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5-Minute Keto Chocolate Mousse

This is the keto dessert I make when guests come over, because nobody believes it's sugar-free. The secret is beating cream cheese completely smooth before the whipped cream goes in — that one step is the difference between silky and lumpy.
Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Dessert
Ingredients Method

Ingredients
  

  • 4 oz cream cheese softened to room temperature
  • 1/3 cup powdered erythritol (or powdered monk fruit sweetener)
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 1 cup heavy whipping cream cold
  • Optional: 1 oz 85% dark chocolate shaved, for topping

Method
 

  1. Beat the base smooth. In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 1 minute. Scrape the bowl — any lump left now stays lumpy forever.
  2. Add the dry ingredients. Beat in the powdered erythritol, cocoa powder, vanilla, and salt until you have a thick, even paste, about 30 seconds. (Powdered sweetener is non-negotiable here; granulated stays gritty.)
  3. Whip the cream separately. In a second cold bowl, whip the heavy cream to firm peaks — when you lift the beaters, the peaks stand straight up.
  4. Fold, don't stir. Add one-third of the whipped cream to the chocolate base and stir to loosen it. Then fold in the remaining cream in two additions with a spatula, cutting down the middle and turning the bowl, until no streaks remain.
  5. Chill. Divide among 4 small glasses or ramekins, cover, and refrigerate at least 1 hour (2 is better). Top with dark chocolate shavings before serving.