KETO Mocha Mousse Cake (No‑Sugar, Gluten‑Free, Rich & Creamy Dessert)

This Keto Mocha Mousse Cake is a chocolate‑lover’s dream — rich, creamy, and completely sugar‑free. A soft, low‑carb chocolate cake forms the base, topped with a silky espresso‑kissed mocha mousse and finished with a cloud of whipped cream. It’s elegant enough for celebrations and simple enough for any weekend treat.
In this video, you’ll learn how to:
• Make a moist keto chocolate cake using almond flour and cocoa
• Blend a smooth, coffee‑infused mocha mousse with zero sugar
• Layer and chill the cake for the perfect slice
• Create a show‑stopping low‑carb dessert without complicated steps
This recipe is ideal for anyone living a keto, low‑carb, or gluten‑free lifestyle — especially women over 40 and 50 who want delicious desserts that support balanced hormones and steady energy.

Chocolate Cake
• 4 oz cream cheese, room temperature
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups almond flour
• ½ cup cocoa powder
• ¼ cup coconut flour
• ¾ cup powdered sweetener
• 2 teaspoons of baking powder
• ¼ teaspoon salt
• ¼ cup half and half (or nutmilk)
Mocha Mousse
• 12 oz cream cheese, room temperature
• 1 ¼ cup heavy whipping cream, room temperature
• ¼ cup expresso or very strong coffee
• ½ cup cocoa powder
• ¾ cup powdered sweetener
Instructions
Keto Chocolate Cake
1. Get out a 10-inch round springform pan, and grease it with butter or coconut oil.
2. Blend the cream cheese, eggs, vanilla, and half and half until smooth and incorporated
3. In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, powdered sweetener, baking powder, and salt.
4. Pour the wet ingredients into the dry. Mix them well until it’s a smooth batter.
5. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. Let cool completely and prepare the Mocha mousse.

Mocha Mousse
1. Place the cream cheese in the bowl and mix it until there are no lumps. Add the heavy cream, the strong coffee, sweetener, cocoa powder and salt and continue to mix to whip the cream and combine the mousse.
2. Once incorporated, evenly spread the thick mousse over the chocolate cake. Chill for at least an hour to set.
3. Whip a cup of heavy cream with sweetener until it forms stiff peaks. Distribute on top of the mousse in an even layer and set to refrigerate another 20 minutes to half an hour.
4. Run a knife around the edge of the springform pan to loosen the cake then remove it carefully from the springform pan.
5. Sprinkle with powdered cocoa.

Tell me in the comments: Are you Team Chocolate or Team Coffee… or both