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Keto Salted Caramel Chocolate Mousse – Rich, Creamy, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.