One of my all-time favorite desserts is chocolate mousse. This low carb chocolate mousse is simple to make and uses basic ingredients you likely already have in the fridge, which makes the recipe very approachable.
I have to admit I have a serious sweet tooth and I love chocolate. This mousse is one of my go-to treats while keeping carbs low. It starts with a base of whipped cream cheese and whipped cream, which gives it a light, fluffy texture. Low carb chocolate mousse helps me satisfy cravings without blowing my daily carb count.
What is Chocolate Mousse Made Of?
Traditional chocolate mousse is usually made using whipped egg whites, whipped cream, or a combination of both. It’s flavored in many ways—classic additions include vanilla, coffee, mint, or caramel—and of course chocolate. Any of these flavorings pair well with the chocolate, giving the mousse a rich, layered taste.
How Long Does Chocolate Mousse Last?
Stored in the refrigerator, chocolate mousse will keep up to four days, though it’s best enjoyed within two days for peak flavor and texture.
This low carb chocolate mousse has become a favorite because it uses simple ingredients and comes together quickly—about five minutes of hands-on time. The recipe yields two small servings, but because it’s rich, splitting it into three small portions often feels just right. You can easily double the recipe if you want to enjoy it over several days.
Happy low carbing!
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Low Carb Chocolate Mousse
- Prep Time
- 10 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 2
- Author
- Karami Urbanoski
Ingredients
- 1 cup heavy whipping cream
- 1/2 pkg cream cheese (About 4 oz)
- 1 tsp vanilla
- 2 tbsp cocoa
- 1 tsp instant coffee
- 1 pinch salt
- 4 packets splenda or about 4 tsp powdered sweetener equivalent
Instructions
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In a deep bowl, whip the cream cheese until fluffy.
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Add the heavy whipping cream, vanilla, cocoa, instant coffee, and a pinch of salt to the cream cheese. Whip on low to combine for about 30 seconds.
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Increase speed and whip everything together for about 2 minutes, until the mixture is light and fluffy.
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Spoon the mousse into two or three small serving dishes. Top with a dollop of whipped cream if desired. Refrigerate until ready to serve.
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Enjoy this smooth, chocolatey treat!
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Tip: Whipping the cream separately before folding it in made no noticeable difference in fluffiness for me, so combining everything in one bowl works fine.
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Tip: I found a stand mixer with a wire whisk produced a slightly airier mousse than beaters, but either method works well.
All nutrition information is an estimate calculated by a third-party tool. Actual values will vary depending on brands, measuring methods, and portion sizes.
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