Warm the base: In a small saucepan over low heat, add 3/4 cup heavy cream and 2 tablespoons unsalted butter. Warm gently, stirring, until the butter melts and the mixture is steamy but not boiling.

Whisk in dry ingredients: Add 1/4 cup unsweetened cocoa powder, 1/4 cup keto sweetener, and a pinch of salt. Whisk until completely smooth with no cocoa lumps. If needed, remove from heat while whisking to avoid scorching.

Add flavor: Stir in 1 teaspoon vanilla extract. For a mocha vibe, add 1/2 teaspoon instant espresso powder. Taste and adjust sweetness.

Lighten the mixture: In a mixing bowl, whip an additional 3/4 cup heavy cream to soft peaks. Fold the warm chocolate mixture into the whipped cream in two additions until smooth and airy.

Portion: Spoon into 4 small ramekins or cups. Tap gently to level the tops.

Chill: Refrigerate for at least 45–60 minutes, or until set and spoonable. The texture should be creamy, not firm like a ganache.

Finish and serve: Top with sugar-free chocolate shavings, a few raspberries, or a sprinkle of flaky sea salt. Enjoy cold.