Sugar-Free Keto Brownie Mousse Cake
Servings 16 servings
Calories 397kcal
Ingredients
Brownie
- 8 ounces sugar free chocolate chips Lily's Sweets brand
- 1/2 cup butter
- 1/2 cup avocado oil
- 2 large eggs room temperature
- 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate liquid stevia
- 1/4 cup heavy whipping cream
- 1/2 cup Better Than Sugar Confectioners sweetener or choice sweetener
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant coffee
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mousse
- 2 tablespoons water
- 1 teaspoon gelatin
- 12 ounces cream cheese
- 1 tsp vanilla extract
- 1/3 cup Better than Sugar Confectioners
- 1/2 tsp vanilla stevia
- 1/3 cup unsweetened cocoa powder
- pinch salt
- 10 ounces heavy whipping cream
Ganache
- 4 ounces sugar free chocolate chips
- 1/2 cup heavy cream
Instructions
To Make Brownie
- Melt the chocolate chips and butter over low heat on the stove or use a microwavable mixing bowl and microwave for 1-2 minutes and stir until completely smooth. Set aside.
- Preheat oven to 350 degrees F. Grease an 8 inch springform pan or use parchment paper and place pan onto a small baking sheet pan.
- Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer with the whisk attachment or large bowl and use a hand mixer, mix until combined.
- Slowly pour in the melted chocolate while the mixer is on low speed.
- Add the remaining dry ingredients and blend until combined.
- Stir in the optional chocolate chips if desired.
- Pour batter in pan and bake dessert 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 base making sure to push the mousse all the way to the edges of the springform pan. Cover with plastic wrap and refrigerate 2 hours or overnight before adding ganache.
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.
- Store covered in the fridge for up to 5 days.
Notes
Net Carbs: 6g
This recipe was first published in October 2021.
Nutrition
Serving: 1piece | Calories: 397kcal | Carbohydrates: 9g | Protein: 4g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 168mg | Potassium: 58mg | Fiber: 3g | Sugar: 1g | Vitamin A: 509IU | Calcium: 33mg | Iron: 1mg