Keto Salted Caramel Chocolate Mousse – Rich, Creamy, and Low-Carb
This Keto Salted Caramel Chocolate Mousse tastes like a fancy dessert from a café, but it’s surprisingly easy to make at home. It’s silky, rich, and sweet with a gentle salty finish that balances every bite. No baking, no fuss—just a few simple steps and a handful of keto-friendly ingredients.
It’s perfect for date night, a dinner party, or a weeknight treat when cravings hit. Best of all, it fits your low-carb lifestyle without feeling like a compromise.
Ingredients
Method
- Make the keto caramel base: In a small saucepan over medium-low heat, melt the butter. Stir in half of the granulated sweetener (about 2 tablespoons) and cook, stirring frequently, until it turns a light amber color and smells nutty, 2–4 minutes. Add 1/4 cup heavy cream slowly, whisking until smooth. Simmer 1–2 minutes to thicken slightly, then stir in half the salt and a few drops of vanilla or caramel extract if using. Remove from heat and cool to lukewarm.
- Melt the chocolate: Place the chopped unsweetened chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring between each, until just melted and smooth. Alternatively, use a double boiler. Let it cool for a minute so it’s warm, not hot.
- Make the chocolate base: In a mixing bowl, beat softened cream cheese with cocoa powder, the remaining granulated sweetener, and vanilla until smooth. Pour in the melted chocolate and beat until glossy and fully combined. If the mixture is too thick, add 1–2 tablespoons almond milk or heavy cream to loosen.
- Whip the cream: In a separate cold bowl, whip 1 cup heavy cream with the powdered sweetener until you get medium peaks—fluffy but not grainy. Add the espresso powder here if using.
- Fold gently: Add one-third of the whipped cream to the chocolate base and mix to lighten. Gently fold in the rest with a spatula until no streaks remain. Avoid overmixing to keep the mousse airy.
- Layer with caramel: Spoon a layer of chocolate mousse into serving glasses. Drizzle on some cooled keto caramel. Add another layer of mousse, then another drizzle. Use a toothpick to gently swirl for a marbled look. Finish with a light sprinkle of flaky sea salt.
- Chill and set: Refrigerate for at least 45–60 minutes to firm up. For the creamiest texture, chill 2–4 hours. Just before serving, top with a small dollop of the remaining whipped cream and a pinch of sea salt.
- Taste and adjust: If you prefer sweeter, add a touch more powdered sweetener to the topping or an extra drizzle of caramel. If too sweet, add a bit more sea salt to balance.
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What Makes This Special
This mousse blends deep chocolate flavor with a buttery, keto caramel swirl for a dessert that feels decadent yet stays under control on carbs. The texture is light and airy, thanks to whipped cream folded into a smooth chocolate base.
A pinch of flaky salt makes every spoonful pop and keeps the sweetness balanced. Plus, it’s naturally gluten-free and can be made ahead, so it’s stress-free entertaining.
What You’ll Need
- Heavy whipping cream – 1 1/2 cups, divided (for both the mousse and the whipped topping)
- Unsweetened cocoa powder – 3 tablespoons
- Unsweetened baking chocolate – 2 ounces, finely chopped (or sugar-free dark chocolate)
- Cream cheese – 4 ounces, softened (adds body and creaminess)
- Butter – 2 tablespoons
- Granulated erythritol or allulose – 1/3 cup, divided (adjust to taste)
- Powdered erythritol or allulose – 2 tablespoons (for smoother whipping)
- Vanilla extract – 1 teaspoon
- Almond milk or heavy cream – 2 tablespoons (to loosen the chocolate mixture if needed)
- Sea salt – 1/2 teaspoon fine, plus flaky sea salt for garnish
- Optional flavor boosters – 1/4 teaspoon espresso powder (deepens chocolate), 1/4 teaspoon caramel extract
Step-by-Step Instructions
- Make the keto caramel base: In a small saucepan over medium-low heat, melt the butter. Stir in half of the granulated sweetener (about 2 tablespoons) and cook, stirring frequently, until it turns a light amber color and smells nutty, 2–4 minutes.
Add 1/4 cup heavy cream slowly, whisking until smooth. Simmer 1–2 minutes to thicken slightly, then stir in half the salt and a few drops of vanilla or caramel extract if using. Remove from heat and cool to lukewarm.
- Melt the chocolate: Place the chopped unsweetened chocolate in a heatproof bowl.
Microwave in 15–20 second bursts, stirring between each, until just melted and smooth. Alternatively, use a double boiler. Let it cool for a minute so it’s warm, not hot.
- Make the chocolate base: In a mixing bowl, beat softened cream cheese with cocoa powder, the remaining granulated sweetener, and vanilla until smooth.
Pour in the melted chocolate and beat until glossy and fully combined. If the mixture is too thick, add 1–2 tablespoons almond milk or heavy cream to loosen.
- Whip the cream: In a separate cold bowl, whip 1 cup heavy cream with the powdered sweetener until you get medium peaks—fluffy but not grainy. Add the espresso powder here if using.
- Fold gently: Add one-third of the whipped cream to the chocolate base and mix to lighten.
Gently fold in the rest with a spatula until no streaks remain. Avoid overmixing to keep the mousse airy.
- Layer with caramel: Spoon a layer of chocolate mousse into serving glasses. Drizzle on some cooled keto caramel.
Add another layer of mousse, then another drizzle. Use a toothpick to gently swirl for a marbled look. Finish with a light sprinkle of flaky sea salt.
- Chill and set: Refrigerate for at least 45–60 minutes to firm up.
For the creamiest texture, chill 2–4 hours. Just before serving, top with a small dollop of the remaining whipped cream and a pinch of sea salt.
- Taste and adjust: If you prefer sweeter, add a touch more powdered sweetener to the topping or an extra drizzle of caramel. If too sweet, add a bit more sea salt to balance.
How to Store
- Refrigerator: Store covered in the fridge for 3–4 days.
The flavor deepens by day two.
- Freezer: Freeze in individual portions for up to 1 month. Thaw in the fridge for a few hours. The texture becomes denser but still delicious.
- Make-ahead tip: Keep the caramel and mousse separate for up to 24 hours, then assemble before serving for the prettiest layers.
Health Benefits
- Low in carbs: Using sugar-free sweeteners helps keep net carbs low, making it a dessert that fits keto macros.
- High in healthy fats: Heavy cream, butter, and cream cheese provide satisfying fats that help with satiety.
- No refined sugar: Erythritol or allulose won’t spike blood sugar the way traditional caramel and chocolate do.
- Cocoa perks: Unsweetened cocoa and dark chocolate contain antioxidants and can support mood and focus.
Common Mistakes to Avoid
- Overheating the sweetener: Keto sweeteners burn quickly.
Keep the heat moderate when making caramel and stir often.
- Mixing when too hot: If the caramel or melted chocolate is hot, it can melt the whipped cream and flatten the mousse. Let them cool to warm before folding.
- Overwhipping cream: Stop at medium peaks. Overwhipped cream turns grainy and won’t fold smoothly.
- Skipping the salt balance: The “salted” part is key.
A pinch of flaky salt on top sharpens the flavors and keeps sweetness in check.
- Using chalky cocoa: Low-quality cocoa can taste flat. Choose a good Dutch-processed cocoa for a deeper, smoother chocolate taste.
Alternatives
- Dairy-free: Swap heavy cream for full-fat coconut cream and cream cheese for a dairy-free cream cheese. Use coconut oil in place of butter for the caramel.
- Sweetener swaps: Allulose gives the smoothest caramel; erythritol can crystallize slightly but still works.
Monk fruit blends are a good middle ground.
- Chocolate options: Use 85–90% dark chocolate if you prefer a slightly sweeter profile with minimal added carbs.
- Flavor twists: Add orange zest to the mousse, a splash of bourbon to the caramel (off heat), or a pinch of cinnamon for warmth.
- Crunchy toppings: Toasted chopped pecans or cacao nibs add texture without many carbs.
FAQ
How many carbs are in a serving?
It depends on your exact ingredients and serving size, but a typical portion is about 4–6 net carbs when made with allulose or erythritol and unsweetened chocolate. Check your labels and calculate for accuracy.
Why did my caramel crystallize?
Erythritol can recrystallize as it cools. To reduce this, use allulose or a blend, cook on low heat, and add a tablespoon of heavy cream if it starts to turn grainy.
Gentle reheating can also smooth it out.
Can I make it without cream cheese?
Yes. Replace with an extra 1/2 cup of whipped cream folded into the chocolate base. The texture will be lighter and less tangy but still delicious.
Can I use cocoa only and skip the solid chocolate?
You can, but the mousse will be lighter and less rich.
If skipping the solid chocolate, add 1–2 more tablespoons cocoa powder and an extra tablespoon of butter for body.
How long should I chill it?
At least 45 minutes to set, but 2–4 hours gives the best texture and more defined layers. Overnight is fine, too.
What kind of salt works best?
Use fine sea salt in the caramel and finish with flaky sea salt (like Maldon) on top. The flakes deliver little bursts of flavor without overpowering the dessert.
Can I make this for a crowd?
Yes.
Double or triple the recipe and assemble in small glasses or a large serving dish to scoop tableside. Make the components a day ahead and assemble the day of.
Wrapping Up
This Keto Salted Caramel Chocolate Mousse brings restaurant-level flavor to your kitchen with simple steps and smart ingredients. It’s rich, silky, and balanced with just the right hint of salt.
Whether you’re keeping carbs low or just want a dessert that feels special, this one delivers every time. Keep the ingredients on hand, and you’ll have a show-stopping treat ready whenever the craving hits.
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