This post may contain affiliate links. Please read our disclosure policy.
This keto Chocolate Cheesecake Mousse recipe is a no-bake healthy dessert recipe that’s low in carbs, creamy, rich in flavor, and keto-friendly. Only about 10 minutes are needed to make this delicious chocolate mousse recipe.
This keto chocolate mousse is a light, creamy, rich chocolate mousse that’s gluten-free, low in carbs, easy to make, and perfect to serve at a dinner party or gathering. It can be ready in less than 10 minutes and is the perfect dessert for any occasion, all year round.
My kids love chocolate and were so impressed with this recipe. They also love my chocolate overnight recipes and these no-bake chocolate-filled oat bars.
Common Questions
Yes. Most chocolate mousses recipe should all have the basic ingredients needed to whip it up which are all naturally gluten-free. If buying chocolate mousse from the store, read the back of the label to make sure no other ingredients are added to it that may contain gluten.
To set your mousse, place in the fridge to chill for 15-20 minutes. If you plan on adding different mousse layers, make sure you set each layer in the fridge before adding the next layer.
The chocolate mousse will last up to 4-5 days in the fridge. Tightly seal or place it in an airtight container before storing it.
You may freeze chocolate mousse in a storage container for up to 2 months. Remove and place in the fridge to thaw or simply leave on your kitchen counter for a few hours until it thaws. Then serve and enjoy.
To keep it keto-friendly and low in carbs, I simply used cocoa powder. You may also use some sugar-free chocolate. Other alternatives for non-keto, you may use semi-sweet chocolate for a sweeter mousse. Alternatively, you may use bittersweet chocolate for an intense and robust slightly bitter mousse.
Recipe tips
- You may use light cream cheese, Do not use the whipped version of cream cheese.
- If you don’t have an electric mixer, you may use a hand whisk.
- Place in an airtight container and store in the fridge for 4-5 days.
- I do not recommend freezing.
Keto Chocolate Cheesecake Mousse
Ingredients
- ½ Cup Heavy Cream
- 8 ounces Cream Cheese, room temperature
- 3 tablespoons Granulated Erythritol
- 1 teaspoon Vanilla Extract
- 3 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Cold-brew , (optional)
- Unsweetened Shredded Coconut, for garnish
Instructions
- Place all the ingredients (½ Cup Heavy Cream, 8 ounces Cream Cheese, 3 tablespoons Granulated Erythritol, 1 teaspoon Vanilla Extract, 3 tablespoons Unsweetened Cocoa Powder, and 1 tablespoon Cold-brew ) into a large mixing bowl and use a handheld electric mixer to beat until light and fluffy.
- Transfer to serving bowls, top with Unsweetened Shredded Coconut and serve.
Notes
- You may allow the mousse to chill in the fridge for 15-20 minutes before serving.
- Use light cream cheese. Do not use the whipped version of cream cheese.
- If you don’t have an electric mixer, you may use a hand whisk.
- Place in an airtight container and store in the fridge for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You may also like
- Almond Flour Bagels
- Olive Salad
- Dubai Chocolate Bar
- Date Snickers
- Pistachio Cream Recipe
- Cottage Cheese Chocolate Mousse
Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Keto chocolate mousse Recipe delivered right to your inbox!
FOLLOW meon FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Amazing!!
I made this with Anthony’s Organic Black Cocoa Powder. (2 net carbs per tablespoon) This has a fantastic chocolate taste and looks like a powdered Oreo cookie (no lie, it’s black).
I read the number of servings wrong and divided this into 4 servings which comes out to 6 net carbs per serving, which is fine for me because I’m still under 25 at the end of the day. (With 6 servings and using the black cocoa powder mentioned above.)
Very satisfying.
Perfect end for dinner party. I added grated dark chocolate with the sprinkle of coconut to the top. I also added frozen raspberries dipped in the erythritol… a bit of tart and sweet.
nice. Glad you liked it
Made today to compare to a vanilla keto cheesecake fluff. Used 1 cup of whipping cream and a bit less of the cocoa powder. Eventually added all the cocoa powder but not chocolate enough. Sure miss Chocolate on keto .
Had to add 1 cup of cream instead of half as suggested as was too heavy otherwise, and 1tbsp less of cocoa as 3 is far too much plus half a tbsp more of sweetener. But all in all it’s a great little dish and easy to make.
Quite good and easy to make.
I had the cream cheese at room temperature but will probably microwave it for a few seconds to make the mixing process a bit easier. Also, will add some almond extract and maybe a bit more sweetener.
Thanks – great recipe
Thanks for the feedback. Glad you loved it.
1/2 a cup of whipping cream is just not enough I had to add a little bit more and then I send it down with almond milk it’s just too thick not the consistency of a regular moose so I would recommend a whole cup of whipping cream or a half a cup of whipping cream and a half a cup of almond milk but other than that it’s good
I’m allergic to sugar substitutes so I used agave instead. Really good definitely will make again.
So glad you loved it.
Really needs 1 cup of whipping cream I had to add a little bit more and then I thinned t down with almond milk.. it’s just too thick.. not the consistency of a regular moose so I would recommend a whole cup of whipping cream or a half a cup of whipping cream and a half a cup of almond milk but other than that it’s good
Bit bitter for my tastes but yummy otherwise and so quick and easy to make.
Thanks for the feedback
In one place on this page is written:
CAN I FREEZE CHOCOLATE MOUSSE
“You may freeze chocolate mouse in a storage container for up to 2 months. Remove and place in the fridge to thaw or simply leave on your kitchen counter for a few hours until it thaws. Then serve and enjoy.”
In another place, you write, as part of the recipe itself:
“We do not recommend freezing”
Which is accurate?
Hi sorry about that. You can freeze it. we updated the comment
Serving is 6 so I’m wondering what the measure amount is…like 1/3 cup or what?
I would say about 3/4 cup. Using one full cup will yield 4 servings
I added 1/3 cup melted Lily’s semi sweet chocolate chips and one additional tablespoon Swerve sweetener. Without it I thought it tasted a little too much like the cream cheese. This recipe was really great. I will make this again and again and again. Thanks!
Thanks for the feedback. Glad you liked it.
I really like this recipe, the simplest one I have found. I would like to know where the 4 carbs per serving come from.
Hi Jenny. The nutrition facts calculator I am using is pulling some carbs from the cheese and heavy cream. The amount may be lower than the 4g. The calculator is a rough estimate and isn’t 100 percent.
Second d time making it. This time I added 1 cup heavy cream instead of 1/2 cup as suggested. I like it a little lighter. Divided it into 6 servings. Not sur carb count now