The Best KETO Chocolate Mousse Cake Recipe! Low-Carb, Low-Sugar, Rich Chocolate Flavor!!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

dark chocolate

🥗Healthier: sugar-free chocolate

💰Cheaper: semi-sweet chocolate

Sugar-free chocolate maintains low-carb while being rich.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and suitable for keto.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: sugar

Monk fruit is a natural sweetener with zero calories.

Welcome to the kitchen and introduce the keto chocolate mousse cake recipe.

Place 6 large eggs into a mixer bowl and whisk for about 7 to 8 minutes until light and fluffy.

In a separate bowl, combine 1.5 cups of almond flour, 1/3 cup of dark cocoa powder, 2 teaspoons of baking powder, and 1 cup of granulated Stevia.

Sift the dry ingredients into the eggs gradually, stirring well after each addition to maintain volume.

Add 1 teaspoon of vanilla extract, 1 teaspoon of coffee emulsion, and 1/2 cup of vegetable oil to the mixture and fold gently for about 15 to 20 seconds.

Line two 8-inch cake pans with parchment paper and split the batter evenly between the two pans, smoothing the top with an offset spatula.

Preheat the oven to 350°F (175°C) and bake the cakes for 20 to 22 minutes, then cool completely on a wire rack.

In a medium bowl, mix 3 egg yolks, 1/2 cup of granulated Stevia, 1 teaspoon of vanilla extract, and 1.5 tablespoons of dark cocoa powder until smooth.

Add 1 cup of heavy cream and 1/2 cup of unsweetened almond milk to the egg mixture, along with 1 tablespoon of corn starch, and mix well.

Pour the mixture into a saucepan and heat over medium heat, stirring constantly for 4 to 5 minutes until thickened into a custard.

Add 1/4 cup of unsalted butter to the custard and whisk until melted, then cover and chill in the fridge until completely cooled.

Once the cake layers are cooled, place the first layer into an 8-inch springform pan lined with an acetate cake collar.

Measure out 2 cups of chilled heavy cream and whisk on high speed for 3 to 4 minutes until stiff peaks form.

Dissolve 2 teaspoons of unflavored gelatin in 2 tablespoons of water in the microwave for about 30 seconds, mixing every 10 seconds until completely dissolved.

Add the hot gelatin to the whipped cream and whisk for about 30 seconds.

Combine a little of the whipped cream with the chocolate custard to lighten it, then fold the custard into the rest of the whipped cream gently.

Spread half of the mousse over the first cake layer, then add the second cake layer on top.

Refrigerate the assembled cake for at least 4 to 6 hours or overnight for best results.

For the keto whipped cream, whisk 1 cup of heavy cream with 1/3 cup of granulated Stevia and 1 teaspoon of vanilla extract for 3 to 4 minutes until stiff peaks form.

After chilling, remove the cake from the fridge and peel away the acetate.

Transfer the cake onto a stand using a spatula.

Drizzle melted extra dark chocolate over the top and pipe keto whipped cream using a piping bag with a TECO tip number 847.

Sprinkle cocoa powder over the top and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens