Low Carb Chocolate Mousse
Low carb • Sugar-free chocolate mousse — 10 minutes, two tall glasses
This is low-carb chocolate mousse, not a boxed pudding cup. Cold cream, cocoa, allulose, and cream cheese whip into a light brown mound in a tall glass, like the photo. Ten minutes. No sugar, no cornstarch, no cook time.
Two glasses. Serve now while the top still holds a peak.
Chill: 0
Glasses: 2
Why you’ll love this mousse
- 7g protein per glass — cream cheese and cream
- 4g net carbs — allulose and cocoa, not sugar
- About 10 minutes, two glasses
- Tall light-brown mound, airy bubbles, like the photo
- No boxed mix, no sugar
- It stays fluffy if you whip the cream first
Health notes
- Protein: Cream cheese lifts this above plain whipped cream.
- Lower carb than restaurant mousse: No sugar. Close to keto at 4g net.
- Two glasses: Macros are per tall glass, not both.
- Sugar cocoa mix or milk chocolate will jump the carbs. Stay unsweetened.
Key element — whip cream stiff, then fold cocoa
A flat mousse skipped the whip. Beat cream to stiff peaks, blend cocoa into cream cheese, then fold so the glass holds a tall mound, like the photo.
Diabetic-Friendly
Low Carb Chocolate Mousse
- Prep10 min
- Total10 min
- Calories320 kcal
Ingredients
Instructions
- Soften. Leave cream cheese out 15 minutes, or microwave 8 seconds.
- Whip. Beat cold cream to stiff peaks.
- Base. Beat cream cheese, cocoa, allulose, vanilla, and salt until smooth.
- Fold. Fold the whipped cream into the cocoa mix in two additions. Stop when it is light and thick.
- Serve. Spoon into two tall glasses, like the photo. One glass is one serving.
Notes & Tips
- Cold cream whips higher than room-temp cream.
- Sift the cocoa if it clumps.
- Fold, do not beat, after the cream goes in.
- Serve now for the tallest peak. A long fridge rest firms it.
- Allulose stays smooth. Straight erythritol can feel gritty.
Variations & serving ideas
- Mascarpone: Same 4 oz for a richer glass.
- Monk fruit blend: Use a 1:1 allulose mix.
- Sugar pudding mix or milk chocolate: Skip them. That is how carbs jump.
- Espresso: Add 1/2 tsp instant espresso with the cocoa.
- Mint: Add 1/8 tsp peppermint extract.
- Peanut butter: Swirl 1 tsp sugar-free peanut butter on top.
- Four cups: Split into four smaller cups. Macros stay the same per half glass.
Storage
- Eat now: Best (Tallest peak)
- Refrigerator: Up to 3 days (Covered. It firms)
- Freezer: Skip (It turns icy)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 31 g |
| Sodium | 110 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this mousse keto-friendly?
Yes. About 4g net per glass with cocoa and allulose.
Why is it flat?
The cream was not whipped to stiff peaks, or you beat after folding.
Can I use boxed pudding mix?
Most mixes add sugar and starch. Stay homemade so each glass stays at about 4g net.
Why whip the cream first?
Stiff cream gives the tall mound in the photo.
Do I have to cook it?
No. This is a no-cook whip. Ten minutes of mixing is the whole method.
How do I store leftovers?
Covered in the fridge up to 3 days. Do not freeze.
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