“I created this brownie cake because Funnyman loves brownies and I like chocolate mousse. The texture is rich and dense and the “mousse ganache” layer (used to ice the cake too) is pure decadence. I suggest you use best quality 85% dark chocolate (I love Lindt®). This is best enjoyed at room temperature.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Keto Chocolate Brownie Cake…

The mere mention of a chocolate brownie cake can send taste buds into a frenzy! Imagine taking it a step further and adding a luscious mousse ganache layer?
 

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The ganache, a combination of melted chocolate and cream is whipped to airy perfection. This adds an ethereal touch to the brownie cake. Each spoonful of the mousse ganache complements the brownie’s chocolatey goodness, creating a harmonious symphony.
 
So, the next time you seek a chocolate dessert, look no further than this creation. With its irresistible brownie base and its luxurious mousse ganache, this will leave you craving for more and dreaming of its decadent flavours long after the last bite.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Chocolate Brownie Cake, as well as all the Desserts on Fats of Life®.
 

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Chocolate Brownie Cake

Sheer indulgence in this double layer chocolate brownie cake where I used a chocolate "mousse" ganache to ice the layers, sides and top... all this decadence at only 4.9g carbs per serving!

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine General

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Author Monya Kilian Palmer

Per serving

Calories: 467kcal | Carbohydrates: 4.9g | Protein: 10g | Fat: 45g

Equipment

• kitchen scale
• 2 x sandwich tins (18cm / 7")
• baking parchment paper
• mixing bowl
• whisk
• electric hand mixer

Ingredients

For the brownie cake

• 120 g (4.2 oz) unflavoured coconut oil, melted
• 3 eggs, whisked
• 5 drops liquid Stevia (vanilla-flavoured), (optional)
• 170 g (6 oz) almond flour
• 150 g (5.3 oz) powdered erythritol, confectioners
• 40 g (1.4 oz) cocoa powder
• 2 tsp baking powder

For the mousse

• 100 g (3.5 oz) 85% Lindt dark chocolate
• 150 g (5.3 oz) double cream

To finish

• powdered erythritol, confectioners (optional dusting)
• berries of your choice, optional (not included in macros)

Instructions

• Preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5). Grease and line the base and sides of two sandwich tins (18cm / 7") with parchment paper.
  
• Melt the coconut oil in the microwave or gently in a pan on the stove, then remove and allow to cool slightly before whisking into the eggs. (Failing to let it cool a little may result in cooking parts of the egg.)

  Add the drops of vanilla-flavoured liquid Stevia (if using*) and whisk well to combine.

  *If you choose to not use the Swerve sweetener I recommend (and use plain erythritol instead), a few drops of liquid stevia will balance out the 'cooling' effect erythritol has. However, this is why I love Swerve, its the perfect sweetener offering a great balanced flavour - so there is no need to add the stevia.
• Combine the almond flour, sweetener, cocoa powder and baking powder in a separate bowl. Tip the egg mixture into the bowl of cocoa/almond flour mixture and mix well to combine.
  
• Immediately divide the mixture between the two sandwich tins and smooth over the tops with a spatula. The brownie mixture is quite dense, so do not expect it to be like regular cake batter. I always place them onto a tray for easier removal or rotation.
  
• Bake in the oven for 15 minutes or until a cake tester inserted into the middle comes out clean. If it still looks slightly underdone, switch the oven off and leave the cakes in there for 4-5 more minutes to gently cook through in the residual heat. This will avoid the tops burning.

  Out of habit, I always rotate the tray halfway through. If you do this too, do so quickly to avoid the oven losing heat while open.
• Once done, set aside on a cooling rack to cool. After cooling, remove from the tins and peel away all the parchment.
  
• Once the cakes have cooled, make the mousse ganache (which takes very quick). Break the chocolate up into smaller pieces and melt gently over very low heat in a non-stick pan. Remove from the heat and set aside.
  
• Pour the cream into a bowl and use a hand mixer to whip to semi-stiff peaks.
  
• Pour the melted chocolate into the whipped cream and fold in to combine.
  
• You will notice is stiffens quite quickly because the chocolate has come into contact with the cool cream. This is why this must be done just before you are ready to finish your cake which should be cooled before icing.
• Use a spatula or palette knife to spread a generous layer of mousse ganache onto one of the cooked brownie cake layers. Place the second brownie cake layer on top and gently press down. Use the remaining mousse ganache to cover the side and top of the cake, smoothing it over evenly.
  
• Dust over confectioners sweetener and top with any berries of your choice if you wish to do so. Cut into 8 slices and enjoy the rich decadence!
• This cake can be made ahead of time. Store covered in the fridge, but remove from the fridge at least 1-2 hours before serving. Remember, the coconut oil present will solidify when chilled so you want it to 'ease up a bit' before tucking in!

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        467Kcal / 1954kJ
Fat                                45g
Carbohydrates              4.9g
Protein                          10g

Allergens
Almonds
Milk
Eggs
Soy and Sesame may be present in some brands of dark chocolate - check label

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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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