Keto Irish Cream Mousse Torte with Stout-Infused Chocolate Crust

Allergens

Almonds (in almond flour), Dairy (whipping cream and butter)

Ingredients

• 1 ½ cups almond flour ¼ cup unsweetened cocoa powder ¼ cup granulated erythritol 4 tablespoons cold unsalted butter, cubed 2 large egg yolks 1 teaspoon Irish whiskey extract 1 cup heavy whipping cream ¾ cup canned coconut milk 1 teaspoon instant coffee granules ¼ cup powdered erythritol ½ teaspoon vanilla extract Pinch of salt

Instructions

1. Preheat oven to 350°F (180°C).
2. In a food processor, combine almond flour, cocoa powder, and ¼ cup granulated erythritol. Pulse until well combined.
3. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
4. Add egg yolks and Irish whiskey extract, pulsing until the dough comes together.
5. Press the dough into the bottom of a 9 inch springform pan, creating an even layer.
6. Bake for 10 minutes or until set. Remove from oven and let cool completely.
7. In a large bowl, whisk together heavy whipping cream, coconut milk, instant coffee granules, powdered erythritol, vanilla extract, and a pinch of salt.
8. Whip the mixture until soft peaks form.
9. Spread half of the whipped mixture over the cooled crust.
10. Chill the torte in the freezer for 30 minutes or until set.
11. Top with remaining whipped mixture and smooth the surface.
12. Freeze the torte for at least 4 hours, or until firm.

Chef’s Insight

The torte's texture is key to its appeal - ensure you whip the cream mixture until it forms soft peaks.

Notes

This recipe is keto-friendly and low in sugar.