Home » desserts-for-1 » (Extra Fluffy!) Keto Chocolate Mousse For Two 🍫

(Extra Fluffy!) Keto Chocolate Mousse For Two 🍫

Extra fluffy and easy-peasy to whip up, this paleo and keto chocolate mousse (without eggs!) is bound to satisfy any and all chocolate cravings.

Keto chocolate mousse with whipped cream in a serving glass
Paleo & Keto Chocolate Mousse For-1

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 flaky sea salt. But adding in some orange zest (or extract) is wonderful too!

Overhead shot keto chocolate mousse for one
Paleo & Keto Chocolate Mousse For-1

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. My 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!

Gluten Free, Paleo & Keto Chocolate Cake #keto #lowcarb #glutenfree #paleo #healthyrecipes #chocolate #ketodessert #cake #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Chocolate Cake #keto #lowcarb #glutenfree #paleo #healthyrecipes #chocolate #ketodessert #cake #ketorecipes #ketodiet

The Sweetener

You can pretty much use whatever sweetener floats your boat! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie here!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some 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 my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I 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! 🐕

Taking a spoonful of keto chocolate mousse
Paleo & Keto Chocolate Mousse For-1
Closeup keto chocolate mousse showing fluffy texture
Paleo & Keto Chocolate Mousse For-1

Keto chocolate mousse with whipped cream

(Extra Fluffy!) Paleo & Keto Chocolate Mousse For Two

Extra fluffy and easy-peasy to whip up, this paleo and keto chocolate mousse (without eggs!) is bound to satisfy any and all chocolate cravings.
5 from 21 votes
Prep Time 15 minutes
Cook Time 3 minutes
Chilling Time 1 hour
Course Dessert
Cuisine American
Servings 2
Calories 346 kcal


  • 1/3 cup full fat coconut milk *
  • 2-4 tablespoons allulose 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


  • 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!). 
  • 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.
  • Transfer to a serving glass and enjoy right away. Or hold your horses and chill the mousse for a more set version (my favorite!). 


*You absolutely NEED (!!) to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your chocolate mousse 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. 

The Sweetener

You can pretty much use whatever sweetener floats your boat! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie here!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!
And if paleo, or not restricted by sugars, your best bet is maple syrup or raw honey!
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.


Calories: 346kcal | Carbohydrates: 6g | Protein: 3.5g | Fat: 30g | Saturated Fat: 26g | Cholesterol: 108mg | Sodium: 36mg | Potassium: 205mg | Fiber: 2.5g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2.6mg
Keyword keto chocolate mousse, low carb chocolate mousse, paleo chocolate mousse
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Fayrooz says:

    Hi Paola. If I wanted to make this into a pie using your pie crust recipe, how much should I multiply the recipe? Also, can I use heavy cream instead of coconut milk? Thanks!

  2. Vortigaunt says:

    It’s OK. It doesn’t come out like real mousse, it lacks the stiffness that the eggs in traditional mousse give the finished product. For the work you’re doing with this recipe, I’m not sure why the recipe writer decided to omit eggs, which are both keto and paleo friendly, since they’re such a critical component to giving mousse its signature texture.

    • Helen says:

      5 stars
      I made this x5 the amount (that’s a whole can of coconut cream) but ran out of HWC. It tasted yummy but was runny – my fault. So I decided to freeze it, stirring every 1/2 and hour and boy it was the best tasting, chocolatey, creamiest home made ice cream. It was so delicious ! I will make it again with the right ratio for a mousse but I will also make it as ice cream because it was so good !

  3. Michelle says:

    Oh wow! This is just amazing. Made it and layered it over your salted caramel recipe. Set it in a glass for a few hours. Just perfect

  4. Kelli Klatt says:

    Hi Paola, you are my go to now for keto recipes!! I was wondering if I could use melted sugar free chocolate chips for this recipe since that is what I have on hand. Thanks again for all you do!

  5. Katrina Wrisley says:

    5 stars
    I made this exquisite recipe yesterday and I am shocked @ how easy it was to whip up and it is incredible!!!

  6. ashley says:

    I don’t know what i did wrong, but my mousse just wouldn’t set this time! First time it came out perfect 🙁 it’s more like delicious, melted chocolate ice cream consistency.

    • Paola van der Hulst says:

      I’m not sure either tbh! It’s sometimes hard to diagnose without being in the kitchen with you… but any chance you forgot an ingredient?

  7. Rachera says:


    First of all, love, Love, LOVE your website! Thank you for spreading all of your wonderful knowledge, talent and hard work with the rest of us! <3

    I am not a fan of coconut (unless it's coconut rum or in a pina colada 😉 ) and I have tried your vanilla ice cream with coconut milk and I did not like it as much as I thought I would like; and I think that's because of the coconut flavor. Do you think it would be possible to substitute this with goat's milk?

    Thank you!

  8. jette Mortensen says:

    5 stars
    To day I want to take time to thank you with all my heart. I have been on Keto lifestyle and education for a year now. Lost 29lb’s. It has been hard to re-learn and change old imprints. A lot of confusing, copies and prints. I had to set up a new book case to hold it all, untill you came into my world. THANK YOU for ALL the work you have done to perfect the recipes and make it possible to learn how to cook Keto. It is a new education. I am 73, I am an accompliced cook, not speller, I am born in Denmark, my roots are around cooking from the source. I had NO knowledge of most the products, names and uses to convert cooking and baking, brining and smoking. I’m still not quit there, but I know I can take most of my book case down. I have made a book in honour of you. I wish I could buy your e- book download. but I do not have E-book. If you ever write a book let me know, I’m buying. THANK YOU Poula. ♥

    • Paola van der Hulst says:

      Dear Jette, thank you so much for your comment- it went straight to my heart! Big kiss and so wonderful to hear my recipes have made a difference 🙂

  9. Denise Walsh says:

    I have made this twice so far! It’s delicious! My question is “how much is one serving? I’ve tripled the recipe without thinking. Now I have this big bowl of moose and I’m not sure of how much is a serving. I was thinking 4 ounces, but I need to be sure.
    Thank you for posting this recipe.

    • Stacey says:

      It says there are 2 servings in the original recipe. So if you tripled it, you will have 6 servings. Take the amount you ended up with and divide it into 6 equal portions.

  10. Alice v says:

    5 stars
    I made this last night using cacao powder and it came out delicious, light and fluffy. Would make a perfect hot chocolate topping!

  11. Berta says:

    I want to double this to serve for Christmas dessert. Can I bloom 2x the cocoa in the original amount of coconut milk and make up the difference with whipping cream? Or do I need to double from the onset?

  12. Fem says:

    Hey hey how long will this last in the fridge? Is it bad that I’m trying to make some for the next few days so I don’t give in to my chocolate cravings 🙈

  13. Ryleigh says:

    5 stars
    Thank you! This is such a simple delicious recipe. I didn’t have any coconut cream on hand so I just used heavy cream, but it came out so beautiful and smooth.

    • Lori Kaumans says:

      Thanks for your comment. I was just wondering if I could sub heavy cream for the coconut cream. Good to know it worked! 🙂

  14. Saphie says:

    5 stars
    I usually never leave reviews or comments, but I have never, ever, tried anything “just-like-the-real-thing” when I started on keto as much as this, so here I am. I’d say it’s even better than the real thing, so this one really takes the cake!

      • Janice Tritt says:

        I am on a very limited diet. Allergic to dairy & sensative & need to stay away from all sweetness except stevia. Also sensitive to vanilla, ginger cloves, yeast, hemp & tumeric. I am on advanced keto diet right now. It has been hard during the Christmas holidays. Do you have anything for people like me? I know I am not alone. Many thanks, Janice T.

        • Janice Tritt says:

          PS I am always trying to convert from swerve etc to stevia which can be tricky. Also did I share I am to stay away from yeast/wheat & of course sugar & starch. Janice T

  15. DavetteB says:

    for some reason when I hit the Print Recipe button, when I try to save the PDF it gives me an error message that the file is corrupted? Any ideas?

  16. laurie says:

    5 stars
    So delicious! Thank you Paola, I love your recipes and have deleted 90% of the ones I was saving in favor of yours. As far as I am concerned, you are the queen of keto!

    I am less in love with very sweet, so reduced the sweetener to a scant tablespoon, and added orange zest. Also topped with crème fraiche. Thanks for the salt flake suggestion, really pulled flavors together!

    I wondered if I can double the recipe for company-this is absolutely company-worthy!

  17. Betty says:

    5 stars
    Do you know how I could incorporate Bailey’s Irish Cream into this recipe. It is so amazing and delicious. I do liquor tastings and would love to make this using Bailey’s.

    • Paola says:

      Hi Betty! You can just add some to the pudding itself, but keep in mind that if you’re keto it’s LOADED with sugar! An alternative would be to add a bit of espresso powder (or instant coffee) to the pudding and some rum extract (or actual booze). Do keep in mind that alcohol in general will make the mousse a bit more liquid (depending how much you add). I hope this helps! xo

      • Betty says:

        Yes, I know it will no longer be Keto but the basic mousse is so awesome I just need to incorporate that in my tastings. My customers are not necessarily into health at the moment but I did want to introduce them to a fantastic mousse. Perhaps they will be inspired to get on the band wagon. Thank you so much.

  18. Tami says:

    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??

  19. Betty White says:

    5 stars
    This was absolutely the best chocolate mousse I’ve ever had. So creamy and fluffy.
    I need to make a dessert using Bailey’s Irish Cream. Do you know how I could incorporate that into this recipe.

    Thank you for this awesome recipe.


  20. kathy says:

    5 stars
    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!!

    • Paola says:

      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!

  21. Joanne says:

    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.

  22. Haley Stender says:

    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?

    • Paola says:

      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!

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