Easy Keto Chocolate Mousse Cake

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I am just gonna say it.  This Keto chocolate mousse cake is the total bomb!  I have made a few variations of this cake and they all taste totally amazeballs!  It is the right amount of dense cake and so soft fluffy mousse.

This pic above is of my Jaffa Mousse Cake with Unicorn Cheesecake injections and a “Chocolate Crackle” base.  It was so good! It was for my 46th birthday would you believe.  I wanted to make something a little silly and juvenile to look at, but with a mature palate.  Oh an my “homage” to chocolate crackles (a real favourite of my childhood) are so incredibly good.  Salty, chocolatey and crunchy.

Any way you choose to create your version of the Mousse Cake I have no doubt that you will truly love this recipe and make it many many times.

I know you will enjoy this recipe

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Easy Keto Chocolate Mousse Cake

One of my all time favourite cakes and I have no doubt that it will quickly become one of yours.

5 from 3 votes

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Dessert

Cuisine: Australian Keto

Recipe Category: Low Carb

Calories: 193kcal

Author: Megan Ellam

Servings: 16 serves

MetricUS Customary

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Ingredients

Chocolate Cake

• ▢ 150 g dark chocolate
• ▢ 150 g salted butter
• ▢ 70 g sweetener
• ▢ 5 eggs separated
• ▢ 1 tsp vanilla extract
• ▢ 140 g almond meal

Chocolate Mousse

• ▢ 1 batch Chocolate Mousse

Metric - US Customary

Instructions

• Preheat oven to 200℃.
• Grease and line a 22cm cake pan.

CONVENTIONAL METHOD

• Melt chocolate in a heat proof bowl over a saucepan of simmering water, then set aside to cool.
• Beat butter and sweetener in a bowl until thick and pale, then add egg yolks, one at a time and beating well after each addition.
• Add the melted chocolate, vanilla and almond meal and mix until combined. In a separate bowl, beat egg whites until stiff peaks are formed, and then fold into cake mixture. Spoon the mixture into the cake pan, then bake for 10 minutes.
• Reduce the heat to 170℃, then bake for another 7-10 minutes.
• Take out and cool on a baking tray.
• Top with Chocolate Mousse and refrigerate to set.

THERMOMIX RECIPE

• Insert butterfly and whisk egg whites 3 minutes / speed 3.5 or until stiff peaks form. Scrape into a bowl to reserve.
• Add butter and sweetener to bowl and mix 3 minutes / speed 3.
• While it is mixing remove MC and add egg yolks one at a time, beating for 10 seconds between.
• Add the the melted chocolate, vanilla and almond meal, and mix for a further 1 minute / speed 3 until well blended.
• Fold into egg whites and follow cooking instructions as above.

Notes

So delicious!  For a bit of a change add some orange essential oil for a tasty jaffa version

Nutrition

Serving: 1serve | Calories: 193kcal | Carbohydrates: 6g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 88mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 310IU | Calcium: 35mg | Iron: 1.7mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

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5 Comments

• Megan says:

  March 7, 2018 at 8:01 am

  
  Easily one of the best recipes EVER!

  Reply
• Abbey says:

  July 25, 2019 at 6:09 am

  Could you use coconut flour instead of almond flour?

  Reply
  • Megan says:

    July 28, 2019 at 9:58 am

    Coconut flour does have a high absorption rate. I haven’t tested with it but you would only want to use about 1/4 the amount of almond meal

    Reply
• Mary Janke says:

  August 2, 2020 at 10:17 am

  Is this just standard cooking chocolate used in this recipe or an unsweetened chocolate?
  I’ve been looking for an unsweetened chocolate – either dark or white, available in Australia?

  Reply
  • Megan Mad Creations Hub says:

    August 2, 2020 at 8:38 pm

    Hi Mary, I use 95% Lindt or Well Naturally sugar-free dark chocolate which is available in Coles and Woolworths.

    Reply