Low carb chocolate mousse

Low carb chocolate mousse

Light and fluffy low carb chocolate mousse is a favourite in our family. Most chocolate mousse recipes call for the addition of milk, but this adds carbs that you just don’t need. We’ve replaced the milk with water and cream so most of the carbs in this recipe come from the cocoa itself (though depending on your choice of sweetener you might add more there).

Before you get started, I want to explain how to use the gelatine in this recipe. I use a package of Knox powdered gelatine (about one tablespoon), which contains enough gelatine to set two cups of liquid. If you don’t have powdered gelatine in your area, use whatever type of gelatine that you have available. Just make sure to prepare enough to set two cups of liquid and then stir it in to the mousse mixture at the end.

If you want to skip the gelatine altogether, you can do that without changing the flavour of the recipe at all. What you’ll end up with is basically a chocolate whipped cream, which is tasty in its on right, but it won’t have the same springy texture and it won’t keep as long in the fridge.

Serve this dessert on its own or add a dollop of Sugar-free whipped cream  for an extra treat.

I hope you enjoy it! If you get a minute please rate this recipe and leave your comments below.

Low-carb chocolate mousse
Prep Time
10 mins
Resting time
2 hrs

Learn how to make a low carb chocolate mousse that the whole family will enjoy. Perfect for low carb or keto diets you can whip this up for dessert tonight.

Course: Dessert
Cuisine: Low Carb
Keyword: chocolate, low-carb, mousse
Servings: 8
Calories: 235 kcal
  • 1 packet knox gelatine (see notes)
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • ¾ cup Splenda® (or any substitute for ¾ cup sugar)
  • cup cocoa
  • 2 cups whipping cream (33%MF)
  • 1 tablespoon vanilla
  • unsweetened chocolate curls for garnish
  1. In a small bowl, sprinkle the gelatine over the cold water and let soften for 10 minutes.
  2. Once the gelatine is softened, pour ¼ cup boiling water over the gelatine, and stir until completely dissolved. 

  3. Combine Splenda® and cocoa in a mixing bowl.

  4. Add whipping cream and vanilla and whip until stiff peaks form.
  5. Slowly add the dissolved gelatine to the whipped cream mixture, beating thoroughly.

  6. Pour in to serving dishes, garnish with chocolate curls and chill until set.

Recipe Notes

If powdered gelatine isn’t available where you live you might need to try another kind. Just make sure to prepare it according to the package directions and use enough to gel 2 cups of liquid.