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In a mixing bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, sift the cocoa powder to remove any lumps.
Gently fold the sifted cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt into the whipped cream. Be careful not to deflate the whipped cream.
Taste the mousse and adjust the sweetness if needed by adding more powdered erythritol.
Divide the chocolate mousse among four serving glasses.
Optional: Garnish with dark chocolate shavings or cocoa nibs.
Refrigerate the mousse for at least 1-2 hours to allow it to set.
Serve the keto chocolate mousse chilled.