Exquisite Keto Nigerian Chocolate Mousse Cake

Allergens

Eggs, Nuts (Almond)

Ingredients

• 4 oz unsweetened chocolate (keto
• friendly)
• 1/2 cup granulated erythritol (keto
• approved sweetener)
• 1/4 cup unsalted butter
• 6 large eggs, separated
• 1/4 tsp sea salt
• 3/4 cup almond flour (ground almonds)
• 1/2 tsp baking powder (keto
• friendly)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper. Set aside.
2. In a double boiler, melt the chocolate and butter together. Stir until smooth and set aside to cool slightly.
3. In a large bowl, beat the egg yolks, erythritol, salt, and vanilla extract until well combined. Gradually add the melted chocolate mixture, stirring constantly.
4. In another bowl, sift together almond flour and baking powder. Add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.
5. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture using a rubber spatula.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before serving.

Chef’s Insight

To ensure a smooth, lump-free texture in your mousse, make sure to sift the almond flour and cocoa powder together before adding them to the mixture.

Notes

This recipe is perfect for those following a keto or low-carb diet.