Keto Chocolate Mousse Cake Recipe
Keto Chocolate Mousse Cake has a base of tender chocolate sponge cake and a thick filling of sugar-free chocolate mousse, with a layer of rich chocolate ganache. Utterly irresistible!
Servings 12 servings
Calories 267kcal
Equipment
Ingredients
Cake
- 1/3 cup coconut flour
- 1/3 cup granular sweetener erythritol, allulose, or a mix
- 3 tbsp cocoa powder
- 2 tbsp whey protein powder chocolate, vanilla, or unflavored
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs room temperature
- 1/3 cup avocado oil
- 3/4 tsp vanilla extract
- 1/4 cup leftover coffee or water (more as needed)
Chocolate Mousse
- 1 large egg
- 2 large egg yolks
- 3 tbsp allulose or xylitol
- Pinch salt
- 1 1/3 cup heavy whipping cream divided
- 3 ounces unsweetened chocolate chopped
- 1/3 cup powdered sweetener erythritol recommended
- 1 tsp vanilla extract
Chocolate Ganache
- 1/3 cup heavy whipping cream
- 3 tbsp sweetener erythritol, allulose, or a mix
- 1 1/2 ounces unsweetened chocolate chopped
- 1/2 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 325ºF and lightly grease an 8-inch round cake pan with a removable bottom (or a springform pan). Line the bottom with a circle of parchment and grease the parchment.
- In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, oil, and vanilla extract until well combined.
- Stir in the coffee a little at a time until the batter is thick but easily scoopable.
- Spread in the prepared pan and smooth the top. Bake 15 to 20 minutes, or until the top is just firm to the touch. Remove and let cool completely in the pan, then run a sharp knife around the inside of the pan to loosen the cake.
Chocolate Mousse
- In a heatproof bowl set over a pan of barely simmering water, combine the egg, egg yolks, allulose, and salt. Whisk to combine well, then whisk in 1/3 cup of the heavy cream.
- Continue to whisk continuously until the mixture becomes frothy, thicker, and lighter in color. To be safe, it should read 160ºF on an instant read thermometer.
- Remove the bowl from over the pan and add the chopped chocolate. Let sit 5 minutes to melt and then whisk until smooth. Set aside to cool to room temperature.
- In a large bowl, beat the remaining 1 cup of heavy cream with the powdered sweetener and the vanilla until it holds stiff peaks. Gently fold the whipped cream into the chocolate mixture in 3 additions.
- Spread the mousse over the cake in the pan, making sure to spread all the way to the edges and even out the top. Freeze until firm.
- Heat up a sharp knife and run it around the inside of the pan to loosen the cake. Push up from the bottom (or loosen the sides, if using a springform pan), and remove the cake from the pan. Keep chilled while preparing the topping.
Chocolate Ganache
- In a small saucepan over medium heat, whisk together the cream and sweetener. Bring to a simmer.
- Remove from heat and add the chocolate and vanilla. Let sit a few minutes to melt the chocolate and then whisk until smooth.
- Pour over the top of the cake, allowing some to drip down the sides. Refrigerate for 20 minutes to set the topping.
Notes
Storage Information: Store the cake in a covered container in the fridge for up to 5 days. It can also be frozen for several months.
Be sure to check out Carolyn's Tips for Success in the blog to get all the intel on making this delicious cake!
Nutrition
Serving: 1slice | Calories: 267kcal | Carbohydrates: 7.1g | Protein: 6.4g | Fat: 25.9g | Saturated Fat: 13.3g | Fiber: 3.3g