Creamy 3 Ingredient Keto Chocolate Mousse

Sweet, rich, and incredibly creamy, this keto chocolate mousse is one of those low-carb desserts that feels far more indulgent than it actually is. Made with just three simple ingredients, it’s proof that quick and easy keto desserts don’t have to sacrifice flavor or texture. If you’re craving something chocolatey without the sugar crash, this recipe truly delivers.

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I always keep a few keto desserts in my weekly rotation, but this chocolate mousse is hands-down the one I make most often. It originally began as a single-serve treat in my first cookbook, Clean Sweets. Over time, I adjusted the ratios to create a larger, share-worthy batch. The result is a mousse that’s unbelievably smooth, deeply chocolatey, and so satisfying that no one ever guesses it’s completely sugar-free.

What I love most is how fast it comes together. In just a few minutes, you have a dessert that tastes like a classic French-style mousse but feels light and not overly heavy. Honestly, I usually double the recipe because my partner and I can easily polish off multiple servings without even realizing it.

Inside This Recipe

• Essential ingredients you’ll need
• Simple step-by-step method
• Helpful tips and easy swaps
• Flavor variations I actually make
• Storage and make-ahead info
• Common questions answered
• Printable recipe card and more keto desserts

Why This Keto Chocolate Mousse Works So Well

Only 3 ingredients. Just like my cottage cheese chocolate mousse, this recipe relies on a short ingredient list, with a few optional extras if you want to experiment with flavors.
Light yet indulgent texture. It’s airy, fluffy, and creamy—exactly how a proper mousse should be.
No special equipment required. All you need is a saucepan, a whisk, and a basic electric mixer.

Key Ingredients Explained

Heavy Cream

Full-fat heavy cream is essential here. When warm cream is combined with melted chocolate and then whipped, it creates that signature light and fluffy mousse texture.

Sugar-Free Chocolate

Any keto-friendly chocolate works. I usually use sugar-free chocolate chips because they’re already slightly sweet. Brands like Atkins and ChocZero work beautifully. If you prefer a darker, more intense flavor, opt for a keto chocolate bar or a no-added-sugar bar with at least 78% cocoa. Lindt and Ghirardelli are great options.

Vanilla Extract

A small amount of vanilla enhances the chocolate flavor and rounds everything out. It’s subtle but absolutely necessary.

How to Make Keto Chocolate Mousse

I’ve broken this down into simple steps so it’s easy to follow, even if you don’t make desserts often. For exact measurements, you can always refer to the recipe card at the end.

Step 1: Warm the Cream

Place part of the cream in a small saucepan over low heat. Let it gently heat until it just begins to simmer, then remove it from the heat. You don’t want it boiling.

Step 2: Melt the Chocolate

Add the chopped sugar-free chocolate to a large mixing bowl. Pour the warm cream over the chocolate and add the vanilla extract. Let it sit for about a minute, then whisk until the chocolate is fully melted and the mixture looks smooth and glossy.

Step 3: Chill the Mixture

Whisk in the remaining cream, then cover the bowl and refrigerate for at least two hours. This step helps the mixture firm up so it whips properly later.

Step 4: Whip Until Fluffy

Once chilled, use an electric hand mixer to whip the chocolate cream until stiff peaks form. Spoon the mousse into four large serving glasses or eight smaller bowls and serve.

Recipe Tips and Helpful Variations

• Use room-temperature cream. This helps prevent the cream from scorching when heated.
• Don’t over-whip. Stop mixing as soon as stiff peaks form. Overmixing can cause the mousse to deflate after serving.
• Add toppings. Keto whipped cream and shaved sugar-free chocolate make this dessert feel extra special.
• Make it dairy-free. Swap heavy cream for canned coconut cream and use vegan keto chocolate sweetened with allulose.

Flavor Variations I Love

This mousse is delicious on its own, but here are a few keto-friendly twists I’ve tried over the years:

• Espresso: Stir in ½ teaspoon of espresso powder for a mocha flavor.
• Peppermint: Add ¼ teaspoon peppermint extract—perfect for the holidays.
• Orange Chocolate: Mix in orange zest and a touch of orange extract, then garnish with candied citrus peel.
• Coconut: Serve with coconut whipped cream and toasted coconut flakes.
• Strawberry: Fold in sliced strawberries before whipping and top with more fresh berries.

Storage and Make-Ahead Instructions

Refrigerator:
Store the mousse in an airtight container in the fridge for up to two weeks.

Freezer:
Portion the mousse into sealed containers or jars and freeze for up to six months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my mousse turn out grainy?
This usually happens if the chocolate overheats or the mixture is over-whipped.

Can I use cocoa powder instead of chocolate?
This recipe is designed for melted chocolate, which provides structure and creaminess that cocoa powder alone can’t replicate.

Why does my mousse taste bitter?
Very dark chocolate can make the mousse taste bitter. Using a lightly sweetened sugar-free chocolate helps balance the flavor.