Mexican Keto-Friendly Chocolate Mousse Cake
This recipe offers a decadent, indulgent chocolate mousse cake perfect for those following the keto diet. With its rich flavor and creamy texture, this Mexican-inspired dessert will satisfy any sweet tooth while sticking to a low-carb lifestyle.
Allergens
Eggs, Almonds, Pecans
Ingredients
- 1 cup almond flour
- 1/2 cup chopped pecans
- 4 large eggs, separated
- 1/2 cup unsweetened cocoa powder
- 1/3 cup erythritol or another keto
- friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened dark chocolate, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a small bowl, mix together almond flour, chopped pecans, 2 tablespoons of erythritol, baking powder, and salt. Press this mixture evenly into the bottom of an 8 inch springform pan.
- In a large bowl, beat together egg yolks, cocoa powder, remaining erythritol, and vanilla extract until smooth. Gradually add in melted chocolate while continuing to mix until fully incorporated.
- In another bowl, whisk together egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture gently but thoroughly.
- Pour the chocolate mixture over the pecan crust in the springform pan and smooth the top. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from the pan.
- In a separate bowl, whip heavy cream to stiff peaks. Serve slices of the cake with a dollop of the whipped cream on top for an added touch of indulgence.
Chef’s Insight
To add a hint of spice, consider sprinkling a pinch of cinnamon or a dash of chili powder on top of the whipped cream.
Notes
The egg whites give this chocolate mousse cake a lightness that complements the rich flavors of the chocolate and pecan crust.