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!
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.
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 ¼ 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
- 6 ounces sugar free chocolate (I used Lily's Sweets) or 170 grams
- ½ cup coffee strong brewed, cooled
- 1-2 teaspoon coffee extract
- 2 cups heavy whipping cream
- optional: ½ teaspoon chocolate liquid stevia
- 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.
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.