Chocolate Covered Keto Vanilla Cake with Fluff Topping!

Sharing is caring!

OMG!  I’m so excited to share this recipe from Terri Rogers with you!  It’s a Chocolate Covered Keto Vanilla Cake with Fluff Topping!

Terri used this Swerve vanilla boxed cake but you can also use our Keto Vanilla Cupcake Recipe to make the base too!  Terri shared this recipe she came up with in our Low Carb Inspirations (plus Keto Friendly Recipes) Facebook group!  Head over to tell Terri thank you for contributing such a wonderful recipe!

This recipe takes a little bit of preparation but would make a real treat for any special occasion!  She  made these for Thanksgiving but I can also see them being made for Christmas or even Easter too!  Oh wait!  Valentine’s day too!  You could easily melt some sugar free white chocolate chips and add a bit of pink or red food coloring and drizzle it over the top of these delightful little keto vanilla cakes!  Wouldn’t that be beautiful?!!

Photo credit: Terri Rogers

Photo Credit: Terri Rogers

Chocolate Covered Keto Vanilla Cake with Fluff Topping Recipe Ingredients

Cake Ingredients:

• 1 Box Swerve Vanilla Cake Mix  or this Keto Vanilla Cupcake recipe:

Mousse ingredients:

• 4 1/2 oz Sugar Free White Chocolate Chips 
• 3/4 cup heavy whipping cream
• 1/4 cup pure pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp gelatin
• 1 tbs water

Sugar Free Ganache:

• 1 cup Lily’s Milk Chocolate baking chips
• 1/2 cup heavy whipping cream
• 2 tbs coconut oil

Optional:  Crushed pecans (or any other nut) for topping

Grab the PRINTABLE RECIPE CARD for this recipe below!

Here are a few ingredients she used:

Chocolate Covered Keto Vanilla Cake with Fluff Topping Recipe Instructions

1. Make the cake ahead of time as instructed on the box.  Or, make the Keto Vanilla Cupcake recipe ahead of time.
2. If you are making the cake, bake it in a shallow square pan and cut out the circles.
3. In a medium bowl, make the mousse.
4. Start with 4 1/2 ounces of sugar free white baking chips (melted).
5. Add a quarter cup heavy whipping cream, a quarter cup of pumpkin puree, and a teaspoon a pumpkin pie spice to the melted white chocolate chips and mix.
6. Melt a teaspoon of gelatin with a tablespoon of water and mix that in to the mousse mixture.
7. In a separate bowl, whip up the remaining half a cup of heavy whipping cream.
8. Fold the whipping cream into the mousse mixture and put it in sphere molds.
9. Set the mold in the freezer to harden for about 1 hour or more until stiff.
10. Once the pumpkin mousse has set.  Start making the ganache.
11. In a small bowl, add one cup of Lily’s milk chocolate baking chips with half a cup of heavy whipping cream and 2 tablespoons of coconut oil.
12. Microwave the ganache until smooth (about 15 to 30 seconds depending on your microwave watts) and let it sit for a minute to set.
13. Assemble the cakes.
14. You will need a wire cooling rack for this next part.
15. Place the round cakes on a wire cooling rack.
16. Remove the mousse from the spheres, place them flat side down on the cakes.
17. Poured the slightly cooled ganache over the top of each cake.
18. Optional:  top with crushed pecans or any other nuts you choose.

Keto Vanilla Cupcake Recipe

They turned out fantastic!!!

Pin the recipe on Pinterest for later!!

Photo credit: Terri Rogers

Chocolate Covered Keto Vanilla Cake with Fluff Topping Recipe

Delightful mini cake recipe you will fall in love with!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Course Dessert

Cuisine American

Equipment

• Medium Mixing bowls
• Cooling rack
• Cake Pan or cupcake pan
• Silicone mold sphere pan
• mixing spoons
• hand mixer
• Microwave safe bowls

Ingredients

  

Cake Ingredients:

• 1 Box Swerve Vanilla Cake Mix or this Keto Vanilla Cupcake recipe:

Mousse ingredients:

• 4 1/2 oz Sugar Free White Chocolate Chips
• 3/4 cup heavy whipping cream
• 1/4 cup pure pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp gelatin
• 1 tbs water

Sugar Free Ganache Ingredients:

• 1 cup Lily's Milk Chocolate baking chips
• 1/2 cup heavy whipping cream
• 2 tbs coconut oil
• Optional: Crushed pecans or any other nut for topping

Instructions

 

• Make the cake ahead of time as instructed on the box.  Or, make the Keto Vanilla Cupcake recipe ahead of time.
• If you are making the cake, bake it in a shallow square pan and cut out the circles.
• In a medium bowl, make the mousse.
• Start with 4 1/2 ounces of sugar free white baking chips (melted).
• Add a quarter cup heavy whipping cream, a quarter cup of pumpkin puree, and a teaspoon a pumpkin pie spice to the melted white chocolate chips and mix.
• Melt a teaspoon of gelatin with a tablespoon of water and mix that in to the mousse mixture.
• In a separate bowl, whip up the remaining half a cup of heavy whipping cream.
• Fold the whipping cream into the mousse mixture and put it in sphere molds.
• Set the mold in the freezer to harden for about 1 hour or more until stiff.
• Once the pumpkin mousse has set.  Start making the ganache.
• In a small bowl, add one cup of Lily's milk chocolate baking chips with half a cup of heavy whipping cream and 2 tablespoons of coconut oil.
• Microwave the ganache until smooth (about 15 to 30 seconds depending on your microwave watts) and let it sit for a minute to set.
• Assemble the cakes.
• You will need a wire cooling rack for this next part.
• Place the round cakes on a wire cooling rack.
• Remove the mousse from the spheres, place them flat side down on the cakes.
• Poured the slightly cooled ganache over the top of each cake.
• Optional:  top with crushed pecans or any other nuts you choose.

Notes

The macros will depend on which cake recipe you use and which sugar free chocolate chips you plan to use.

Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!