Velvety Keto Mocha Mousse Torte

Allergens

Nuts (almond flour), Coconut

Ingredients

• 8 oz dark chocolate (keto
• friendly)
• 1 cup strong brewed coffee (cooled)
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 1/4 cup granulated erythritol or another keto
• friendly sweetener
• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup powdered erythritol or another keto
• friendly sweetener
• 1/2 tsp baking powder
• 1/4 cup melted coconut oil
• A pinch of salt

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix almond flour, powdered sweetener, baking powder, salt, and shredded coconut. Stir in melted coconut oil until well combined. Press this mixture into the prepared pan and bake for 15 minutes or until golden brown. Allow it to cool completely on a wire rack.
3. Meanwhile, gently heat the chocolate and brewed coffee together in a double boiler or a heatproof bowl over a pot of simmering water. Stir until melted and smooth. Set aside to cool slightly.
4. In a large bowl, whip the heavy cream with granulated sweetener and vanilla extract until it forms stiff peaks.
5. Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
6. Spread the chocolate coffee mousse over the cooled crust evenly. Smooth the top with a spatula.
7. Refrigerate the torte for at least 4 hours or overnight to set.
8. When ready to serve, run a knife around the edge of the pan and release the springform. Carefully transfer the torte onto a serving plate.

Chef’s Insight

For added elegance, drizzle the torte with sugar-free caramel sauce or a chocolate glaze before slicing and serving.

Notes

This recipe is designed to be both delicious and keto-friendly, making it a perfect choice for low-carb diets.