• 1/4 cup cocoa powder (unsweetened)
  • 1 1/2 cups almond flour
  • 1/3 cup erythritol or your preferred keto-friendly sweetener
  • 1/2 cup melted butter
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the chocolate mousse:

  • 1 1/2 cups heavy cream
  • 1/3 cup cocoa powder (unsweetened)
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a bowl, combine almond flour, cocoa powder, erythritol, melted butter, eggs, vanilla extract, baking powder, and salt. Mix until well combined.
  3. Pour the batter into the prepared cake pan and smooth the top. Bake for about 20-25 minutes or until a toothpick comes out clean.
  4. Allow the cake to cool completely before removing it from the pan.
  5. For the chocolate mousse, whip the heavy cream until stiff peaks form.
  6. In a separate bowl, mix together cocoa powder, powdered erythritol, and vanilla extract.
  7. Gently fold the cocoa mixture into the whipped cream until well combined.
  8. Once the cake is cooled, spread the chocolate mousse evenly over the top.
  9. Refrigerate the cake for a few hours or overnight to allow the mousse to set.
  10. Slice and enjoy your keto chocolate mousse cake!

Note: Adjust sweetener amounts to your taste preferences.