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Creamy Keto Chocolate Mousse Parfaits

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A rich, velvety keto-friendly chocolate mousse layered with sugar-free whipped cream, perfect for a low-carb indulgence that feels like a cheat but isn’t.

Ingredients

Scale
  • 100g (3.5 oz) dark chocolate (85% or higher), chopped
  • 1 cup (240 ml) cold heavy whipping cream, plus 1 cup (240 ml) for whipped cream topping
  • 100g (3.5 oz) mascarpone cheese
  • 2 tablespoons powdered erythritol or monk fruit sweetener
  • 1 tablespoon powdered erythritol (for whipped cream topping)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/2 teaspoon espresso powder
  • Optional: Fresh berries (strawberries, raspberries) for garnish

Instructions

  1. Chop dark chocolate and melt it in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly (about 5 minutes).
  2. Pour 1 cup cold heavy whipping cream into a chilled mixing bowl. Add 2 tablespoons powdered erythritol and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form (about 3-4 minutes).
  3. In a separate bowl, gently stir mascarpone cheese with a pinch of salt until smooth and creamy.
  4. Slowly fold the melted chocolate into the mascarpone mixture until fully incorporated and silky.
  5. Add half of the whipped cream to the chocolate-mascarpone mixture and gently fold using a spatula. Then fold in the remaining whipped cream carefully to keep the mousse airy and light.
  6. In a clean bowl, whip another 1 cup heavy cream with 1 tablespoon powdered erythritol until soft peaks form for the topping.
  7. Spoon mousse into serving glasses, filling halfway. Add a dollop of sugar-free whipped cream on top. Repeat layers if glasses are tall enough.
  8. Chill parfaits in the refrigerator for at least 1 hour before serving (overnight is better for flavor melding).
  9. Just before serving, garnish with fresh berries or a light dusting of cocoa powder.

Notes

Use powdered erythritol or monk fruit sweetener for best texture and no grittiness. Chill bowls before whipping cream for better volume. Fold whipped cream gently to keep mousse airy. If mousse is too thick after chilling, let it sit at room temperature for 10 minutes before serving. Overwhipping cream can turn it into butter, so stop at soft peaks. Mascarpone should be softened to room temperature to avoid clumps.

Nutrition

Keywords: keto dessert, chocolate mousse, sugar-free dessert, low-carb dessert, keto parfait, sugar-free whipped cream, mascarpone mousse

Find it online: https://dahliadishes.com/creamy-keto-chocolate-mousse-parfaits-recipe-easy-sugar-free-dessert/