Keto Caribbean Coconut Chocolate Mousse Torte

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz unsweetened chocolate 1 cup coconut milk 2 tbsp coconut oil 1/4 cup granulated erythritol or another keto
• friendly sweetener 1 tsp vanilla extract 1/4 tsp salt 1/2 cup unsweetened cocoa powder 1/4 tsp xanthan gum 3 large eggs, separated 1 can (13.5 oz) coconut cream

Instructions

1. In a double boiler, melt the unsweetened chocolate and coconut oil together until smooth. Set aside to cool slightly.
2. Combine coconut milk, erythritol, vanilla extract, and salt in a saucepan over medium heat. Bring to a simmer, then remove from heat.
3. In a separate bowl, whisk together the cocoa powder, xanthan gum, and egg yolks until smooth. Slowly pour the warm coconut milk mixture into the cocoa mixture, stirring constantly to prevent lumps. Return the mixture to the saucepan and cook over low heat until it thickens, stirring constantly.
4. Pour the chocolate mixture over the cocoa mixture, stirring until well combined. Allow to cool slightly before chilling in the refrigerator for 30 minutes. e) In a separate bowl, whip the coconut cream with a hand mixer or stand mixer until it forms stiff peaks. f) Remove the chocolate mixture from the refrigerator and fold in half of the whipped coconut cream gently until well combined. g) Whisk egg whites until stiff peaks form, then fold them into the chocolate coconut mixture. h) Pour the mixture into a springform pan lined with parchment paper. Smooth the top and refrigerate for at least 4 hours or overnight.

Chef’s Insight

The xanthan gum helps create a smooth, pudding-like texture in the torte.

Notes

Be sure to use unsweetened chocolate and a keto-friendly sweetener for the perfect low-carb dessert.