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Keto chocolate mousse served in a glass bowl topped with a scoop of vanilla ice cream

Keto Chocolate Mousse

Dietary: Keto, Low-Carb, Sugar-Free, Gluten-Free, Egg-Free, Soy-Free, Nut-Free. Vegan/Dairy-Free with coconut milk.
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Prep Time 5 minutes
Servings 4

Ingredients
  

  • 1½ cups heavy cream OR 1 can full-fat coconut milk (chilled overnight)
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon dutch-process cocoa powder (or additional regular cocoa)
  • ¼ cup sweetener of choice (monk fruit blend recommended for keto)
  • ½ teaspoon pure vanilla extract (optional)
  • ¼ teaspoon instant coffee (optional)

Instructions
 

  • Chill your mixing bowl in the freezer for 10–15 minutes. If using coconut milk, refrigerate the can overnight and scoop only the thick cream from the top - discard the watery liquid.
  • Pour the heavy cream or coconut cream into the chilled bowl. Using hand beaters or a stand mixer, whip on medium-high until stiff peaks form.
  • Add the cocoa powder(s), sweetener, vanilla, and instant coffee (if using). Beat again until smooth, creamy, and fully combined.
  • Taste and adjust sweetness or chocolate intensity as desired.
  • Serve immediately for the fluffiest texture, or cover and refrigerate for up to 3 days.
    • Pro Tip: For an extra-luxurious serving, top with a scoop of keto ice cream or coconut whipped cream right before serving. The contrast of cold, airy mousse with a creamy topping is absolutely dreamy.