February 22nd, 2018
Easy Keto Chocolate Mousse Cake
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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.
Calories: 193kcal
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Servings: 16 serves
Tap or hover over number to scale ingredientsIngredients
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
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
Your Own Notes
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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22 Comments
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?
Hi Mary, I use 95% Lindt or Well Naturally sugar-free dark chocolate which is available in Coles and Woolworths.
Simple to make, light and super chocolatey, love it have made it several times
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.
I am so glad you enjoyed it Lynda. Thanks for taking the time to leave a review too x
This cake is amazing. Easy, delicious and impressive.
Thanks Megan for such a great recipe.
So happy you enjoyed it Paul. x
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.
You are very welcome
Can you freeze this cake?
I wouldnt with this one as it might separate.
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?
It is a pretty tasty one.
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!
You are very welcome
Can I use almond flour in place of almond meal?
You sure can
Hi Megan, you don’t melt the chocolate in the thermomix with this one? I have no luck melting on the stove.
Just do it the microwave on 30 second short bursts.