Easy, Low Carb Chocolate Mousse
Easy, low carb chocolate mousse has become one of my favorite, simple go-to desserts. I have always been a fan of chocolate mousse since I was a child, but I never knew how easy it was to make!
It doesn’t take very many ingredients and you can whip it up (literally) in just a few minutes. The best part about it is that it’s a delectable dessert that’s almost guilt free! I mean, how can something that taste so sinful not be bad for you?
Easy, low carb chocolate mousse is light, fluffy and using a sugar replacement, keeps it from being overly sweet. It doesn’t have to be baked or cooked on the stove, which makes this a total winner!
So without further adieu, let’s see if we can satisfy our sweet tooth and make this delicious dessert!
*Printable recipe at the bottom in blue box.
*This post may contain affiliate links, which means that if you buy a suggested product, I will earn a small commission, at no extra cost to you. For more information, see my disclosure page.
easy low carb chocolate mousse
Ingredients:
- 1 16oz container of whipping cream
- 1/3 cup cocoa powder
- 4-5 Tbsp Swerve or sweetener of your choice. Make sure to taste before adding too much.
- Dark chocolate chips (chopped)
- 1 tsp. Almond or vanilla extract (optional)
Let’s make it!
Pour your whipping cream into a bowl and mix with a stand mixer
or hand mixer at medium speed.
Mix until the cream starts to thicken.
Add the Swerve sweetener
(or sweetener of your choice) and the cocoa powder. Mix until blended and little peaks form. Here’s where you can add the extract and give it another good whisk.
by the Lovin’ spoonfuls
I put my mousse into parfait glasses 
by using a spoon. If you prefer, you can put it in a piping bag
(or a sandwich baggie with a corner snipped) and pipe it into the glass.
Lastly, I take a handful of dark chocolate chips and put them into my handy dandy Old Fashioned Manual Food Chopper
and give them a few good chops, until I get them to look like chocolate crumbles. Sprinkle them on the top and enjoy!
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Recipe Tips:
- You can use other sweeteners besides Swerve, like Stevia. The measurement should be the same. (I have to warn you that Swerve is on the pricey side. ($7.49 for a 12oz. package.) It comes in granular or powdered. My store only had the granular, but if you have a choice, opt for the powder for this recipe. It’s very concentrated, so you don’t use much (each time) and you should get several desserts out of a bag. If you break it down that way, it really is an inexpensive dessert as this recipe serves 4.
- The first time I made this dessert, I just measured out the cocoa powder and added it to the whipped cream. The second time I made it, I sifted it and it blended much better with no lumps. You don’t have to do this step, but if you find that your cocoa powder has lumps, I recommend it.
- 1 16 oz Whipping cream
- ⅓ cup Cocoa powder
- 4-5 Tbsp. Swerve or sweetener of choice (Be sure to taste for desired sweetness. Add a little more (or less) if needed.
- Dark chocolate chips (for garnish)
- 1 tsp Almond or vanilla extract (optional)
- Using a hand mixer or stand mixer, whip the whipping cream on medium speed.
- Once it starts to thicken, add the sweetener and cocoa powder and mix until it forms peaks.
- Add extract at this point and whisk again until blended. Just a few whisks should be fine.
- Spoon mixture into glasses or pipe into glasses with a piping bag.
- Garnish with dark chocolate, serve and enjoy!
- Can also be served with whipped cream on top or fruit. Strawberries go well with this dessert.
