Keto Chocolate Mousse Cake

Keto Chocolate Mousse Cake

We are sharing a beautiful recipe made from the very talented Nerys from The Keto Chef's Kitchen who created a luscious keto Chocolate Mousse using our Keto Dark Chocolate & Keto Erythritol.

This Keto Chocolate Mousse cake is also ideal if you want to replace the base with our Keto Protein Cookie Crumbs as a base instead of making the cake if you are short on time  & simply add some melted butter to create a Keto Cake base.

Makes: 12 Portions

FOR THE CAKE:

70g Butter, melted

90g Justine’s Erythritol,

1 tsp Vanilla paste or essence

2 Eggs, room temperature

70g Ground almonds

40g Cocoa powder

1 tsp Baking powder, gluten-free

FOR THE MOUSSE:

350ml Cream

400g Justine’s Keto Friendly Dark Chocolate Baking Chips

350ml Cream

100g Allulose (Or equivalent of another sweetener that dissolves easy.)

1 tsp Vanilla paste

½ tsp Cinnamon

Method:

Preheat your oven to 170°C fan-bake and line the bottom and sides of a 23cm cake tin with non-stick paper.

In a bowl, add the melted butter, sweetener, vanilla, and eggs and whisk until smooth. Add in the ground almond, cocoa powder, and baking powder and whisk to combine.

Pour the cake batter into the lined cake tin and spread it flat. This really isn’t a lot of cake batter, it’s just a tasty vessel for the mousse! 

Bake the cake for 14-17 minutes, until a skewer inserted into the centre comes out clean. Leave the cake in the tin and cool for 10 minutes at room temperature, then transfer it into the freezer.

Once the cake base has been in the freezer for at least 15 minutes, start making your mousse.

Add the first measure of cream into a small pot and heat until it comes to a simmer. While that heats, add the chocolate into a large bowl. When the cream comes to a simmer, pour it over the chocolate and put a plate over the bowl to keep the heat in. Don’t stir the cream and chocolate yet, just let it sit.

Put the second lot of cream, sweetener, vanilla, and cinnamon into a stand-up mixer with a whisk attachment and whisk until soft peaks form.

Mix the chocolate cream mixture until smooth and lump free. Add one third of the whipped cream into the melted chocolate and fold through. Repeat the process with a third of the whipped cream at a time until it is all combined. 

Pour the mousse on top of the cake base and spread it flat. Chill in the fridge for 3+ hours until the mousse has set before cutting into 12. 

NUTRITIONAL INFO PER PORTION:

NET CARBS: 4.2

FIBRE: 2.2

FAT: 40.5

PROTEIN: 8.6

CALORIES: 421