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Keto Chocolate Mousse Recipe

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

Let’s be real here: life is much more enjoyable with a little bit of chocolate. However, choosing to follow the keto diet might feel like chocolate and other sweets are off-limits.

Will you ever enjoy chocolate again? The answer is yes!

Enter this easy, no-bake keto chocolate mousse recipe to satisfy your sweet tooth and chocolate cravings without undermining your macros. 

The beauty of this mousse recipe is that it is super easy! There is no thickener or egg custard involved like there is in a traditional mousse. The chocolate serves as the base, which means there’s no real baking required.

This recipe calls for cocoa powder, but you could also use cacao powder. What’s the difference you ask? Cocoa powder is processed from the beans of the cacao plant at a high temperature, whereas cacao powder is processed at a much lower heat and is technically considered raw. Both are rich in antioxidants and much lower in sugar than milk chocolate, making them a more nutritious and keto-friendly option.

For an added sweetener, you could use any of the powdered sugar alcohols including erythritol, allulose, or xylitol. The nutritional information for this recipe was calculated using xylitol, though there shouldn’t be much of a difference between these options. You could even use pure monk fruit if that’s what you prefer!

Something important to keep in mind: xylitol is highly toxic to animals, so be sure to keep away from any pets in your house.

Pro tip: you NEED to use full fat for all of the milk and cream in the recipe. If you don’t, the mousse won’t set properly and will be runny. Also, you can choose between heavy whipping cream or coconut cream. Coconut cream should be kept chilled before whipping. Can’t find coconut cream anywhere? Simply refrigerate a can of full-fat coconut milk overnight and then scoop out the solids that will form on top. This is the cream.

Servings: 2 - Calories: 381 - Fat: 37 g - Protein: 4 g - Net Carbs: 4.5 g


Grocery List:

Here are the ingredients needed for making keto chocolate mousse

  • ⅓ cup full fat, unsweetened coconut milk
  • 2-4 tablespoons xylitol or sweetener of choice, to taste
  • 1 scoop of chocolate TeamKeto Collagen Protein or 3 tablespoons cocoa powder
  • 1 pinch espresso powder
  • ⅛ tsp Kosher salt
  • ⅔ cup heavy whipping cream or coconut cream
  • Optional: 1 scoop of TeamKeto C8 MCT Oil Powder to boost fat macros

Components:

Your kitchen will require the following

  • Small saucepan
  • 2 Mixing bowls (1 chilled)
  • Whisk

Directions:

Here are the directions to make the keto chocolate mousse

  1. In a small saucepan, combine the coconut milk and sweetener of your choice, and heat on low-medium heat, just until it starts to simmer.
  2. Once it starts to simmer, transfer the mixture to the mixing bowl that is not chilled.
  3. Add the Collagen protein or cocoa powder, espresso, and salt and stir until well combined. Allow it to cool completely.
  4. In the chilled mixing bowl, add the heavy whipping or coconut cream and whip with the whisk until stiff peaks form.
  5. Mix the cooled chocolate mixture in with the whipped cream until well blended.
  6. Transfer to a serving dish to enjoy right away or chill in the fridge for a more “set” texture.
  7. Garnish with additional whipped cream if desired.

Macronutrients

Here is the rough macronutrient breakdown for keto chocolate mousse made with cocoa powder. Exact numbers may vary depending on ingredient sources.

Keto Chocolate Mousse

Cal

Fat

Protein

Net Carb

⅓ cup full fat, unsweetened coconut milk

120

12

1

2

2 tablespoons xylitol

60

0

0

0

3 tablespoons unsweetened cocoa powder

36

2.5

3

3

1 pinch espresso powder

0

0

0

0

⅛ tsp kosher salt

0

0

0

0

⅔ cup heavy whipping cream

547

59

3

4

Grand Total

763

74

7

9

Total Per Serving

381

37

3.5

4.5


Leftovers and Meal Prep

Though this recipe is very quick and easy, you could save some time by whipping the cream ahead of time and keeping it in the fridge.

The recipe makes two, very generous-sized servings though it could easily be paired down into three or four smaller servings if needed. It could also just as easily be doubled or tripled for larger gatherings or could be frozen for future use. In an airtight container, this chocolate mousse would be good in the freezer for up to two months.

You can choose to enjoy the mousse immediately after making it or you can allow it to chill in the fridge first. This helps to set it and provides a denser texture. Any leftovers could be stored in an airtight container in the fridge for several days. Enjoy on its own or paired with a favorite keto-friendly cookie for an awesome treat!

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2 comments

  • YUMMMY

    Denise Gonzales
  • Thanks I’m going to try making this

    Mary

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