Low Carb Cappuccino Cheesecake Mousse
- 16 ounces cream cheese softened
- ¼ cup strong brewed coffee
- ½ cup unsweetened almond milk
- 1-2 teaspoon coffee extract
- ½ teaspoon 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 teaspoon of coffee extract and ½ teaspoon 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.
Serving: 3ounces | Calories: 284kcal | Carbohydrates: 4.2g | Fat: 30.2g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 269mg | Fiber: 0.1g | Sugar: 2.1g