No Bake Keto Chocolate Mousse Cake
Are you on a keto journey and craving a delectable treat that won’t sabotage your carb count? You’re gonna love this Keto Chocolate Mousse Cake recipe! Indulge in the rich, creamy goodness of chocolate without compromising your commitment to a low-carb lifestyle. In this blog post, we’ll guide you through the creation of this heavenly dessert step by step, and by the end, you’ll be savoring each guilt-free spoonful.
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Keto Cake Crust: A Nutty Foundation
Let’s start with the foundation – the crust. Combine 1/2 cup of toasted almond flour, 3 tablespoons of salted melted butter, and 3 tablespoons of powdered erythritol. Line the perimeter of the pan with a cake collar for easy removal. Press this delightful mixture into a 6×3 inch removable bottom pan, creating a nutty base that perfectly complements the chocolatey layers to come.

Chocolate Mousse: A Symphony of Flavors
Now, the star of the show – the chocolate mousse. In a mixing bowl, whisk together 3 large egg yolks, 2 tablespoons of granulated erythritol, and 1 teaspoon of vanilla extract until the mixture becomes pale and fluffy. In a separate bowl, whip up 135ml of heavy whipping cream until stiff peaks form.
Melt 200g of sugar-free chocolate – we recommend Lily’s milk chocolate bar for its divine taste. Gently fold the melted chocolate into the egg yolk mixture, followed by the whipped cream, ensuring a velvety consistency. In another bowl, whip up an additional 135ml of heavy whipping cream with 2 tablespoons of powdered erythritol.
Fold the chocolate mixture into the additional egg white mixture for that fluffy velvet mousse texture. Pour this luscious chocolate mousse over the almond flour crust, spreading it evenly in the pan. Refrigerate for 3 hours.

Dark Chocolate Layer: Elevating the Experience
For the dark chocolate enthusiasts, we’ve got a special layer just for you. Melt 50g of unsweetened dark chocolate (try Baker’s unsweetened chocolate) and combine it with 50ml of heavy whipping cream and 3 tablespoons of powdered erythritol. Pour this decadent dark chocolate mixture over the whipped cream layer, creating a symphony of flavors that will leave your taste buds dancing. Place the cake in the fridge to set overnight or at least 4 hours.
Garnish: The Finishing Touch
For the finishing touch, garnish your keto chocolate mousse with fresh strawberries if desired. Not only does it add a burst of freshness, but the strawberries also complement the richness of the chocolate, creating a delightful contrast.

Nutritional Breakdown: Nourish Your Body, Delight Your Palate
Before you dive into this heavenly creation, let’s take a look at the nutritional breakdown. With only 4.25g of net carbs per serving, 10.3g of fiber, 32.1g of fat, 5.25g of protein, and a net calorie count of 364, you can relish every spoonful without a hint of guilt.
So you see, this Keto Chocolate Mousse is more than just a dessert – it’s a testament to the fact that you can embrace the pleasures of life while staying true to your commitment to a keto lifestyle. Gather your ingredients, follow the steps, and treat yourself to a slice (or two) of this divine indulgence. Your taste buds will thank you!
No Bake Keto Chocolate Mousse Cake
8
servings20
minutesIngredients
- Crust
1/2 cup (50g) toasted almond flour
3 tablespoons (45g) salted melted butter
3 tablespoons (35g) powdered erythritol
- Chocolate Mousse
3 large egg yolks
2 tablespoons (30g) granulated erythritol
1 teaspoon (4g) vanilla extract
135ml heavy whipping cream
200g sugar free chocolate (I used Lily’s milk chocolate bar)
135ml heavy whipping cream
2 tablespoons (30g) powdered erythritol
- Dark Chocolate Layer
50g unsweetened dark chocolate (I used Baker’s unsweetened chocolate)
50ml heavy whipping cream
3 tablespoons(35g) powdered erythritol
- Garnish
Fresh strawberries
Directions
- Combine the toasted almond flour, salted melted butter, and powdered erythritol
- Line the perimeter of the pan with a cake collar for easy removal
- Press this mixture into a 6×3 inch removable bottom pan
- In a mixing bowl, whisk together egg yolks, granulated erythritol, and vanilla extract until the mixture becomes pale and fluffy
- In a separate bowl, whip heavy whipping cream until stiff peaks form
- Melt your chocolate and gently fold into the egg yolk mixture, followed by the whipped cream
- In another bowl, whip up the additional 135ml of heavy whipping cream with 2 tablespoons of powdered erythritol
- Fold the chocolate mixture into the additional egg white mixture for that fluffy velvet mousse texture
- Pour the chocolate mousse over the almond flour crust, spreading it evenly in the pan
- Refrigerate this for 3 hours and then prepare the dark chocolate layer
- Melt the unsweetened dark chocolate (try Baker’s unsweetened chocolate) and combine it with the heavy whipping cream and powdered erythritol
- Pour this dark chocolate mixture over the whipped cream layer
- Refrigerate this for another 4 hours or preferably, overnight
- Garnish with fresh strawberries sliced in halves. Enjoy!
Recipe Video
Notes
- Yields 8 servings Net carbs per serving: 4.25g Fiber: 10.3g Fat: 32.1g Protein: 5.25g Net calories: 364
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