KETO CHOCOLATE MOUSSE CAKE.

Music source: YouTube library.

Ingredients and instructions:

KETO CHOCOLATE MOUSSE CAKE

•Crust•

- 50g almond flour

- 35g powdered erythritol

- 10g cacao powder

- 45g salted melted butter

Freeze for 20 minutes

•Chocolate Mousse•

- 3 egg yolks

- 30g erythritol

- 135ml heavy whipping cream

- 1/2 tsp vanilla extract

Stir in low heat until it slightly thickens(do not it boil)

- 200g unsweetened dark chocolate

Chill to room temperature

- 135ml heavy whipping cream

- 20g erythritol

Refrigerate for 3 hours

•Dark Chocolate Layer•

- 100g unsweetened dark chocolate

- 100ml heavy whipping cream

Microwave for 30 seconds until chocolate melts

- 30g powdered erythritol

Refrigerate overnight

•Garnish• (optional)

fresh raspberry, mint, cacao powder

Net carbs per 100g: 4.25g

Fiber: 10.3g

Fat: 32.1g

Protein: 5.25g

Net calories: 364