Keto · Dessert
5-Ingredient Chocolate Ricotta Mousse
A small, rich chocolate dessert made with ricotta, cocoa and vanilla. Blend, chill and serve—no baking or whipping cream required.
Jump to recipe
Chocolate dessert does not need a sink full of bowls. Ricotta gives this one body, while cocoa delivers the chocolate flavor. Serve in small dishes and let the chill time do its job. Check your ricotta and sweetener labels when fitting portions into a personal carbohydrate target.
Simple swaps
A different powdered sweetener can be used, but follow its package conversion because sweetness varies. Sugar changes the carbohydrate content and the keto suitability.
Make ahead and store
Keep covered in the refrigerator and eat within 3 days. Stir gently if a little liquid separates.
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Good food. A plan that fits you.
My Diet Chef · By Chef Jeff
5-Ingredient Chocolate Ricotta Mousse
- Prep
- 10 min
- Cook
- 0 min
- Total
- 40 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 1/2 cup whole-milk ricotta cheese
- 1 tbsp unsweetened cocoa powder
- 1 tbsp powdered erythritol
- 1/4 tsp vanilla extract
- 1/2 small pinch fine salt
Let's cook
- Drain any pooled liquid from the ricotta. Add ricotta, cocoa, powdered erythritol, vanilla and salt to a small food processor.
- Process for 1–2 minutes, scraping the bowl halfway through, until smooth. Stop and scrape again if needed rather than adding extra liquid.
- Divide among small ramekins, one per serving. Cover and refrigerate for at least 30 minutes before serving. Total time includes this chilling period.
Estimated nutrition per serving
- Calories
- 99 kcal
- Protein
- 5.1 g
- Total carbs
- 10.8 g
- Fiber
- 0.9 g
- Fat
- 6.6 g
- Net carbs
- 5.1 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
Net carbs = total carbs minus fiber and erythritol, when used.
Calculation assumptions
Uses NOW powdered erythritol label weights (0.3 oz per 2.5 tsp). Total carbs include erythritol; net carbs subtract fiber and erythritol.
