Keto Mousse Cake Recipe
This triple layer keto mousse cake is a glorious sugar-free dessert recipe. It combines a brownie base with creamy keto chocolate mousse, all topped off with airy espresso mousse.
Ingredients
- 1 recipe Ultimate Keto Brownies
- 2 ounces unsweetened chocolate ( chopped)
- 1 tbsp butter
- 1/4 cup water
- 1 1/4 tsp grassfed gelatin
- 1 cup heavy whipping cream (divided)
- 1/3 cup Swerve Confectioners
- 1/2 tsp vanilla extract
- 2/3 cup espresso or strongly brewed coffee (cooled)
- 1 1/2 tsp grassfed gelatin
- 3/4 cup heavy whipping cream
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract
- 1 tbsp cocoa powder
- Fresh raspberries
Directions
- 1
Preheat the oven to 325ºF and lightly grease an 8-inch springform pan or a cake pan with a removeable bottom. Line with parchment paper and grease the paper. Set the pan on a rimmed baking sheet.
- 2
In a large microwave safe bowl, melt the chocolate with the butter on high in 30 second increments, stirring in between until smooth.
- 3
In the same saucepan as above, place the espresso. Sprinkle with the gelatin and let bloom 5 minutes, then place over medium low heat. Stir until the gelatin is dissolved, but do not let it come to a boil. Remove from heat and cool to lukewarm.
- 4
Warm up a small sharp knife by either running boiling water over it or holding it over a gas flame for a few seconds. Run the knife around the inside of the pan to loosen the cake.