Made with cream cheese, heavy cream, cocoa powder, and sweetener, this deliciously creamy low-sugar chocolate mousse just melts in your mouth! This recipe is quick and easy to make, low-carb, and perfect for when you’re craving a low-sugar chocolate treat.
More and more subscribers are asking for low-carb and low-sugar recipes that actually taste good. So I wanted to tell you about this quick and easy chocolate mousse recipe. There was so much interest that it occurred to me it might be a good recipe to post. It has very low sugar, a low to medium amount of net carbs per serving, and because of its fat content, will likely be okay in moderation on a keto eating plan. Oh, and did I mention this is an easy keto chocolate mousse recipe without eggs?
This is a recipe for one but it can easily be doubled, tripled, or even quadrupled for two or more. If you aren’t concerned about the sugar you can make it with regular sugar or you can use your favorite powdered sweetener (as I do) for a low-sugar keto dessert. It takes all of one minute to make and really helps fill that chocolate craving that rises up from time to time. Take care of those chocolate cravings and savor every bite!
Now, when I say it’s a quick and easy chocolate mousse recipe, I mean it. First, gather your ingredients: cream cheese, heavy cream, cocoa powder, vanilla extract, and sweetener. Can you already taste how perfectly sweet and creamy this mousse will be? Basically, all you’re going to do is beat the ingredients together using a mixer until stiff peaks form. That’s it! Pop the low-carb chocolate mousse in a glass with some whipped cream on top if you desire and enjoy every last melt-in-your-mouth bite of this light and airy dessert.
- Cream cheese (click here for our homemade cream cheese recipe)
- Heavy cream (same thing as whipping cream)
- Unsweetened cocoa powder
- Vanilla extract
- Sweetener of your choice (I use Swerve or sugar).
How to Make Low-Sugar Chocolate Mousse
Most folks would tell you to whip your cream first but I’m all about simplification and getting mess done.
So let’s throw all the ingredients in a large bowl then beat them on high with an electric mixer until stiff peaks form. Don’t over-mix it!
Scrape down the sides as needed to make sure all ingredients are fully incorporated.
If you aren’t sure what “stiff peaks” mean, just basically wait until the chocolate mixture gets so thick that after the beater moves through it, the ridges where it went are still visible and don’t fall back down.
Serve immediately or cover and refrigerate for 30 minutes until cool.
If I’m feeling fancy I’ll add whipped cream on top like above. Otherwise, I’ll just dig in as is.
This low-sugar chocolate mousse is best consumed within one day of preparation. However, you can store leftovers in an airtight container in the fridge for up to 3 days.
- FYI, you need to sweeten this to your taste. I will tell you right off that mine is just lightly sweet so you might want to add a bit more sweet stuff.
- Now, I have heard of people substituting heavy whipping cream for plain Greek yogurt. I haven’t tried this method personally, but if you give it a go, let me know in the comments!
- To enhance the chocolate flavor, add a 1/4 teaspoon of instant coffee or espresso powder.
- Try using a different type of extract, like peppermint extract or almond extract.
How do you serve chocolate mousse?
Here are some serving suggestions:
- Add a dollop of whipped cream (here’s my homemade whipped cream recipe).
- Serve it with some fresh berries, like strawberries or raspberries.
- Add some grated chocolate/chocolate shavings on top or chocolate chips.
- Dust the whipped cream with extra cocoa powder.
- Sprinkle some sweetened coconut flakes on top.
Can you use granulated sugar in mousse?
For best results, if you’re not using Swerve or a sugar substitute, I’d use powdered sugar or confectioner’s sugar instead for a smoother consistency. Speaking of, you can totally pulse granular sweetener in a blender or food processor to achieve a powdered consistency too.
Check out these other low-sugar/low-carb treats:
- 3 oz softened cream cheese
- 1 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons Swerve or sugar
- 1/2 tsp vanilla extract
- Place all ingredients in a large bowl.3 oz softened cream cheese, 1 cup heavy cream, 3 tablespoons unsweetened cocoa powder, 2 tablespoons Swerve or sugar, 1/2 tsp vanilla extract
- Beat with an electric mixer until stiff peaks form, scraping down sides as needed to make sure all ingredients are fully incorporated.
- Serve immediately or cover and refrigerate. Best if consumed the same day it is made.
- Top with whipped cream, if desired.
“No pressure, no diamonds.”
You just saved me and my diet! I had a crazy craving that would not shake! Thank you!! I used swerve and it was delicious!
I am glad it worked and you enjoyed it Cassy!!
Looks great, a must try.
Christy, I love your recipes! Do you bake the almond pie crust and if so what temp and for how long? Thanks so much!
I would bake it for about 5-10 minutes at 350, just to toast it a bare little bit 🙂
I just made this. It’s delicious! I used xylitol as my sweetener and cacao for my chocolate. Thanks for sharing.
I am so glad you liked it Cindy!!
Do you have the Nutritional breakdown
This sounds really tasty. At times in the afternoon I would really like something as decadent as this sounds! I take my lunch to work, and my question is…if I made it the day before, does the cream break down or is it still firm? Thank you. I enjoy your recipes, posts, and you! Your sweet and funny personality comes across to us on this side – love it.
I added peppermint ( 2 small drops to a double batch). Tastes just like the Andies Candies! Delish……Thank you for a Keto friendly dessert …yum
What a great idea Laura, thank you for sharing!!!