Sugar-Free Triple Chocolate No-Bake Cake
Directions
- 1Mix the dark chocolate cookie base ingredients.
- 2Press the base mixture into a 9-inch springform pan.
- 3Freeze the base for 15 minutes.
- 4Beat the dark chocolate mousse ingredients.
- 5Fold in the whipped cream into the dark chocolate mousse.
- 6Spread the dark chocolate mousse over the frozen base.
- 7Freeze the dark chocolate mousse layer for 30 minutes.
- 8Beat the milk chocolate mousse ingredients.
- 9Fold in the whipped cream into the milk chocolate mousse.
- 10Spread the milk chocolate mousse over the dark chocolate layer.
- 11Freeze the milk chocolate mousse layer for 30 minutes.
- 12Beat the white chocolate mousse ingredients.
- 13Fold in the whipped cream into the white chocolate mousse.
- 14Spread the white chocolate mousse over the milk chocolate layer.
- 15Smooth the white chocolate layer flat.
- 16Scatter dark chocolate shavings on top.
- 17Drizzle white chocolate over the shavings.
- 18Sprinkle flaky salt on top.
- 19Freeze the entire cake for 2 hours.
- 20Refrigerate the cake for 30 minutes before slicing.
Ingredients
- 1.5 cups Almond flour, finely blanched
- 3 tbsp Cacao powder, unsweetened
- 5 tbsp Butter, melted, unsalted
- 2 tbsp Monk fruit sweetener, granulated
- 1 pinch Sea salt
- 1.5 cups Heavy whipping cream, cold
- 0.75 cup Lily's dark chocolate chips, melted, cooled
- 4 oz Cream cheese, softened
- 2 tbsp Cacao powder
- 0.33 cup Monk fruit sweetener, powdered
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream, cold
- 0.5 cup ChocZero milk chocolate chips, melted, cooled
- 2 oz Cream cheese, softened
- 0.25 cup Monk fruit sweetener, powdered
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream, cold
- 0.5 cup ChocZero white chocolate chips, melted, cooled
- 2 oz Cream cheese, softened
- 3 tbsp Monk fruit sweetener, powdered
- 1 tsp Vanilla extract
- Lily's dark chocolate shavings
- ChocZero white chocolate drizzle
- Flaky sea salt
Equipment
9-inch springform panknife
Tips
- Cool all chocolate fully as warm chocolate deflates whipped cream instantly.
- Freeze each layer fully before adding the next to keep layers distinct.
- Warm a knife before every cut for a clean triple layer reveal.
- Store refrigerated for up to 5 days.
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