Looking for the perfect keto-friendly dessert that satisfies your sweet cravings without breaking your carb count? My Keto Pudding Mousse is exactly what you need! This velvety, cloud-like dessert is rich, decadent, and unbelievably smooth with the perfect balance of sweetness. Every spoonful delivers that luxurious mouthfeel you crave from a traditional mousse, but with a fraction of the carbs. The best part? It’s incredibly simple to make with just a handful of keto-friendly ingredients! Whether you’re celebrating a special occasion or simply treating yourself after a long day, this versatile dessert will become your go-to keto indulgence that even your non-keto friends will be asking for the recipe!
About The Recipe
When I first started my keto journey, desserts were the hardest thing to give up. I missed that moment of pure bliss that comes from enjoying something sweet and satisfying after dinner. After countless experiments in my kitchen (and some admittedly disappointing results), I finally created this Keto Pudding Mousse that changed everything.
This isn’t just any keto dessert. I wanted something that would truly feel indulgent—a dessert that would make me forget I was even on a special diet. The texture had to be perfect: light yet creamy, substantial but not heavy.
I tested countless versions, adjusting ingredients, ratios, and techniques until I achieved the perfect balance. Some attempts were too dense, others too watery, and many just didn’t have that classic mousse texture I was looking for.
The recipe I’m sharing today is the culmination of all that testing—a truly magnificent keto dessert that stands on its own merits, not just as a “good enough” substitute. It’s become my signature dessert, the one my family requests for special occasions, and the recipe my keto friends constantly ask me to share.
What makes it so special? The perfect balance of rich fats, the right sweetener that doesn’t leave an aftertaste, and a technique that creates that airy, mousse-like texture without compromising the keto-friendly macros.
Reasons You Will Love This Keto Pudding Mousse
- Incredibly low in carbs – perfect for staying in ketosis while enjoying a sweet treat!
- Unbelievably creamy texture that rivals any traditional high-carb mousse.
- Versatile recipe that can be customized with different flavors.
- No baking required – just mix, chill, and enjoy!
- Rich and satisfying with healthy fats that keep you full.
- Great make-ahead dessert for keto dinner parties or holidays.
- Stores beautifully in the refrigerator or freezer for whenever cravings strike.
- Even non-keto family members will love this decadent dessert!
Equipment Needed
- Medium Saucepan
- Heat-Resistant Whisk
- Fine Mesh Strainer
- Mixing Bowls
- Loaf Pan (8 x 4-inch)
- Parchment Paper
- Measuring Cups and Spoons
- Rubber Spatula
- Serving Plate
Ingredients
For The Keto Pudding Mousse:
- 2 cups unsweetened coconut milk (full-fat, canned)
- 1 cup heavy cream
- ¾ cup allulose (or your preferred keto-friendly sweetener)
- ⅓ cup unsweetened cocoa powder (high quality for best flavor)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1-2 teaspoons xanthan gum (or 3 tablespoons grass-fed gelatin)
- 1 cup sugar-free chocolate chips or chopped dark chocolate (85% or higher)
- 2 tablespoons butter (optional, for extra richness)
Description:
- Coconut Milk – I use full-fat canned coconut milk for its rich creaminess that forms the perfect base for our mousse. The subtle coconut flavor pairs beautifully with chocolate.
- Heavy Cream – This adds that luxurious mouthfeel that makes the dessert truly mousse-like rather than just pudding. The fat content is perfect for keto!
- Allulose – My preferred sweetener for keto desserts as it dissolves completely and doesn’t crystallize when chilled. It has zero impact on blood sugar and tastes remarkably like sugar.
- Cocoa Powder – For an intense chocolate flavor without adding carbs. Use a high-quality Dutch-processed cocoa for the smoothest, richest taste.
- Vanilla Extract – Enhances the chocolate flavor and adds depth to the overall taste profile.
- Salt – A small amount amplifies the sweetness and chocolate notes without making the dessert taste salty.
- Xanthan Gum – This is the secret to getting that perfect mousse consistency without using traditional thickeners that add carbs.
- Sugar-Free Chocolate – Adds texture and intensifies the chocolate flavor. Choose a high-quality option with minimal ingredients for the best taste.
- Butter – Optional but recommended for adding a silky finish and extra richness to the mousse.
How To Make Perfect Keto Pudding Mousse
Instructions
- Prepare your loaf pan by lining it with parchment paper, ensuring you have enough overhang to easily lift the mousse out later. Set aside.
- In a large mixing bowl, whisk together the coconut milk, ½ cup of the heavy cream, allulose, cocoa powder, vanilla extract, and salt until well combined.
- Sprinkle the xanthan gum over the mixture while constantly whisking to prevent clumping. Start with 1 teaspoon and add more only if needed for desired thickness.
- Pour the mixture through a fine-mesh strainer into a medium saucepan to ensure silky smoothness.
- Heat the mixture over low heat, whisking continuously. Do not allow it to boil – we’re just warming it.
- Once the mixture begins to simmer gently, continue stirring constantly for 2-3 minutes as it starts to thicken.
- Add the sugar-free chocolate chips and butter (if using) to the warm mixture. Let them sit for about 30 seconds to begin melting.
- Remove the saucepan from heat and whisk vigorously until the chocolate is completely melted and incorporated.
- In a separate bowl, whip the remaining ½ cup of heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until just combined. Don’t overmix or you’ll lose the airy texture.
- Pour the finished mousse through a strainer once more into the prepared loaf pan.
- Refrigerate overnight, or for at least 6 hours until completely set.
Step 1: Prepare the base mixture The key to a perfect keto mousse is getting the base mixture just right. I always make sure to thoroughly whisk the coconut milk, heavy cream, sweetener, cocoa powder, vanilla, and salt together before adding any thickeners. This ensures there are no cocoa clumps and the sweetener is well distributed.
Step 2: Add thickener and heat When adding xanthan gum, I sprinkle it very slowly while whisking continuously—this is absolutely crucial to prevent those dreaded gummy lumps that can ruin the texture. The straining step might seem fussy, but trust me, it makes all the difference for that silky-smooth finish we’re after. When heating, keep the temperature low and be patient—rushing this step can lead to a grainy texture.
Step 3: Incorporate chocolate and create mousse texture The chocolate melting process should be gentle. I’ve found that letting the chocolate sit in the warm mixture briefly before whisking helps prevent seizing. The final fold of the whipped cream is what transforms this from a pudding to a true mousse—be gentle but thorough, preserving as much air as possible while ensuring no white streaks remain.
FAQ’s and Troubleshooting
Can I make this dairy-free? Absolutely! I’ve tested this recipe with coconut cream in place of heavy cream with excellent results. Just make sure you’re using full-fat coconut milk and cream for the right texture, and check that your chocolate is dairy-free as well.
My mousse didn’t set properly. What went wrong? This usually comes down to the thickener. When using xanthan gum, start with the minimum amount (1 teaspoon) and gradually add more if needed. If you’re using gelatin instead, make sure it’s properly bloomed first in cold liquid before adding to the warm mixture. Another common issue is not allowing enough chilling time—this dessert really needs at least 6 hours to develop the perfect consistency.
Can I use a different sweetener? I prefer allulose because it doesn’t crystallize when cold and has zero aftertaste, but you can use erythritol, monk fruit, or stevia. If using erythritol, I recommend powdering it first in a coffee grinder to avoid grittiness. Remember that sweeteners vary in potency, so you may need to adjust quantities to taste.
How can I make different flavors of this mousse? This recipe is incredibly versatile! For a vanilla version, omit the cocoa powder and use vanilla bean paste instead of extract. For coffee mousse, add 1-2 tablespoons of espresso powder. For berry versions, blend in some fresh or frozen berries (in moderation to keep it keto) and adjust the sweetener slightly.
My mousse has a slight grainy texture. How can I fix this? Graininess usually happens when the mixture is heated too quickly or the chocolate doesn’t melt evenly. Next time, try straining the mixture twice—once before heating and once after adding the chocolate. Also, using higher quality chocolate with higher cocoa butter content will melt more smoothly.
Serving and Storage Tips
Getting that perfect slice of keto pudding mousse is an art! I find it works best to let the mousse sit at room temperature for about 5 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between each cut for picture-perfect slices.
For serving, I love to dust the top with a little extra cocoa powder or add a dollop of unsweetened whipped cream. A few fresh berries (if they fit your macros) make a gorgeous and delicious garnish. For special occasions, I’ll add a few shavings of high-percentage dark chocolate on top.
This mousse keeps beautifully in the refrigerator for up to 2 weeks when stored in an airtight container. The texture actually improves after the first day as the flavors meld together even more.
If you want to make this ahead for a special occasion, you can absolutely freeze it for up to 6 months. I prefer slicing it first, then wrapping individual portions in parchment paper before placing in a freezer-safe container. This way, I can pull out just what I need whenever a chocolate craving strikes!
For the best taste when frozen, thaw in the refrigerator overnight rather than at room temperature. This prevents any condensation from forming and maintains that perfect mousse texture we worked so hard to achieve.
Whether you’re serving this for a special keto dinner party or just treating yourself after a long day, this Keto Pudding Mousse is guaranteed to satisfy your dessert cravings while keeping you firmly in ketosis. It’s the perfect example of how eating keto doesn’t mean giving up life’s little pleasures—in fact, I think this mousse is even better than the high-carb versions I used to make!
I’d love to hear how this recipe works for you and any creative variations you try. Don’t forget to tag me in your creations on social media—seeing your keto dessert successes always makes my day!
