This easy No-Bake Keto Chocolate Mousse Cake is the easiest 4-ingredient no bake keto dessert! This is by far one of the EASIEST and BEST chocolate flourless cake recipes. It is rich, decadent, and the perfect dessert for any celebration. Add the optional chocolate ganache topping for a gluten-free, sugar-free and super decadent easy keto dessert.
I am a certified chocolate FREAK!!! Seriously, ask any family member and they will tell you that I could eat chocolate for breakfast, lunch and dinner.
This was inspired by my Keto Mocha Mousse Layered Cake Recipe and my Keto Tuxedo Cake - Costco Copycat Recipe on this site.
Since we are already hitting the 90s here on the gulf coast of Florida (and it is only the month of May!), I try to limit my oven use as much as possible.
That's where this easy keto no bake dessert comes into play! Super decadent, this keto chocolate mousse cake requires only 4 basic ingredients, takes only minutes to prepare and is the best chocolate flourless cake you will ever make!
Chocolate Flourless Cake Ingredients
Only 4 basic ingredients are needed for this keto chocolate flourless torte!
Sugar-free chocolate chips (or bar) - I recently joined Thrive Market and really like their sugar-free stevia-sweetened chocolate chips. They are the cheapest sugar-free chocolate chips on the market but if you do not have a Thrive Market account, you can use ChocZero, Lily's or Lakanto. You can also use any sugar-free chocolate bar. If you use a chocolate bar instead of chips, make sure that you chop the bar into small pieces.
Heavy cream - The heavy cream is going to be used 2 different ways in this recipe. First, about ¼ cup of heavy cream is going to be added to the chocolate chips to help melt the chocolate as well as to ensure that the chocolate does not seize. The remaining heavy cream is going to be whipped to soft peaks and then, once the melted chocolate has cooled, it is then folded into the chocolate.
Espresso Powder - A pinch of espresso powder greatly enhances and intensifies the chocolate flavour in this keto chocolate mousse cake without transitioning this treat to mocha-flavoured. If you want to make this chocolate flourless cake into a mocha version, simply double or triple the amount of espresso.
Cinnamon - The robustness of ground cinnamon brings out the earthy undertones of cocoa.
If you LOVE super sweet desserts, you can always add an additional 2 tablespoons of powdered sweetener such as allulose or Swerve.
You can add toppings if you choose such as a dusting of cocoa powder or some toasted hazelnuts. I had some leftover chocolate ganache after making a recent batch of these Chocolate Peanut Butter Cookie Cups in the freezer so I just let it come to room temperature and drizzled it over the top.
See the recipe card for quantities.
Easy Keto No Bake Dessert Instructions
Just like the simple ingredient list, this keto chocolate flourless torte is also just as easy to make!
Step 1: Melt the chocolate
Combine the sugar-free chocolate chips with the heavy cream. Stir to incorporate and heat it in the microwave for 30 seconds. Remove, stir and repeat for 30 additional seconds. Stir until all the chocolate has melted and set the bowl to the side to cool to just barely warm.
Step 2: Prepare the pan
While the chocolate is cooling, take a 6-inch springform pan and line the bottom and the sides with parchment paper. To hold the parchment paper to the sides of the pan, quickly spray the pan with cooking spray which will help the paper adhere.
Step 3: Whip the heavy cream
Once the chocolate has cooled, whip the remaining heavy cream with the espresso powder and cinnamon until soft peaks form.
Step 4: Combine the ingredients and let the cake set
Once the melted chocolate has cooled to "barely warm", fold ¼th of the heavy whipping cream mixture into the chocolate to "lighten" the chocolate. You can be aggressive in combining the two ingredients. Next, carefully fold the "lightened" chocolate into the heavy cream mixture until fully combined and no white streaks remain. Spread the mixture into the cake pan and set it in the fridge to set for a minimum of 2 hours.
Once firm, remove the springform pan and the parchment paper. Smooth out the sides and edges.
Hint: You can easily make this easy keto no bake dessert 1-2 days before as it will then have time to be fully set.
Substitutions
I have only made this recipe following my instructions below but I do believe that possible substitutions could be made to accommodate dietary needs.
- Dairy-free and Vegan - Instead of heavy cream, use coconut cream (from a can)
- Gluten-free but not sugar-free - Use regular chocolate chips instead of sugar-free chocolate
If you don't mind turning on the oven or want a chocolate mousse cake with a cake-based bottom layer, you can always use Ricardo's Chocolate Mousse Cake recipe.
Easy Keto No Bake Dessert Variations
Chocolate Ganache - You can always top this keto chocolate cake recipe with a quick sugar-free chocolate ganache. To make the sugar-free chocolate ganache, simply combine 2 oz of sugar-free chocolate chips with ¼ cup of heavy cream. Place the mixture in the microwave for about 30 seconds. Stir until all of the chocolate has melted and then carefully pour the ganache over the keto chocolate mousse cake
Nuts or Orange Flavour - For a nutty finish, sprinkle with 25g or 1oz chopped toasted hazelnuts over the top instead of the chocolate ganache. To create an orange chocolate mousse cake, omit the coffee and whip the cream with the cinnamon and 2 teaspoon finely grated orange zest.
Fruit, Cocoa Powder or Powdered Sweetener - For a super simple topping, add some raspberries on top or simply sift some powdered unsweetened cocoa powder or powdered allulose or Swerve. You could also make a simple berry sauce using any berry and following my Easy Keto Blueberry Pie Filling
Whipped Cream - Making homemade whipped cream is really easy. You can find my recipe here or buy sugar-free whipped cream topping at the store.
Equipment
I used a 7-inch springform pan for this recipe but you could use either an 8-inch or 6-inch pan instead. If you don't have a springform pan, you can use any round cake pan or even a square pan.
If you are not using a springform pan, make sure to use a parchment paper "sling" to help to remove the keto chocolate mousse cake from the pan. To create a sling, simply cut two 2-inch strips of parchment paper and place them perpendicular to each other at the bottom of the pan. Next, cut a piece of parchment paper to fit the bottom of your pan and place it over the "sling". When you are ready to serve your cake, loosen the edges of the cake from the pan and then use the "sling" to lift the cake out of the pan.
Storage
This keto chocolate mousse cake must be stored in the fridge. Store it in an airtight container in the fridge for 5 days.
This easy keto no bake dessert can also be frozen. I suggest slicing the keto cake and then storing the slices in individual containers in the freezer. When you are ready to eat this tasty keto treat, simply place the container in the fridge overnight or set it on the counter at room temperature until it thaws (about 15-30 minutes)
Top tip
Make sure that you allow at least 2 hours for this cake to set in the fridge before serving. You will know the chocolate flourless cake has set when the top is no longer sticky.
More Sugar-free Desserts
- Easy Keto Strawberry Pie in a Chocolate Crust - Gluten-Free
- Easy Keto Chocolate Almond Flour Pie Crust - Only 6 Ingredients!
- Easy Keto Berry Trifle with Almond Sponge Cake - Gluten-free
- Copycat Payday Candy Bars (Keto, Gluten-Free)
- Easy Keto Monster Cookies - Healthy Gluten-free and Sugar-Free
Easy Keto Chocolate Mousse Cake
This easy No-Bake Keto Chocolate Mousse Cake is the easiest 4-ingredient no bake keto dessert! This is by far one of the EASIEST and BEST chocolate flourless cake recipes. It is rich, decadent, and the perfect dessert for any celebration. Add the optional chocolate ganache topping for a gluten-free, sugar-free and super decadent easy keto dessert.
- Total Time: 10 minutes
- Yield: 8 slices 1x
Ingredients
- 250 g sugar-free chocolate chips (or bar)
- 568 ml heavy cream, divided
- 4 tsp instant coffee granules
- 1 tsp ground cinnamon
- Optional - 2-4 tablespoon powdered allulose or Swerve for a sweeter version
Optional Topping Ideas
- cocoa powder
- chocolate ganache
- whipped cream
Instructions
- Cut a piece of parchment paper to fit the bottom of a 7-inch springform pan. Take an additional thin strip of parchment paper and place it in a ring along the edges of the pan (you can use a little cooking spray on the pan to help adhere the parchment paper to the edges of the pan). Set the pan to the side.
- Place the sugar-free chocolate in a small microwaveable small bowl. Add ½ cup of the heavy cream to the bowl. Stir and place it in the microwave. Microwave on high for 30 seconds. Stir the mixture and return it to the microwave for an additional 30 seconds. Stir again until all the chocolate has dissolved. Set the bowl to the side to cool until barely warm.
- Pour the rest of the heavy cream into a very large bowl and add in the coffee and cinnamon (add the optional sweetener here for a sweeter version). Whip until the cream forms soft peaks. The cream should wobble like a thick milkshake when you shake the bowl.
- Take about ¼ of the whipped cream and stir it into the cooled chocolate to lighten the chocolate. Once fully incorporated, carefully pour the lightened chocolate into the bowl with the whipped cream mixture.
- Using a large spatula or spoon, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.
- Spread the chocolate cream mixture into the springform pan and level the surface with the back of the spoon. Put the tin in the fridge and leave it to firm up. This may take 1-3 hours depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unclip and remove the side of the springform pan, then remove the pieces of plastic around the sides. Place the cake on a serving platter and carefully pull the parchment paper from under teh cake. Dust all over with cocoa (including the plate if you wish to be fashionable) or other toppings of choice and serve in thin slices.
Notes
- The slices will be small as it is very rich
- For a sweeter chocolate mousse cake, add an additional 2-4 tablespoon of powdered allulose or Swerve
- For the chocolate ganache, melt 2.5 oz of sugar-free chocolate with ¼ cup heavy cream in the microwave. Stir until the chocolate melts and cools slightly (about 5 minutes). Once slightly cooled, spread over the cake.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 small slice
- Calories: 237
- Sugar: 1
- Fat: 22
- Carbohydrates: 10
- Fiber: 9
- Protein: 4
Cat says
Are you planning on using sugar-free white chocolate? If so, I am unsure of how it will turn out as sugar-free white chocolate can be a little "finicky" but leaving out the coffee should have not effect. Let me know if you decide to give it a try!
jillian says
I would love to make this with white chocolate, would it still work to leave out the coffee granules? Thanks!
Margaret says
This looks amazing! Can't wait to try it this weekend!