and mix it in a smooth batter.
Add a spoonful of whipped cream to the chocolate mix and stir to reduce it a bit. Add the remaining cream and add it through.
Split the batter into a serving of ramekins or glasses of your choice. Keep in the fridge and allow it to cool for at least 2 hours. As it is, or serve with fresh beer.
Glutn Free Keto Chocolate Mousse
This low-carb keto chocolate mousse is easy to make and extremely easy. That will be your new favourite chocolate mousse recipe, I guarantee it.
- Two tablespoons cocoa powder
- Two tablespoons sweetener of choice
- 1 cup heavy whipping cream
- Squeeze vanilla extract
In a bowl, stir together sweetener and cocoa. Then add the whipping cream and vanilla.
Beat the electric mixer at medium speed, stirring underneath the bowl, if needed, until the mixture thickens.
Spoon into small glasses and refrigerate for 30 minutes.
Garnish with whipped cocoa pulse or with strawberries, with optional, whipped cream.
To keep the chocolate mousse, it will need to stay in the refrigerator to cool. Cover the mousse with plastic wrap and refrigerate until ready to eat. The chocolate mousse will remain in the fridge for 4-5 days. You can completely freeze the chocolate mousse, and it will last for up to 2 months in the freezer.