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Keto Chocolate Graveyard Sheet Cake Recipe

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Keto chocolate graveyard sheet cake topped with a light sugar free chocolate mousse. Moist, rich, and easy to decorate for Halloween with “dirt,” tombstones, and a simple chocolate web. Low carb, kid friendly, and great for parties.

Ingredients

Scale

Cake (9 x 13 pan)

  • 2 cups almond flour (super fine)

  • 2 tbsp coconut flour

  • 3⁄4 cup unsweetened cocoa powder

  • 1 tbsp baking powder

  • 1⁄2 tsp baking soda

  • 1⁄2 tsp fine salt

  • 1⁄2 cup allulose

  • 1⁄2 cup erythritol or monk fruit erythritol blend

  • 4 large eggs, room temp

  • 1⁄2 cup avocado oil

  • 3⁄4 cup unsweetened almond milk

  • 2 tsp vanilla extract

  • 1 tsp instant coffee or use 1⁄2 cup hot coffee in place of part of the milk (optional)

  • 2 tbsp sour cream

Mousse

  • 8 oz cream cheese, room temp

  • 1 cup heavy whipping cream, very cold

  • 1⁄4 cup powdered allulose

  • 1⁄4 cup powdered erythritol

  • 1⁄4 cup unsweetened cocoa powder

  • 1 tsp vanilla extract

  • Pinch of salt

Decorations (choose what you like)

  • 1 to 1 1⁄2 cups crushed keto chocolate cookies or shaved sugar free chocolate for “dirt”

  • Sugar free chocolate bar pieces or keto shortbread cookies for tombstones

  • Melted sugar free white chocolate or quick icing for “RIP”

  • Sliced almonds for bones

  • Extra whipped cream and tiny sugar free chocolate chips for ghosts

  • Melted dark and white chocolate for a spider web

Instructions

  • Heat oven to 350°F (175°C). Line a 9 x 13 pan with parchment. Lightly grease.

  • In a large bowl whisk almond flour, coconut flour, cocoa, baking powder, baking soda, salt, allulose, and erythritol.

  • In a second bowl whisk eggs. Add oil, almond milk, vanilla, sour cream, and instant coffee if using. Mix smooth.

  • Pour wet into dry. Fold with a spatula until no dry spots remain. Batter should be thick but spreadable. If too stiff, add 1 to 2 tbsp almond milk.

  • Spread batter in pan. Bake 22 to 28 minutes, until the center springs back and a toothpick has a few moist crumbs.

  • Cool cake in pan on a rack at least 45 minutes.

  • Make mousse: whip heavy cream to medium stiff peaks. In another bowl beat cream cheese with powdered sweeteners, cocoa, vanilla, and salt until smooth. Fold whipped cream into the chocolate mix in two parts until light and even.

  • Spread mousse over cool cake. Chill 15 minutes.

  • Add “dirt” in patches. Press in tombstones. Pipe “RIP” or names. Add sliced almond bones and whipped cream ghosts.

  • Make a web: drizzle thin circles of melted dark chocolate on a clear area. Drag a toothpick from center out to form a web. Add a small white chocolate spider if you like.

  • Chill until serving. Slice with a warm knife and wipe between cuts.

Notes

  • Mix of allulose and erythritol keeps sweetness nice and cuts the cold feel. Only allulose also works.

  • For dairy free, use coconut cream for whipping and a dairy free cream cheese.

  • For almond allergy, use fine sunflower seed flour and add 1 tsp lemon juice to avoid green tint.

  • If tombstones lean, chill the cake 10 minutes and press them into a thicker “dirt” mound.

  • Make ahead: bake cake a day early, wrap, and chill. Add mousse and decor the day you serve.

  • Net carbs stay lowest if you use shaved chocolate for dirt instead of cookies.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chocolate-graveyard-sheet-cake-with-sugar-free-mousse/