Sugar Free Low Carb Coffee Ricotta Mousse
Pour the gelatin into the hot coffee an stir until dissolved. Set aside to cool slightly.
Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer.
Blend until combined well.
Pour in cooled coffee gelatin mixture and blend until smooth.
Pour in whipping cream and blend on high until thickened and whipped.
Spoon into serving dishes and garnish with shaved chocolate if desired.
Place in refrigerator for 2 hours then enjoy!
Serving: 0.33cup | Calories: 170kcal | Carbohydrates: 2.5g | Protein: 6.9g | Fat: 15.2g | Saturated Fat: 8.8g | Cholesterol: 48mg | Sodium: 93mg | Sugar: 2.5g