Keto Chocolate Mousse
Thick. Silky. Sinfully rich. This mousse isn’t just dessert—it’s a weaponized craving agent built for the ketogenic mind.
Made with simple ingredients and finished in minutes, this ultra-luxurious mousse delivers dopamine without the sugar, guilt, or crash. It doesn’t whisper. It seduces.
Why You’ll Love This Mousse
- ✅ Rich, silky texture that feels like pure indulgence
- ✅ No sugar, no regrets—just clean keto sweetness
- ✅ Made with erythritol and heavy cream for fat-fueled satisfaction
- ✅ 5 ingredients. 5 minutes. 100% compliant luxury
- ✅ Meal prep friendly—stores beautifully for repeat rituals
Ingredients
- 1 cup heavy whipping cream
- 3 tbsp unsweetened cocoa powder
- 3 tbsp erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1/8 tsp sea salt (balances the sweet and deepens the chocolate)
- Optional: 1 tbsp MCT oil for enhanced ketosis and creaminess
How to Make It
- Chill: Place your mixing bowl and whisk attachment in the freezer for 10 minutes. Cold tools = faster peaks and better texture.
- Mix Base: Add heavy cream, erythritol, and vanilla into the bowl. Beat on medium-high until soft peaks form.
- Infuse Chocolate: Sift in cocoa powder and sea salt. Whip again until thick, luscious peaks hold and the mousse darkens to velvet.
- Refine: Taste-test. Adjust sweetness to your liking. Stir in MCT oil if using, for a silkier finish and extra metabolic fire.
- Serve: Spoon into chilled ramekins. Top with shavings of dark chocolate, keto whipped cream, or berries for presentation power.
- Optional Chill: For a denser set, refrigerate 30–60 minutes before serving. But let’s be honest—you’ll probably eat it straight from the bowl.
Pro Tips & Common Mistakes
- Pro Tip: Use powdered erythritol for a smoother texture—no grittiness, just velvet.
- Pro Tip: Add a splash of cold espresso to the cream before whipping—it amplifies the chocolate depth.
- Pro Tip: Want it fluffier? Whip until soft peaks. Want it denser? Whip longer until thick and structured.
- Common Mistake: Over-whipping turns mousse into butter. Stop once it holds its shape and looks airy.
- Common Mistake: Skipping the salt. Just a pinch changes everything—it unlocks flavor receptors.
- Common Mistake: Using low-fat cream. This is a fat-fueled dessert. Go full-fat or go home.
Nutrition & Science
This dessert wasn’t built to be cute—it was built to keep you compliant, satisfied, and fat-fueled without a blood sugar spike.
- Calories: 310
- Fat: 32g
- Protein: 2g
- Net Carbs: 2g
- Fiber: 2g
Metabolic Insight: The fat-to-carb ratio in this mousse is optimized to support sustained ketone production and hormonal satiety signaling. It’s not just dessert—it’s metabolic strategy disguised as indulgence.
Scientific Validation: According to recent metabolic studies, high-fat, sugar-free desserts help reduce cravings for ultra-processed food and improve long-term dietary adherence in ketogenic interventions.
Formulated to Fit: This recipe aligns with low glycemic load protocols, and may support improved insulin sensitivity when used as a fat-based snack to blunt hunger spikes.
Reviews & Feedback
Tell us your twist. Added cinnamon? A hint of chili? Ate it before it hit the bowl? We understand.
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