Low-Carb Chocolate Mousse Cake

A decadent and luxurious chocolate mousse cake that's low in carbs and keto-friendly. This silky smooth dessert combines rich chocolate flavors with a light, airy texture, making it the perfect indulgence for anyone following a low-carb lifestyle.

Course Desserts

Cuisine American

Keyword keto dessert, Keto Mousse, Low-Carb Chocolate Mousse Cake, Sugar-Free Chocolate Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 350kcal

Equipment

8-inch (20cm) round cake pan
Parchment paper
Mixing bowls
Electric mixer
Measuring cups and spoons
Whisk
Spatula

Ingredients

For the Cake:

1 cup almond flour 96g
⅓ cup coconut flour 40g
½ cup unsweetened cocoa powder 50g
¾ cup granulated erythritol 144g
1 tsp baking powder 4g
½ tsp salt 2g
4 large eggs room temperature
½ cup unsalted butter melted, 113g
1 tsp vanilla extract 5ml

For the Mousse:

1 ½ cups heavy whipping cream 360ml
½ cup powdered erythritol 96g
⅓ cup unsweetened cocoa powder 30g
1 tsp vanilla extract 5ml
½ tsp xanthan gum 1g

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
Prepare the Cake Pan: Line an 8-inch (20cm) round cake pan with parchment paper and grease the sides.
Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, unsweetened cocoa powder, granulated erythritol, baking powder, and salt.
Add Wet Ingredients: In a separate bowl, beat the eggs, then mix in the melted butter and vanilla extract. Combine the wet ingredients with the dry ingredients, stirring until you have a smooth batter.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Make the Mousse: While the cake is cooling, prepare the mousse. In a large bowl, beat the heavy whipping cream until it starts to thicken. Gradually add powdered erythritol, unsweetened cocoa powder, vanilla extract, and xanthan gum. Continue to beat until the mixture is thick and holds stiff peaks.
Assemble the Cake: Once the cake has cooled, remove it from the pan and place it on a serving plate. Spread the chocolate mousse over the top of the cake, creating a smooth layer.
Chill: Refrigerate the cake for at least 1 hour to set the mousse before serving.

Notes

For a dairy-free version, substitute the heavy whipping cream with coconut cream and use coconut oil in place of butter.

Ensure all ingredients, especially eggs and heavy cream, are at room temperature for best results.

The cake can be stored in the refrigerator for up to 5 days.

For a more intense chocolate flavor, consider adding sugar-free chocolate chips to the mousse mixture.

Nutrition