Chill your tools. Pop your mixing bowl and beaters in the fridge for 10 minutes. Cold equipment helps the cream whip faster and hold its shape.

Melt the chocolate. Chop the chocolate into small pieces. Microwave in 15–20 second bursts, stirring between each, until smooth. You can also use a double boiler. Let it cool until just warm, not hot.

Sweeten the chocolate. Whisk in your powdered keto sweetener to taste while the chocolate is still fluid. Start small; you can adjust later. A pinch of salt and a drop of vanilla are great here.

Whip the cream. In the chilled bowl, beat heavy cream to medium-soft peaks. It should hold shape but still look slightly glossy and flexible. Don’t overbeat.

Lighten the chocolate. Stir a big spoonful of whipped cream into the melted chocolate to loosen it. This keeps the chocolate from seizing when you fold in the rest.

Fold gently. Add the chocolate mixture into the remaining whipped cream in two additions. Use a spatula to fold, turning the bowl as you go, until no streaks remain. Keep it airy.

Taste and tweak. If you want it sweeter, sift in a tiny bit more powdered sweetener and gently fold. If it feels too thick, a splash of cold cream can loosen it.

Portion and chill. Spoon into ramekins or glasses. Chill for at least 30–45 minutes for a firmer set, or enjoy soft and cloud-like right away.

Garnish. Top with shaved sugar-free chocolate, a dusting of cocoa, a few raspberries, or a dollop of extra whipped cream.