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Keto Chocolate Frozen Mousse Cups Recipe (Nut-Free Option)

These rich and creamy keto chocolate frozen mousse cups are the perfect low-carb dessert for hot days. Made with simple ingredients, they're sugar-free, gluten-free, and include an easy nut-free option for anyone with nut allergies.
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Prep Time 15 minutes
Cook Time 5 minutes
Freeze Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Heavy Whipping cream
  • 4 oz cream cheese softened
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp powdered erythritol (or monk fruit sweetener)
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk (or coconut milk for a nut-free option)
  • 1 pinch sea salt
  • 2 oz sugar-free dark chocolate, melted and slightly cooled

Equipment

  • mixing bowl
  • Hand mixer or stand mixer
  • Small saucepan
  • Silicone muffin pan or paper cupcake liners
  • Rubber spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Melt the sugar-free chocolate and let it cool slightly.
  2. Beat the softened cream cheese until smooth.
  3. Add the powdered sweetener, cocoa powder, vanilla extract, almond milk, and sea salt. Mix until creamy.
  4. Stir in the melted chocolate until fully combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the chocolate mixture until light and fluffy.
  7. Divide the mousse evenly into a lined muffin pan or silicone cups.
  8. Freeze for about 2 hours or until firm.
  9. Let the mousse cups sit at room temperature for 5 to 10 minutes before serving.
  10. Top with whipped cream, chocolate shavings, or raspberries if desired.

Notes

For a completely nut-free version, replace the almond milk with full-fat canned coconut milk.
Store in the freezer for up to 2 months.
Allow the mousse cups to thaw for 5–10 minutes before eating for the creamiest texture.
Use high-quality sugar-free chocolate for the richest flavor.