Luxurious Keto Chocolate Mousse Torte in Cocoa Nib Crust
Discover this exquisite keto-friendly chocolate mousse torte nestled in a crunchy cocoa nib crust that will satisfy your sweet tooth while staying within the guidelines of a low-carb lifestyle.
Allergens
Nuts, Dairy
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp granulated erythritol or a keto
- friendly sweetener
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cubed
- 1 large egg yolk
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 8 oz dark chocolate, chopped
- 1 tsp vanilla extract
- 1/2 cup cocoa nibs, for garnish
Instructions
- Prepare the crust: In a food processor, pulse almond flour, cocoa powder, sweetener, and salt until well combined. Add cubed butter and egg yolk, pulsing until the mixture forms a dough. Press the dough into the bottom of a 9 inch springform pan and refrigerate.
- Prepare the chocolate mousse: In a double boiler, melt the dark chocolate. Allow to cool slightly. In a separate bowl, whip cream cheese until smooth. Gradually add in heavy whipping cream, followed by the melted chocolate and vanilla extract. Whisk until fully combined and smooth.
- Assemble the torte: Pour the chocolate mousse over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Garnish and serve: Remove the torte from the springform pan, sprinkle cocoa nibs on top, and enjoy.
Chef’s Insight
The combination of chocolate mousse and crunchy cocoa nib crust creates an irresistible textural contrast, while the use of erythritol keeps this dessert keto-friendly.
Notes
To ensure a successful ketogenic dessert, it is essential to use a keto-friendly sweetener and monitor portion sizes.