Low Carb Chocolate Mousse
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Introduction
Chocolate mousse was my first low-carb dessert love. Back at the start it was just heavy cream and unsweetened cocoa, beaten together, and that was enough to get through a week.
This version adds two things to that: a couple of tablespoons of monk fruit sweetener, and a teaspoon of vanilla. The sweetener is the obvious one. The vanilla is the one that makes the difference — unsweetened cocoa whipped into cream has a flinty edge to it, and the vanilla is what rounds that off.
The Method, In Full
Everything into one bowl, and beat for about three minutes. You are looking for stiff peaks: lift the beaters out and the peak that comes up with them should stand rather than fold over.
Stop there. Cream whipped past that point goes grainy, and then buttery, and there is no beating it back.
Which Is Also Why It Is Easy to Adjust
Nothing here has to set or bake, so the mixture in the bowl is the finished thing — taste it and change it. More cocoa if you want it darker, more sweetener if you want it sweeter.
The two tablespoons in the card are Lakanto monk fruit, the granulated blend that measures like sugar. Stevia packets are the other thing in our cupboard, but they are concentrated — two tablespoons of those is not a version of this recipe, and no converted amount for them is given here. Add a packet, taste, decide. Making it from scratch instead of from a box of instant pudding is mostly about getting to make that call yourself.
Want a chocolate dessert that sets instead? Our keto chocolate pudding is built on cream cheese and firms up in the refrigerator in about an hour.
Low Carb Chocolate Mousse
2 net carbsIngredients
- 1 cup heavy whipping cream
- 2 tbsp cocoa powder, unsweetened
- 2 tbsp lakanto classic monkfruit sweetener
- 1 tsp vanilla extract
Nutrition Facts
4 servings per recipe| Per Serving 210 | Per Recipe 840 | |||
| 1 cup of heavy whipping cream | 200 | 800 | ||
| 2 tbsp of cocoa powder, unsweetened | 7.5 | 30 | ||
| 1 tsp of vanilla extract | 3 | 12 | ||
| 20g | 26% | 82g | 105% | |
| 1 cup of heavy whipping cream | 20 g | 80 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.5 g | 2 g | ||
| 14g | 70% | 56g | 280% | |
| 1 cup of heavy whipping cream | 14 g | 56 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 80mg | 27% | 320mg | 107% | |
| 1 cup of heavy whipping cream | 80 mg | 320 mg | ||
| 40mg | 2% | 160mg | 7% | |
| 1 cup of heavy whipping cream | 20 mg | 80 mg | ||
| 2 tbsp of cocoa powder, unsweetened | 20 mg | 80 mg | ||
| 1 tsp of vanilla extract | 0.1 mg | 0.4 mg | ||
| 9g | 3% | 37g | 13% | |
| 1 cup of heavy whipping cream | 1.6 g | 6.4 g | ||
| 2 tbsp of cocoa powder, unsweetened | 1.5 g | 6 g | ||
| 2 tbsp of lakanto classic monkfruit sweetener | 6 g | 24 g | ||
| 1 tsp of vanilla extract | 0.13 g | 0.5 g | ||
| 1g | 4% | 4g | 14% | |
| 2 tbsp of cocoa powder, unsweetened | 1 g | 4 g | ||
| 6g | 24g | |||
| 2 tbsp of lakanto classic monkfruit sweetener | 6 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 9g | |||
| 1 cup of heavy whipping cream | 1.6 g | 6.4 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.5 g | 2 g | ||
| 1 tsp of vanilla extract | 0.13 g | 0.5 g | ||
| 2g | 4% | 8g | 17% | |
| 1 cup of heavy whipping cream | 1.6 g | 6.4 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.5 g | 2 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Combine all ingredients in a large mixing bowl.
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Beat with an electric mixer until stiff peaks form, about three minutes, then serve.
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Top with whipped cream and garnish with unsweetened cocoa nibs, if desired.
Notes
- Serve immediately, or cover and refrigerate until ready to serve.
On Top, and Elsewhere
Whipped cream on top — yes, whipped cream on whipped cream — with unsweetened cocoa nibs or Lily’s chocolate chips for some crunch.
We remade it in mason jars once with ChocZero bark broken over the top, which is the version in the photo below.
It would also work as a cake icing, with the condition that comes with sweetened whipped cream: it wants to be kept cold, so this is for a cake coming out of the refrigerator rather than one standing on a table all afternoon. I am a buttercream person myself; my mom loves a whipped cream icing on a cake.
Wrap Up
If you want to change the flavor entirely, there is a Keto Peanut Butter Mousse over at Wholesome Yum.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
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Enjoy!
Updated — September 10, 2026: The article gets to the point now, the step photos are still here, and the topping ideas sit right below the recipe.
