Merry Christmas my keto friends!

If you are looking for some festive holiday food then look no further! My friend Ali has written an awesome Christmas Ebook with 24 celebratory keto recipes! Even the carb lovers in your life will love these recipes. Ali is a recipe developer and food stylist based in Australia and the ebook is filled with beautiful pictures of every recipe.

You can order the ebook HERE for just $5

Ali was kind enough to let me share this scrumptious dessert recipe with you guys to give you a sneak peek of the deliciousness included in this ebook.

CHOCOLATE MOUSSE CAKE

Serves 8 to 12

Ingredients

Base

• 3 oz. (1 cup) desiccated coconut

• 2 oz. (1/4 cup) butter

• 1 ½ oz. (2 ½ Tbsp) baking Natvia or the equivalent of your sweetener of choice

• 5 oz. (1 ½ cups) almond meal

Mousse

• 13 ½ oz. 

sugar free dark chocolate, chopped

• 2 oz. (1/4 cup) 

butter, softened

• 5 

eggs, separated

• 3 oz. (1/3 cup) Natvia or the equivalent of your sweetener of choice

• 1 pint (2 cups) whipping cream

• 1 tsp vanilla extract

Topping

• 3/4 pint (1 ½ cups) whipping cream

• 1 tsp vanilla extract

• 1/2 oz. (1 Tbsp) Natvia or the equivalent of your sweetener of choice

1 oz. sugar free dark chocolate to serve

Method

1. Preheat the oven to 350F. Line the base of a 9 inch springform cake tin with baking paper.

2. To make the base - toast the coconut in the cake tin for 5 minutes until golden.

3. Melt the butter and sweetener together in the microwave.

4. Tip the toasted coconut into a bowl, add the butter, Natvia and almond meal, stir well to combine. Tip into the lined cake tin and press into the base. Bake for 10 minutes, remove and place in the freezer to chill while you make the mousse.

5. To make the mousse - melt the chocolate and butter together in a large heatproof bowl over a pan of gently simmering water. Stir until smooth, set aside to cool slightly.

6. Whip the egg whites and sweetener with electric beaters to form stiff peaks.

7. Whip the cream and vanilla with electric beaters to form soft peaks.

8. Stir the egg yolks into the cooled chocolate. Stir in half of the egg whites to loosen the mixture. Gently fold in the second half of the egg whites. Fold in the whipped cream, then pour on top of the cooled base.

9. To make the topping – whip the remaining cream, Natvia and vanilla to form soft peaks. Spoon over the chocolate mousse layer and refrigerate for 4 hours or overnight to set.

10. Grate the remaining chocolate over the top to serve.