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Low Carb Cappuccino Cheesecake Mousse is made without sugar, gluten free, grain free and creamy delicious!
Have you stuck to your New Year’s Resolution?
Did you even make one?
For me it’s about goal setting, not so much a giant long year goal, but more about simple short term goals that bring me joy, happiness and results towards the bigger end goal.
I made a commitment or goal if you will, over 12 years ago to leave sugar behind and change my habits and way of life so sugar’s hold would never control me again.
When you are on any kind of special diet, be it because of allergies or just for healthier reasons, it can’t be a sustainable life style change if you feel deprived.
I’m not into deprivation, are you? I mean just because I choose not to indulge in sugar doesn’t mean I forgo dessert, that would be a sad, sad way to live don’t you think?!
I’ve partnered with Silk milk to bring you this recipe focusing on their unsweetened milk options. Simple swaps like using unsweetened Silk milk in recipes still can result in a flavorful dessert without all the traditional sugars one would think would be needed to be satisfying.
My own hubby made a New Year’s resolution to decrease as much sugar from his life as possible and decrease the carbs as much as he could stand. Yes he has been the most stubborn man and it’s taken me a long time of asking, for the sake of his health, to make these changes. Although I can’t say he’s completely removed sugar, as he does cheat from time to time, he is making positive changes in the right direction.
My job has been to continue making as many yummy recipes as I can to keep him on this path and this recipe was a winner for him and hopefully it will be for you too.
I hope you enjoy this creamy, dreamy, no sugar added mousse!
It’s picky hubby approved!
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Low Carb Cappuccino Cheesecake Mousse
- 16 ounces cream cheese softened
- 1/4 cup strong brewed coffee
- 1/2 cup unsweetened almond milk
- 1-2 tsp coffee extract
- 1/2 tsp vanilla or toffee liquid stevia
- 1 cup heavy whipping cream
- Optional: coffee beans
- Pace the cream cheese and coffee in a stand mixer and blend until smooth.
- Scrape down sides of bowl as needed.
- Pour in the milk, 1 tsp of coffee extract and 1/2 tsp stevia.
Blend again until smooth then taste and adjust the flavor of the coffee and the sweetness and increase to your preference. Set aside.
In another bowl whip the heavy cream with an electric mixer until stiff peaks. Fold the whipped cream into the cream cheese mixer until well combined.
- Pipe into serving glasses and refrigerate.
- Top with coffee beans when ready to serve.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.