The ultimate chocolate lovers dream is this triple chocolate layered brownie mousse cake made sugar free, low carb, keto, nut free and gluten free! Curbs those chocolate cravings on a low carb diet or keto diet!
SUGAR FREE BROWNIE KETO CHOCOLATE MOUSSE CAKE
This sugar free triple chocolate mousse brownie cake is a heavenly dream for anyone who loves chocolate! It starts with a fudge brownie as the base, a creamy homemade 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 this delicious dessert was a sugar free, low carb chocolate cake!
CAN I MAKE THIS DAIRY FREE?
Yes you can make this low carb chocolate mousse cake dairy free but it will take a little bit more work.
To make the fudgy brownies dairy free simply swap the butter with coconut oil and the heavy cream for canned coconut milk. The easy keto chocolate 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 keto mousse cake 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 keto brownies 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 keto chocolate mousse recipe, but I would not recommend adding ganache until you are ready to serve.
Without the gelatin in the creamy keto chocolate 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 chips or dark chocolate chips 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.
More Creamy Chocolate Desserts
Sugar Free Keto Chocolate Caramel Lava Cakes
Sugar Free Keto Chocolate Frozen Yogurt
Sugar Free Keto German Chocolate Cheesecake Cake
SUGAR FREE KETO BROWNIE MOUSSE CAKE
Sugar-Free Keto Brownie Mousse Cake
Ingredients
Brownie
- 8 ounces sugar free chocolate chips Lily's Sweets brand
- ½ cup butter
- ½ cup avocado oil
- 2 large eggs room temperature
- 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate liquid stevia
- ¼ cup heavy whipping 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
Mousse
- 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 whipping cream
Ganache
- 4 ounces sugar free chocolate chips
- ½ 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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kyra Winkelman
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 ❤️
Maria
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.
Judy
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.
Lisa
I made this for a special occasion and it did not disappoint! So delicious! Thank you for sharing your wonderful recipes!
Brenda
Thank you!
Carol Cohen
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!
Carol Cohen
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!!
Brenda
Yes you could do that.
Sai Ramadugu
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 !
Brenda
You could but vegetable oil is highly processed and causes lots of inflammation in the body.
Kaye
I can’t stand the taste of coffee and can taste even the slightest amount anything. Can it be left out of this recipe?
Brenda
Yes of course.
Martinette
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?
Elena Belluso
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
Brenda
Love you momma!
Nicole
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!!
Shelley
What can you use instead of chocolate liquid stevia?
Michelle
Does this have to store in the frig?
Brenda
Yes because of the mousse.