Extra fluffy and easy-peasy to whip up, this paleo and keto chocolate mousse is bound to satisfy any and all chocolate cravings!
Paleo & Keto Chocolate Mousse 🍫
For One (Or Two!)
This (fairly instant!) keto chocolate mousse is an ideal no-bake low carb treat to whip up year round. Serve it extra chilled for balmy summer days, and keep it going year-round as a satisfying and comforting chocolate treat.
It’s also one of those not-fussy-at-all recipes, which adapts easily do your dietary needs. Be the sweeteners, chocolate or ‘creams’, this recipe is proof that simple recipes can indeed be veeery good.
Oh, and my favorite is to do a ‘salted chocolate’ version and garnish it with flakey sea salt. But adding in some orange zest (or extract) is wonderful too!
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The Methodology
There’s honestly no science to this low carb chocolate mousse as you won’t be making an egg custard. Instead, you’ll bloom the cocoa in hot coconut milk along with the sweetener, allow it to cool and subsequently fold in some whipped cream (coconut, heavy or sour all work wonders!).
Now, blooming the cocoa (i.e. dissolving it in a hot liquid) is a classic baking trick to amp up the chocolate goodness (think our classic keto brownies or chocolate cake!). So while you can technically skip this step and just add in some cocoa to whipped cream, it’s my humble opinion that you absolutely shouldn’t!
The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world.
But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your chocolate mousse will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
The Sweetener 
Pick your poison, you can use anything from powdered sugar alcohols (think xylitol, erythritol or allulose) or pure monk fruit.
And if paleo, or not restricted by sugars, your best bet is maple syrup or raw honey
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So we cannot recommend enough that you don’t use stevia-based sweeteners here.
And if using xylitol, make sure to be careful if you have a pup (or kitty)around the house, as it’s highly toxic to the little guys! 
Paleo, Low Carb & Keto Chocolate Mousse
Extra fluffy and easy-peasy to whip up, this paleo and keto chocolate mousse is bound to satisfy any and all chocolate cravings!
Ingredients
- 1/3 cup full fat coconut milk *
- 2-4 tablespoons xylitol or sweetener of choice, to taste**
- 1-3 tablespoons cocoa powder use the smaller amount for milk chocolate and the larger for dark (I use 3!)
- pinch espresso powder or instant coffee, optional
- pinch kosher salt up to 1/8-1/4 tsp for a 'salted' version (my favorite!)
- 2/3 cup heavy whipping cream or coconut cream**
To garnish
- soft whipped cream
- flakey sea salt optional
Instructions
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Heat up coconut milk and sweetener of choice until it just begins to simmer. Mix it up very well with the cocoa, espresso and salt in a small bowl and allow to cool completely (you can do a water bath to speed up the process!).
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Add heavy whipping cream (or chilled coconut cream) to a chilled bowl and whip until relatively stiff peaks form. Blend in the cooled chocolate mixture.
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Transfer to a serving glass and enjoy right away. Or hold your horses and chill the mousse for a more set version (my favorite!).
Recipe Notes
*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
**Coconut cream can either be bought as such, or you can always refrigerate a can of full fat coconut milk overnight, scoop out the solids that form on top (i.e. the cream) and discard the liquid.
Please note that nutrition facts were estimated per half the batch, so you can either get two good-sized treats or one very generous serving.
Can’t wait to try this!! I’m wondering if I can use the coconut cream instead of the coconut milk IN the mousse and forget the topping??
Sure thing Tami! Will just be a bit thicker xo!
Thanks! I made your No Bake Cheesecake for One yesterday and it was soooo good! The crust was amazing! I’ll definitely be making that quite often😋😁!
Tired this recipe for mousse last night. It was delicious. However, my family thought I used too much chocolate, so for tonight I added more whipped cream to the chocolate …. Yes!!
Awesome to hear Kathy! And yup, milk chocolate vs dark chocolate lovers is definitely a thing! xo!
Do you just use the harden coconut or use a can from the pantry & use the mixed combo? New to this so I’m learning.
Hi Cheryl! We’re all constantly learning no worries! For the first time you want the whole thing (so if it’s separated in your can, you can do a quick water bath so it incorporates fully). If you’re also using coconut cream for the whipping part, you will need the hardened coconut part of the can (or a can of pure coconut cream). I hope this helped!
Are there other flavors of mousse that could be made with this method? Strawberry, vanilla, butterscotch???
This recipe is so awesome and creamy and yummy all in one!! It goes together SO FAST it’s unbelievable!! How many carbs does it have when it’s all said and done? I’m new to the low carb family so just getting my “low carb legs”. My husband and I shared it and it was plenty for both of us. We did the dark chocolate and so good. Can you tell that we REALLY love it!! Thanks again for all your wonderful recipes.
Your recipes are ALWAYS the best! Hands down one of the best chocolate mousses I’ve had in my life!
Wow! Totally blushing Claire, just happy you enjoyed it!
Looks delicious! I love you blog! Doesn’t this have gelatin or something to set something up? If not, what makes it look all mouse-perfection as pictured?
Thank you Haley, that’s awesome to hear! No, just the ingredients listed! It’s the combo that makes it set like this (remember that coconut milk sets hard in the fridge, and whipped cream is also thick) xo!
Your pictures always make me so hungry Paola! Can’t wait to try this one