Sometimes you just want something nice and sweet, that is keto-friendly but also doesn’t take you hours to prepare in the kitchen. Well, this recipe will set you up with just that. This keto-friendly chocolate mousse is super delicious and ready in no time!

One serving has only 2 grams of net carbs.

The ingredients for this keto chocolate mousse

Heavy cream: When choosing a heavy cream make sure it’s unsweetened, organic, and preferably from grass-fed, grass-finished cows. This way you avoid the added sugars, antibiotics, and GMO crops that are fed to these animals which in turn can harm your health.

Raw cacao powderRaw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.

Powdered erythritol: I like to use erythritol as a sweetener for my keto recipes. You can also replace this sweetener with any other keto-friendly sweetener of your likings like monk fruit or stevia. Make sure to use a powdered (or liquid stevia) form, this prevents the mousse to taste kind of ‘crunchy’.

The flavoring: To give the chocolate butter mousse some extra flavor, I added vanilla extract. You can choose to leave this ingredient out, but I prefer to use it since it gives it a more delicious taste.

keto chocolate mousse


Prep Time: 5 minutes
Course: Dessert
Keyword: glutenfree, ketogenic
Servings: 4 servings
Calories: 250kcal



  • In a large bowl add all the ingredients and mix with an electrical hand mixe until it forms a nice thick chocolate mousse.
  • Optional you can pipe out the chocolate mousse with a piping bag.


Calories: 250kcal | Carbohydrates: 3g | Protein: 2g | Fat: 25g | Fiber: 1g
Tried this recipe?Let us know how it was!

Disclaimer: This post contains affiliate links that help keep this content free

How do you store this dessert?

If you haven’t savoured the chocolate mouse right away, you can save it in the fridge for up to 4 days after preparing this dessert. Make sure to cover the chocolate mousse by putting it in a closed container. Or cover the glass you put the chocolate mousse in with some plastic food wrap.

This keto chocolate cake is so delicious and filling, you’ll be able to enjoy this slice without having to worry about being knocked out of ketosis.

It was my daughter’s Birthday yesterday so I wanted to make her a birthday cake and I let her choose the flavour. Of course she chose chocolate. So with a little creativity this cake came into existence.

As you might have seen on my instagram story… I personally made a keto-paleo mix by making the sponge layer paleo friendly and the frosting keto. For the sponge I used coconut sugar instead of erythritol and melted coconut oil instead of butter but to take away the confusion, I made this recipe more keto friendly rather than paleo, because for the frosting I used butter and so it’s not dairy free.

I’m not so much about strict diet rules as I can tolerate dairy, but I also like to use coconut sugar or other paleo friendly sweeteners, which aren’t ‘allowed’ on a ketogenic diet.

I based this recipe on an old keto cupcake recipe I had laying around and wondered if I could turn it into a cake and surprise surprise I could! For the frosting I mainly use butter, so this cake will definitely fill you up after having one slice. I challenge you to overeat on this cake… I tried, it’s nearly impossible.

Once slice has a total of 1.6 grams of net carbs, so you can easily have 2 slices if you’d like.

For the ingredients

The flour: In this recipe I used blanched almond flour.

The chocolate: the easiest way to have chocolate flavour in this recipe was by adding in raw cacao powder. This powder is unsweetened and in the purest form. This way you can avoid any extra additives that are usually found in most chocolate.

The sweetener: for the keto version of this cake you can use erythritol but also monkfruit or any other keto friendly sweetener of your preference.

The nut milk: I used unsweetened almond milk, but you can also use coconut milk, macadamia milk, cashew milk, or walnut milk.

The butter: I used grass-fed butter in this recipe. For the sponge you can replace it with coconut oil, but for the frosting I recommend using butter.

Tips for making this recipe

For making the sponges: If you have a large oven that can fit 3 springforms, you can prepare the sponge batter in one large bowl or standmixer. Then divide the batter evenly over 3 springforms and bake in the oven at the same time. In case you have a smaller oven, and don’t have 3 of the same springforms, like in my case, you can repeat the same progress for each sponge layer. It takes up a little more time and effort, but trust me, it’s worth it.


1 cake – 16 servings


For the sponge layers:
This is the amount for 1 sponge layer, if you want to make the full batter for 3 layers: triple the listed amount.
2 cups almond flour
– 6 tablespoons raw cacao powder
– 1 teaspoon baking powder
– 1/4 teaspoon sea salt
– 1/2 cup granulated erythritol
– 3 large eggs
– 1/3 cup butter (melted)
– 1/2 cup unsweetened almond milk
– 1 tsp vanilla extract

For the frosting:

– 3 cups butter (let sit on room temperature 1 hour before using)
– 1 1/2 cups raw cacao powder
– 1 cup powdered erythritol
– 1 tablespoon vanilla extract
– 4 tablespoons unsweetened heavy cream


  1. Start by making the sponge. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  2. Grease an 8-inch springform with some butter or coconut oil and line out a parchment paper at the bottom. Set aside.
  3. In a large bowl, mix all the dry ingredients listed for the sponge layer (almond flour, cacao powder, baking powder, salt and sweetener). Mix everything with a spoon.
  4. In a separate bowl, mix the wet ingredients (eggs, melted butter, almond milk and vanilla extract)
  5. Add the wet ingredients to the dry ingredient mixture and mix everything together with a spatula.
  6. Transfer the batter into the springform, evenly spread out and bake in the oven for 22-25 minutes.
  7. Once you took them out of the oven, carefully remove the springform, turn the cake upside down on a large flat plate and remove the parchment paper.
  8. Repeat this process 2 more times until you have 3 sponge layers. Let them fully cool down before adding the frosting.
  9. In the meantime prepare the frosting: mix all the listed ingredients with an electric hand mixer until you have a nice smooth frosting.
  10. Place one sponge layer on a cake stand with the smooth side upwards and cover it evenly with frosting. Add another sponge layer on top and repeat this process. Cover the rest of the cake with the frosting and place in the fridge or eat right away.

To serve the cake: If you make the cake a day in advance and store it in the fridge, the butter frosting will get hard. Leave the cake to room temperature before serving, so the butter frosting is nice and soft and melts in your mouth. Yum!

Disclaimer: This post contains affiliate links which helps keep this content free.


Serving: 1 slice | Calories: 125 kcal | Carbohydrates: 11.6g | Protein: 17.3g | Fat: 71g | Fiber: 10g