A heavenly keto Triple Chocolate Mousse Cake. This is the low carb grain-free dessert that will blow the skeptics’ minds! Layers of white chocolate mousse, dark chocolate mousse and grain-free chocolate cake.
The other day at Crossfit, I happened to mention to a woman that I write a low carb food blog. Her reaction is one you’ve surely seen and heard before when you tell folks you follow a low carb diet. “Oh, I don’t think I could ever do low carb, I like food too much”. I resisted the urge to roll my eyes, because I’ve heard that one countless times. People think this way of life is all about deprivation and resisting temptation and basically denying myself anything tasty. I could have ignored the whole thing but something in me cracked. I looked at her and smiled sweetly and said “Oh yes you could, because I can make all your favourite foods low carb. I am THAT good”. Cocky of me, to be sure, but it’s a growing conviction I have that almost any food or recipe can be turned into a low carb meal. You just have to be on the look out for the ways to make it work.
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Those ways and means don’t always present themselves immediately. You may find yourself staring longingly at high carb recipes, thinking you don’t stand a chance in ever making them into keto friendly. So you move on to other things, but that one certain recipe idea stays with you. You may even take a little stab at it with one method that results in failure. So you move on again, thinking it’s out of reach. And then you’re just perusing Pinterest one day and BAM! There is it, the solution staring you in the face.
I had seen these gorgeous triple chocolate mousse cakes many a time and had eyed them longingly. Like this gorgeous mousse cake from Crunchy Creamy Sweet, and this divine Layered Mousse Cake from That Skinny Chick Can Bake. I knew I could do the cake part easily, and I have chocolate mousse down pat. I have both a traditional low carb chocolate mousse recipe that involves whipped egg whites as well as a super easy keto blender mousse recipe, both which would work in a cake like this. What I didn’t have was the white chocolate mousse part, because really good low carb white chocolate is a tricky one. There is this xylitol-sweetened white chocolate from KZ Clean Eating but I’ve tried to bake with it before and it doesn’t melt very willingly. It ends up quite thick and it really did NOT work well in my first mousse attempt. It’s also very expensive!
So it wasn’t until I tackled low carb white chocolate mousse in a completely different way, using a cheesecake-based recipe, that I finally saw the light at the end of the tunnel. I didn’t need pre-made white chocolate, I could just use straight cacao butter. When the mousse worked out so well, I knew it was time to make the cake. And oh, what a heavenly cake it was. So creamy and good, absolutely one of those cakes where no one will know it’s low carb and gluten-free.
If you’re interested in making the pretty chocolate crackle on top, follow this easy recipe for Chocolate Shards from That Skinny Chick Can Bake. I did it with 2 ounces of Lily’s dark chocolate and used about half of them on the cake. I tried it with the white chocolate from KZ Clean Eating but again, it didn’t melt very well so there’s only a few of them my cake.
- 1 cup almond flour
- 1/4 cup cocoa powder
- 3 tbsp coconut flour
- 3 tbsp unflavoured whey protein powder
- 1 1/2 tsp baking powder
- 1 tsp instant coffee granules optional, enhances chocolate flavour
- 1/4 tsp salt
- 1/4 cup butter
- 1/2 cup Swerve Sweetener
- 2 large eggs room temperature
- 1/2 tsp vanilla extract
- 1/4 cup water
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Preheat the oven to 325F and grease a 9-inch springform pan well.
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In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee and salt.
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In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract. Beat in half of the almond flour mixture and then beat in the water. Add remaining almond flour mixture and beat until fully combined.
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Spread the batter in the prepared baking pan and bake 30 minutes or until just firm to the touch. Remove and let cool completely.
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Follow the directions for the Blender Mousse recipe, adding the xanthan gum in to the blender with the chocolate, cocoa powder, and sweetener. This will help set your mousse a little more firmly.
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Pour the chocolate mousse mixture over top of the cooled cake in the pan and chill at least 2 hours, until set.
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Follow the directions for the white chocolate mousse (times 2!) and spread over the chilled chocolate mousse layer. Chill again for an hour or two, until firm.
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Run a sharp knife around the inside of the pan before loosening the springform sides. Decorate with shaved chocolate or chocolate shards, if desired.
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Cut into slices with a heated knife (heat under hot water).
Serves 16. This is a big, rich cake! Each serving has 3.48g NET CARBS.
Food energy: 293kcal
Total fat: 25.94g
Calories from fat: 233
Cholesterol: 108mg
Carbohydrate: 6.03g
Total dietary fiber: 2.55g
Protein: 6.32g
Melissa says
I loved the story about the comment at Crossfit. I get that all the time, too. The only thing I haven’t really figured out a low carb option for is corn chips. I know we can use pig skins but they feel gummy in my mouth and have so much protein that it throws off my macros. Plus, you can’t really break them out of your purse at a Mexican restaurant! I don’t crave sugar much anymore after 6 months eating keto/low carb, but I sure do miss corn chips. Oh, and I LOVE your recipes!! I found you a while back and you have quickly become my very favorite low carb blogger. Your recipes taste great and don’t use tons of ingredients that are hard to find or crazy expensive. Oh…and did I already mention that they taste great?!
Kim says
Melissa try endurance crackers from oh she glows or these which I made out of a similar longing. Carolyn can probably improve this recipe (and Carolyn I hope you don’t mind my sharing, I’m shutting my website down soon but I love sharing ideas). I think these are very similar to tortilla chips but lighter. http://kimsclub.co.uk/?s=Chips&submit=Search
derm_consults says
Question…..what is 3 tbsp cup of whey protein? ?
Carolyn says
Oops, supposed to just be 3 tbsp. Off to fix that!
derm_consults says
Haha…thank you! I can’t wait to make it for my birthday in a couple of weeks!
Karen says
Whole 30 ends for me on April 30. Guess what I’m making May 1st? =))
Carolyn says
Good timing!
Lori Kaumans says
Oh how I’ve longed for someone to come up with a low-carb triple chocolate mousse cake! Always such an elegant and delicious dessert and fairly easy to make, but turning it into low-carb? You have my undying gratitude. 🙂
Liz says
You are genius!!! Low carbers are so lucky to have your expertise—as this looks amazing!
Kate says
This looks absolutely beautiful – you keep taking these recipes to a whole new level. Will be making soon. With regard to converting recipes to low carb – I notice you seem to have arrived at a combination of almond and coconut flour and whey protein powder to replace wheat flour in a recipe. Do you now have a standard combination which works cup for cup? I don’t know why I am asking this – you have posted more wonderful recipes than I could ever make. I just have a bit of the mad scientist in me and like to experiment sometimes. Thanks for posting the link for he shards too. I recall reading something in another blog about layering layers of chocolate with homemade ice cream so that when you scoop it out you get those shards that some commercial ice creams have. Would be great for mocha chip, my favorite.
Carolyn says
Well I wouldn’t say that I have a set formula, because it depends on what the rest of the recipe is. I like to use mostly almond flour but I “cut it” with coconut flour sometimes to make it go further. So if I need to use 3 cups of almond flour, I end up using 2 cups almond flour and 1/4 to 1/3 cup coconut flour. But in terms of how that relates to wheat flour, you have to modify other parts of the recipe too. You can read more on that here: https://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html
Oana says
Hi! Amazing recipe, maybe i will try it this weekend. I`m not a very experienced cook so silly question: can i use gelatin instead of xanthan gum? Can`t find it in my country.
Carolyn says
You can but it could firm it up too much. Go lightly with it.
T Pipes says
About how much plain gelatin would you use? I have a daughter that can’t have either gum, but gelatin could work, or konjac powder.
Carolyn says
I’d go pretty light. If it’s Knox gelatin, maybe 1/2 the envelop at most. If it’s the Great Lakes grassfed gelatin, I wouldn’t do more than 1 to 2 teaspoons.
Petra says
Hi. I googled substitutes and got guar gum and agar agar. Maybe you’ll have better luck with those?
Margaret says
Is there any kind of protein powder I could sub for the whey? I’m allergic to milk. Would pea protein work? Thanks!
Carolyn says
Any protein powder would work. Egg white or pea protein. Normally, I wouldn’t suggest pea protein as most brands are greenish and that could colour your cake. But in this case the chocolate cake would cover the colour.
Karen says
Would it be ok to omit the protein powder? Or would that affect the recipe too much?
Carolyn says
For this one, it should be okay.
Sandy says
If I dont have whey protein – will any protein powder work? Like Raw Roods unflavored? or does it need the whey?
Carolyn says
Yes, any protein powder should be fine.
Sarah Stillwell says
Hello Carolyn! I love your blog and your recipes. I made this recipe yesterday and allowed it to chill in the refrigerator overnight. Took a picture of it and cut a slice to have for breakfast. It is pure chocolate indulgence! I love it! It is so pretty and looks like it was so hard to make. I found it quite easy as your instructions are point on. Thank you for a great recipe. It is so hard to eat healthy, isn’t it!
Carolyn says
Wonderful, so glad you like it!
Tanya P. says
Carolyn, your recipes are not only amazingly good, but most of your recipes are very easy–that’s another huge plus!
Carolyn says
Thank you!
Paula says
Awesome recipe! Made this last night for a dinner party. Unbelievably delicious. And so is your mini-carrot cake, which I made last weekend. Love all of your recipes and your blog. Your recipes are what we eat most often in our household. Thank you SO MUCH for creating them and sharing them with us. Have your cookbook pre-ordered. Your sausage with mushroom Marsala dish is our next try, for tomorrow night.
Carolyn says
Thank you, Paula!
Efrat Black says
can I replace the – 3 tbsp unflavoured whey protein powder with something more common?
I’ve never heard of and don’t have any,,,
thanks 🙂
Carolyn says
You can leave it out but it may not rise quite as well.
Sharon says
Will there be a mini version? Please say yes! I’m a party of one, so the mini cakes are the best thing ever – I can always share with the neighbour but I’d make this cake and keep it.
Carolyn says
Possibly!
Natalia says
Hi Carolyn,
First, you’re a life saver. I love your recipes and look at your website almost daily.
I’ve made several of your recipes and they’ve always turned out great, but this cake didn’t. The cake layer is just so hard and not moist at all. Any tips for next time?
Carolyn says
Hmmm, I did not find that. I wonder if yours got overcooked? How was the rest of the cake?
Debbie says
Made the cake on a whim. I should have probably removed the cake part when I first checked but it shook like jello when I checked it after 5 mn before the shortest baking time reqhired. Left it in for 10 more minutes. Upon eating it seemed dry. Otherwise the cake was easy to assemble and is good. I did my own macros for mfp and it came pretty close to the ones here which is refreshing. Most times the macros on recipes are way off.
Sue says
can this cake be frozen?
Carolyn says
I don’t know, I didn’t try. My assumption is yes if you wrap it up carefully.
Leslie says
HI Carolyn made this cake last night for Thanksgiving today – haven’t had it yet, but the chocolate layer never set up! It was runny when I poured it on the cake, let it set up over night then this am it was still runny! 🙁
I went ahead and made the white chocolate topping which came out wonderfully and put it on top so hoping the runny chocolate doesn’t ruin it.
Why do you think the chocolate mousse didn’t set?
Carolyn says
Not sure but you can rescue it by sticking it in the freezer and serving it semi frozen. Sometimes the brand of chocolate can be an issue.
Devin Lau says
Hi as I don’t have coconut flour and whey, do you think is it ok to use almond flour to replace the coconut flour and just skip the whey?
Or in thinking to twist the cake layer into brownies..
Kay says
Made this an my family loved it so much they requested it for Christmas Eve. Any chance I can make ahead and freeze?
Carolyn says
I think so but I haven’t tried it yet so I can’t be absolutely sure!
Petra says
As a chocoholic, this is my favourite dessert so far! I made this for my son’s birthday and it was a huge success! Even the non-keto people loved it! Sooooo delicious! LOVE your blog, follow you on all platforms so I don’t miss a thing! ?
LVNVCHERYL says
I see you add unflavored whey protein in many of your recipes. Is that to add protein, texture, volume, or what?
Thanks for so many great keto recipes.
Carolyn says
Please read this. https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/
Roxy says
Where is the blender chocolate mousse recipe?
Carolyn says
Right here, sorry. I had to switch recipe plug ins and some of my links got broken https://alldayidreamaboutfood.com/low-carb-blender-chocolate-mousse/