Low Carb Mango Mousse Cake

Indulge in the tropical delight of this Low Carb Mango Mousse Cake—a luscious dessert that's light, airy, and keto-friendly! Featuring a buttery almond flour crust and a creamy mango-infused mousse, this show-stopping cake is naturally sweetened with erythritol, making it perfect for those watching their sugar intake. Fresh mango purée, zesty lime juice, and a hint of vanilla create a perfectly balanced flavor profile, while the use of unflavored gelatin ensures the mousse is silky smooth and perfectly set. Best of all, it's a no-bake treat after the crust, requiring just a brief chill in the refrigerator. Whether you're entertaining guests or seeking a guilt-free indulgence, this gluten-free mango mousse cake is sure to impress. Decorate with fresh mango slices for a stunning presentation and serve it cold for the ultimate refreshing dessert experience!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

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
• 0 Extra mango slices for decoration (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

In a medium bowl, combine almond flour, melted butter, and 20 grams of erythritol. Mix until it forms a crumbly texture.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Blend the cooled gelatin with the pureed mango, then gradually fold this mixture into the cream cheese and whipped cream mixture until evenly combined.

Step 8

Pour the mango mousse over the cooled almond crust in the springform pan, smoothing the top with a spatula.

Step 9

Chill the mousse cake in the refrigerator for at least 4 hours, or until fully set.

Step 10

Gently run a knife along the edge to release the cake from the pan, then remove the springform ring.

Step 11

Decorate the top with extra mango slices if desired. Slice and serve cold.

Nutrition Facts

Serving size	(1060.1g)

Amount per serving	% Daily Value*
Calories	2855.5

Total Fat 259.5g	0%
Saturated Fat 125.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 592.4mg	0%
Sodium 757.5mg	0%
Total Carbohydrate 134.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 53.7g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 509.2mg	0%
Iron 5.5mg	0%
Potassium 744.7mg	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: 76.0%

Protein: 6.5%

Carbs: 17.4%