This low carb Chocolate Mousse Cake is gluten free, grain free, sugar free and keto friendly. Smooth, rich and decadent, this chocolate mousse cake with a luscious chocolate mousse frosting will satisfy the biggest chocolate lovers!
Who doesn't love a gigantic slice of chocolate cake? Especially one that is gluten free, sugar free, grain free, low carb and delicious!
I always like to make my own cake, cookie or treat for occasions so I am able to enjoy something too, sugar free of course. Although I am usually a vanilla or lemon type of girl, my family loves chocolate so I made this cake.
Why You Should Make This Chocolate Mousse Cake
At only 230 calories and 5 net carbs per slice, you can enjoy this cake guilt free. Most importantly, this cake doesn't taste sugar free or low carb at all so even your picky eaters and sugar lovers will love this.
This chocolate mousse cake might look fancy, but it's very simple to make. You can bake it the day before and frost it the day of your occasion to make life easier.
I wanted the bold and richness of the dark chocolate. And I am so glad I used it.
The shaved chocolate topping also makes it even more pretty as well. You can top with whipped cream if you'd like as well.
Get creative and add some chocolate chips on top, sliced almonds or other nuts or seeds, drizzle with peanut or almond butter, add some other types of berries... you get the idea.
Fluffy mousse frosting is everything! I have always been a frosting girl, I could honestly eat it by the spoonful.
Especially any type of homemade frosting. It blows away any of the store bought kind.
Yes, even this frosting that is sugar free and low carb.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Sugar free chocolate - I use Lily's Chocolate that is sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
- Eggs - Eggs add structure and flavor to baked goods. Choose cage free and organic eggs.
- Monk fruit - I used the both the powdered and granular forms of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Apple cider vinegar - The acids in the vinegar also help activate baking powder which enhances the rising of your baked goods.
- Heavy whipping cream - Heavy whipping cream adds moisture to baked goods.
- Cocoa powder - Please read your ingredient labels, it should only ay 100% cocoa powder and nothing else.
How To Make This Chocolate Mousse Cake
Place eggs in a large bowl and beat them. Add the granulated Monk fruit, vanilla extract, apple cider vinegar and baking powder. Whisk again to combine.
Add softened butter and mix well.
Now we add that delicious CHOCOLATE!
Add almond flour and coconut flour and stir to combine.
Pour batter into greased cake pan and bake!
Look how gorgeous this is! Frosted with the delicious, creamy mousse topping and add some more shaved dark chocolate.
Isn't she a beauty?
Recipe FAQ's and Expert Tips
Yes! This chocolate mousse cake is very freezer friendly. I like to freeze individual slices at a time so I can just pull one out when the raving hits.
I wrap the slice in plastic wrap or parchment paper and place in a plastic bag in the freezer for up to 3 months.
Although I have not tried to make tis into a vanilla cake yet, it should be pretty easy to do. Omit the chocolate and the cocoa powder and add another teaspoon of vanilla to the cake. Let me know how it turns out!
I have not made this cake into cupcakes but it I am sure it can be done. Increase your temperature to 375 degrees F and bake for 15-18 minutes until the center of a toothpick placed in the cupcake comes out clean.
Keto Caramel Cake from All Day I Dream About Food
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Almond Flour Chocolate Cake with Chocolate Mousse Frosting
- For the Chocolate Cake:
- 2 cups almond flour
- ¼ cup coconut flour
- 3 teaspoons baking powder
- ½ cup melted sugar free chocolate
- ½ teaspoon salt
- 5 large eggs
- ¾ cup granular Monk fruit
- 1 teaspoon vanilla extract
- ½ tablespoon apple cider vinegar
- ½ cup butter, softened
- For the Chocolate Mousse:
- 1 cup heavy whipping cream
- ½ cup powdered Monk fruit
- 2 tablespoons cocoa powder
- Preheat oven to 325F.
- Place the eggs into a big bowl and beat them.
- Add the granulated Monk fruit, vanilla extract, apple cider vinegar and baking powder. Whisk again to combine.
- Add softened butter and mix to combine. Use an electric mixer for better results.
- Then melt dark chocolate in the microwave for 45-60 seconds and add it to the rest of the ingredients. Mix for a few minutes until a smooth batter.
- Add both flours and stir to combine. Use a spatula now because the batter will become thicker.
- Grease and transfer the batter into an 8’’ round cake pan.
- Bake the cake for 35 to 40 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the chocolate mousse, add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft peaks form. Then add powdered monk fruit and cocoa powder and stir with a spatula to combine. Using the electric mixer here is possible, but you could end up over whipping the mousse.
- Finally, spread the mousse on the top and sides of the cake.
- Store leftovers in the fridge for up to 4 days.
- Chilling your mixing bowl will help the cream whip more easily.
- Add one tbsp of granulated coffee to the mousse that will enhance the chocolate flavor.
- Garnish with shaved chocolate, fresh fruit or whipped cream. Or any of the suggestions I mentioned above.