Low Carb Chocolate Mousse Cake
Indulge in the decadence of a guilt-free treat with this Low Carb Chocolate Mousse Cake, a show-stopping dessert that's perfect for keeping your sweet tooth satisfied without derailing your health goals. This layered masterpiece boasts a rich almond flour and cocoa cake base, topped with a velvety, sugar-free chocolate mousse made from cream cheese, heavy cream, and gelatin for a silky texture that melts in your mouth. With zero added sugars and low-carb ingredients like erythritol and sugar-free chocolate chips, it's an ideal option for keto enthusiasts, diabetics, or anyone seeking a healthier dessert alternative. Ready in under an hour of active work and serving up to 12 slices, this irresistible recipe is perfect for celebrations, dinner parties, or as a luxurious everyday indulgence. Serve it chilled for maximum satisfaction and bring a touch of elegance to your dessert table with this easy yet impressive cake creation.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Heavy cream
- 8 oz Cream cheese, softened
- 1 cup Sugar-free chocolate chips
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, combine melted butter, erythritol, and vanilla extract. Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared springform pan.
Bake the cake base in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
While the base is baking, prepare the mousse. In a medium saucepan over low heat, combine cream cheese and heavy cream and stir until the mixture is smooth.
Add the sugar-free chocolate chips and continue stirring until melted and fully incorporated. Remove from heat.
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
Once the gelatin is ready, stir it into the warm chocolate mixture until fully dissolved.
Pour the chocolate mousse mixture over the cooled cake base, smoothing the top with a spatula.
Refrigerate the assembled cake for at least 4 hours, or until set.
Run a knife around the sides of the cake before releasing the springform, cut into slices, and serve chilled.
Nutrition Facts
Calories |
4649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.3 g | 531% | |
| Saturated Fat | 222.2 g | 1111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 117.1 g | 418% | |
| Total Sugars | 15.1 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 687 mg | 53% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
