3-Ingredient Low Carb Coconut Chocolate Mousse Recipe

Introduction

This creamy 3-Ingredient Chocolate Mousse is a simple, low-carb dessert that’s rich and indulgent without the fuss. Using full-fat coconut cream and unsweetened cocoa powder, it’s perfect for anyone craving a decadent treat that’s quick to prepare.

Ingredients

• 27 fl oz full fat coconut cream (or coconut milk)
• 2 tablespoons confectioners sweetener (or confectioners icing sugar if not counting carbs)
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt (optional, about 1/4 teaspoon)
• 1 oz 70% chocolate, shaved (optional for extra richness)
• Chocolate shavings for garnish

Instructions

1. Step 1: Place sealed cans of coconut cream or milk in the refrigerator overnight. Without shaking, open carefully and scoop out the thick cream that rises to the top, transferring it to a bowl. Discard or reserve the remaining liquid for smoothies.
2. Step 2: Add sweetener to the coconut cream and beat on high using a hand mixer or whisk until thick and creamy, about 1-2 minutes. Reserve about 4 tablespoons of this plain whipped cream to serve as a topping later.
3. Step 3: Gently fold the cocoa powder and salt into the whipped cream, then beat again until smooth, thick, and well combined. If using, fold in the shaved chocolate for extra richness.
4. Step 4: Depending on your coconut milk, the mousse should form immediately. If not, refrigerate until set. Serve topped with reserved plain whipped cream and sprinkled with chocolate shavings.

Tips & Variations

• For a sweeter mousse, adjust the amount of sweetener to your taste or try a natural sweetener like stevia.
• Use sugar-free chocolate chips if you want to add texture without increasing carbs.
• Make sure to chill the coconut cream cans overnight to get the best thick cream for whipping.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Stir gently before serving if separation occurs. It is best enjoyed chilled, but you can let it sit at room temperature for 10 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut milk instead of coconut cream?

You can use coconut milk, but it must be full-fat and well-chilled so the cream separates from the liquid. The mousse will be less rich if the cream layer is thin.

Is this dessert suitable for people on a low-carb diet?

Yes, this mousse uses unsweetened cocoa powder and a low-carb sweetener, making it perfect for low-carb or keto diets. Use sugar-free chocolate if adding chocolate pieces.

3-Ingredient Low Carb Coconut Chocolate Mousse Recipe

Print Recipe

★★★★★

4.7 from 561 reviews

This 3-Ingredient Chocolate Mousse is a deliciously simple, low-carb dessert made with full-fat coconut cream, sweetener, and unsweetened cocoa powder. Rich, creamy, and chocolatey, it’s perfect for anyone looking for a healthier alternative to traditional mousse without compromising on flavor. Optional additions like shaved dark chocolate add extra indulgence, while the mousse’s naturally dairy-free base makes it suitable for various dietary needs.

• Author: Leo
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes (plus chilling time overnight for coconut cream and optional setting time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 27 fl oz full fat coconut cream (or coconut milk)
• 2 tablespoons confectioners sweetener (or confectioners icing sugar if not counting carbs)
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt (about 1/4 teaspoon, optional, adjust to taste)
• 1 oz 70% chocolate, shaved (optional for extra richness, or sugar free chocolate chips)
• Chocolate shavings (to garnish)

Instructions

1. Chill Coconut Cream: Place sealed cans of full fat coconut cream or coconut milk in the refrigerator overnight. Do not shake the cans. When ready, carefully open and scoop out the thick cream that has separated and solidified at the top. Transfer this thick cream to a bowl and discard the remaining liquid at the bottom (or save for smoothies).
2. Whip the Cream: Add the sweetener to the coconut cream and beat on high using a hand mixer or whisk vigorously until the mixture becomes thick and creamy, about 1-2 minutes. Reserve approximately 4 tablespoons of this plain whipped coconut cream to use as a topping later, and set aside.
3. Incorporate Cocoa and Salt: Gently fold the unsweetened cocoa powder and the pinch of salt into the whipped coconut cream. Beat or whisk again until the mixture is smooth, well combined, and thickened. If using, fold in the shaved 70% chocolate or sugar-free chips at this stage for extra texture and richness.
4. Chill or Serve: Depending on your coconut cream, the mousse may become firm almost immediately once the cocoa is incorporated. If it is still soft, refrigerate until set and chilled. Serve the mousse by dolloping the reserved plain coconut cream on top and garnishing with additional chocolate shavings if desired.

Notes

• Ensure the coconut cream is well chilled for best whipping results.
• If you do not mind sugar, you can use confectioners icing sugar, but confectioners sweetener keeps it low carb.
• For a vegan/ dairy-free dessert, use coconut cream rather than dairy cream.
• The pinch of salt is optional but enhances chocolate flavor.
• Shaved chocolate adds texture and richness but can be omitted for a simpler mousse.
• Leftover coconut water from the cans can be used in smoothies to avoid waste.

Keywords: chocolate mousse, low carb mousse, coconut cream dessert, easy chocolate mousse, dairy-free dessert, keto chocolate mousse