Sugar-Free Mango Mousse Cake

Indulge in the tropical bliss of this Sugar-Free Mango Mousse Cake, a show-stopping dessert that’s as healthy as it is delicious! Built on a tender almond flour base, this guilt-free treat features layers of creamy, airy mango mousse made with fresh mango puree and sweetened with natural erythritol and optional stevia. Perfect for low-carb or sugar-conscious diets, this crowd-pleaser is elegantly finished with vibrant mango slices and delicate mint leaves for a refreshing burst of flavor. With a prep time of just 40 minutes and no added sugar, this dessert is ideal for special occasions or a luxurious weekend reward. Serve chilled to highlight its silky texture and tropical aroma—your guests will never believe it’s sugar-free!

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 60 grams Erythritol
• 100 milliliters Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 250 milliliters Heavy cream
• 10 grams Gelatin
• 60 milliliters Water
• 350 grams Mango puree
• 1 tablespoon Lemon juice
• 1 teaspoon Stevia (optional, to taste)
• 100 grams Fresh mango slices
• 5 leaves Mint leaves (for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it lightly.

Step 2

In a large mixing bowl, combine almond flour, baking powder, and salt.

Step 3

In another bowl, beat the eggs and erythritol until light and fluffy using a hand mixer, about 3 minutes.

Step 4

Add in almond milk and vanilla extract to the egg mixture and mix well.

Step 5

Gradually fold the dry ingredients into the wet ingredients until just combined.

Step 6

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove from oven and allow the cake to cool completely in the pan.

Step 9

To prepare the mousse, first bloom the gelatin by sprinkling it over the water in a small bowl and let it sit for 5 minutes.

Step 10

In a saucepan, heat the mango puree over medium-low heat and stir in the gelatin until fully dissolved. Remove from heat and let cool slightly.

Step 11

In a chilled mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.

Step 12

Gently fold the cooled mango-gelatin mixture, lemon juice, and stevia (if using) into the whipped cream until well combined.

Step 13

Pour the mango mousse over the cooled almond cake base, smoothing the top with a spatula.

Step 14

Refrigerate the cake for at least 4 hours or until the mousse is set.

Step 15

Once set, carefully remove the cake from the springform pan, garnish with fresh mango slices and mint leaves before serving.

Step 16

Slice and enjoy this guilt-free sugar-free mango mousse cake.

Nutrition Facts

Serving size	(1312.3g)

Amount per serving	% Daily Value*
Calories	2502.2

Total Fat 200.7g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 808mg	0%
Sodium 1407.8mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 28.9g	0%
Total Sugars 70.6g
Protein 66.2g	0%

Vitamin D 160.1IU	0%
Calcium 751.9mg	0%
Iron 11.1mg	0%
Potassium 1033.4mg	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: 65.0%

Protein: 9.5%

Carbs: 25.4%