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. Recipe created by Tracey of The Naked Diabetic
These amazing Sugar Free Chocolate Mousse Cakes are rich, creamy, diabetic-friendly desserts. They are super simple to make and taste decadent.
How to Make Sugar Free Chocolate Mousse Cakes – The Video
Shopping List of Ingredients
- Sugar-Free Chocolate Chips
- Heavy Whipping Cream
- Splenda Granulated Sweetener
- King Arthur Keto Wheat Flour
- Dark Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Sour Cream
- Canola Oil
- Vanilla Extract
Recommended Kitchen Tools
- Mixing Bowls
- 8 by 8-inch square baking dish.
- Small Saucepan or double boiler
- Measuring Cups
- 2-inch round cookie (cake) cutter
- Silicone Mini Cake Mould (2-inch rounds)
- Parchment paper
- Rubber Spatula
- Offset Spatula (optional)
- electric mixer
Helpful Tips and FAQs
Can I make this recipe in a large cake instead of mini cakes?
Yes, you can. I recommend that you not go any bigger than an 8-inch round pan. Cut the larger cake into the same number of portions as our mini cakes to maintain the same nutritional information.
Substitutions
King Arthur Keto Wheat Flour – The best results are achieved by using the King Arthur Keto Wheat flour, but it can be hard to find. Carbalose flour is a good substitute as well. Almond Flour and Coconut flour will result in a denser cake and less like a sponge cake.
Sugar-Free Chocolate Chips – I am using Lily’s Sugar-Free Dark Chocolate Chips. Not all brands of sugar-free chocolate chips have the same amount of carbs. when substituting, be aware of the possible changes to the net carbs. Other brands work well. You can opt for sugar-free milk chocolate chips if you like a sweeter flavour. Carob Chips are not reccomended.
Sour Cream – Plain unsweetened yogurt or unsweetened Greek yogurt is a good substitute for the sour cream in this recipe.
Butter – You can substitute the butter with canola or a similar non-flavoured oil.
Heavy Whipping Cream – I do have a recommended substitute for the heavy cream. Even cool whip will not yield the fluffy mousse we aim to achieve.
Serving Ideas
These amazing little cakes look awesome when drizzled with a small amount of Walden farms or topped with a dollop of whipped cream Chocolate Syrup.
Storing Instructions
Store refrigerated in an airtight container for 3 to 4 days.
Freezing – Freeze the sugar-free mousse cakes and then once frozen, wrap them tightly in plastic wrap and place them in an airtight container, Freeze them for up to 3 weeks.
The Recipe for Sugar Free Chocolate Mousse Cakes
Diabetic Sugar Free Chocolate Mousse Cakes Recipe
Ingredients
Cake Bottom
- 1/2 cup King Arthur Keto Wheat Flour – sifted
- 1/2 cup Splenda Granulated Sweetener
- 1/4 cup unsweetened cocoa powder – sifted
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Sour Cream
- 2 tbsp Canola Oil
- 2 tsp Vanilla Extract
- 1/3 cup Boiling Water
Mousse
- 2 cups Heavy whipping Cream
- 3/4 cup Sugar Free Chocolate Chips
- 2 tbsp Splenda Granulated Sweetener
Instructions
Cake Layer
- Preheat oven to 350 °F
- Line a 8 by 8 inch baking dish with parchment paper
- In a large mixing bowl, combine Flour, Cocoa, Sweetener, Baking Powder, Baking Soda and salt. Whisk together.
- Add the sour cream, oil and vanilla and mix well.
- Pour the boiling water, mixing slowly as you go.
- Pour the batter into the prepared pan and smooth it out evenly.
- Bake for 10-12 minutes, or until the cake feels springy to the touch.
- Remove from oven and all to cool completely. Chill in the fridge if possible.
Mousse
- Melt the chocolate in a double boiler or in a bowl over simmering hot water.
- Stir the chocolate until fully melted and smooth.
- Allow the melted chocolate to cool slightly.
- In a separate mixing bowl, whip the whipping cream.
- Add the Splenda, one tablespoon at a time.
- Once whipped, add the cooled chocolate and fold until well mixed.
Assemble
- Using a 2 inch round cookie cutter, cut 16 rounds.
- Place 1 cake round in the bottom of each silicone mould.
- Spoon the mousse over the cake pieces, dividing it evenly between the moulds.
- Level off the top, using an offset spatula.
- Place cakes in the freezer for at least 2 hours.
While freezing
- Crumble any bits of cake that are leftover.
Serve
- Divide crumbs and sprinkle them onto the serving plates
- Push the frozen cake out of the silicone mould onto your serving plate.
- Place onto the crumbs.
- OPTIONAL – Drizzle with Walden Farms Chocolate Syrup if desired
Nutritional Information
The Nutritional Information listed below is for one of our Mini Chocolate Mousse Cakes. The Recipe makes Sugar Free Chocolate Mousse Cakes
- Calories – 165
- Total fat – 15.3 g
- Saturated Fat – 7.5 g
- Total Carbs – 7.5 g
- Fibre – 2 g
- Net Carbs – 5.5 g
- Protein – 5.1 g
- Sodium – 121 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
I hope you enjoy this easy-to-make dessert. It makes a fantastic addition to your diabetic-friendly dessert menu!
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.