Keto Raspberry Chocolate Cream Cheese Mousse Cake

Total Time: 1 hr 20 min = 20 min (prep), 30 min (cook), 30 min (freeze)
Yields: 16 slices
Difficulty: Easy
Macros (Chocolate Sponge): 70 cal, 0. 2 g net carb, 4. 2 g fat, 5. 4 g protein
Macros (Cream Cheese Mousse, plain): 124 cal, 1. 3 g net carb, 12. 6 g fat, 1. 8 g protein

Original Instagram link: https://www.instagram.com/p/BfoxB_1leNF/

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Chocolate Sponge

• 4 eggs, separated
• 80 g sweetener
• vanilla to taste
• 100 g keto flour
• 1/2 tsp baking powder
• 45 g melted butter
• 10 g unsweetened cocoa powder
• 15 g heavy cream
• 30 g water

Mousse Base

• 320 g cream cheese, softened
• 60 g sweetener
• 200 g sour cream
• water, as needed
• 0.5 tsp xanthan gum
• 150 g heavy cream, whipped

Flavored

• 40 g raspberry puree

Directions: Chocolate Sponge

1. Preheat oven to 340 F / 170 C.
2. Beat egg whites and sweetener until stiff peaks.
3. Beat in one yolk at a time.
4. Add vanilla.
5. Sift in keto flour and baking powder, and gently fold into batter.
6. In a separate bowl, combine melted butter, heavy cream, water, and cocoa.
7. Take a small amount of batter and combine into the cocoa mixture.
8. Pour the cocoa mixture into the batter, and fold to combine.
9. Pour batter into parchment lined baking pan.
10. Bake in a water bath for 30-35 min, or until center springs back to the touch.
11. Let cool for 10-15 before using.

Directions: Mousse

1. Cream together the sweetener and cream cheese.
2. Add sour cream.
3. Whip heavy cream to soft peaks, and fold into cream cheese mixture.
4. If the mousse looks too thick add in water as needed. It should be pourable.
5. Sprinkle in xanthan gum, and combine.
6. You can reserve a portion of the mousse to maintain the white color.
7. Puree the raspberries, and strain out the seeds.
8. Gently fold the raspberry puree into the mousse for a light pink color.
9. Use a round mold lined with plastic wrap to decorate with the mousse. You’ll want the cake part to be smaller than the mold, so that the mousse can be poured around and enclose the cake.
10. Let cake set in the freezer for at least 30 min before serving.

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Notes:
You can use a piping bag to help fill in pockets. When I made the mousse my sour cream was a slightly thick, so I suggest adding water to thin it out a bit. I did a ring pattenered cut out to make “vertical” layers. I also forgot to add the inner circle for my cake pattern, but you can easily make a simple layered cake instead.