Keto Chocolate Mousse

Why This Is Strictly Keto

This mousse is sweetened exclusively with erythritol or stevia — not sugar. It contains no sugar and no flour. Cream cheese and heavy cream provide the fats that make every bite indulgent and keto-compliant.

Ingredients

• 4 oz (115g) full-fat cream cheese, softened to room temperature
• 1 cup (240ml) heavy whipping cream, cold
• 3 tablespoons unsweetened cocoa powder
• 3–4 tablespoons powdered erythritol (or powdered sweetener of choice, to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional garnish: sugar-free chocolate shavings, fresh raspberries, or a dollop of whipped cream

Instructions

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth, about 1–2 minutes. Scrape down sides.

2. Add dry ingredients: Add cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt to the cream cheese. Beat until fully combined and no lumps remain.

3. Whip the heavy cream: In a separate cold bowl, whip the cold heavy cream on high speed until stiff peaks form, about 2–3 minutes.

4. Fold together: Gently fold the whipped cream into the chocolate cream cheese mixture in two additions, using a rubber spatula. Fold gently to keep the mousse light and airy — do not over-stir.

5. Taste and adjust: Taste and add more sweetener if desired.

6. Chill: Transfer to serving glasses or ramekins. Refrigerate for at least 30 minutes before serving (or up to 24 hours).

7. Serve: Garnish with optional toppings just before serving.

Nutritional Info (per serving, approximate)

Tips

• Use cold heavy cream and a cold bowl for the best whipped cream volume.
• Powdered erythritol dissolves much better than granulated — use a coffee grinder to powder it yourself if needed.
• The mousse can be frozen in ice cube trays and eaten as a frozen fat bomb treat.