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April 20, 2017

Triple Chocolate Mousse Cake

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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.

Creamy layers of low carb white chocolate and dark chocolate mousse on a 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.

A divine keto low carb triple chocolate mousse cake recipe

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.

Creamy dreamy low carb white chocolate mousse atop dark chocolate mousse and a grain-free chocolate cake.

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!

Possibly the best low carb keto desert ever! Triple chocolate mousse cake recipe.

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.

Dig into this gorgeous creamy triple chocolate mousse cake. Sugar-free and grain-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.

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Triple Chocolate Mousse Cake

A heavenly keto Triple Chocolate Mousse Cake. This is the low carb grain-free dessert that will blow the skeptics' minds!
Course Dessert
Cuisine Dessert
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 1 9-inch cake
Calories 293kcal

Ingredients

Cake Layer:

  • 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

Mousse Layers:

  • 1 recipe Blender Chocolate Mousse
  • 1/4 teaspoon xanthan gum
  • Double recipe White Chocolate Mousse

Instructions

Cake Layer:

  • Preheat the oven to 325F and grease a 9-inch springform pan well.
  • In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee and salt.
  • 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.
  • Spread the batter in the prepared baking pan and bake 30 minutes or until just firm to the touch. Remove and let cool completely.

Chocolate Mousse Layers:

  • 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.
  • Pour the chocolate mousse mixture over top of the cooled cake in the pan and chill at least 2 hours, until set.
  • 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.

To serve:

  • Run a sharp knife around the inside of the pan before loosening the springform sides. Decorate with shaved chocolate or chocolate shards, if desired.
  • Cut into slices with a heated knife (heat under hot water).

Notes

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

Nutrition

Calories: 293kcal | Carbohydrates: 6.03g | Protein: 6.32g | Fat: 25.94g | Cholesterol: 108mg | Fiber: 2.55g

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: chocolate, heavy cream, white chocolate

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Melissa says

    April 20, 2017 at 6:52 am

    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?!

    Reply
    • Kim says

      June 10, 2017 at 2:36 am

      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

      Reply
  2. derm_consults says

    April 20, 2017 at 7:53 am

    Question…..what is 3 tbsp cup of whey protein? ?

    Reply
    • Carolyn says

      April 20, 2017 at 8:15 am

      Oops, supposed to just be 3 tbsp. Off to fix that!

      Reply
      • derm_consults says

        April 20, 2017 at 12:25 pm

        Haha…thank you! I can’t wait to make it for my birthday in a couple of weeks!

        Reply
  3. Karen says

    April 20, 2017 at 8:42 am

    Whole 30 ends for me on April 30. Guess what I’m making May 1st? =))

    Reply
    • Carolyn says

      April 20, 2017 at 9:00 am

      Good timing!

      Reply
  4. Lori Kaumans says

    April 20, 2017 at 9:46 am

    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. 🙂

    Reply
  5. Liz says

    April 20, 2017 at 10:25 am

    You are genius!!! Low carbers are so lucky to have your expertise—as this looks amazing!

    Reply
  6. Kate says

    April 20, 2017 at 10:34 am

    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.

    Reply
    • Carolyn says

      April 20, 2017 at 1:46 pm

      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

      Reply
      • Steph says

        February 17, 2019 at 1:03 pm

        This recipe tastes ok but did not set like the pictures. Mine chilled for more than 6 hours and melted the moment I took it out of the pan.

        Reply
        • Carolyn says

          February 18, 2019 at 9:53 pm

          What brand of chocolate did you use?

          Reply
  7. Oana says

    April 20, 2017 at 12:01 pm

    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.

    Reply
    • Carolyn says

      April 20, 2017 at 3:07 pm

      You can but it could firm it up too much. Go lightly with it.

      Reply
      • T Pipes says

        April 20, 2017 at 9:19 pm

        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.

        Reply
        • Carolyn says

          April 20, 2017 at 10:18 pm

          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.

          Reply
    • Petra says

      March 22, 2018 at 12:42 pm

      Hi. I googled substitutes and got guar gum and agar agar. Maybe you’ll have better luck with those?

      Reply
  8. Margaret says

    April 20, 2017 at 3:12 pm

    Is there any kind of protein powder I could sub for the whey? I’m allergic to milk. Would pea protein work? Thanks!

    Reply
    • Carolyn says

      April 20, 2017 at 7:39 pm

      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.

      Reply
      • Karen says

        January 19, 2018 at 2:54 pm

        Would it be ok to omit the protein powder? Or would that affect the recipe too much?

        Reply
        • Carolyn says

          January 21, 2018 at 5:33 pm

          For this one, it should be okay.

          Reply
  9. Sandy says

    April 21, 2017 at 8:29 am

    If I dont have whey protein – will any protein powder work? Like Raw Roods unflavored? or does it need the whey?

    Reply
    • Carolyn says

      April 21, 2017 at 9:10 am

      Yes, any protein powder should be fine.

      Reply
  10. Sarah Stillwell says

    April 21, 2017 at 8:52 am

    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!

    Reply
    • Carolyn says

      April 21, 2017 at 9:15 am

      Wonderful, so glad you like it!

      Reply
  11. Tanya P. says

    April 21, 2017 at 11:52 am

    Carolyn, your recipes are not only amazingly good, but most of your recipes are very easy–that’s another huge plus!

    Reply
    • Carolyn says

      April 21, 2017 at 9:22 pm

      Thank you!

      Reply
  12. Paula says

    April 22, 2017 at 1:21 pm

    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.

    Reply
    • Carolyn says

      April 22, 2017 at 1:23 pm

      Thank you, Paula!

      Reply
  13. Efrat Black says

    April 23, 2017 at 5:33 am

    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 🙂

    Reply
    • Carolyn says

      April 23, 2017 at 11:26 am

      You can leave it out but it may not rise quite as well.

      Reply
  14. Sharon says

    May 1, 2017 at 3:03 am

    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.

    Reply
    • Carolyn says

      May 1, 2017 at 8:20 am

      Possibly!

      Reply
  15. Natalia says

    May 1, 2017 at 7:23 pm

    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?

    Reply
    • Carolyn says

      May 2, 2017 at 7:47 am

      Hmmm, I did not find that. I wonder if yours got overcooked? How was the rest of the cake?

      Reply
  16. Debbie says

    May 8, 2017 at 11:51 am

    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.

    Reply
  17. Sue says

    November 10, 2017 at 12:54 pm

    can this cake be frozen?

    Reply
    • Carolyn says

      November 10, 2017 at 2:41 pm

      I don’t know, I didn’t try. My assumption is yes if you wrap it up carefully.

      Reply
  18. Leslie says

    November 23, 2017 at 12:49 pm

    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?

    Reply
    • Carolyn says

      November 23, 2017 at 4:34 pm

      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.

      Reply
  19. Devin Lau says

    December 12, 2017 at 6:47 am

    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..

    Reply
  20. Kay says

    December 17, 2017 at 10:50 am

    Made this an my family loved it so much they requested it for Christmas Eve. Any chance I can make ahead and freeze?

    Reply
    • Carolyn says

      December 17, 2017 at 2:16 pm

      I think so but I haven’t tried it yet so I can’t be absolutely sure!

      Reply
  21. Petra says

    March 22, 2018 at 1:13 pm

    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! ?

    Reply
  22. LVNVCHERYL says

    October 8, 2018 at 5:06 pm

    4 stars
    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.

    Reply
    • Carolyn says

      October 9, 2018 at 8:24 am

      Please read this. https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/

      Reply
  23. Roxy says

    October 18, 2018 at 1:07 pm

    Where is the blender chocolate mousse recipe?

    Reply
    • Carolyn says

      October 19, 2018 at 7:47 am

      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/

      Reply
  24. Susan Piotrowski says

    November 24, 2018 at 8:50 pm

    This is the BEST Keto dessert I’ve ever had! At first, I was afraid it was going to be too complicated, but it wasn’t difficult at all. It was a huge hit amongst all the non-Keto Thankstiving desserts with the non-Keto guests. I’m planning on making it for Christmas too. Thank you!

    Reply
  25. Aimee Shugarman says

    February 17, 2019 at 10:01 am

    5 stars
    This was perfect for Valentine’s Day. My hubby loved it.

    Reply
  26. Cheryl S says

    February 17, 2019 at 1:19 pm

    5 stars
    Fabulous dessert!! thanks for the recipe

    Reply
  27. Beth Klosterboer says

    February 17, 2019 at 2:16 pm

    5 stars
    Perfect dessert for a dinner party. It’s always good to have some low carb options.

    Reply
  28. Anna McNamara says

    February 17, 2019 at 2:35 pm

    This is my favorite kind of cake. I am trying this recipe immediately!

    Reply
  29. Taylor says

    February 18, 2019 at 1:01 pm

    5 stars
    This cake looks DIVINE! Love all the healthy swaps you made!

    Reply
  30. Nancy says

    December 26, 2019 at 7:37 pm

    I made this for Christmas yesterday and it was amazing! I do have a question about the cake layer. I was a bit disappointed as the cake layer really crumbled when I cut the cake. I know recipes with almond flour tend to be crumbly, but not usually with added coconut flour. Any thoughts?

    Reply
    • Carolyn says

      December 26, 2019 at 9:03 pm

      Sounds like it got a bit overcooked, perhaps.

      Reply
  31. Anne says

    September 4, 2020 at 6:40 am

    How far in advance can I prepare this cake? The night before a party??

    Reply
    • Carolyn says

      September 4, 2020 at 7:22 am

      Yes, the night before would be fine.

      Reply
  32. LadyJ1225 says

    December 26, 2020 at 8:42 am

    5 stars
    Wow this was sooooooo good. I made this for my birthday/Christmas cake this year and it is divine! Although it takes a little time to put it together it’s mostly just waiting for it to cool or chill. It comes together easily and loos so pretty. I decorated it with fresh raspberries and made a raspberry puree to serve with it. My honey even asked me if it was really keto because it tastes so amazing! Thank you so much for this wonderful recipe = )

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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