Low Carb Mango Mousse Cake
Indulge guilt-free with this irresistible Low Carb Mango Mousse Cake—a creamy, no-sugar-added dessert that’s bursting with tropical flavor while keeping your carb count in check! This elegant recipe starts with a buttery almond flour crust, providing the perfect base for a luscious mango mousse made from pureed fresh mangoes, whipped cream, and softened cream cheese. Sweetened with granulated erythritol and infused with a hint of lime and vanilla, every bite offers a delightful balance of sweetness and tang. The mousse is set with unflavored gelatin, ensuring a light, airy texture that melts in your mouth. Perfect for summer gatherings or any occasion, this gluten-free and keto-friendly treat is as beautiful as it is delicious—especially when garnished with extra mango slices. Prepare ahead to let it chill and set for the ultimate creamy delight!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 60 grams Unsalted butter, melted
- 50 grams Granulated erythritol
- 200 grams Cream cheese, softened
- 200 grams Fresh mango, pureed
- 240 ml Heavy cream
- 10 grams Unflavored gelatin powder
- 60 ml Water
- 1 teaspoon Vanilla extract
- 15 ml Lime juice
- Extra mango slices for decoration (optional)
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, combine almond flour, melted butter, and 20 grams of erythritol. Mix until it forms a crumbly texture.
Press the mixture into the bottom of a 20 cm (8-inch) springform pan to form the crust. Bake for 10 minutes until lightly golden. Let it cool completely.
Meanwhile, in a small bowl, sprinkle gelatin over 60 ml of water and let it bloom for 5 minutes. After blooming, heat the mixture in a microwave in 10-second intervals, stirring in between, until the gelatin dissolves completely.
In a large mixing bowl, beat together softened cream cheese, the remaining 30 grams of erythritol, lime juice, and vanilla extract until smooth and fluffy.
In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture gently to maintain the airy texture.
Blend the cooled gelatin with the pureed mango, then gradually fold this mixture into the cream cheese and whipped cream mixture until evenly combined.
Pour the mango mousse over the cooled almond crust in the springform pan, smoothing the top with a spatula.
Chill the mousse cake in the refrigerator for at least 4 hours, or until fully set.
Gently run a knife along the edge to release the cake from the pan, then remove the springform ring.
Decorate the top with extra mango slices if desired. Slice and serve cold.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.5 g | 333% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 53.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 745 mg | 16% | |
*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.
