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High Protein Keto Chocolate Mousse - Creamy, Easy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cream cheese (full-fat, softened)
  • Heavy cream (also labeled heavy whipping cream)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Protein powder (unflavored or chocolate; whey isolate or egg white work best)
  • Low-carb sweetener (allulose, erythritol, or a monk fruit blend)
  • Vanilla extract
  • Sea salt (a pinch)
  • Optional add-ins: espresso powder, sugar-free chocolate chips, peppermint extract, peanut butter powder, or a dash of cinnamon
  • Optional toppings: sugar-free shaved chocolate, crushed roasted nuts, cacao nibs, or a dollop of lightly sweetened whipped cream

Method
 

  1. Soften the cream cheese. Leave it at room temperature for 30–45 minutes. Soft cream cheese blends smoothly and prevents lumps.
  2. Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Set aside. Soft peaks will bend over gently when you lift the whisk.
  3. Mix the base. In a separate bowl, beat the softened cream cheese with your sweetener until fluffy, about 1–2 minutes. Add vanilla and a pinch of salt.
  4. Stir in cocoa and protein powder. Sift cocoa and protein powder to avoid clumps, then beat on low. If the mixture seems too thick, add 1–2 tablespoons of cold water or almond milk.
  5. Fold in the whipped cream. Gently fold the whipped cream into the chocolate base in two additions. Stop as soon as it looks smooth and airy.
  6. Taste and adjust. Check sweetness and salt. Add a little more sweetener or a small pinch of salt if needed.
  7. Chill to set. Spoon into serving cups and refrigerate for at least 30–60 minutes. This helps the mousse firm up and flavors meld.
  8. Garnish and serve. Top with sugar-free chocolate shavings, nuts, or a dusting of cocoa. Serve cold.