- 1 cup heavy whipping cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or another keto-friendly sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Dark chocolate shavings or grated chocolate for garnish
- Chill Equipment: Place a mixing bowl and beaters in the freezer for about 15 minutes to chill.
- Whip Cream: In the chilled bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to over-whip; you want a smooth and creamy texture.
- Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder and powdered erythritol to remove any lumps.
- Mix Ingredients: Gently fold the cocoa mixture into the whipped cream. Add vanilla extract and a pinch of salt. Continue folding until well combined.
- Taste and Adjust: Taste the mousse and adjust the sweetness if necessary by adding more sweetener.
- Chill: Refrigerate the mousse for at least 2 hours to allow it to set and develop its flavors.
- Serve: Once chilled, spoon the mousse into serving glasses or bowls. Optionally, garnish with dark chocolate shavings or grated chocolate.
- Enjoy: Serve and enjoy your keto chocolate
- Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE