Decadent Chocolate Mousse

Mousse made in minutes—perfect! Feel free to swap out the raspberries for other low-sugar berries, or dust with extra cocoa and sprinkle with a tiny bit of sea salt for a salted version!

Prep Time
10 mins
Cook Time
5 mins
1 Serve
Keto Decadent Chocolate Mousse


Step 1

Add the coconut milk to a small saucepan, and sprinkle gelatine (approx. 1 tsp) over the top. Leave to soak, whisking regularly to ensure gelatine doesn’t clump together.


Step 2

Add the sweetener (approx. 2 tb) and the protein powder, then gently heat the saucepan over a low heat, whisking constantly until all powders are completely dissolved. Remove from the heat and whisk through the cocoa (approx. 1 ½ tb), vanilla extract (approx. 1/2 tsp) and sea salt.


Step 3

Meanwhile, pour the whipping cream into a chilled bowl and beat with an electric mixer until stiff peaks form. Spoon out 1-2 tablespoons and set aside in the fridge until ready to serve.


Step 4

Ensure that the coconut milk mixture has cooled, then fold it through the remaining cream.


Step 5

Transfer mousse to your serving glass and refrigerate for half an hour, or until set.


Step 6

To serve, top with the reserved cream as well as the raspberries.


  • 75mL Coconut Milk, Full-Fat
  • 3g Gelatine
  • 15g Erythritol-Based Sweetener
  • 30g Whey Protein, Chocolate Flavour
  • 10g Cocoa Powder, Unsweetened
  • 2ml Vanilla Extract
  • 1 Pinch Sea Salt
  • 100mL Heavy Whipping Cream
  • 25g Fresh Raspberries

Per serve:

Energy: 699kcal. (2926kJ)

Fat: 76% (58g)

Protein: 17% (29g)

Carbohydrate: 7% (10g net carbs)

*Nutritional value may alter depending on the protein powder used.

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