Jaffa Keto Mousse Cake

Jaffa Keto Mousse Cake
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This Jaffa Keto Mousse Cake was my Birthday cake I made for myself.

I really wanted something that was a little bit novel to look at but really super tasty.  I will let you in on a little secret… While I make a few sweets for the books, I try them, love them, then freeze them.  Haha!  I love the “sweeties”  but tend only to sample and then give them to Dave in his lunches.

Mad Creations Keto Mousse Cake

Now this cake was totally different.  It didn’t make it to the freezer at all.  A lot made its way to my belly for sure.  It is upper echelon tasty.  The addition of the Wild Orange oil took this mousse cake places.  If you have tried my Mousse Cake  out of the book Amour you will know that my mousse cake is pretty damn good, and this one is oh so much better!

EASY KETO CHOCOLATE MOUSSE CAKE

You don’t necessarily need to do the cheesecake filling, but I was just being creative.  Although the cheesecake bits were really tasty too.

Anyway, it was a beautiful birthday cake.  I don’t usually bother but was happy I did this year.

If the recipe looks long or hard, please do not be intimidated.  It is actually no harder than a cheesecake or takes that much time.  It took more time to write it (in 2 methods) than the actual creating part.

Mad Creation Jaffa Keto Cake

I hope you make it and love it as much as me.  Leave a comment below what you think, if you have made it, and how much you loved the taste.

If you haven’t yet joined us in Keto Club, with so many more recipes you would truly love then click this link here>> to learn more and join before the introductory price ends.

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5 from 2 votes
Mad Creations Jaffa Keto Mousse Cake
Jaffa Mousse Cake
Prep Time
30 mins
Cook Time
19 mins
Refrigerations
3 hrs
Total Time
49 mins
 

The addition of wild orange oil takes this cake to a whole other level

Course: Dessert
Cuisine: Australian Keto
Keyword: keto dessert, Thermomix recipe
Recipe Category: Low Carb
Servings: 16 serves
Calories: 420 kcal
Author: Megan
Ingredients
Base
  • 70 g almonds use almond meal if cooking conventional method
  • 50 g hemp seeds
  • 45 g almond butter or any other nut butter
  • 15 g coconut oil
  • 25 g shredded coconut
  • 10 g maple flavoured syrup I use Green's
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 30 g dark chocolate melted, I use Lindt 90%
Chocolate Cake
Mousse
  • 2 eggs separated
  • 70 g sweetener I use Swerve
  • 100 g dark chocolate I use 90% Lindt
  • 300 g cream thickened
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg grated
  • 2-3 drops wild orange food grade oil
Optional Cheesecake Injections
  • 100 g cream cheese
  • 30 g cream thickened
  • 15 g sweetener I use Swerve
  • 1/2 tsp vanilla extract
  • 10 g lemon juice
  • 2 tsp Nutraorganics Latte Powders I use Red Velvet, Golden, and Mermaid
Instructions
THERMOMIX
    Base
    1. Spray a large spring form cake tin with olive oil spray

    2. Blitz almonds 3 seconds/speed 7

    3. Add rest of the ingredients and mix 15 seconds/speed 2

    4. Pour into spring form tin.  Press mixture down to form firm base and refrigerate until needed

    Cheesecake Mix (if using)
    1. Mix all ingredients 15 seconds/ speed 4 and reserve until needed.  I split the mix in 3 batches after mixed and add the Latte powders to give the different colours.

    Cake Layer
    1. Preheat oven to 200℃

    2. Insert Butterfly and whisk egg whites 3 minutes / speed 3.5 or until stiff peaks form. Scrape into a bowl to reserve.

    3. Add butter and sweetener to bowl and mix 3 minutes / speed 3.

    4. While it is mixing remove MC and add egg yolks one at a time, beating for 10 seconds between.

    5. Add the the melted chocolate, orange oil, vanilla and almond meal, and mix for a further 1 minute / speed 3 until well blended.

    6. Fold in egg whites.  Spoon the mixture into the cake pan, then bake for 20 minutes.

    7. If adding the cheesecake injections this is where you would poke holes in your cake with the back of a wooden spoon, or your finger and pipe in the cheesecake filling

    8. Reduce the heat to 170℃, then bake for another 7-10 minutes or until cake is slightly firm

    9. Cool on baking tray.

    Mousse
    1. Insert Butterfly and whip cream speed 3 until stiff.  Remove and reserve. 

    2. Clean and dry bowl thoroughly.

    3. Insert Butterfly and whisk the egg whites after about 2 minutes / speed 3.5 start slowly adding sweetener and whisk for further 90 seconds before adding egg yolks one at a time and continue to mix for a further 30 seconds after each yolk.

    4. Into you mix fold in cream, melted chocolate, orange oil, nutmeg and vanilla.

    5. Top Cake with mousse and refrigerate until set

    CONVENTIONAL METHOD
      Base
      1. Spray a large spring form cake tin with olive oil spray

      2. Mix all base ingredients in a large bowl until combined.  Press mixture into spring form to form a firm base and refrigerate until needed 

      Cheesecake Layer (if using)
      1. Combine all ingredients with mixer or hand held mixer and reserve until needed.   I split the mix in 3 batches after mixed and add the Latte powders to give the different colours.

      Cake Layer
      1. Melt chocolate in a heat proof bowl over a saucepan of simmering water, then set aside to cool.

      2. Beat butter and sweetener in a bowl until thick and pale, then add egg yolks, one at a time and beating well after each addition.

      3. Add the melted chocolate, orange oil, vanilla and almond meal and mix until combined. In a separate bowl, beat egg whites until stiff peaks are formed, and then fold into cake mixture. Spoon the mixture into the cake pan, then bake for 20 minutes.

      4. If adding the cheesecake injections this is where you would poke holes in your cake with the back of a wooden spoon, or your finger and pipe in the cheesecake filling

      5. Reduce the heat to 170℃, then bake for another 7-10 minutes or until cake is slightly firm.

      6. Take out and cool on a baking tray.

      Mousse
      1. Whisk the egg whites in a mixer until soft peaks are formed.

      2. While mixer is running slowly add sugar and whisk until it forms stiff peaks.

      3. Add egg yolks one at a time beating well after each addition.

      4. In a separate bowl whip cream until thickened and stiff add nutmeg, orange oil and vanilla.

      5. Fold cream mixture into chocolate bowl.

      6. Top cake with mousse and refrigerate until set.

      Recipe Notes

      This recipe is suitable to freeze.  Just cut into individual serves wrap or bag and freeze.

      It will keep in the fridge 5-7 days.

      Nutrition Facts
      Jaffa Mousse Cake
      Amount Per Serving (1 serve)
      Calories 420 Calories from Fat 333
      % Daily Value*
      Total Fat 37g 57%
      Saturated Fat 17g 85%
      Cholesterol 127mg 42%
      Sodium 132mg 6%
      Potassium 233mg 7%
      Total Carbohydrates 6g 2%
      Dietary Fiber 3g 12%
      Sugars 5g
      Protein 9g 18%
      Vitamin A 14.9%
      Vitamin C 0.4%
      Calcium 8.9%
      Iron 19.4%
      * Percent Daily Values are based on a 2000 calorie diet.

      MAD CREATIONS JAFFA MOUSSE KETO CAKE

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      This Post Has 2 Comments

      1. I made this for my mums birthday. It was amazing and you could hardly say we were doing it tough with our LCHF way of eating!

        1. Oh yes! A great choice for birthdays lol. I loved it too!

      Leave a Reply

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