Keto Chocolate Mocha Mousse

If you are searching the internet for easy Keto chocolate recipes, then this chocolate mocha mousse is a coffee-flavored sweet treat that you must try. Every bite melts in your mouth in a split second and is guaranteed to satisfy your chocolate cravings. This recipe doesn't require any cooking and can be prepared in 5 minutes.

How to make this low-carb chocolate mousse?

This Keto mocha chocolate mousse is one of the easiest recipes you'll ever attempt. Add all your ingredients to a bowl, and beat using a hand mixer for 3-4 minutes until stiff peaks form. Transfer into serving glasses, garnish with coffee granules and serve.

What is the best chocolate to use in this Keto dessert?

To limit the number of carbs and keep this recipe Keto-friendly, we are using cocoa powder. While you can use a sugar-free chocolate bar to make this chocolate mousse, it usually contains more carbs. Using a chocolate bar will also increase the preparation time since you must melt it and fold it in.

Can you prepare this Keto chocolate mousse beforehand?

In fact, it is better to prepare this low-carb chocolate mousse a few hours before serving it. While you can enjoy it as soon as it's ready, refrigerating it intensifies the flavors and improves texture. This Keto dessert is best eaten within a day but will last in your fridge for 3-4 days.

What if you're not a coffee fan?

If you want to give this Keto-friendly chocolate mousse a try, but you aren't a massive fan of coffee, omit the instant coffee from the recipe. You can also replace the coffee with another flavor that pairs well with chocolate, like orange zest, peppermint extract, or coconut flakes. All these variations make great Keto-friendly chocolate recipes.

Net Carbs

4.2 g
Fiber

3.1 g
Total Carbs

20.8 g
Protein

3.9 g
Fats

29.7 g

299 cals

Quantity

Serving Size

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Cream Heavy Whipping

0.67 cup, fluid (yields 2 cups whipped)
Cocoa powder

3 tbsp
Powdered Erythritol (Icing Sugar)

3 tbsp
Instant coffee dry mix (unprepared)

1 tsp

Step 1

To a bowl, pour the heavy cream. Add the cocoa powder, powdered sweetener, and espresso powder. Using a hand blender, beat the mixture at a low speed.
Step 2

Once the dry ingredients have dissolved, turn the speed up to medium-high. Keep beating until stiff peaks form. Set the bowl aside.
Step 3

Fit a piping bag into an empty cup. Transfer the mousse into the piping bag and cut its tip. Divide the mousse into 2 serving glasses.
Step 4

Sprinkle some espresso powder on top as garnish. Place the mousse glasses in the fridge for at least 20 minutes to set. Serve or store in the refrigerator for up to 3 days.