Choco-Coconut Keto Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 1 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1/4 teaspoon salt
• 6 large eggs, separated
• 1 cup canned coconut cream
• 1/2 cup unsalted butter, softened
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch springform pan and set aside.
2. In a large bowl, whisk together cocoa powder, erythritol, salt, and almond flour. Set aside.
3. In another bowl, beat egg yolks with coconut cream, butter, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and mix well.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
5. Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
6. To make the chocolate mousse, melt 1/4 cup of unsweetened chocolate. In a separate bowl, beat together 1/2 cup of heavy cream, erythritol, and melted chocolate until soft peaks form. Spread over the cooled cake layer.
7. In another bowl, whip remaining heavy cream with erythritol and vanilla extract until stiff peaks form. Spread over the chocolate mousse layer. Refrigerate for at least 2 hours or overnight.
8. To serve, garnish with fresh raspberries and mint leaves. Enjoy!

Chef’s Insight

Balancing rich chocolate and creamy coconut, this mousse cake is a delightful treat for those following a ketogenic diet or simply craving an indulgent dessert.

Notes

Be sure to use unsweetened cocoa powder and granulated erythritol for a low-carb dessert option.