Mouthwatering Keto Mexican Chocolate Mousse Cake
A flavorful mexican dessert perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz dark chocolate (85% or higher), chopped 1 cup heavy whipping cream 4 large eggs, separated 1/4 cup granulated erythritol sweetener Zest of 2 limes 1 tbsp freshly squeezed lime juice 1/2 tsp ground cinnamon A pinch of salt
Instructions
- Melt the chocolate in a double boiler or microwave, then set aside to cool slightly.
- In a large bowl, beat the egg yolks and erythritol sweetener until creamy. Stir in the melted chocolate, lime zest, lime juice, cinnamon, and salt until well combined.
- In another bowl, whip the heavy cream to stiff peaks. Fold half of the whipped cream into the chocolate mixture gently. Gently fold in the remaining whipped cream.
- Separately, beat the egg whites to stiff peaks, then carefully fold them into the chocolate mixture. Pour the batter into a springform pan lined with parchment paper and smooth the top. Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove from the fridge, release the cake from the pan, and enjoy!
Chef’s Insight
The key to this dessert is the perfect balance of flavors and textures. The dark chocolate provides a rich taste, while the lime adds brightness, and the mousse creates an airy mouthfeel.
Notes
Use high-quality dark chocolate for the best flavor. Allow enough time for the cake to chill properly before serving.