Description
A rich and creamy chocolate strawberry mousse cake, free from added sugars, offering a guilt-free indulgence.
Ingredients
Scale
- 1/2 cup almond flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp allulose
- 2 tsp unsalted butter, melted
- 1 tbsp unsweetened almond milk
- 1 pinch fine sea salt
- 1 cup Greek yogurt
- 1 oz cream cheese, softened
- 1/3 cup powdered monk fruit
- 1/2 cup fresh strawberries, half pureed and half diced
- 2 tsp gelatin, bloomed in 3 tbsp cold water
- 1/2 tsp vanilla extract
- 3/4 cup pasteurized liquid egg whites, room temperature
- 1 pinch cream of tartar
- 1 tbsp dark chocolate chips
- 3 tbsp unsweetened almond milk (for chocolate drip)
- 1 tsp heavy cream
- 1/4 tsp arrowroot powder
- Fresh strawberries for decoration (optional)
Instructions
- Combine almond flour, cocoa powder, allulose, melted butter, almond milk, and salt in a mixing bowl until evenly moistened.
- Press the mixture into the bottom of a 6-inch springform pan to form a crust.
- Freeze the crust for 15 minutes to set.
- Bloom the gelatin by sprinkling it over cold water and allowing it to sit for 5 minutes.
- Beat the softened cream cheese until smooth and creamy.
- Add Greek yogurt, powdered monk fruit, vanilla extract, and strawberry puree. Mix on low speed until creamy.
- Heat the bloomed gelatin in the microwave for about 5–10 seconds to liquefy it slightly.
- Stir 2 tablespoons of the yogurt mixture into the warm gelatin quickly to temper it.
- Gradually add the tempered gelatin back into the yogurt mixture, stir until smooth.
- Beat the pasteurized egg whites with cream of tartar until stiff peaks form in a clean bowl.
- Fold the whipped egg whites into the yogurt mixture in three additions, preserving airy texture.
- Gently fold in finely diced strawberries until distributed.
- Pour the mousse over the frozen crust and smooth the top.
- Chill in the fridge for at least 3½ hours until set.
- Whisk cocoa powder and arrowroot powder into cold almond milk for chocolate drip until smooth.
- Heat gently over low heat until thickened.
- Stir in dark chocolate chips and heavy cream until glossy.
- Cool the drip for 5 minutes before applying to the cake.
- Un-mold the cake from the springform pan and decorate with fresh strawberries if desired.
- Slice and serve cold.
Notes
Make-ahead: Prepare a day in advance for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg