The ultimate chocolate lovers dream is this triple chocolate layered brownie mousse cake made sugar free, low carb, keto, nut free and gluten free!
SUGAR FREE BROWNIE MOUSSE CAKE
This sugar free triple layered chocolate brownie cake is a heavenly dream for anyone who loves chocolate! It starts with a fudge brownie as the base, a creamy chocolate mousse in the middle and is topped with a smooth, silky chocolate ganache!
If you need an elegant, restaurant quality dessert for a special occasion, this is the keto cake to make! I made this for my momma's 76th birthday and the entire family were in awe of not only how delicious it was but how stunning it was! They could not believe it was a sugar free, low carb cake!
CAN I MAKE THIS DAIRY FREE?
Yes you can make this brownie mousse cake dairy free but it will take a little bit more work. To make the brownie dairy free simply swap the butter with coconut oil and the heavy cream for canned coconut milk. The mousse will be difficult to adapt this recipe here so my suggestion is try this dairy free chocolate mousse recipe instead.
I adapted this sugar free cheesecake fluff recipe to make the mousse for this keto brownie cake. To make the ganache dairy free, I think you could swap out the heavy cream with canned coconut milk.
CAN I SWAP THE COCONUT FLOUR WITH ALMOND?
No unfortunately you can not equally swap the coconut flour in this recipe for almond. Coconut flour is highly absorbent and requires more eggs and liquids to create a moist brownie. About ¼ cup coconut flour is equal to about 1 cup almond flour.
If you don't want to use the brownie recipe here with coconut flour, you could try this flourless brownie layer from my cheesecake brownies recipe.
CAN I LEAVE OUT THE GELATIN?
You could leave out the gelatin in the mousse, but I would not recommend adding ganache until you are ready to serve. Without the gelatin in the mousse, it may be very soft and not firm enough to hold its shape with ganache on top. So wait to slice, serve a piece, then top with ganache.
HOW TO SWAP LOW CARB SWEETENERS
Swapping sweeteners in my recipes is not hard at all. I've made it even easier with my new sweetener conversion chart! I've been creating sugar free recipes for the last 15 years using many different sweeteners.
My conversion chart is written from my vast experience with experimenting with all these sweeteners. You may see many of these conversion charts online, but they are not all the same and some I've seen I greatly disagree with. You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking.
BEST TIPS FOR PERFECT GANACHE
Tip #1 Use the best sugar free chocolate that does not contain artificial sweeteners. I use Lily's Sweets Chocolate Chips because it acts just like regular chocolate sweetened with sugar when melted and it does not have any aftertaste.
Tip #2 Do not boil the cream, you just need a low simmer to warm it up. Once you see a few bubbles forming, pour immediately over the chocolate chips in the bowl.
Tip #3 Use chocolate chips, not a bar. If you are going to use a chocolate bar instead of chocolate chips, you need to break the bar into very small chunks or you will have a lumpy ganache because the pieces won't melt enough.
Tip #4 DO NOT STIR FOR 15 MINUTES!! I repeat, do not stir for 15 minutes. Trust me on this and you will always make a perfect ganache. Allow the hot cream to do its thing and slowly melt the chocolate chips. You will have a much easier time when you do finally stir as all the chips will be soft. You will have a perfectly smooth ganache.
SUGAR FREE KETO BROWNIE MOUSSE CAKE
Sugar-Free Keto Brownie Mousse Cake
- 8 ounces sugar free chocolate chips Lily's Sweets brand
- ½ cup butter
- ½ cup avocado oil
- 2 eggs
- 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate liquid stevia
- ¼ cup heavy cream
- ½ cup Better Than Sugar Confectioners sweetener or choice sweetener
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons instant coffee
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons water
- 1 teaspoon gelatin
- 12 ounces cream cheese
- 1 teaspoon vanilla extract
- ⅓ cup Better than Sugar Confectioners
- ½ teaspoon vanilla stevia
- ⅓ cup unsweetened cocoa powder
- pinch salt
- 10 ounces heavy cream
- 4 ounces sugar free chocolate chips
- ½ cup heavy cream
To Make Brownie
- Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
- Preheat oven to 350 degrees F. Grease an 8 inch spring form pan and place onto a small baking sheet pan.
- Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.
- Slowly pour in the melted chocolate while the mixer is on low speed.
- Add the remaining ingredients and blend until combined.
- Stir in the optional chocolate chips if desired.
- Pour batter in pan and bake for 30 minutes. Allow to cool completely before proceeding.
To Make Mousse
- In a small microwavable bowl pour the water, sprinkle gelatin and heat 30 seconds. Stir until smooth and no lumps. Set aside.
- Place the cream cheese, vanilla, sweeteners, cocoa and salt into a stand mixer and blend until smooth. Scrape down sides of bowl and blend again.
- Pour in heavy cream and blend until combined well. On low speed, drizzle in the gelatin and blend until smooth. Spread mousse over cooled brownie making sure to push the mousse all the way to the edges of the spring form pan. Cover and refrigerate 2 hours or overnight before adding ganache.
- Heat the cream in a small sauce pan on the stove. Place the chocolate chips in a small bowl. Once simmering, pour the cream over the chocolate chips, do not stir. Allow to sit for 15 minutes then stir until completely smooth.
- Remove your cake from the fridge and use a sharp knife around the edges making sure you are getting all the way to the bottom of the pan to release the brownie. Remove the spring form and place cake onto serving plate.
- Pour the ganache in the center of the mousse cake and use a spatula to smooth it out toward the edges so it spills over the sides.
- Optional: Use a vegetable peeler and shave sugar free chocolate bar over the top to make curls of chocolate.
Cannot wait to try this. My sister said to me this morning I want a double chocolate cake with double chocolate ❤️frosting. So I went looking! Wooo! 100%
I’m gonna shout from the roof tops!
Thank you, thank you, thank you Brenda ❤️
The brownie portion of this cake was very dry and crumbly, almost inedible. The mousse and ganache were very good. I cut the brownie out and we'll just eat the top of the cake. Glad I didn't make it for guests. I will try this recipe again, but with a different brownie recipe.
I had some trouble getting the brownie to set up firm. I baked it another 15 mins but decided to pull it out because the sides were pulling away from the pan a little and getting too done.The center was still not set up but I’m hoping it sets up as it cools.
I made this for a special occasion and it did not disappoint! So delicious! Thank you for sharing your wonderful recipes!
A few comments: Indeed I made this cake for my birthday and it was amazingly delicious! My GF daughter also loved it! My boss said, "Impressive!" (I shared it at work!) I had an issue with a couple things, though, and need your help! 1. Thankfully I had a pan under my springform, as the avocado oil seemed to ooze out, which seemed to produce a dry brownie. Would using parchment paper that went up the sides help with this? 2. I followed to the T your ganache instructions, but it quickly firmed up, and I had a difficult time spreading on the brownie. Next time I make this, I will make sure everything is ready before making/spreading! 3. When I heated the gelatin, it seemed to explode over the glassware I heated it in! Does yours do that? I can't wait to make this again! I love LOVE your recipes so much! You help make the journey of the sugar-free lifestyle so much easier!
Hello! Is it okay to swap out the avocado oil with refined coconut oil? I'm making this for my birthday on Wednesday! Happy Birthday to me!! Can't wait to try!!
Yes you could do that.
I want to try this cake for my daughter's birthday on February.
Any suggestions for replacing gelatin with? I have Pectin and Agar-agar. Can those be used?
Lynn Micuaud Lepage
Hello, can I use vegetal oil instead of avocado oil ?
Thank you !
You could but vegetable oil is highly processed and causes lots of inflammation in the body.
I can’t stand the taste of coffee and can taste even the slightest amount anything. Can it be left out of this recipe?
Yes of course.
Ganache question:What causes the cream (since not whipped)to set on the cake, the chocolate inside? In switzerrland where I live I have not been able to find choc chips without sugar that actually melts. Can I add cocao powder to the cream?
My daughter made this cake for my birthday! Knowing I am a chocolate lover,I closed my eyes, and with each bite, I was in heaven! There could be no way this delicious cake could actually be sugarfree and taste this great! So, I thank you, dear daughter, for a taste of heaven ! And I love you! Mom
Love you momma!
Beautiful creation! Totally stunning! Can’t wait to make for a special occasion. Bakery and fancy restaurant worthy!
I love how you made for your mama!
Mama, you must be so proud of your generous and creative daughter! We appreciate her so much!!
What can you use instead of chocolate liquid stevia?
Does this have to store in the frig?
Yes because of the mousse.