Easy Almond Flour Chocolate Cake with Greek Yogurt Mousse
This gluten-free, low-carb, and diabetes-friendly chocolate almond cake is rich, moist, and naturally sweetened for a healthier dessert option. Topped with a creamy Greek yogurt chocolate mousse and fresh raspberries, it’s an easy yet elegant dessert option.
Servings: 8
Calories: 192.2kcal
Ingredients
- ¾ cup almond flour
- 2 tbsp coconut flour
- ¼ cup cocoa powder unsweetened
- ¼ cup monk fruit sweetener granulated, or erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yogurt plain
- ¼ cup almond milk unsweetened
- 1 tsp vanilla extract
- 3 tbsp coconut oil melted
- ¼ cup dark chocolate chips optional (70% or higher, or sugar-free)
For Topping
- ¾ cup Greek yogurt plain 2%
- 2 tbsp cocoa powder unsweetened
- ½ tsp vanilla extract
- ¼ cup raspberries fresh
Equipment
- 8-inch round cake pan
- 2 mixing bowls
- Small bowl for mousse
- Piping bag or zip-top bag
- Cooling rack
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, monk fruit sweetener, baking powder, and salt.¾ cup almond flour, 2 tbsp coconut flour, ¼ cup cocoa powder, ¼ cup monk fruit sweetener, 1 tsp baking powder, ¼ tsp salt
- In a separate bowl, whisk the eggs, Greek yogurt, almond milk, vanilla extract, and melted coconut oil until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chocolate chips if using.2 large eggs, ½ cup Greek yogurt, ¼ cup almond milk, 1 tsp vanilla extract, 3 tbsp coconut oil, ¼ cup dark chocolate chips
- Pour the batter into the prepared pan and spread evenly. Bake for 18–22 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan for at least 15 minutes, then remove and transfer to a serving plate.
- In a small bowl, whisk together the Greek yogurt, cocoa powder, monk fruit sweetener, and vanilla extract until smooth and creamy.¾ cup Greek yogurt, 2 tbsp cocoa powder, ½ tsp vanilla extract
- Transfer the mousse to a piping bag (or a zip-top bag with the tip cut off).
- Once the cake is cool, pipe the chocolate mousse around the edges or in decorative swirls on top. Add fresh raspberries over the top of the cake or nestle them into the mousse for a beautiful finish.¼ cup raspberries
Cooking Tips
- Don't overbake the cake: Check at 18 minutes—overbaking can make almond flour cakes dry.
- Smooth mousse texture: Sift cocoa powder before mixing to avoid clumps in the Greek yogurt mousse.
- Chill mousse slightly: Refrigerate the mousse for 10–15 minutes before piping to firm it up.
- No piping bag? Use a zip-top bag with the corner snipped off for clean mousse swirls.
- Make it dairy-free: Use a coconut-based or almond-based Greek-style yogurt.
- Add crunch: Garnish with chopped almonds or cacao nibs for texture without spiking carbs.
- Make ahead: Bake the cake a day in advance; store wrapped in the fridge and decorate before serving.
Nutrition
Nutrition Facts
Easy Almond Flour Chocolate Cake with Greek Yogurt Mousse
Serving Size
1 slice
Amount per Serving
Calories
192.2
% Daily Value*
Fat
14.4
g
22
%
Saturated Fat
7.3
g
46
%
Trans Fat
0.01
g
Cholesterol
48.1
mg
16
%
Sodium
175.5
mg
8
%
Potassium
163.7
mg
5
%
Carbohydrates
16.9
g
6
%
Fiber
3.7
g
15
%
Sugar
3.8
g
4
%
Protein
8.6
g
17
%
Vitamin C
1
mg
1
%
Vitamin D
0.3
µg
2
%
Calcium
125.7
mg
13
%
Iron
1.4
mg
8
%
Magnesium
27.7
mg
7
%
Zinc
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.