Chocolate Espresso Mousse Cakes

Allergens

None

Ingredients

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 6 large eggs, separated
• 1/2 cup heavy cream
• 1/2 cup unsweetened dark chocolate, chopped
• 1 tablespoon espresso powder
• 1 teaspoon pure vanilla extract
• A pinch of sea salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 12 cup muffin tin with parchment paper liners.
2. In a medium bowl, whisk together almond flour, cocoa powder, and erythritol. Set aside.
3. In another large bowl, separate egg yolks from whites, placing the yolks in a mixing bowl and the whites in a clean, grease free bowl. To the yolks, add heavy cream, dark chocolate, espresso powder, vanilla extract, and a pinch of salt. Microwave in 30 second increments, stirring between each, until the chocolate is melted and the mixture is smooth.
4. Add the dry ingredients to the wet, stirring until well combined.
5. In the bowl with egg whites, using an electric mixer or a whisk, beat the egg whites until they form stiff peaks.
6. Fold the egg whites gently into the chocolate mixture, being careful not to deflate them.
7. Divide the batter evenly among the muffin tin liners, filling each about two thirds full.
8. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the muffin tin.
9. Serve chilled with a dollop of whipped cream and a dusting of unsweetened cocoa powder.

Chef’s Insight

To enhance the coffee flavor, replace espresso powder with a shot of strong brewed coffee.

Notes

This recipe is a keto-friendly adaptation of the classic Italian dessert Tiramisu.