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.
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 chocolated cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries?
Oh my, yes it does! So what are you waiting for?!
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IN A HURRY?
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
TO MAKE KETO CHOCOLATE MOUSSE CAKE YOU’LL NEED:
- large to medium-sized bowls
- a spatula
- measuring cups and spoons
- blender (or –
- hand mixer or other
- 8″ springform pan
- parchment paper
- double-boiler (optional)
Tips 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.
In order to make the chocolate mousse to go on top of the cake, I wanted a whipped cream that would keep the bubbles of a mousse. Also, I wanted the melted chocolate to combine with the cream to create an easy chocolate mousse.
Sound simple enough! However, much depends on the temperature of the cream. How do you make whipped cream?
1. How to make the perfect whipped cream
A good whipped cream at the right temperature is crucial in this recipe. Most recipes will tell you to make sure the cream, the bowl, the whisk, the mixer, everything is super-chilled.
This is usually good advice as you don’t want the butter solids in the cream to melt. If it’s too warm, it basically means the cream won’t whip up.
For keto chocolate mousse cake, the mousse requires a balance. The cream needs to be whipped, but the bowl and cream can’t be too cold and harden the melted chocolate before it’s combined with the cream to make the mousse.
Believe me, I’ve done it! Once when trying to make the chocolate mousse I had everything so chilled, the result ended up looking more like a cookies and cream mousse than chocolate mousse.
Don’t get me wrong, it really wasn’t a bad thing! It was still delicious, but just not the chocolate mousse look I was going for.
For this recipe, it’s best to whip the cream at room temperature in winter. That means not hot, but not just pulled from the fridge either.
The bowl and whisk should also not be chilled. Whip the cream in a stand or hand-held mixer (I suppose you could do it with a whisk in hand, but my arm muscles rebel).
First, it will whip to become liquidy with large bubbles. Second, it will smoothen out and be slightly thicker although still liquid.
Soon, soft peaks will form so the peak is made when you lift the whisk, but it falls back in on itself.
Stiff peaks, which is where we want the cream to end up, form after soft peaks. You’ll see this is when the cream is smooth, stays in the peak or mountain, and does not collapse. It should not be grainy.
If it 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, try whipping in 3-4 more tablespoons of cream to see if it will smoothen out.
If it does not improve, just keep whipping and enjoy your homemade butter!
Once you have whipped cream with still peaks, let it sit out until ready to combine with the chocolate.
2. How to line a springform tin with parchment paper
The second challenge with this cake was how to get it out of the pan for presentation. Well, and cutting and eating it of course!
The best way I’ve found to get the cake out easily every time, is to use greased parchment paper.
First, cut a round in parchment paper about two inches wider in diameter than the cake pan. For example, if your pan is 8 inches, the round of parchment paper should be 10 inches.
Next, cut strips just under an inch long around the circle of parchment paper. For my example picture I’ve drawn on it in pencil around the pan so you know to cut almost to the pan but not quite.
Obviously, if you do write on the paper, be sure that side does not touch the cake. Place the round in the bottom of the pan.
Once the round is in place, position a stove-pipe of parchment paper around the edges. Don’t be discouraged if you have trouble with this! I use masking tape to keep mine in place until the cake batter is in and better holds it where it needs to be.
In the photo, my stovepipe is a bit tall. It just happened to be the size I had left. Ideally, you will want the paper to be at least two inches taller than the cake pan. If it is taller, it won’t matter as long as it doesn’t brush the top of your oven.
Butter the paper or spray it with coconut oil, and it’s good to go!
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
HOW TO MAKE KETO CHOCOLATE MOUSSE CAKE
To begin, get out all ingredients and kitchen utensils so everything is close at hand.
First, prepare an 8-inch round springform pan with greased parchment paper as I describe in the tips above.
Second, beat the softened butter and sweetener together with a standing or hand mixer. Still mixing, add in the eggs one at a time until well-incorporated. Then add the vanilla extract and do the same.
Third, find a clear workspace. In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt. These are the dry ingredients.
Now, add half of the dry ingredients to the wet and mix to combine. Pour in the unsweetened almond milk, continuing to blend it all together. Then, add the last of the dry ingredients. If the resulting mixture is too thick, add a tablespoon of almond milk at a time to make it the consistency of a brownie-type batter.
Spoon the batter into the pan. Then, bake it at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
Optional: As it cools you can spoon on 2 tablespoons of brandy evenly over the cake.
While you allow the cake to cool completely, prepare the chocolate mousse.
How to make easy keto chocolate mousse
This chocolate mousse is super-easy and quick if you get the temperatures right!
Use room temperature heavy cream and follow my above tips to whip the heavy cream to stiff peaks. Set the cream aside and prepare the chocolate.
There are a couple of ways you can melt the chocolate. I know some people have strong opinions about whether to use a double boiler (or a heatproof bowl over a saucepan of water) or a microwave. I’ve used both methods, and either work.
Chop the chocolate and place it or the same amount of chocolate chips in a double boiler. Be sure there is water in the bottom. Next, turn on the heat to medium and stir until the chocolate is completely melted and smooth. Then, remove it from the heat.
Place chopped chocolate or chocolate chips in a heat-proof bowl and microwave it on high for 30 seconds. Stir it with a spatula, then continue to heat and stir at 30-second increments until chocolate is completely melted. Depending on the microwave, you should only need 2-3 times.
Move the bowl/pan of chocolate to a potholder and let it cool slightly. Then stir in the vanilla extract.
Now’s when the mousse comes together. I put the chocolate in a large room-temperature bowl. Then spoon the whipped cream in on top of the chocolate. Work quickly at this point to get the mousse to come together properly.
To blend the ingredients together yet keep air in the cream, take a spatula and go around the outside of the mixture, then cut through the center. Continue this process until the ingredients are mixed evenly.
Next, evenly spread the mousse over the chocolate cake. Put the cake in the fridge to chill for 15-20 minutes, just long enough to set.
Now take the cake out of the springform pan and carefully remove the parchment paper.
To decorate the keto chocolate mousse cake
Dust the top of the mousse cake with cocoa powder. Next position the beautiful fresh raspberries in a mound in the center.
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 at room temperature, otherwise the mousse can harden. Personally, I like to warm it slightly as leftovers and add a few extra raspberries!
The chocolate is a very strong chocolate for chocolate lovers, and the tang of the raspberries cuts it just right. This chocolate cake is definitely not one of those brown cakes with no flavor, it’s rich and delicious.
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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Want more keto chocolate recipes?
- Low carb chocolate sandwich cookies
- Keto chocolate coconut balls
- Low carb chocolate pie
- Keto chocolate truffles
Keto Chocolate Mousse Cake
- ¼ cup butter, softened
- ½ cup sweetener (such as Swerve or Lakanto Monk Fruit)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup finely ground blanched almond flour
- ⅓ cup cocoa powder
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened almond milk
- 9 oz sugar-free dark chocolate, chopped (e.g. Lily's or Bake Believe)
- 16 oz heavy whipping cream, room temperature
- 1 tsp vanilla
- 6 oz fresh raspberries
- Prepare an 8-inch round springform pan with greased parchment paper.
- Beat the butter and sweetener in a standing or hand mixer. Add in the eggs one at a time mixing completely to combine. Then add the vanilla extract.
- In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt.
- Add half of the dry ingredients to the wet and mix to combine. Pour in the unsweetened almond milk, continuing to mix. Then add the last of the dry ingredients. If the resulting mixture is too thick, add a tablespoon of almond milk at a time to make a brownie-type batter.
- Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. (Optional: spoon on 2 tablespoons of brandy evenly over the cake.) Let cool completely and prepare the chocolate mousse.
- Whip the heavy cream to stiff peaks.
- Double-boiler: Place chopped chocolate in a double boiler (or in a heatproof bowl over a saucepan of water). Turn on the heat to medium and stir until the chocolate is completely melted.Microwave: Place chopped chocolate in a heat-proof bowl and microwave on high for 30 seconds. Stir and continue to heat at 30-second increments until chocolate is completely melted (should only need 2-3 times).
- Let the chocolate cool slightly, and stir in the vanilla extract. Carefully pour the chocolate into the whipped cream mixture and quickly combine. Take a spatula and go around the outside of the mixture, then cut through the center so-as to keep as much of the air as possible in the cream.
- Once incorporated, evenly spread the mousse over the chocolate cake. Chill for half an hour to set.
- Take the cake out of the springform pan and carefully remove the parchment paper. Dust the top with cocoa powder then mound the raspberries in the center. Dust the raspberries with powdered sweetener for a finished look.
|Amount Per Serving|
|Total Fat 31 g|
|Saturated Fat 18 g|
|Monounsaturated Fat 8 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 95 mg|
|Sodium 165 mg|
|Potassium 77 mg|
|Total Carbohydrate 20 g|
|Dietary Fiber 17 g|
|Sugars 1 g|
|Protein 5 g|
|Net Carbohydrate 3 g|