Christmas matcha mousse cake is a gorgeous three-layer cake made with matcha and vanilla mousse, all on a keto red velvet cake. It´s totally a show stopper for your holidays.
I always wanted to make a dessert using matcha tea and I was so obsessed with it that I couldn’t stop thinking of ways to use matcha on a dessert.
Christmas time is around the corner, and I’m really anxious to move into Christmas baking. So, I wanted to create a dessert for my table at Christmas dinner. Joining these two wishes came up this amazing mousse cake made with this matcha green tea.
Do you know what matcha tea is?
It’s a form of green tea that’s been enjoyed in China and Japan for hundreds of years. The leaves are made into a powder that’s far stronger than regular tea, so a little can go a long way.
Antioxidants are substances in foods that can help protect your cells from damage. Catechins, an antioxidant in matcha, may help with low blood pressure and the “bad” cholesterol. It also may help to protect your cells against cancer.
Matcha and vanilla mousse cake is low carb, keto, sugar-free and completely healthy. You can have a dessert that is going to impress your guests without the guilty complaining.
How to make this Christmas matcha mousse cake?
This cake is more simple to make than you can imagine because all of the mousse layers are made exactly the same way! Don’t believe me? Let’s see:
- First, you will make the red velvet cake (don’t forget to let it cool completely before adding the two mousses).
- Prepare the mousse that is going to be divided into two parts: pour half of the vanilla mousse into the pan. You will need to let it rest in the freezer for half an hour before adding the matcha layer.
- Add the matcha powder to the remaining filling and blend one more time until smooth.
- Pour this mixture over the first mixture in the pan. Refrigerate for 4-6 hours to set or overnight.
This awesome keto and low carb mousse cake has a moist, fudgy red velvet cake base and two layers of light mousse. This is a dream to slice. If you use a hot (and dry!) knife, and a chilled cake, you’ll get clean, even layers and a slice that’s easy to move onto individual plates.
Due to its elegant presentation and a complex body of textures and flavors, this mousse cake has quickly become one of my favorite dessert of all time. And, I must confess that I´m not a big fan of matcha tea. But I think that it makes elegant and sumptuous desserts, like this cake!
This heavenly dessert should be on every dessert bucket list!
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Passive Time | 50 minutes |
| Servings |
slices
|
- 2 eggs
- 1/2 cup erythritol or any low carb sweetener
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup sour cream
- 1 tbsp red food coloring
- 1 tsp Vanilla Extract
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 cup melted butter
- 1 cup Heavy Cream
- 1 tbsp unflvored gelatine
- 2 tbsp hot water
- 1 tbsp Vanilla Extract
- 1/4 cup cold water
- 1 tbsp Matcha powder
- 2/3 cup powdered erythritol
Ingredients
Keto Red Velvet Cake
Matcha & Vanilla Mousse Cake
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|
- Pre-heat the oven to 350°F | 175°C. Lightly grease a 7-inch cake pan with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
- Beat the eggs, sour cream and vanilla extract. Combine well.
- In a separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa powder, erythritol and baking powder).
- Add the dry ingredients into the wet mixture, and finally add the red food coloring. Combine well.
- Pour batter into the pan and bake for about 15 / 20 minutes. or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Whip heavy cream to soft peaks. Add powdered erythritol and vanilla extract.
- Place the gelatin over low heat just until the gelatin dissolves and pour it over the heavy cream mixture.
- Divide the mixture in two.
- Spread half of the vanilla mousse evenly over the cooled red velvet cake. Refrigerate for about 20 minutes.
- Dissolve matcha powder in hot water and add to the other half of vanilla mixture.
- Pour matcha mousse over the vanilla mousse. Refrigerate for 4-6 hours to set or overnight.
- Before serving dust the top with matcha powder and decorate with raspberries. Enjoy!
Nutrition Facts
Amount Per Serving
Calories: 167 | Total Fat: 22% | Cholesterol: 29% | Total Carbohydrates: 1% | Dietary Fiber: 7% | Protein: 9%
