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.
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
- 1 recipe Blender Chocolate Mousse
- 1/4 teaspoon xanthan gum
- Double recipe White Chocolate Mousse
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.
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.
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).
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
Total dietary fiber: 2.55g