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Keto Chocolate Mousse Coconut Cream Recipe

Keto Chocolate Mousse Coconut Cream Recipe

  • Total Time: 30 minutes


  • 1 can (13.5 oz) full-fat coconut cream, chilled overnight
  • 100g (3.5 oz) high-quality dark chocolate (at least 85% cocoa), chopped
  • 3 tablespoons erythritol or other keto-friendly sweetener, powdered
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Unsweetened shredded coconut or cacao nibs for garnish (optional)


  1. In a heatproof bowl, melt the dark chocolate using a double boiler method or in the microwave in 20-second intervals, stirring after each interval until smooth. Allow it to cool slightly.
  2. Open the chilled can of coconut cream and scoop out the solidified cream into a large mixing bowl, leaving any liquid behind.
  3. Using an electric mixer, whip the coconut cream until it becomes fluffy and light.
  4. Gradually fold in the erythritol, vanilla extract, and salt.
  5. Gently fold the melted chocolate into the whipped coconut cream until well combined, ensuring you maintain the light and airy texture.
  6. Divide the mousse among individual serving dishes or glasses.
  7. Refrigerate for at least 2-3 hours, or until set.
  8. Before serving, garnish with unsweetened shredded coconut or cacao nibs, if desired.


  • Ensure the erythritol is powdered to avoid a grainy texture in the mousse.
  • Using high-quality dark chocolate with high cocoa content ensures fewer carbs and a richer flavor.
  • The mousse can be made a day in advance and stored in the refrigerator.
  • Category: Dessert

Keywords: keto chocolate mousse coconut cream recipe

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