Creamy Ricotta Coffee Mousse

Coffee and creamy whipped cream married and had a baby and this mousse is what dreams are made of.

Combining coffee in dessert is always a winning combo, and it has just a few simple ingredients you probably already have in your keto kitchen or low carb pantry.

​If you’re on a keto diet, low carb diet or just looking to reduce the sugar in your diet, this homemade keto coffee mousse will satisfy with a small serving!

This recipe is so good you might need to make this more often than just in the summer months when you don’t feel like baking, but need a spectacular dessert.

If you’re a coffee lover like me this recipe is one that will surely please. No bake recipes rock my world and in the summer that’s the key for me. Easy, stress free but elegant enough to share with guests for a party on the weekend.

I hope you love this incredible dessert and come back to tell me about it!

Why Ricotta Cheese?

I’ve been creating recipes since 2011 and I’m also Italian and have been using ricotta cheese for years in my low carb recipes. 

Some people just hate cottage cheese and I have many recipes using it so I decided it was time to switch things up and share more ricotta cheese recipes for all of you who are not a fan of cottage cheese. 

But the best part about using either cottage cheese or ricotta cheese is that they can be swapped in so many recipes.

Cottage cheese and ricotta cheese have similar amounts of protein, but ricotta cheese doesn’t have any curds or lumps which makes it easier to combine in recipes quickly. Cottage cheese often has to be in the blender or food processor to remove the lumpy curds. 

Whole Milk Ricotta or Part Skim

​It actually doesn’t matter which type of ricotta cheese you decide to use. If you want to lower the carbs, use whole milk ricotta cheese.

If you want to lower the fat, use part-skim ricotta cheese. Either will work in this easy ricotta dessert. 

Can I swap the Ricotta Cheese?

You could swap the ricotta cheese with cottage cheese if you wanted to reduce the carbs and fat amount and still keep the protein. 

​If you want to swap with cream cheese, you could but you would be sacrificing the protein amount.

If you decide to use cream cheese please soften before using and then you can also remove the gelatin as you won’t need it using cream cheese which is thick enough on it’s own. 

Can I remove the coffee?

If you don’t like coffee flavor, you can replace it with water, or coconut milk or unsweetened almond milk.

Can I make this a Chocolate Ricotta Mousse?

Yes if you prefer chocolate flavor to be added, please add 1-2 tablespoons of unsweetened cocoa powder. You don’t want to add too many tablespoons because you want to keep it a creamy ricotta cheese and not a grainy one. Taste and adjust.

Please note you will need to add that into the nutritional information below because it does add carbs. I would also suggest adding in some chocolate liquid Monk Fruit sweetener. 

​Can I add peanut butter?

If you want to change the flavor to peanut butter instead of coffee, just replace the coffee amount with water and add 5 tablespoons of sugar free powdered peanut butter or 2 tablespoons of regular no sugar added peanut butter.

Please keep in mind this will change the nutritional info below and add fat and carbs.

​Can I change the low carb sweetener?

Yes if you don’t like liquid stevia that I am using in this delicious sweet treat, you can use any low carb sweetener you prefer.

I do not recommend anything that is granular as it will leave a grainy texture in the mousse. A few tablespoons of keto powdered sugar, like this Monk Fruit Allulose blend would work nicely and incorporate well. 

Here’s my Sweetener Guide & Conversion Chart to help you.

More Easy Recipes for No Bake Keto Desserts

Keto Cottage Cheese Chocolate Mousse

Keto Mocha Mousse Recipe

Strawberry Cottage Cheese Mousse

No Bake Lime Cheesecake Jars

No Bake Lemon Cheesecake Jars

Keto Coffee Ricotta Mousse

Print

Sugar Free Low Carb Coffee Ricotta Mousse

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 @ 3 ounces

Calories 171kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2.5 teaspoons gelatin
• 1/2 cup strong coffee hot brewed or see swaps above
• 2 cups Ricotta cheese or see swaps above
• 1 teaspoon instant espresso
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see swaps above
• pinch salt
• 1 cup heavy cream
• optional: shaved sugar free chocolate bars to garnish

Instructions

• Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
• Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer. 
• Blend until combined well.
• Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
• Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
• Spoon into serving dishes and garnish with shaved chocolate if desired.
• Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!

Video

Notes

This recipe was first published in August 2015 and updated with video in 2018.

Nutrition

Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 221IU | Calcium: 104mg | Iron: 0.2mg

The post Sugar Free Low Carb Keto Coffee Ricotta Mousse appeared first on Sugar-Free Mom.

Who wouldn’t want an easy, no bake, delicious dessert you can make for yourself, family, and pretty enough for company as well? Nothing says summertime to me like cold desserts and snacks. I made this over the weekend for my family and they loved it. Super quick, cool and refreshing!

You can even change out the raspberries if you want and use blueberries or strawberries. It’s made with protein packed part-skim ricotta cheese and some lite cream cheese. One of these has 16 grams of protein in it!!!

If you don’t have chocolate raspberry stevia, use chocolate, vanilla or plain.

Looking for dairy free pudding? Try my Chocolate Dairy Free Pudding. Nice and cold and delish as well!

The post Chocolate Raspberry Ricotta Creme [No Sugar Added] appeared first on Sugar-Free Mom.

Do you like to eat a meatless meal once in awhile? This is a perfect healthy meal that won’t leave you feeling unsatisfied or hungry in the least. Add a nice salad and its a perfect choice for Fridays during Lent or any night for that matter.

All you need is a really good pie crust and I have just the one for you! I was going to make it with the whole wheat crust recipe from Whole Foods Market which is very good, but I wanted something a bit more healthy that made two so I could freeze one for another day.  It held up fabulously and didn’t get soggy at the bottom, just right for this kind of pie. See this recipe for my new favorite healthier whole wheat pie crust!

The nutrition info includes this healthy crust I made specifically for this dish.

Nutrition Info

Servings: 8* Calories per serving: 308* Fat: 21g* Fiber: 3g* Carbs: 20g* Protein: 12g* Points+: 8* Old Points: 7*

This recipe is being shared at Feasting in Fellowship.

Ingredients

• 1 pie shell
• 3 cups zucchini, sliced
• 1/2 tablespoon butter
• 1/4 cup fresh dill
• 1 egg
• 3 egg whites
• 1 cup ricotta cheese, part skim
• 1/2 cup Parmesan cheese, grated
• 1 pinch nutmeg
• salt and pepper to taste

Directions

1. Melt the butter in a saute pan over medium high heat. Add the zucchini and cook until golden about 5 minutes.
2. Stir in the dill, remove from heat and let cool to room temperature.
3. Preheat oven to 350 degrees.
4. In a bowl, whisk together egg, whites, ricotta and Parmesan.
5. Season with salt, pepper and nutmeg.
6. Stir the zucchini into the egg and cheese mixture.
7. Pour into the crust and sprinkle with a little Parmesan if you desire.
8. Bake until a knife inserted in center comes out clean, about 60-75 minutes.

A simple Cucumber Feta Relish  or Citrus Fennel Salad would be my choice with this luscious pie!

The post Zucchini Ricotta Whole Wheat Pie appeared first on Sugar-Free Mom.