If you love chocolate and hazelnuts together, this keto chocolate hazelnut mousse is going to make your day. It’s rich, creamy, and tastes like a fancy dessert you’d get at a restaurant.
The best part is that it’s completely low carb and keto friendly. No sugar, no weird ingredients, just simple stuff you probably already have in your kitchen.
It comes together in minutes with just a handful of ingredients. You don’t need any baking skills or special equipment besides a regular electric mixer.
The texture is light and fluffy but still feels indulgent. You really won’t believe there’s no sugar in it when you take that first bite.
This makes four servings, so it’s perfect for meal prepping a quick dessert for the week or serving to guests who won’t even know it’s keto.
Why You’ll Love This Recipe
Tastes Like Nutella Mousse – It gives you that chocolate hazelnut Nutella flavor without any of the sugar or carbs.
No Cooking Required – You just whip everything together in one bowl and chill it.
Ready in Under 10 Minutes – The active prep takes less than 10 minutes before it goes in the fridge.
Recipe Ingredients
- 1 1/2 cups Heavy Whipping Cream, cold
- 3 tbsp Unsweetened Cocoa Powder
- 3 tbsp Powdered Erythritol
- 3 tbsp Hazelnut Butter, no sugar added
- 1 tsp Vanilla Extract
- 2 tbsp Chopped Toasted Hazelnuts
- Sugar-Free Chocolate Shavings for garnish
How To Make
Step 1
Place the hazelnut butter in a small microwave-safe bowl and warm it in the microwave for about 15 seconds, just until it loosens up and becomes easy to stir. Set it aside to cool to room temperature so it does not melt the cream later.
Step 2
In a large chilled bowl, combine the cold heavy whipping cream, cocoa powder, and powdered erythritol. Beat with an electric mixer on medium speed for about 1 minute until the cocoa is incorporated and the mixture starts to thicken.
Step 3
Increase the speed to high and continue whipping until soft peaks begin to form. Add the slightly cooled hazelnut butter and vanilla extract, then continue beating until the mousse reaches stiff peaks and has a rich, fluffy texture. Be careful not to over-whip past stiff peaks.
Step 4
Spoon or pipe the mousse into 4 individual serving cups or glasses. Refrigerate for at least 30 minutes to let the mousse firm up and develop its best flavor.
Step 5
Just before serving, top each mousse cup with a sprinkle of chopped toasted hazelnuts and a few sugar-free chocolate shavings.
Tips
Chill Your Bowl and Beaters
Put your mixing bowl and the beaters from your electric mixer in the freezer for about 10-15 minutes before you start. Cold equipment makes a huge difference when whipping heavy cream.
Warm tools will make the cream take longer to whip and it won’t hold its shape as well. This is especially important here because the cocoa powder and erythritol already make it a bit harder for the cream to whip up compared to plain whipped cream.
Use Powdered Erythritol, Not Granular
The recipe calls for powdered erythritol for a reason. Granular erythritol won’t dissolve properly in whipped cream and you’ll end up with a gritty mousse that feels sandy on your tongue.
If you only have granular, run it through a blender or spice grinder for about 30 seconds until it turns into a fine powder. It works perfectly after that.
Cool the Hazelnut Butter Before Adding It
After you microwave the hazelnut butter, let it sit for a few minutes until it’s roughly room temperature. You want it loose enough to blend in smoothly but not warm.
If you add it while it’s still warm, it will deflate the whipped cream you just spent time building up. The mousse will lose volume and come out thin instead of fluffy.
A good test is to touch the bottom of the bowl. If it feels neutral or just barely warm, you’re good to go.
More Recipes
- Low Carb 2-Minute Chocolate Mousse
- Low Carb Chocolate Avocado Pudding
- Low Carb Chocolate Lava Cakes
- Low Carb Espresso Chocolate Truffles
- Low Carb Vanilla Panna Cotta
Frequently Asked Questions
Can I use almond butter instead of hazelnut butter?
You can, but it will change the flavor quite a bit. Almond butter has a milder, more neutral taste, so you will lose that classic chocolate-hazelnut combo that makes this mousse special.
If you do swap it in, use the same amount and make sure it is a no-sugar-added variety to keep the carbs low. The texture will turn out just fine either way.
Keto Chocolate Hazelnut Mousse
Ingredients
Equipment
Method
- Place the hazelnut butter in a small microwave-safe bowl and warm it in the microwave for about 15 seconds, just until it loosens up and becomes easy to stir. Set it aside to cool to room temperature so it does not melt the cream later.
- In a large chilled bowl, combine the cold heavy whipping cream, cocoa powder, and powdered erythritol. Beat with an electric mixer on medium speed for about 1 minute until the cocoa is incorporated and the mixture starts to thicken.
- Increase the speed to high and continue whipping until soft peaks begin to form. Add the slightly cooled hazelnut butter and vanilla extract, then continue beating until the mousse reaches stiff peaks and has a rich, fluffy texture. Be careful not to over-whip past stiff peaks.
- Spoon or pipe the mousse into 4 individual serving cups or glasses. Refrigerate for at least 30 minutes to let the mousse firm up and develop its best flavor.
- Just before serving, top each mousse cup with a sprinkle of chopped toasted hazelnuts and a few sugar-free chocolate shavings.