German Frozen Chocolate Keto Mousse Cake with Raspberry Sauce

Allergens

Eggs, dairy, almonds, chocolate

Ingredients

• 8 oz dark chocolate (keto
• friendly)
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup erythritol
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 tbsp lemon juice
• 1 tsp xanthan gum
• 1/2 cup almond flour
• A pinch of sea salt

Instructions

1. a. Melt the chocolate in a double boiler, stirring occasionally until smooth. Set aside to cool slightly. b. In a separate bowl, whisk together eggs and erythritol until pale and creamy. c. Add the melted chocolate into the egg mixture, mixing until well combined. d. Divide the mixture into two portions. In one portion, stir in vanilla extract. e. Whip heavy cream until stiff peaks form. Fold half of it into each portion of the chocolate egg mixture. f. In a blender, blend raspberries and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. g. In a small bowl, mix almond flour and xanthan gum. h. Layer the cake by spooning each portion of mousse into a parfait glass, alternating with raspberry sauce and a layer of almond flour mixture. Repeat until all layers are used up, finishing with a generous dollop of whipped cream. i. Chill in the freezer for at least 4 hours or until set.

Chef’s Insight

The secret to a perfect mousse is incorporating air into the mixture during whipping.

Notes

This dessert can be made with a variety of berries or even cherry preserves for a different flavor profile.