Keto Raspberry Chocolate Mousse Cake

Allergens

Almonds, Dairy

Ingredients

• 1 cup heavy cream
• 4 oz unsweetened chocolate, finely chopped
• 2 tbsp Swerve or another keto
• friendly sweetener
• 1 tsp vanilla extract
• 2 cups fresh raspberries
• 1/2 cup sugar
• free raspberry preserves
• 1 cup almond flour
• 3 tbsp unsweetened cocoa powder

Instructions

1. In a medium saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth. Stir in the sweetener and vanilla extract. Allow to cool slightly.
2. In a blender or food processor, combine the raspberries and sugar free raspberry preserves. Blend until smooth. Set aside.
3. Preheat oven to 350°F (175°C). In a medium bowl, mix together almond flour and cocoa powder. Add the cooled chocolate mixture and stir until well combined. Pour into an 8 inch springform pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
4. Once the cake is cool, spread the raspberry mixture evenly over the top. Refrigerate for at least 4 hours or overnight. e) Before serving, whip the remaining heavy cream until it forms stiff peaks. Serve each slice with a dollop of whipped cream on top and additional fresh raspberries.

Chef’s Insight

The contrast between the dark chocolate mousse and bright raspberry layer creates an elegant presentation that is both visually stunning and delectably satisfying.

Notes

Be sure to use unsweetened chocolate for a keto-friendly dessert.