Keto Chocolate Mousse Cake
A decadent, sugar-free, and low-carb chocolate mousse cake that combines a moist coconut flour base with a velvety mousse layer and a glossy ganache finish.
Equipment
- 8-inch Springform Pan
- Parchment Paper
- Heatproof Bowl
- Hand mixer or whisk
Ingredients
Cake Base
- 1/3 cup coconut flour
- 1/3 cup granular sweetener (erythritol/allulose)
- 3 tbsp unsweetened cocoa powder
- 2 tbsp whey protein powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/3 cup avocado oil
- 3/4 tsp vanilla extract
- 1/4 cup brewed coffee or water
Chocolate Mousse
- 1 large egg
- 2 large egg yolks
- 3 tbsp allulose or xylitol
- 1 1/3 cups heavy whipping cream (divided)
- 3 oz unsweetened chocolate (chopped)
- 1/3 cup powdered sweetener
Silky Ganache
- 1/3 cup heavy whipping cream
- 3 tbsp sweetener
- 1 1/2 oz unsweetened chocolate (chopped)
Instructions
- Heat oven to 325°F. Grease an 8-inch springform pan and line with parchment. Whisk dry cake base ingredients. Stir in eggs, oil, vanilla, and coffee. Spread in pan and bake 15-20 mins. Cool completely.
- Place a heatproof bowl over simmering water. Whisk egg, yolks, sweetener, salt, and 1/3 cup cream until 160°F. Remove from heat, stir in 3 oz chocolate until melted. Cool.
- Whip remaining 1 cup cream with powdered sweetener and vanilla to stiff peaks. Fold into cooled chocolate mixture.
- Spread mousse over cake and freeze until firm. Run a warm knife around edge to release.
- Simmer cream and sweetener. Remove from heat, whisk in chocolate and vanilla. Pour over cake and chill for 20 minutes.
Notes
Nutritional Info (Per serving): Calories: 267 kcal, Total Carbs: 7.1g, Net Carbs: 3.8g, Fats: 25.9g, Protein: 6.4g.
