Low Carb Chocolate Mousse Cake

Indulge your dessert cravings guilt-free with this decadent Low Carb Chocolate Mousse Cake, a perfect treat for chocolate lovers following a low-carb or keto diet! This rich, creamy dessert layers a tender almond flour-based chocolate cake with a luscious mousse made from cream cheese, sugar-free chocolate chips, and heavy cream. Sweetened with erythritol and naturally gluten-free, this cake combines satisfying sweetness with a smooth, melt-in-your-mouth texture. The recipe is remarkably easy to prepare, requiring just 30 minutes of prep time, and the no-fuss gelatin-based mousse ensures a perfectly set top layer every time. Ideal for any special occasion or casual indulgence, serve this chilled masterpiece to impress your guests or simply treat yourself to a slice of pure low-carb bliss. Keywords: low carb chocolate mousse cake, keto dessert, sugar-free chocolate cake, gluten-free mousse cake.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.

Step 3

In a large bowl, combine melted butter, erythritol, and vanilla extract. Add the eggs one at a time, beating well after each addition.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared springform pan.

Step 5

Bake the cake base in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

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.

Step 7

Add the sugar-free chocolate chips and continue stirring until melted and fully incorporated. Remove from heat.

Step 8

In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.

Step 9

Once the gelatin is ready, stir it into the warm chocolate mixture until fully dissolved.

Step 10

Pour the chocolate mousse mixture over the cooled cake base, smoothing the top with a spatula.

Step 11

Refrigerate the assembled cake for at least 4 hours, or until set.

Step 12

Run a knife around the sides of the cake before releasing the springform, cut into slices, and serve chilled.

Nutrition Facts

Serving size	(1414.9g)

Amount per serving	% Daily Value*
Calories	4649.0

Total Fat 414.3g	0%
Saturated Fat 222.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1307.4mg	0%
Sodium 2083.4mg	0%
Total Carbohydrate 421.0g	0%
Dietary Fiber 117.1g	0%
Total Sugars 15.1g
Protein 97.4g	0%

Vitamin D 123IU	0%
Calcium 686.7mg	0%
Iron 25.9mg	0%
Potassium 2277.7mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 6.7%

Carbs: 29.0%