Decadent chocolate mousse- with a caffeinated kick! A sugar-free, dairy-free, espresso-filled cream that takes just minutes to make. 
Always & Forever
Two things I will never, ever (EVER) give up? Chocolate and COFFEE. Who’s with me?
Combining my two loves TOGETHER… it’s like a dream. Floating on a caffeinated, heavenly, chocolate cloud, haha.
Out of my two loves this Mocha Mousse was born. And, as always, I had to make it with a healthy twist! (Including No SUGAR!)
What You Want
I did a poll the other day over on Instagram asking you guys if you wanted more LOW CARB recipes, and I was a little shocked at the results…
100% said “YES!” So I’m giving the people what they want, haha. A brand new, deliciously chocolatey, low carb recipe! YAY!
I’m so glad you’re loving the no-sugar recipes as much as I am. Ever since the battle with my gut health the past 2 years, I just can’t stomach refined sugar (literally). And I still use regular sweeteners (maple syrup) sparingly.
But I still love my sweets! (Hello! I’m a dessert blogger, lol) So I’m THRILLED there’s a natural sugar-free alternative we can use to create healthy low-carb treats, aren’t you? =D
Your Healthy Chocolate Fix
Treat yo self to a decadent mousse made from whole food ingredients for healthy chocolate fix.
Instead of dairy milk, processed cocoa, and refined sugar, I used coconut milk, cacao, and stevia! So it’s completely vegan, Paleo and keto-approved.
With ZERO sugar or artificial ingredients, you can enjoy this creamy mocha dessert guilt-free.
And not only guilt-free, but with pride! Yep, it’s GOOD for you. Really 😉
Did you know cacao is a full of health benefits?
With 80 TIMES the antioxidants of blueberries (wow!) and more calcium than milk, plus lots of magnesium and IRON, it’s no wonder they call it a superfood.
“TWO MINUTES, MacGruber!”
This mousse is so simple to make. It literally takes a minute or two to whip together.
You don’t even need any special fancy equipment. Just a hand mixer. (But a good old fashioned whisk would probably work, too!)
I LOVE a good quick and easy treat! Especially one that can be eaten RIGHT AWAY. No “setting time” involved. Hallelujah!
And you *don’t* need an espresso maker (or ANY coffee maker for that matter) It’s INSTANT espresso powder— delicious coffee flavor without the effort.
Please TAKE NOTE
There are a few important things to remember for this recipe to work.
- First– you MUST use Thai Kitchen brand coconut milk.
- Most other brands simply do not work. I haven’t found another one that I would rely on. But Thai Kitchen works every time for me.
- Always get full fat, not “lite” (which is too watery)
- I buy my coconut milk on Amazon, by the case, which is cheaper than single cans. And I use Subscribe and Save for an extra 15% off. Woohoo! 😀
- Second — you MUST refrigerate your can for a good 6-8 hours, but preferably overnight.
- This allows the cream to rise to the top, separating it from the coconut water. (Save the water for a smoothie! It’s delicious and full of electrolytes!)
- I keep at least 2 cans in my fridge at ALL TIMES, so I always have some on hand.
Who’s ready for some low-carb mocha mousse magic?
Click here to pin it on Pinterest:
Easy keto chocolate mousse with a coffee kick! Dairy-free and no artificial sweeteners. #ketodessert #healthyrecipes #keto #lowcarb recipe from #PrettyPies
If you make this recipe, be sure to tag me on Insta #prettypies or post on the Pretty Pies Facebook page I LOVE seeing your lovely creations!
Low-Carb Mocha Mousse (Paleo, Vegan, Keto)
Ingredients
- 1 13.6 oz can Thai Kitchen coconut milk - refrigerated overnight
- 4-5 Tbs cacao
- 2-3 tsp instant espresso powder - see notes
- 2 tsp vanilla extract
- 30 drops Sweet Leaf vanilla creme stevia - to taste
- tiny dash of pink salt - optional
Instructions
- (Use a can of Thai Kitchen brand coconut milk that has been refrigerated overnight) Scoop out the solid cream into a mixing bowl.
- Sprinkle instant espresso powder over cream to dissolve.
- Sift cacao powder (important to remove the lumps) and add to bowl with remaining ingredients.
- Use a hand mixer to whip until all is incorporated. Taste and adjust if needed. (I like mine really dark & intense, so I used the full 5 Tbs cacao and 3 tsp espresso 🙂
- Optional: transfer to a plastic baggie with an icing tip to pipe into small glasses, if you're feeling fancy. You can also garnish with chocolate shavings or chopped almonds, if you like. ENJOY!
Notes
Keep refrigerated in an airtight container for about 7-10 days.
This recipe makes a small batch - about three 1/4 cup servings. It can easily be doubled. Remember to taste as you go since you may need less stevia.
Could you use heavy cream instead of coconut milk?
Yes you can! 1 can of coconut milk = about 1 cup of cream 🙂
Can I use maple syrup instead of the stevia drops?
You could, but it will be liquidy. I would use powdered coconut sugar or even date paste for non low-carb 🙂