“Mouthwatering Cajun-Spiced Low Carb Keto Chocolate Mousse Torte”

Allergens

None

Ingredients

• 1 cup almond flour
• 3 tbsp unsweetened cocoa powder
• 2 tbsp granulated erythritol
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cayenne pepper (adjust to taste)
• 1/4 tsp ground black pepper
• 3 large eggs, separated
• 1/2 cup unsalted butter
• 6 oz sugar
• free dark chocolate, chopped
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a medium bowl, mix together almond flour, cocoa powder, erythritol, cinnamon, cloves, nutmeg, cayenne pepper, and black pepper.
3. Add egg yolks and butter to the dry ingredients, stirring until well combined.
4. Melt chocolate in a double boiler or microwave, then stir into the mixture.
5. In another bowl, beat egg whites until stiff peaks form. Fold them gently into the chocolate mixture.
6. Pour the batter into the prepared springform pan and bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. In a small saucepan, heat heavy cream over medium heat until it begins to steam. Remove from heat and stir in vanilla extract.
8. In a separate bowl, combine chopped sugar free dark chocolate and 2 tbsp of the hot cream mixture. Stir until smooth. Gradually add the remaining cream, stirring until completely combined and glossy.
9. Pour the chocolate mousse over the cooled crust and refrigerate for at least 4 hours or overnight.
10. To serve, release the springform pan and place the torte on a serving plate. Garnish with fresh berries and a sprinkle of cinnamon.

Chef’s Insight

Experiment with different Cajun spices and flavors to create your own unique twist on this keto dessert.

Notes

Feel free to adjust the cayenne pepper and black pepper to your desired spice level. - Be sure to use high-quality, sugar-free dark chocolate for the best flavor and texture.