High-Protein Chocolate Raspberry Mousse
Light, creamy chocolate mousse topped with fresh raspberries — low-carb, sugar-free, and ready in 10 minutes
This high-protein chocolate raspberry mousse is rich, smooth, and ready in minutes. Chocolate protein powder, cream cheese, and a touch of cocoa create a light yet satisfying dessert. Every serving delivers 18 g of protein and only 5 g net carbs.
Low-carb, sugar-free, and perfect for a quick treat or make-ahead dessert.
Chill: Optional
Why you’ll love this mousse
- 18g protein per serving — a high-protein dessert
- Only 5g net carbs and fully sugar-free
- Ready in about 10 minutes
- No cooking required
- Light, creamy, and chocolatey
- Perfect with fresh raspberries
Health notes
- High protein: Protein powder is the main protein source.
- Low carb: No sugar or traditional thickeners.
- Sugar-free: Powdered sweetener and sugar-free chocolate keep it clean.
- Fast: Blend and serve (or chill briefly).
Key element — room-temperature cream cheese
Softened cream cheese blends smoothly with no lumps. Cold cream cheese can leave the mousse grainy.
A-High Protein
High-Protein Chocolate Raspberry Mousse
- Prep10 min
- Total10 min
- Servings2 servings
- Calories160 kcal
Ingredients
Instructions
- Soften the cream cheese. Make sure the cream cheese is at room temperature so it blends smoothly.
- Blend the base. In a bowl or small blender, beat the cream cheese, protein powder, cocoa powder, sweetener, cream (or almond milk), vanilla, and salt until completely smooth and fluffy. Scrape the sides as needed.
- Adjust consistency. If the mousse is too thick, add a splash more cream. If too thin, add a little more protein powder or cocoa.
- Serve. Spoon into two small bowls or glasses. Top with fresh raspberries and chocolate shavings. Enjoy immediately or chill for 15–30 minutes for a firmer texture.
Notes & Tips
- Room-temperature cream cheese is the secret to a smooth mousse.
- Taste and adjust the sweetener — different protein powders vary in sweetness.
- A mini food processor or immersion blender makes the texture extra silky.
- Chilling briefly firms the mousse and makes it even more dessert-like.
- These are best eaten the same day for the lightest texture.
Variations & serving ideas
- Higher protein: Add an extra half scoop of protein powder and a splash more liquid.
- Dairy-free: Use dairy-free cream cheese and coconut cream.
- Berry variation: Top with strawberries or a few blueberries.
- Richer: Use heavy cream only for a thicker, more decadent texture.
- Chocolate peanut butter: Add 1 Tbsp natural peanut butter to the blend.
- Mocha: Add ½ tsp instant coffee or espresso powder.
- Berry swirl: Mash a few raspberries and swirl into the mousse before serving.
- Mint chocolate: Add a drop of peppermint extract and top with sugar-free chocolate.
Storage
- Refrigerator: Up to 2 days (Keep covered; texture is best the same day)
- Freezer: Not recommended (Texture changes when thawed)
- Make-ahead: A few hours (Chill until ready to serve)
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 8 g |
| Sodium | 180 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 18 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this mousse keto-friendly?
Yes. At only 5g net carbs per serving it fits most keto and low-carb plans.
Why is my mousse grainy?
The cream cheese was too cold. Soften it fully before blending.
Can I use a different protein powder?
Yes. Chocolate works best, but vanilla or unflavored also work with a bit more cocoa.
Can I make it ahead?
Yes. Prepare and chill for a few hours. The texture stays good for up to 2 days.
Can I make a larger batch?
Yes. Double the ingredients for 4 servings. Blend in a larger bowl or food processor.
Do I have to chill it?
No. It can be eaten right away. Chilling makes it firmer and more mousse-like.
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