4 Ingredient Sugar-Free Mocha Mousse
This Sugar-Free Mocha Mousse is an easy dessert that is low carb, made with just 4 ingredients and perfect for those on a keto diet!
Sugar-Free Keto Mocha Mousse
Coffee lovers and chocolate lovers this is a recipe match made in heaven! This easy recipe is a wonderful make ahead dessert that doesn’t require any prep time. The hardest part is giving it time to set in the fridge.
If you are anything like me, you equally love coffee, as well as chocolate! Combine the two and it’s a perfect dessert that just can’t be beat!
Takes no time at all to prepare, a little bit of time to chill in the fridge and you’re done! A decadent keto dessert that truly satisfies those chocolate cravings!
Coffee Mousse or Chocolate Mousse
Creamy, smooth and thick and fluffy, melt in your mouth chocolatey with a hint of coffee flavor that’s what mocha is all about! If you’ve followed my blog long enough, you should know two things about me; my love for coffee and chocolate!
I could enough both every day like in my Caramel Mocha Iced Coffee recipe or in my Coffee Chocolate Crunch Ice Cream, but my favorite is my Coffee Cheesecake with my Sugar-Free Chocolate Drizzle all over it!
How to Make Sugar Free Mocha Mousse
When you can make a quick treat like this, there’s really no need to ever feel deprived on a sugar free, low carb diet!
Ingredients
sugar free chocolate chips, strong, brewed coffee chilled, coffee extract or instant coffee powder, heavy whipping cream and low carb sweetener of choice. The extra low carb sweetener is optional and you may find you don’t need any extra at all since the chocolate chips are sweetened with stevia.
Directions
Whip your heavy cream in a stand mixer with the whisk attachment or hand held electric mixer until stiff peaks form. Set aside.
Melt your chocolate in 30 second intervals in a microwaveable bowl or over low heat in a sauce pan on the stove top.
Add the coffee and coffee extract to the chocolate and mix well.
Pour your coffee chocolate mixture into the whipped cream and blend on low speed until combined.
Taste and decide if it’s sweet enough, add sweetener if needed.
Pipe into serving dishes for a perfect single serving size, top with sugar free chocolate shavings or chips if desired.
Refrigerate for about 30 minutes to thicken mousse.
Can I make Sugar Free Mousse Dairy Free?
Yes, you could make this mocha mousse dairy free if needed. Simply swap the heavy whipping cream with canned coconut cream with the same amount.
Can I replace the coffee with tea?
Yes if you don’t like the flavor of coffee you can replace the coffee with strong chilled black or green tea.
After you prepare it, just pop this coffee mousse chocolate dessert in the fridge for abut 30 minutes so it has some time to marry the flavors together and thicken up! Top with some sugar free dark chocolate chips and enjoy!
I actually made this by accident!
I was trying to make some mocha truffles and kind of messed up the mixture so that it couldn’t ever harden to form truffles, it made this awesome keto chocolate mousse recipe instead! Sometimes mistakes work out even better than expected!
I have a feeling you this will be your new Go- To treat to curb your sweet tooth!
Best Tips for Perfect Sugar Free Mousse
If you don’t have sugar free chocolate candy bars like Lily’s, try 85% Dark chocolate which is usually low in carbs and sugar is usually listed as the third or fourth ingredient.
If you don’t have the chocolate stevia you don’t necessarily need it since it’s really optional. Taste your mixture and decide if it’s sweet enough. If not add whatever favorite sweetener you enjoy using. Start with a small amount first, perhaps just 1/4 cup, then add more if needed.
You can reduce the carbs even more by using unsweetened cocoa powder or unsweetened chocolate and your sweetener of choice, but you may need to add at least 1-2 teaspoons to get it sweet enough to your liking.
More Low Carb Recipes
Sugar Free Mocha Keto Mousse
4 Ingredient Sugar-Free Mocha Mousse
Ingredients
- 6 ounces sugar free chocolate (I used Lily's Sweets) or 170 grams
- 1/2 cup coffee strong brewed, cooled
- 1-2 tsp coffee extract
- 2 cups heavy whipping cream
- optional: 1/2 tsp chocolate liquid stevia
Instructions
- Whip your heavy cream in a stand mixer with the whisk attachment or hand held electric mixer until stiff peaks form. Set aside.
- Melt your chocolate in 30 second intervals in a microwaveable bowl or over low heat in a sauce pan on the stove top.
- Add the coffee and coffee extract to the chocolate and mix well.
- Pour your coffee chocolate mixture into the whipped cream and blend on low speed until combined.
- Taste and decide if it’s sweet enough, add sweetener if needed.
- Pipe into serving dishes, to with chocolate chips if desired.
- Refrigerate for about 30 minutes to thicken mousse.
- Enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Benda, we loved the chocolate mouse. Now I want to make this, but Dairy free. I saw your substitute, but I have never been able to whip coconut cream. Will it work? I am wondering if, because of all the added liquid. Or should I try to modify your dairy free chocolate mousse?
Thank you for your yummy recipes!
The coffee. Extract is out. Can I sub brewed coffee?
It wouldn’t be as concentrated as using a small amount of extract.I’ll look for extracts that aren’t out of stock and update the link.
.Sugar 0.4 grams per 100 grams of cream, so almost sugar free
Love it! I wonder if instead of coffee I could use dark chocolate and mint extract as a change up? Or chocolate raspberry? Oooh I cannot wait to try these! Thanks for the great recipe!
Brenda- enlighten me on Lily’s brand & peanut allergy! I’ve avoided them due to x-contam but I see you use them regularly. Perhaps my son’s allergy is much more severe. Tell me where you see Lily’s is safe! I’d love to be able to use them!!! Thnx
There is a continuously changing video ad right in the middle of the recipe recipe and it’s covering up the whole middle of the ingredient list so it’s unreadable! :o(
ok thanks I will contact my ad network to fix that.
I’m having trouble finding coffee extract. Would any substitutions work?
I have yoplait yogurt cups, I think this will work perfect for this recipe! I’d like to get the carb count right for my customers so I’m thinking I’ll weigh it as I’m piping it in the cup. What do u think?
Customers? I’m not sure what you are asking?
Which one of the Lily’s chocolates is best for this?
I would use the plain baking chocolate bar or chips.
BRENDA I just got some decorator tips and wondering which tip # did you use to put in the cups? Looks fancy
I believe it was a large star tip, I don’t remember the number sorry!
While I love the ease of this recipe I xan’Ty get it to come out the same way twice in a row. The first time I over whipped it and made chocolate butter! I keep having problems like the chocolate seizing into little bits or the whipped cream separating, once whipped.
Just made this today and it is incredible! I had to use about half a stick of cream cheese because I was short on heavy cream (only had 1.5 cups). I beat the cream cheese and then added that to the chocolate mixture and stirred it all into the heavy cream. It is like a chocolate whipped cheesecake and it is a solid 10/10. I think I have eaten half of the bowl already. Will need to make another batch this week haha Thanks for a great recipe.
Can you make it with coolwhip that is what I always keep on hand ? Recipe sounds delicious I’m a huge mocha fan . Thank you !
Sure you could use that.
I love this recipe and have made it several times. I prefer not to use artificial sweeteners, so I used 82% dark chocolate and I did not use coffee extract. Since the coffee was not completely cooled, when I added the melted chocolate, it made tiny chocolate chips.
For my daughter who doesn’t like coffee, I added a melted chocolate bar and 1/2 cup of water to the whipped cream. Both turned out great!
Thanks for the recipe!
How long in advance can I make this? Would it be ok to make it the night before for lunch the next day?
Yes sure, I’ve made it then we had it in the fridge for a couple of days, stays fine.
Could you leave out the coffee if you wanted just a chocolate flavor?
Yes but you’d have to replace the liquid from the coffee with something else, perhaps almond milk.
Where did you purchase the serving dish that you piped the mousse into? What size are they?
I believe I found them at Target. 3 ounces.
I don’t have chocolate candy bars or Lily’s on hand. Can I mix my powdered Chocolate in with the coffee? Thanks.
You mean like cocoa powder? I’m sure you could, although it might dry out the mousse, you may need additional cream.
Really good recipe I’m making this for thanksgiving can’t wait to share with the fam..
I am thinking of making this later tonight for lunch on Sunday. I don’t like coffee!!! I know that is odd… but all the same I don’t like it. I was wondering if using just more cream or water or chai tea.. Just was wondering what your thoughts might be on this.
You could use tea to sub.
OK, thank you ….. I will be usng my homemade chocolate made with coconut oil, powdered sweetener and cocoa powder. I’ll let you know how it turns out, but I am sure it will be fabulous! I can’t wait!
Hi Brenda…Another Fabulous Recipe! Thank you! Where are all the carbs coming from? I understand the fiber is from inulin, but where are the balance of the carbs (7 per half cup serving) coming from? Whipping cream has none, coffee has none, stevia has none, my coffee extract has none, so I’m stumped here. Do they come from the sweetener in the Lily’s chocolate as eyrithrtiol, zylitol, or something else? 7 grams of carbs in a half cup serving seems excessively high to me and I want this very badly….it sounds amazing!
Yes from the Lily’s sweets which is although sugar free it is higher in carbs than using something like a dark 85% chocolate bar.
I live in NZ and am wondering what coffee extract is? Thanks
It’s like vanilla extract, a concentrated flavoring. I find most of my products at iherb.com and my discount code is YAJ035.
Where is the fiber coming from? I can’t wait to make this!
Serving size is 1? 1 what? 1 cup? 1/2 cup was listed in the ricotta recipe, is it the same for this one??? I assume it is 1/2 cup or 4 oz as the other variations of this mousse recipe I looked at mention. I too am wondering where the 4.5 grams of fiber per serving come from in this version? My dad has type II diabetes and I’ve been looking for a low carb dessert for him to try. We’re having a family dinner for 11 this weekend and would probably double this recipe to make enough for everyone but concerned it may not set up, especially if doubled as some recipes are better made exactly as directed. I’m wondering if I could tweak it and add gelatin to ensure set up….hmmmmm
It’s 4 cups of all ready whipped cream so 8 servings is 1/2 cup serving. You could add some cooled gelatin at the end of mixing it all into the blender.
the fiber is in the Lilly’s chocolate (inulin fiber)
Just whipped this up, and had to make a couple of substitutions. I used instant coffee granules dissolved in hot water, sugar free chocolate chips and caramel extract instead of coffee since that’s all I had on hand. Turned out yummy! like a macchiato fluff! A very versatile recipe for sure 🙂 I wasn’t sure if it was necessary, but i did cool the chocolate mixture down to close to room temp before folding it in.
Thanks for sharing your subs, glad you liked it!
Can I use Swerve instead, I don’t have liquid chocolate stevia.how much would I use?
Hmmm you might need at least 1/2 cup, but try tasting then adjust.
Thank you for this recipe. It worked really well even though I didn’t have coffee extract and used Swerve confectioners and 90% Lindt dark chocolate. My husband, a chocoholic and coffee addict loved it – he said he could eat it every day!