4-Ingredient Keto Chocolate Mousse
This keto chocolate mousse is made with just four ingredients: our dark chocolate buttons, double cream, Groovy Keto Powdered Monk Fruit and Erythritol Sweetener and a pinch of salt, with no eggs. Each glass has 1.5g net carbs. It takes 20 minutes to make and 2 hours to set in the fridge.
This keto chocolate mousse recipe borrows from some proven recipes. Sophie Whitbread's cheat's chocolate mousse on BBC Food shows that you don't need eggs: just double cream, milk chocolate and a pinch of salt, with the cream whipped to soft peaks, stirred into melted chocolate and chilled until set. Akis Petretzikis's chocolate mousse flowerpots, also on BBC Food, use the same idea with dark chocolate and leave the melted chocolate to cool for 10 minutes before it goes into the cream. Katrin Nürnberger's chocolate mousse on Sugar Free Londoner is a French-style mousse made with eggs, but her notes on keeping the chocolate from seizing, and on using a powdered erythritol sweetener so the mousse isn't gritty, apply here too. On Reddit's r/ketorecipes, one keto cook melts high-cocoa chocolate with cream in short microwave bursts and serves the mousse with raspberries. We've put those ideas together with our own chocolate buttons and powdered sweetener.
The result is a rich, dark, airy mousse that's one of the easiest low carb desserts you can make, with no oven, no eggs and only four ingredients. A serving of BBC Good Food's classic chocolate mousse has 23g carbohydrate, 19g of it sugars; each glass of this one has 1.5g net carbs. If you're searching for a sugar free chocolate mousse, this one has no added sugar: the buttons are sweetened with erythritol and stevia, the powdered sweetener is erythritol-based, and the small amount of sugars comes mainly from the cream. To see why cream works so well on keto, read Is double cream keto friendly?
What we used: Groovy Keto Dark Chocolate Buttons, which melt smoothly into the cream to make the chocolate base, and Groovy Keto Powdered Monk Fruit and Erythritol Sweetener, which dissolves into the whipped cream without any grittiness.
Groovy Keto Dark Chocolate Buttons
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Groovy Keto Powdered Monk Fruit and Erythritol Sweetener
View productKeto chocolate mousse vs classic chocolate mousse
Most chocolate mousse is made with dark chocolate sweetened with sugar, and often extra sugar whisked into the eggs. This one uses our dark chocolate buttons and a powdered erythritol sweetener in place of the sugar. Erythritol counts as a polyol, which UK labels list within carbohydrate.
| Per serving | Carbohydrate | Sugars | Net carbs |
|---|---|---|---|
| Classic chocolate mousse (BBC Good Food) | 23g | 19g | 23g |
| This keto chocolate mousse | 9.0g | 1.0g | 1.5g |
Classic mousse figures are the published nutrition for one of four servings of BBC Good Food's chocolate mousse, made with 70% dark chocolate, egg whites, golden caster sugar and crème fraîche. It contains no polyols, so its net carbs are the same as its carbohydrate. Our carbohydrate figure includes 7.5g polyols from the erythritol, which are taken off to give net carbs.
Tips for the best keto chocolate mousse
- Use cold cream. Cream straight from the fridge whips faster and holds more air. On a warm day, chill the bowl too.
- Stop at soft peaks. Softly whipped cream folds in easily and keeps the mousse silky. Stiff cream makes it heavy and can turn grainy as you fold.
- Get the temperature right. The melted chocolate should feel just warm. Too hot and it melts the cream; too cold and it sets into flecks before it's mixed in.
- Fold, don't stir. Gentle figure-of-eight folding with a spatula keeps the air you whipped in. Stop as soon as there are no white streaks.
- Taste before chilling. Our buttons are already sweetened, so 15g of powdered sweetener gives a rich, dark mousse. Add a little more if you like it sweeter.
4-Ingredient Keto Chocolate Mousse
- Prep time15 min
- Melt5 min
- Chill2 hours
- Total time2 hours 20 minutes
- Serves6 small glasses
- Net carbs1.5g per glass
Ingredients
For the mousse
- 100g Groovy Keto Dark Chocolate Buttons
- 300ml double cream, fridge-cold
- 15g Groovy Keto Powdered Monk Fruit and Erythritol Sweetener
- A pinch of salt
You will also need a heatproof bowl, a large mixing bowl, an electric whisk or balloon whisk, a spatula, a fine grater and 6 small glasses or ramekins of about 120ml each.
Allergens: contains milk. See the allergen notes under Nutrition for the chocolate buttons and sweetener packs.
Method
- Melt the chocolate. Put 90g of the chocolate buttons in a heatproof bowl with 60ml of the double cream, and keep the other 10g of buttons for the top. Keep the rest of the cream in the fridge.
- Heat gently. Microwave in 20-second bursts, stirring well after each one, until the buttons have melted into a smooth, glossy chocolate cream. You can also set the bowl over a pan of barely simmering water. Stir in the pinch of salt.
- Cool. Leave the chocolate to cool for about 10 minutes, until it feels just warm, not hot, when you touch the side of the bowl.
- Whip the cream. Pour the remaining 240ml of cold cream into a large bowl, add the powdered sweetener and whip to soft peaks. The cream should just hold its shape and flop over at the tip. Stop before it gets stiff or grainy.
- Loosen the chocolate. Stir two large spoonfuls of the whipped cream into the chocolate to loosen it.
- Fold. Tip the chocolate mixture into the rest of the whipped cream and fold it in gently with a spatula, in figure-of-eight movements, until no white streaks are left.
- Chill. Spoon the mousse into 6 small glasses or ramekins, cover and chill for at least 2 hours, until set.
- Serve. Grate the remaining 10g of chocolate buttons finely over the top just before serving.
Ways to change it
- Mocha: dissolve 1 teaspoon of instant coffee in the cream before you melt the buttons.
- Chocolate orange: stir the finely grated zest of half an orange into the melted chocolate.
- Vanilla: add 1 teaspoon of vanilla extract to the cream before whipping.
- Salted: add a few flakes of sea salt on top with the grated chocolate. This adds to the salt figure.
- Richer and firmer: for a denser mousse that sets more firmly, melt 110g of buttons with the cream instead of 90g.
Any of these changes will alter the nutrition figures.
How to serve keto chocolate mousse
- With raspberries: three or four fresh raspberries on each glass add a sharp contrast to the rich chocolate. Five raspberries add about 1g carbohydrate.
- For a dinner party: make it in the morning or the day before, so it's set and ready when you need it.
- More chocolate: for a bigger chocolate dessert, try our keto chocolate fudge cake with ganache, which uses the same buttons and cream for its ganache. For a quick chocolate fix, there's our keto chocolate avocado smoothie, and you can read more in Is chocolate keto-friendly?
Storage
- Fridge: cover the glasses and keep them in the fridge for up to 3 days.
- Topping: add the grated chocolate and any fruit just before serving, so they stay fresh.
- Freezer: we don't recommend freezing it, as the whipped cream turns grainy when it thaws.
Nutrition
Per serving (1 small glass of about 65g, serves 6):
| Nutrient | Per glass |
|---|---|
| Energy | 303 kcal |
| Fat | 31.6g |
| of which saturates | 19.5g |
| Carbohydrate | 9.0g |
| of which sugars | 1.0g |
| of which polyols | 7.5g |
| Net carbs | 1.5g |
| Fibre | 2.8g |
| Protein | 1.9g |
| Salt | 0.12g |
Net carbs are carbohydrate minus polyols. On UK labels, fibre is already listed separately from carbohydrate, so it isn't subtracted again. Figures are calculated from the Groovy Keto Dark Chocolate Buttons and Powdered Monk Fruit and Erythritol Sweetener pack labels and UK (McCance and Widdowson's CoFID) data for double cream (12-334) and salt (17-367), and will vary with the brands you use. Raspberries are not included. Excessive consumption of polyols, such as erythritol, may produce laxative effects.
Allergens: this recipe contains milk. The Dark Chocolate Buttons pack says they are packed in a facility where there may be traces of nuts, cereals, milk and eggs. The Powdered Monk Fruit and Erythritol Sweetener pack says it is packed in a facility where there may be traces of nuts, cereals, milk and eggs. Always check the current pack labels before making this for anyone with an allergy.
FAQ
Is chocolate mousse keto?
A classic chocolate mousse isn't, because it's sweetened with sugar. One serving of BBC Good Food's chocolate mousse has 23g carbohydrate, 19g of it sugars. Made with our chocolate buttons and powdered sweetener instead, each glass of this mousse has 1.5g net carbs, so it can fit into a keto day.
Can you make keto mousse without eggs?
Yes. This recipe has no eggs at all. Whipped double cream does the work that whisked egg whites do in a French-style mousse, holding air so the mousse sets light and soft. It's quicker too, because there are no eggs to separate and no whites to whisk.
How long does keto chocolate mousse keep in the fridge?
Keep it covered in the fridge for up to 3 days. The surface can dry out a little, so press cling film onto it or use glasses with lids, and add the grated chocolate just before serving. We don't recommend freezing it, as the whipped cream turns grainy when it thaws.
Why did my chocolate go grainy or lumpy?
Melted chocolate sets into hard flecks if it has cooled too much and thickened before it meets the cold whipped cream, and it melts the cream if it's still hot. Let it cool until just warm, loosen it with a little of the cream first, then fold. Melting the buttons with some cream at the start also helps.
How many carbs are in keto chocolate mousse?
Each glass has 1.5g net carbs, worked out as 9.0g carbohydrate minus 7.5g polyols from the erythritol in the chocolate buttons and sweetener. It also has 303 kcal, 2.8g fibre and 1.9g protein. It's rich, so the recipe makes six small glasses rather than four large ones.
Can I use ordinary dark chocolate?
You can, but the carbs go up a lot. Most 70% dark chocolate is sweetened with sugar and has far more sugars per 100g than our buttons, which are sweetened with erythritol and stevia. If you swap, the nutrition figures on this page no longer apply, so work them out from your chocolate's label.
