Keto-Friendly Israeli Delight: Almond Flour Chocolate Mousse Cake

Allergens

Eggs, Dairy, Almonds, Cocoa

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup granulated erythritol or preferred keto
• friendly sweetener
• 3 large eggs, separated
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/2 cup sugar
• free dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, salt, and erythritol or preferred keto friendly sweetener.
3. In another bowl, beat egg yolks until slightly pale. Stir in melted butter and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
8. In a small saucepan, heat heavy cream until simmering. Remove from heat and add sugar free dark chocolate chips, stirring until melted and smooth.
9. Once the cake is completely cooled, pour the chocolate ganache over the top and spread evenly. Chill in the refrigerator for at least 2 hours or until set.
10. Slice into 4 servings and enjoy your Keto friendly Israeli Delight: Almond Flour Chocolate Mousse Cake!

Chef’s Insight

The combination of almond flour and unsweetened cocoa powder creates a rich, moist texture perfect for a low-carb dessert.

Notes

This recipe is suitable for a keto diet and gluten-free diets.