Keto-Friendly Chocolate Hazelnut Mousse Cake

Allergens

Nuts (Hazelnuts), Dairy (Butter, Cream Cheese, Heavy Whipping Cream)

Ingredients

• 6 large eggs, separated
• 1 cup almond flour
• 3/4 cup unsweetened cocoa powder
• 1/2 cup erythritol
• 1/2 cup unsalted butter, melted
• 1/2 cup hazelnuts, finely chopped
• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 cup sugar
• free dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, and salt. Set aside.
3. In another bowl, beat egg yolks until pale and creamy. Add in erythritol, melted butter, and vanilla extract mix well. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter, using a rubber spatula.
5. Fold in finely chopped hazelnuts and gently pour the mixture into the prepared pan.
6. Bake for 20 25 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
7. For the mousse, in a large bowl, beat together cream cheese, heavy whipping cream, and sugar substitute until smooth and fluffy. Gently fold in sugar free dark chocolate chips until fully incorporated.
8. Spread the mousse evenly over the cooled cake and chill in the refrigerator for at least 2 hours or until set.
9. Serve chilled, garnished with a sprinkle of chopped hazelnuts and a drizzle of sugar free chocolate sauce, if desired.

Chef’s Insight

To create an even smoother texture, allow the eggs and cream cheese to come to room temperature before combining.

Notes

To achieve a richer taste and texture, use high-quality ingredients such as Valrhona cocoa powder and Callebaut dark chocolate chips.