Creamy 3-Ingredient Vegan Chocolate Mousse (Low Carb & Keto-Friendly)
This 3-ingredient vegan chocolate mousse is low-carb and keto-friendly. It makes a smooth, creamy and somewhat healthy dessert, filled with healthy fats, and best of all, it takes just 5 minutes!
Sugar-free dessert…
A bit of an oxymoron, don’t you think? I mean, isn’t the whole point of dessert indulgence?
Most of the time, I’m of the attitude that if I’m going to have dessert, I’m going to go all out. Full sugar, full fat… everything.
But the trouble with that kind of lifestyle is that I have to limit myself to only one or two desserts a week. Despite the fact that I want to eat it EVERY DAY. Perhaps starting a baking blog wasn’t the best idea for my health or self-discipline…
Anyway…
To combat my sweet cravings throughout the week, I try to stick to healthy desserts like fruit, veggie sticks and nuts. But sometimes those things get boring. And sometimes they don’t quite hit the spot.
This week, I have a new addition to the healthy desserts club: 3-ingredient vegan chocolate mousse.
The 3 Ingredients You’ll Need
Here’s what you’ll need to make this easy vegan mousse:
- Full-fat coconut milk. When full-fat coconut milk is chilled in the fridge overnight, the cream/fat rises to the top and becomes semi-solid, making it a perfect dairy-free alternative to whipped cream. If you prefer to use coconut whipping cream you can definitely do that too.
- Cocoa powder. Using cocoa powder instead of melted chocolate helps to keep this vegan chocolate mousse low-carb. Of course, you want to use unsweetened cocoa powder for this recipe.
- Sweetener. I used Bulk Zero calorie syrup to make this recipe sugar-free but you can also use stevia or another sugar-free sweetener. If you’re not too worried about the carb/sugar content then you can use any other sweetener such as sugar, maple syrup or agave nectar.
Optional extras
As you can probably tell from the photos, my chocolate mousse has chocolate sauce and strawberries on top. These are optional but of course, the 3-ingredient vegan chocolate mousse then becomes a 5 or 6-ingredient mousse!
To make the ‘chocolate sauce’ I mixed 1 tablespoon of sugar-free syrup with 1 teaspoon of cocoa powder.
Equipment
You don’t need a lot of equipment to make this 3-ingredient mousse. It’s a super quick and easy recipe that you can make in 5 minutes.
- Mixing bowl
- Electric whisk
- Serving glass (or bowl)
How To Make Vegan Chocolate Mousse With 3-Ingredients
Step 1:
The very first step to making your mousse is to refrigerate two cans of coconut milk. It’s very important that you use the full-fat kind. Otherwise, the creamy part will not separate and it won’t whip properly.
Depending on the brand you use and the amount of coconut in it, the coconut milk will need to be refrigerated anywhere from 4 hours to up to 24. I find that most brands do just fine with 4 hours in the fridge but if you’re pinched for time, pop the cans in the freezer for 1 hour instead.
If you’re interested, I like to use Pride or Amoy coconut milk which both contain approximately 60% coconut extract, and they work great after being in the fridge for around 4 hours.
Step 2:
Once you’ve refrigerated your coconut milk, you should have a semi-solid cream layer on the top when you open the can.
Scoop the creamy part out of both cans and set the remaining liquid aside. You can use this coconut water in another recipe (such as smoothies) at a later time.
A little trick to make life easier is to refrigerate the can upside down. Then you can simply open the can the right way up after chilling and pour the liquid out.
Step 3:
Place the coconut cream into a bowl and add in some unsweetened cocoa powder and your sweetener of choice. If you wish to add any flavour extracts, add them in at this point too.
Step 4:
Mix all of the ingredients together using a whisk. Keep whisking until a thick, creamy mixture forms.
It’s helpful to stop whisking periodically and scrape the sides of the bowl with a spoon to make sure everything gets nice and smooth. Be sure to whip it up until all the coconut fat has blended fully, otherwise, you might end up with a lumpy mousse.
Step 5:
Once you’ve made your mousse, you can either serve it as is (which is still totally great, by the way) or you can pipe it into a fancy swirl by using a piping bag with a large star nozzle.
I’ve found that it’s best to chill the mousse in the piping bag in the fridge for 10-15 minutes before actually piping it. This helps it to hold its shape better.
If you want to go all out, you can even make a simple chocolate sauce to pour over the top of the mousse. To do this, just mix your liquid sweetener of choice with cocoa powder. As I mentioned earlier, I find that 1 tablespoon of sweetener and 1 teaspoon mixed together makes the perfect amount.
Finish it off with some chopped fruit for a pop of colour if you want to. I used strawberries but you can use raspberries, blueberries or anything else that you like. Then just sit back and enjoy your creation.
FAQ
It’ll taste best if eaten straight away but you can keep it covered in the fridge for up to 24 hours.
If you want to experiment using different flavours, here are some ideas:
-Chocolate orange mousse (add 1/2 teaspoon orange extract to the mix and top with orange zest)
-Mint chocolate mousse (add 1/4 teaspoon peppermint extract to the mix and top with mint leaves)
-Chocolate almond mousse (add 1/4 teaspoon almond extract and top with chopped almonds)
Absolutely, if you have it where you live you can use coconut whipping cream. Scooping the cream from tinned coconut milk is simply a cheaper, more accessible option.
More easy vegan dessert recipes:
- 2-Ingredient Biscoff fudge
- 3-Ingredient Oreo truffles
- 2-Ingredient scones
- 3-Ingredient peanut butter fudge
That’s all for now. I hope you love this 3-ingredient vegan chocolate mousse as much as I do. Let me know how you get on by giving this recipe a rating below. And if you make any of your own adaptions, please feel free share them in the comments. Enjoy! xo
3-Ingredient Vegan Chocolate Mousse (Low Carb & Keto-Friendly)
Creamy vegan chocolate mousse with just 3 ingredients. It's dairy-free, keto and diabetic-friendly.
Ingredients
- 2 (13.5oz) Cans Full-fat coconut milk (chilled overnight in advance)
- 2-4 Tablespoons Liquid sweetener of choice to taste (I used sugar-free syrup)
- 4 Tablespoons Unsweetened cocoa powder
For the chocolate sauce (optional):
- 1 Tablespoon Any liquid sweetener mixed with 1 teaspoon of cocoa powder
To top (optional):
- 1 Tablespoon Chopped fresh fruit such as strawberries or raspberries
- Dark chocolate shavings
Instructions
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Scoop the coconut cream out of the top of the chilled coconut milk cans.
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Place the coconut cream into a medium-sized bowl along with your chosen sweetener and cocoa powder. Whisk for around 3 minutes using an electric whisk until everything is smooth and creamy.
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Scoop the mousse into a small bowl or glass to serve. Alternatively, transfer the mixture to a piping bag with a large star nozzle on the end, and pipe it into a serving glass.
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Top with chocolate sauce, chopped fruit and chocolate shavings if desired before enjoying.
Recipe Video
Recipe Notes
- Store any leftovers in the fridge for up to 24 hours.
