Ingredients:

  • 2 cups finely ground Almond Flour
  • ½ cup Unsweetened Cocoa Powder (Dark or Dutch-process)
  • ¾ cup Keto Powdered Sweetener (divided)
  • ½ teaspoon Salt
  • ⅓ cup Unsalted Butter (melted)
  • 6 oz High-Quality Dark Chocolate (85%+), chopped
  • 8 oz block Full-Fat Cream Cheese (softened to room temperature)
  • 1 teaspoon Vanilla Extract
  • 2 cups Heavy Whipping Cream (cold)
  • ¼ teaspoon Xantham Gum (optional, for stabilization)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, ¼ cup powdered sweetener, and salt until thoroughly combined.
  2. Add Fat and Press: Pour the melted butter into the dry mixture. Stir until coarse, moist crumbs form.
  3. Form the Crust: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to achieve a compact surface.
  4. Chill: Transfer the crust to the freezer for 20 minutes to set while preparing the filling.
  5. Melt Chocolate: Gently melt the chopped dark chocolate using a double boiler or 30-second bursts in the microwave, stirring until smooth. Set aside and allow it to cool slightly (it should be warm to the touch, not hot).
  6. Whip the Cream Cheese: In a stand mixer, beat the softened cream cheese, ½ cup powdered sweetener, and vanilla extract until perfectly smooth, light, and airy (approx. 2 minutes). Scrape down the bowl frequently.
  7. Incorporate Chocolate: Pour the slightly cooled melted chocolate into the cream cheese mixture. Beat on low speed until just combined and the base is a uniform colour.
  8. Whip the Cream: In a separate, clean, cold bowl, pour the 2 cups of cold heavy cream. Whip on medium-high speed until stiff peaks form. If using, sprinkle in the optional xantham gum during the last 30 seconds of whipping.
  9. Lighten the Base: Take about one-third of the whipped cream and gently fold it into the chocolate base using a spatula. This lightening step makes the subsequent folding easier.
  10. The Gentle Fold: Add the remaining two-thirds of the whipped cream. Using a rubber spatula, fold the cream into the chocolate mixture gently, cutting down the middle and sweeping up the sides of the bowl. Stop folding as soon as no streaks of white cream remain.
  11. Fill the Pie: Carefully spoon or pour the finished chocolate mousse into the chilled crust. Smooth the top with the spatula.
  12. The Long Wait: Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, until the mousse is completely firm and set.
  13. Garnish and Slice: Just before serving, dust with cocoa powder or pipe a border of fresh sugar-free whipped cream. Use a hot, dry knife to make clean slices.