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Sugar-Free Coffee Creme Mousse is a no bake low carb dessert that even a non low carb eater will fall in love with!
What is Coffee Crema?
Crema is the most amazing, robust, flavorful foam that rests on the surface of a shot of perfectly brewed espresso. If you don’t see foam, it could be the result of using stake coffee beans. The foam tastes like you added some luscious cream to your coffee. Caffe Crema is probably all over Europe, but in particular enjoyed in Italy where my family is from. This past spring we traveled to Rome, Florence, Sicily and Capri and coffee crema was enjoyed every chance we got! In Florence, they have coffee shops with simple espresso bars because so many have their lunch break and pop in quickly to enjoy an espresso. This dessert was inspired by my travels with my family and it is luscious, even if you don’t like to drink coffee, I bet you’ll love this dessert!
Quick Coffee Mousse
With just 6 ingredients and no baking needed, this is a tasty mousse that can be enjoyed with your afternoon tea or coffee! It doesn’t need any special ingredients, most likely you have all the ingredients on hand in your kitchen. The mixture consists of 3 types of cream which makes this incredibly decadent with a soothing mouthfeel.
Tools to Make Coffee Creme Mousse
Blender-I use my Vitamix blender almost daily to make my morning coffee with collagen added. A high-powered blender is a fabulous addition to your low carb keto kitchen.
Stand Mixer-For this recipe, using the mixer or hand held electric mixer to combine the heavy cream and coffee mixture, makes for a very smooth texture.
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Sugar Free Coffee Creme Mousse
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Keto Coffee Creme Mousse
Pour the coffee into a blender then add the extract, stevia, cream cheese and ricotta. Blend until well combined and smooth. Taste and adjust sweetness to your preference. Set aside.
Pour the heavy cream into a stand mixer with the whisk attachment and blend on high until thickened but not fully whipped. Slowly drizzle the coffee mixture from the blender into the stand mixer on low speed until combined. Increase to high speed until mixture is whipped.
Spoon into two serving glasses or ramekins. Chill for 1 hour or overnight. Top with crushed coffee beans and shaved chocolate if desired when ready to serve.
Using espresso the 1/2 cup would equal 2 shots.
This recipe was first published in January 2014 and updated with new photos and video in February 2020.