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5 from 1 vote

Low Carb Cappuccino Cheesecake Mousse

Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 200kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 16 ounces cream cheese softened
  • 1/4 cup coffee strong brewed
  • 1/2 cup unsweetened almond milk
  • 1-2 tsp coffee extract
  • 1/2 tsp toffee liquid stevia or vanilla
  • 1 cup heavy whipping cream
  • Optional: coffee beans

Instructions

  • 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.

Nutrition

Serving: 1serving @ 3 ounces | Calories: 200kcal | Carbohydrates: 3g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 178mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 761IU | Calcium: 55mg | Iron: 0.1mg