Quick and Easy Low Sugar Chocolate Mousse
Low Sugar Chocolate Mousse for one takes care of those chocolate cravings and you will want to savor every bite.
More and more subscribers are asking for low carb and low sugar recipes that actually taste good. So I wanted to tell you about this quick and easy treat Chocolate Mousse. There was so much interest that I occurred to me it might be a good recipe to post. It has very low sugar, low to medium amount of carbs per serving and because of its fat content will likely be ok in moderation on a keto eating plan.
This is a recipe for one but it can easily be doubled, tripled, or even quadrupled for two or more. If you aren’t concerned about the sugar you can make it with regular sugar or you can use your favorite sweetener (as I do) for a low sugar dessert. It takes all of one minute to make and really helps fill that need for chocolate that rises up from time to time.
To make this low sugar chocolate mousse recipe you’ll need
- Cream cheese softened (click here for our homemade cream cheese recipe)
- Heavy Cream (same thing as whipping cream)
- Cocoa powder
- Vanilla
- Sweetener of your choice I used Swerve or sugar. Nutritional Fact in recipe calculated with Swerve sweetener.
How to Make Low Sugar Chocolate Mousse Step by Step
Most folks would tell you to whip your cream first but I’m all about simplification and getting mess done, so let’s just throw all ingredients in a large mixing bowl at the same time, then beat on high with an electric mixer until stiff peaks form.
How Long Should I Beat This With My Mixer?
If you aren’t sure what that is, just basically wait until it gets so thick that after the beater moves through it, the ridges where it went are still visible and don’t fall back down.
You need to sweeten this to your taste. I will tell you right off that mine is just lightly sweet so you might want to add a bit more sweet stuff.
Serve immediately or cover and refrigerate. Best if consumed within one day of preparation.
Ingredients
- 3 oz cream cheese softened
- 1 cup heavy cream
- 3 tablespoons cocoa powder
- 2 tablespoons Swerve*
- 1/2 tsp vanilla
Instructions
- Place all ingredients in a large mixing bowl.
- Beat with electric mixer until stiff peaks form, scraping down sides as needed to make sure all ingredients are fully incorporated.
- Serve immediately or cover and refrigerate. Best if consumed the same day it is made. Top with whipped cream, if desired.
Notes
Nutrition
You may also enjoy these chocolate recipes:
Chocolate Peanut Butter Balls No Baking Necessary
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
“No pressure, no diamonds.”
~Thomas Carlyle
You might also enjoy this recipe! Low Carb Chocolate No Bake Cookies
I just made this, and WOW! Sooo good and easy! I did add another pack of Truvia sweetener, and a bit of Baily’s Irish Cream. Thanks so much!
Is this a good dessert for diabetics? (I’m sure I should know this myself but I am not sure.). Thanks.
Just made it! You inspired me to try low carb. 20 # so far and rarely hungry. Thank you!
Thanks for this recipe Christy. I have made this twice already. It was so good and easy to make. I am so looking forward to your new cookbook!
Thank you Anna, so glad to hear you like it!!!
I made the mousse tonight after drooling over the recipe for the last two weeks. It was delicious and turned out perfectly. It did make a good bit so will cut the recipe in half next time. Thanks for the recipe!
I am so glad you liked it Bonnie!!
Thank you Christy. Keep the low carb recipes coming. After I read your low carb Posts in May, I decided that was a new way of eating for me. It has been a success for me. Thank you.
I am so glad to hear you are doing well with it Geyna!!!!
I get migraines from chocolate, is there any way that this could be made in vanilla or another flavor and what would you use in place of the cocoa powder? Thanks!
I’ve only made it with cocoa powder so I can’t give personal experience recommendations but it can certainly be made with other flavors and ingredients. I’ve seen folks use kool-aid powder even!
Rayne,
I’ve seen a similar recipe that used sugar free instant pudding rather than the cocoa so that might be an option for you to try.
I bet you could use peanut flour instead!
Rayne,
I realize your comment is a couple years old – but you can successfully use carob powder in place of cocoa powder. My father-in-law is on an anti-inflammatory diet and uses carob in place of cocoa powder regularly. The flavor profiles are very similar, if not identical. Good luck!
This is great information to know, thank you!