I’m always on the lookout for easy recipes that will satisfy my chocolate cravings without completely messing up my healthy eating plan. And I think I’ve finally found the perfect decadent dessert — this heavenly sugar-free chocolate mousse recipe made with creamy ricotta cheese.
This low carb chocolate mousse has become one of my favorite dessert recipes. It’s sugar free, keto friendly, and ready in just 90 seconds (plus refrigeration time).
This low carb mousse recipe is the perfect indulgent dessert. It’s so creamy and delicious — and it only has 7 grams of net carbs per serving!
Unlike other keto chocolate mousse recipes which use heavy cream or cream cheese, this low-carb dessert uses rich and creamy ricotta cheese.
After hearing about this fluffy chocolate mousse recipe, I ran right out and bought of tub of ricotta cheese and whipped up this easy chocolate mousse for the first time — which took less than a minute (without the time to chill it in the fridge).
And the result was truly heavenly! It just goes to show it is possible to enjoy a sweet treat while on a ketogenic diet or low carb diet.
Whether you’re following a keto diet or not, this dreamy ricotta chocolate mousse is the perfect dessert to satisfy anyone’s sweet tooth.
Honestly, I think this fluffy keto chocolate mousse tastes even better than the traditional version.
And the best part is, with only 4 simple ingredients, it’s so quick and easy to make. The hardest part is waiting for it to chill in the fridge!
Note: If you can’t handle cow dairy, you might want to try substituting plain soft goat cheese (sometimes labeled chevre) or coconut cream for the ricotta cheese.
Heavenly Sugar-Free Chocolate Mousse with Ricotta Cheese
Serves 1
Ingredients:
1/2 cup ricotta cheese
1 teaspoon unsweetened cocoa powder
1/4 teaspoon pure vanilla extract
1 teaspoon organic stevia powder (Cook’s Note: erythritol (Swerve) or monkfruit (like Lakanto) also work well in this recipe, although you might need to use more than a teaspoon.)
Directions:
- In a large mixing bowl, mix all ingredients together until the chocolate mixture is well blended. I think the best way to achieve an airy texture is to use an immersion blender to make it extra light and creamy. However, you can also use an electric stand mixer or hand mixer at medium speed.
- For best results, after mixing, cover and chill the mousse in the refrigerator for at least an hour before serving.
- If you’d like, you can top this rich chocolate mousse with homemade whipped cream. Simply whip up some heavy whipping cream until soft peaks form, add your favorite natural sweetener, and enjoy!
- Store ricotta chocolate mousse leftovers in an airtight container in the refrigerator.
Nutritional data per 1/2 cup serving: 178 calories; 10.1 grams fat; 6.3 grams saturated fat; 7.5 grams total carbohydrate; .5 grams fiber; 7 grams net carbohydrate; .5 grams total sugars; 14.5 grams protein.
Looking for more recipe ideas? Here are a few favorite recipes and entertaining ideas from Jane at Home:
Easy Mini Quiche Muffins with Spinach and Bacon
Easy Oat Flour Crepes Recipe – gluten-free and fabulous
Oatmeal Blondies with White Chocolate Chips and Cranberries
Perfect Microwave Cranberry Sauce
Easy Stacked Chicken Enchiladas with Green Sauce & Sour Cream
Easy Microwave Chocolate-Covered Strawberries Recipe
Authentic Homemade Pasta e Fagioli Soup Recipe (Italian Chili)
Amazing Cinnamon Sour Cream Coffee Cake with Crumb Topping
Crispy Garlic and Herb Oven Roasted Potatoes
Easy Classic Quiche Lorraine Recipe
I hope you enjoy this recipe as much as we do! Please let me know if you have any questions about how to make sugar-free ricotta chocolate mousse. xo Jane
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34 Comments
Tracey
April 27, 2019 at 4:27 pmCould you use sweet & low ?
Jane
April 30, 2019 at 8:52 amHi Tracey, yes–I think sweet & low would work with this recipe! You would just need to adjust the amount to your taste. xo jane
Jenny
April 15, 2019 at 9:00 pmJane… could you use honey instead of sweetener? If so, how much?
Jane
April 16, 2019 at 9:44 amHi Jenny! Yes! I think honey would be amazing in this recipe. I haven’t tried it myself, so you’ll probably want to adjust the amount according to your taste. Perhaps start with 1 to 2 teaspoons and increase as needed. Let me know how it goes! xo jane
Brenda
January 19, 2019 at 3:20 pmJust made this. Took only a minute or 2 to prepare. Was perfectly delicious!
Jane
January 19, 2019 at 3:36 pmI’m so glad you liked it Brenda! Thank you so much for letting me know! xo jane
shannon l MCDANIEL
November 4, 2018 at 7:48 amwhat kind of cocoa did you use? Is Hershey ok?
Jane
November 4, 2018 at 8:32 amHi Shannon! Yes, Hershey’s would be fine! xo jane
Anonymous
July 7, 2018 at 7:41 pmThis was amazing!! I was skeptical because I HATE ricotta cheese but I’m hooked. Only thing I changed was I added a teaspoon of hazelnut sugar free cream to it and it was great
Jane
July 8, 2018 at 10:54 amThank you so much for your comment! I’m so glad you liked it! I love the idea of adding the hazelnut cream to it! xo jane
Anonymous
June 18, 2018 at 6:58 pmAmazing recipe! I doubled it for my husband and myself and added a splash of heavy whipping cream. We both loved it.
Jane
June 19, 2018 at 2:42 pmI’m so happy you enjoyed it! I love the idea of using heavy whipping cream! Thank you for your lovely comment xo jane
Anonymous
May 14, 2018 at 5:09 pmCan you use Splenda with this recipe?
Jane
May 16, 2018 at 8:50 amYes! I think Splenda would taste great in this recipe! You’ll just need to play around with the amount to get the right amount of sweetness for your taste. Have a wonderful day! xo jane
Becky Harris
April 26, 2017 at 8:54 amIs this recipe 1 serving?
Jane
April 26, 2017 at 12:38 pmHi! Yes, the recipe is one serving! xo jane
andrea
March 2, 2017 at 5:54 pmWhat is the actual break down of this. Carb, Fat, etc.
Jane
March 2, 2017 at 7:26 pmIf made with whole milk ricotta cheese, the entire recipe has 220 calories, 16 grams fat, 4.8 grams carbohydrates, 14grams protein, 1/2 gram fiber, and 1/2 gram sugars. Thank you for your question!
Anonymous
March 10, 2014 at 5:11 pmI use my Magic B and whip it. I also add a T of half and half. Really creamy and still on plan. I also had some coffee at times because I love that mocha taste.
Anonymous
February 2, 2014 at 2:00 pmi made this last night and it was wonderful!! thx for the recipe!
Natalie
August 4, 2013 at 2:27 amThank you for posting this recipe! I just made it and it is delicious. This was just what I was looking for. Thank you!