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.

Mad Creations Chocolate Easy Keto Chocolate Mousse Cake - Unicorn Version

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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Mad Creations Easy Keto Chocolate Mousse Cake

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 45 votes!
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
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Servings: 16 serves
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Chocolate Cake

Chocolate Mousse


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


  • 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.


  • 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.


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

Your Own Notes


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!

Mad Creations Sugar Free Keto Mousse Cake



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  • Mary Janke says:

    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?

    • Megan Mad Creations Hub says:

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

  • Run adventurer says:

    5 stars
    Simple to make, light and super chocolatey, love it have made it several times

  • Lynda says:

    5 stars
    This is such a delicious cake. It’s perfect for a special occasion or just because it’s chocolate cake. The mousse on top is a lovely addition. Who said on keto we can’t have our cake and eat it too. Well this one you most definitely can .
    Another great cake to add to my growing list of recipes to make again.

  • Paul Santon-Rutherford says:

    This cake is amazing. Easy, delicious and impressive.
    Thanks Megan for such a great recipe.

  • Tracy Wilkinson says:

    5 stars
    Luscious, decadent, tasty and chocolatey goodness in every bite. Beautiful recipe again and the best advice to give to anyone is don’t overcook the cake, 10 minutes first and then only 7 minutes. Took it out of the oven the middle of the cake was still slightly jiggly (only a bit though). I make the chocolate mousse and it was soft and velvety decadence and had enough for the topping for the cake and three little mason jars with fresh raspberries and some shredded macadamia nuts. Use your imagination to make it your own with crunchy granola on top or fresh blackberries and crunchy oven baked slivered almonds. Thanks again Megan.

  • Sharon says:

    Can you freeze this cake?

  • Heidi J says:

    On my to do list. It looks very decadent. Very interested in the chocolate crackle base of your pictured cake. Is there a recipe somewhere?

  • Nina says:

    Fantastic! Have been looking for a something little bit special for Easter celebrations – and thus came can be dressed up any way we want. Thanks Megan!

  • Liz says:

    Can I use almond flour in place of almond meal?

  • Christine says:

    Hi Megan, you don’t melt the chocolate in the thermomix with this one? I have no luck melting on the stove.

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