Keto Chocolate Mousse Cake
This sugar-free keto chocolate mousse cake is inspired by Red Ribbon and made without a cake base. Rich, creamy, and topped with a light whipped frosting, it’s the perfect low-carb dessert for New Year’s or any special celebration.
Servings: 6
Ingredients
Sugar Free Chocolate Mousse
- 1 tsp Unflavored Gelatin Powder
- 1 tbsp Cold Water
- 2 tbsp Boiling Water
- 1/3 cup Allulose Powder or ( your preferred Sugar Substitute)
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup Heavy Whipping Cream, chilled
- 1 tsp Vanilla Extract
Sugar Free Whipped Cream Cheese Frosting
- 1/2 cup Heavy Whipping Cream
- 8 oz Softened Cream Cheese
- 1/2 tsp Vanilla
- 3-4 tbsp Allulose Powder or your preferred Sugar Substitute
Instructions
Chocolate Mousse
- In a small bowl, add 1 tablespoon of cold water and sprinkle the gelatin powder over it. Let it sit for about 1 minute to bloom.
- Add 2 tablespoons of boiling water and stir until the gelatin is completely dissolved. Set aside.
- In a mixing bowl, combine the powdered sugar substitute, cocoa powder, heavy whipping cream, and vanilla.
- Using a hand mixer, beat the mixture until it becomes thick and forms stiff peaks. Make sure to scrape the sides and bottom of the bowl to fully incorporate everything.
- Slowly pour in the dissolved gelatin while mixing. Continue beating until everything is fully blended.
- Pour the mixture into a 6-inch round pan or cake mold and refrigerate until fully set.
Whipped Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Make sure there are no lumps.
- Add the sugar substitute and vanilla extract. Continue beating until fully combined and fluffy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Spread or pipe the frosting over the chilled chocolate mousse.
- Add shaved sugar-free chocolate on top, or sprinkle with sugar-free chocolate chips for extra texture and flavor. This gives it that classic Red Ribbon–style look.