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Low Carb Mocha Cheesecake Mousse

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 336kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

Instructions

  • In a blender blend the cream cheese and the Atkins shake until smooth.
  • Add the vanilla, coffee extract, Swerve, cocoa and salt to the blender and blend on high until combined. Set aside.
  • Pour the whipping cream into a stand mixer and mix until whipped.
  • Pour the chocolate blender mixture into the stand mixer and blend on low speed until just combined.
  • Place the water and gelatin in a small sauce pan over low heat and stir until dissolved.
  • Drizzle the gelatin slowly into the mixer on low speed until combined.
  • Pour the cheesecake batter evenly into 8 ramekins.
  • Refrigerate for at least 1 hour then enjoy!

Nutrition

Calories: 336kcal | Carbohydrates: 7g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 104mg | Sodium: 297mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg