Keto Tex-Mex Chocolate Mousse Cake With Avocado Whip

Allergens

Eggs, Dairy (in coconut cream)

Ingredients

• 4 oz sugar
• free dark chocolate (90% cocoa)
• 1/2 cup unsalted butter
• 1/2 cup almond flour
• 3 large eggs, separated
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 ripe avocado
• 1/4 cup coconut cream
• 2 tbsp granulated erythritol
• 1/2 tsp lime zest
• 1/4 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, melt the chocolate and butter together. Stir until smooth and set aside to cool slightly.
3. In a separate bowl, whisk together almond flour, cocoa powder, and salt.
4. Add egg yolks and vanilla extract to the melted chocolate mixture and stir well.
5. Gradually mix the dry ingredients into the wet ingredients until fully combined.
6. In another bowl, beat the egg whites until stiff peaks form. Fold them gently into the chocolate mixture.
7. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
8. For the avocado whip, blend together the avocado, coconut cream, erythritol, lime zest, and cinnamon until smooth and creamy.
9. Once the cake is cooled, carefully remove it from the pan and place on a serving plate. Top with the avocado whip and garnish as desired.

Chef’s Insight

Ensure that the avocado is ripe but not overly soft, as this will affect the texture of the whip.

Notes

Make sure to use sugar-free and low-carb ingredients for a truly keto dessert.