Divinely decadent keto chocolate mousse cake is the perfect holiday recipe or for any special occasion. Sugar-free and gluten-free, this chocolate cake beauty is topped with raspberries for a delightful marriage of flavors everyone will love.
Note: I’ve updated the recipe and photos to simplify the steps and make it even more delicious. Gone are the complicated parchment paper lining and double-boiler steps! Now we have a fabulous quick and easy keto chocolate mousse cake with fresh raspberries. Enjoy!
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What could be better to celebrate any holiday or special occasion than chocolate cake? And not just any chocolate cake, oh no! How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries?
Sound good?
Oh my, yes it does! So what are you waiting for?!
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later! Add it to your holiday meal plan!
Chemically speaking, chocolate really is the world’s perfect food.
– Michael Levine
🍽 Equipment
To make the keto chocolate mousse cake you’ll need:
- large to medium-sized bowls
- a spatula
- whisk
- measuring cups and spoons
- blender (or –
- hand mixer or other
- 8″ springform pan
- parchment paper
- double-boiler (optional)
💭 Top tip
For the best keto chocolate mousse cake:
The biggest challenge I found with this keto chocolate mousse cake recipe has to do with the temperature of the cream. The easiest way to remedy this is to let the heavy cream and cream cheese sit out and warm to room temperature before you begin.
If the cream and cream cheese does become grainy, the solids and liquid have started to separate. This means you’re about to make butter! If you do whip it that far, even with the cream cheese blended in well, add in two to three more tablespoons of heavy cream and mix it up.
Add in the other ingredients and it will smooth out. Actually, it’s pretty easy, and we don’t have to worry about parchment paper or double boilers!
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power…it is the best friend of those engaged in literary pursuits.
– Justus von Liebig, Scientist
🥘 Ingredients
Keto chocolate cake
- 4 oz cream cheese, room temperature
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 3/4 cup powdered sweetener such as Swerve Confectioner’s
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
Keto chocolate mousse
- 8 oz cream cheese, room temperature
- 1 1/4 cup heavy whipping cream, room temperature
- 2 tsp vanilla
- 1/2 cup cocoa powder
- 3/4 cup powdered sweetener
🔪 Instructions
How to make a keto chocolate mousse cake
To begin, get out all ingredients and kitchen utensils so everything is close at hand.
First, prepare a 9 or 10-inch round springform pan and grease it with butter or coconut oil. However, if you wish to line it with greased parchment paper that’s an option as well. I’m just simplifying the process because it works and is less labor-intensive.
Second, blend the cream cheese, eggs, vanilla, and almond milk in a high-powered blender for about 40 seconds or until smooth and incorporated.
You can also use a stand or hand mixer for this task, but I find it goes quicker in the blender.
Dry ingredients
Third, find a clear workspace. In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, powdered sweetener, baking powder, and salt.
Now, pour the wet ingredients into the dry ingredients. Mix them well until it resembles a traditional brownie batter.
⏲ Bake time
Spoon the batter into the pan. Then, bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
After that, set it on a cooling rack to cool completely and prepare the chocolate mousse.
Optional: As it cools you can spoon on 2 tablespoons of brandy evenly over the cake.
How to make easy keto chocolate mousse
My updated keto chocolate mousse is super-easy and quick and very nearly full proof.
I like to use a stand mixer or hand mixer for the mousse with the whisk attachment for the perfect mousse.
First, in a large bowl, place room temperature cream cheese and whip it until no clumps remain.
Second, add the heavy cream and continue to mix for about 2-3 minutes to whip the cream. Use a spatula to get the cream cheese off the sides and bottom of the bowl and mix thoroughly.
After that, add the vanilla extract, sweetener, cocoa powder, and salt.
It’s important to use powdered sweetener for the mousse so it does not taste grainy. I like to use Swerve Confectioners, or you can grind up what you have in a coffee grinder to powder it.
Next, once everything is incorporated, evenly spread the thick mousse over the chocolate cake. Then chill it in the refrigerator for at least an hour to set.
When you’re ready to serve, run a knife around the edge of the springform pan to loosen the cake then remove it carefully from the springform pan.
🎂 How to decorate the keto chocolate mousse cake
Now’s one of my favorite parts. This is a super-simple decoration that looks completely elegant and adds exactly the right flavor for this dessert.
Raspberries!
I love raspberries, and they add the bright color and punch of flavor I’m looking for. The sweet, tart raspberries cut the dark chocolate, and they’re pretty fabulous. Even two or three on a serving add a ton of flavor.
To decorate, mound the beautiful fresh raspberries in the center of the cake.
Second, to give it a finished and holiday look, dust the raspberries with powdered sweetener. My son likes to do this part by hand, or you can use a sifter to make it more even.
Serve the cake chilled or at room temperature.
The chocolate is pretty strong chocolate, and the tang of the raspberries cuts it just right. The chocolate cake should be moist, rich, and delicious.
👩🍳 Serving size
When you actually eat this cake, it fills you up fast. I usually cut it into 16 servings and that’s how the nutrition facts are counted.
However, if you wish a larger slice (my husband often doubles his portion), just know you may want to refigure the macros.
🍨 Keto holiday desserts
For me, this keto dessert just screams special occasion. It’s the climax of a dinner party, an impressive addition to a Christmas party, or that Valentine’s Day chocolate wow!
When you think about cake centerpieces, this one is simple and really not very difficult to make. Yet, it says, “I am chocolate. I am special, and I’m for you. Therefore, you are special.”
Try it out.
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Tag me in your recipe pics on Instagram @explorermomma.
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🍫 Keto chocolate recipes
- Low carb chocolate sandwich cookies
- Keto chocolate coconut balls
- Low carb chocolate pie
- Keto chocolate truffles
📖 Printable recipe card
Keto Chocolate Mousse Cake
Special occasion Keto Chocolate Mousse Cake is rich and indulgent chocolate bliss while still low carb and sugar-free. First, a gluten-free chocolate cake topped with an easy chocolate mousse. The tang of raspberries cut the rich chocolate for the perfect dessert.
Ingredients
Chocolate Cake
- 4 oz cream cheese, room temperature
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 3/4 cup powdered sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
Chocolate Mousse
- 8 oz cream cheese, room temperature
- 1 1/4 cup heavy whipping cream, room temperature
- 2 tsp vanilla
- 1/2 cup cocoa powder
- 3/4 cup powdered sweetener
Instructions
Keto Chocolate Cake
- Get out a 10-inch round springform pan, and grease it with butter or coconut oil.
- Blend the cream cheese, eggs, vanilla, and almond milk in a high-powered blender for about 40 seconds or until smooth and incorporated. (or use a mixer)
- In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, powdered sweetener, baking powder, and salt.
- Pour the wet ingredients into the dry. Mix them well until it resembles a brownie batter.
- Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. Let cool completely and prepare the chocolate mousse.
Chocolate Mousse
- Select the whisk attachment for a stand or hand-held mixer.
- Place the cream cheese in the bowl and mix it until there are no lumps. Add the heavy cream and continue to mix for about 2-3 minutes to whip the cream.
- Then add the vanilla extract, sweetener, cocoa powder, and salt. Mix it all together well.
- Once incorporated, evenly spread the thick mousse over the chocolate cake. Chill for at least an hour to set.
- Run a knife around the edge of the springform pan to loosen the cake then remove it carefully from the springform pan.
- Mound the raspberries in the center of the cake. Dust the berries with powdered sweetener for a finished look and serve.
Nutrition Information:
Yield: 16 Serving Size: 1/16thAmount Per Serving: Calories: 208Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 160mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 2gProtein: 7g
Tigs
Tuesday 25th of April 2023
Can I just used all almond flour and regular milk instead of almond milk and if so would t be the same ratio? Thanks :)
Tigs
Wednesday 26th of April 2023
@Lauren, awesome thank you!
Would banana flour work as a substitute for both almond flour and coconut flower? And if so what would be that ratio?
Lauren
Tuesday 25th of April 2023
If you are going to sub almond flour for the coconut flour, you would add 1 full cup of almond flour for the 1/4 cup of coconut flour. The texture will be slightly different but should still be good. Also, if you don't use almond milk, I would just use water as the point of the liquid is to thin down the cake batter.
Lisa
Monday 21st of March 2022
Do you add sugar into the chocolate cake?? You have it listed in the ingredients but not in the actual recipe
Lauren
Monday 21st of March 2022
There's no sugar, but I do use a powdered sweetener, Swerve Confectioner's or Lakanto Monk Fruit. It is whisked in with the dry ingredients. I love this cake - hope you enjoy it!