I love this Keto Chocolate Coffee Mousse because it feels decadent but is super simple to make. It can be served individually and dressed up with a berry and mint garnish for a coursed dinner or set out in a serving bowl with a big spoon for a buffet style gathering. Either way, it’s a winner.
In my dinner party cooking program, dessert is often the last thing I get around to making. My other half isn’t as hung up on the idea that “there has to be a dessert” so if I don’t come up with something, there may not be dessert. (:: gasps of horror all around ::)
Oh and did I mention this Keto Chocolate Coffee Mousse is versatile too? If you’re not feeling the “café” part of this, you could just sub in a different extract such as almond or cinnamon. Although I haven’t tried them (and so cannot vouch for them), I could also see a fruit extract like banana or strawberry working well in this recipe. When I get around to trying them, I’ll provide an update.
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Wondering what to serve with this Keto Chocolate Coffee Mousse?
Take a look at my Belated Holiday, Slumber, Brunch Party menu for some ideas.
Keto Chocolate Coffee Mousse
Ingredients
- 2 cups Heavy Cream
- ¼ cup Dutch Processed Unsweetened Cocoa Powder Sifted
- ½ Cup Powdered Monk Fruit Sweetener Sifted. Or Allulose.
- 2 teaspoon Vanilla Extract
- 1 teaspoon Coffee Extract
- ½ teaspoon Kosher Salt
- 24 Berries of Choice Optional for garnish
- 8 – 6 sprigs Mint Optional for garnish
Instructions
- In a stand mixer (or with a hand mixer), beat the 2 cups Heavy Cream until soft peaks form.2 cups Heavy Cream
- Add in the sifted 1/4 cup Dutch Processed Unsweetened Cocoa Powder, 1/2 Cup Powdered Monk Fruit Sweetener, 2 teaspoon Vanilla Extract, 1 teaspoon Coffee Extract, and 1/2 teaspoon Kosher Salt.1/4 cup Dutch Processed Unsweetened Cocoa Powder, 1/2 Cup Powdered Monk Fruit Sweetener, 2 teaspoon Vanilla Extract, 1 teaspoon Coffee Extract, 1/2 teaspoon Kosher Salt
- Continue beating until stiff peaks form.
- Store in the fridge until ready to serve. Spoon into individual serving cups and top with a couple of fresh berries and a sprig of mint for a pretty plating.24 Berries of Choice, 8 – 6 sprigs Mint
Equipment
- Measuring Cups
- Measuring Spoons
Notes
- Sweeteners
- If you only have granulated sweetener available, I recommend making this a day in advance and letting it sit in the fridge. This will give the granulated sweetener time to be fully absorbed to avoid a mildly gritty texture. (I may have had this happen a time or two.)
- If you use Powdered Erythritol instead of Powdered Monk Fruit, double the amount of erythritol.
- I also really like Allulose for this recipe.
