Everyone loves a good Chocolate Mousse Cake with creamy filling. This Keto Mousse cake is the perfect decadent dessert for the times when you are on a diet or simply want to avoid gluten, sugar or carbs. Apart from insanely delicious it is also very easy: read on to find out how to make it at home!
Why is this recipe great
This cake is delicious but that’s not its only great thing about it. It is also healthy, low-carb and dairy-free. It contains a lot of nutrients as it is made with good ingredients. The cake consists of two layers: a brownie base and a rich creamy coconut filling, both loaded with a fantastic chocolate taste.
But apart from tasty and healthy, this dessert is also easy to make. How come, you may ask Preparing a mousse cake can be a challenge but not with that recipe! This is because the preparation method ensures a perfectly creamy texture even without a mixer.
What ingredients you need
This is a chocolate cake but you don’t need chocolate for it. The brownie base is made with cocoa powder, coconut flour, flax seed meal, coconut oil and one egg. It also contains baking powder and cinnamon and is sweetened with xylitol.
The filling is made with coconut cream, cocoa powder, xylitol and cocoa butter. The last one works as a thickener in order to ensure the perfectly dense consistency of the filling.
The complete list of ingredients is in the recipe card below the post!
How to make the base
The base is quite easy to make: just combine wet and dry ingredients and mix. It is as easy as making a cookie dough.
How to make the filling
Usually the challenge of most mousse cakes is to make the filling creamy and thick at the same time. In this recipe, however, I used a method that just can’t go wrong.
You have to melt all ingredients on a double boiler and mix until smooth. Then let the mixture cool just a bit and place it in a large bowl filled with ice. Start whisking immediately and continuously until the mixture thickens and becomes fluffy. That’s all!
You can find more details in the recipe instructions.
Decoration ideas
This cake is beautiful by itself but some fresh berries on top won’t go wrong. Other decoration options are: ground or chopped nuts, cocoa nibs, sprinkled cocoa powder or chopped unsweetened chocolate.
I am sure you would love this cake! It is one of the easiest decadent cakes that you can imagine.
I would love to receive your feedback, if you made it!
Want more low carb chocolate desserts? Here is a selection:
- Keto Texas Sheet Cake
- Keto Flourless Chocolate Cake
- Homemade Bounty Bars – Healthy, Keto, Vegan
- Keto Chocolate Delight
Keto Mousse cake {Dairy-Free}
Ingredients
For the brownie base:
- ⅓ cup/ 30 g coconut flour
- 1 tablespoon flax seed meal
- ½ cup/ 120 ml lukewarm water
- 1 egg
- 3 tablespoon/ 20 g cocoa powder
- 2 tablespoon/ 25 g coconut oil, melted
- ¼ cup/ 45 g xylitol
- ⅔ teaspoon baking powder
- ⅓ teaspoon ground cinnamon
For the mousse:
- 400 ml/ 14 oz coconut cream, cold (1 can)
- 2 tablespoon/ 30 g cocoa butter
- ⅓ cup/ 30 g cocoa powder
- 3 tablespoon/ 40 g xylitol
Instructions
Brownie base:
- Preheat oven to 350 degrees F/ 180 degrees C. Line a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Grease well the pan.
- In a small bowl combine flax seed meal and water. Mix well.
- In a bowl combine coconut flour, baking powder and cinnamon. Whisk and set aside.
- In a large mixing bowl whisk together xylitol and coconut oil. Add flax seed meal and egg and whisk again, until smooth.
- Using a rubber spatula add the coconut flour mixture and mix well to combine. At the end add the cocoa powder, mixing gently with the spatula, until distributed evenly into the batter.
- Transfer the batter to the prepared pan. Bake for about 25 minutes, or until the edges start becoming lighter and a toothpick, inserted in the center comes out clean.
- Let the base cool for 30 minutes before spreading the filling on top.
Mousse:
- Remove most of the liquid from the chilled coconut cream and use the solid part.
- Combine all ingredients in a heatproof bowl. Place the bowl over a pan with gently simmering water (double boiler). Mix continuously until the mixture becomes smooth and liquid and all ingredients are combined.
- Remove the bowl from the heat and let it cool for 5 minutes.
- Place ice cubes into a large bowl. Place the bowl with the liquid filing on top and immediately start whisking energetically. Whisk until the mixture thickens and becomes fluffy.
- Spread the filling on top of the brownie base, closed in the spring form pan. Cover the pan with aluminium foil and let it sit in the fridge for 6-8 hours.
- Decorate with berries before serving.
Notes
- Make sure the egg is at room temperature before adding it to the mixture as otherwise it would make the coconut oil harden.
- For this cake a quality cocoa powder is very important as it creates the taste and the flavour of the dessert.
- Store the cake for 3-4 days in the fridge, covered with aluminium foil.
- Xylitol can be substituted with your low-carb sweetener by choice. For a high-carb version, you can use coconut sugar or maple syrup.
monika
is it 365 calories for the entire thing?
or is that the of calories per serving? IF SO – how MANY servings?