Sugar Free Low Carb Coffee Ricotta Mousse
Sugar Free Low Carb Coffee Ricotta Mousse is a creamy, luscious dessert that satisfies like no other!
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!
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.
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.
And because you will want to have this recipe handy you may want a way to save it somewhere. As you know Ziplist used to be the way to save your recipes you love all in one place. Unfortunately once Ziplist was no longer in existence there wasn’t much else to use except just to print the recipe and save it somewhere at home. BUT NOW there is a new saving recipe tool in town and it’s name is YUMMLY!
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Yummly is a free smartphone app and website! You just have to create an account to get started. This is not a sponsored post, I just wanted to share what I am using and love! You can browse through the seasonal tab or easy weeknight meals or what’s popular now and they even select recommendations just for you!
And here’s my Yummly page of all my recipes! I hope you enjoy exploring Yummly as I have been doing! And I hope you love this incredible dessert and come back to tell me about it!
Sugar Free Low Carb Coffee Ricotta Mousse
Ingredients
- 2 1/2 teaspoons dry gelatin
- 1/2 cup hot brewed coffee
- 2 cups Ricotta cheese
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- pinch salt
- 1 cup heavy whipping cream
- optional: shaved sugar free chocolate to garnish
Instructions
- 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!
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can I ask what dry gelatin is. I want to try this recipe.
It acts like a gel. This is what I use:https://amzn.to/3iCfWuR
This recipe sounds fabulous but I can’t have coffee. Can I substitute something chocolate instead?
can you substitute cottage cheese for ricotta?
I think so, though I’ve not tried it.
Hello, what brand gelatin did you use and did you let it bloom?
Can you freeze it?
I’ve not tried. Not sure how well it will thaw and keep its texture.
Thank you for this recipe. It is a great one . I only had 1/2 cup of heavy cream, and i used less than 1/2 cup of Swerve, and 3/4 of the coffee/geletin mixture. Its wonderful and I will make again. The chocolate shavings make it look extra fancy!
I WENT TO MAKE THIS DELICIOUS-SOUNDING RECIPE TODAY ONLY TO FIND MY RICOTTA HAD TURNED GREEN. NO WORRIES – I HAD UNOPENED MARSCAPONE! I MADE THIS IN THE FOOD PROCESSOR. I WHIPPED THE CREAM FIRST, THEN ADDED THE MARSACAPONE, THEN THE COFFEE/GELATIN MIXTURE AND SWEETENERS. I DO NOT HAVE VANILLA STEVIA, SO USED VANILLA, AND A MIXTURE OF STEVIA AND ERYTHRITOL AND SWEETENED TO TASTE. I GARNISHED WITH SUGAR FREE MINI CHOCOLATE CHIPS. IT WAS PROCLAIMED DELICIOUS! THANKS FOR THE INSPIRATION AND THE GREAT RECIPES!
This looks so delicious! I can’t wait to try it 😀
Do you really need the vanilla liquid stevia ? Is there something else we can use in its’ place like pure vanilla extract or vanilla bean?
You can use any other sweetener you like. Using vanilla extract or the bean will not add any sweetness on their own.
I made this with some left over ricotta cheese that I needed to use. I’m very pleased with it.
I did have to add a bit more whipping cream to get it to stiffen up properly, but that might have been because of the whey from the ricotta. Next time I’ll be sure to drain the ricotta overnight.
It made 4 six ounce ramekins very full. Also, I added a couple teaspoons of black cocoa powder to make it more of a mocha style.
I’ll make it again.
What is the serving size that is used for the nutrition information?
Six minutes in my stand mixer & I still have tan colored soup
Sounds like the gelatin wasn’t cool enough and therefore the whipping cream was warmed up and not able to thicken. The other option to to whip the cream in a separate bowl and then add it into the remaining ingredients.
This was really easy and delicious! My sweet tooth thanks you!!
Glad you liked it!
Did you whip the cream first, or add it in its liquid state? I added it in liquid state and was having a hard time getting it to fluff up, had it on high for several minutes. Poured it into serving dishes still quite liquidy. Maybe the gelatin will kick in during the chilling?
I poured it in as a liquid and it does takes quite a while to see it whip up.
How long would you say you had it in the mixer for? Because I added the cream in the liquid state and it got thick-ish after a few minutes, so I had it whip for another 5 minutes hoping it would get thicker and it just got runnier.
Just curious what type of gelatin you used, since gelatins can be so different!
The fat content is high for me, I know I can get fat free ricotta.. but is there a way to sub out the whipped cream for something with less fat?
I don’t think there is a sub for whipped cream unless you wanted to sue something like cool whip.
use stiffly beaten egg whites- whip with either a teaspoon of lemon juice or cream of tartar and fold in- I think this way you can also omit the gelatin if you prefer.
Has anyone tried this method? Curious how it came out, especially if you omitted the gelatin.
Will this work out if I make it ahead the night before, or is this one of those “better eat it right away” sorts of things?
It thickens so if you like it thicker then wait until the next day, i loved it more the day after!
Does it really make 10 servings ?
Yes
I am trying to follow a low-carb diet and was thrilled to find this recipe…but it serves 10!!
I can’t work out how to halve it, when 3 ingredients are just a teaspoon. Can you help?
I love the look of it, and it is “posh ” enough to serve for friends, but I don;t usually have 10 friends to dinner!
Half of one teaspoon is 1/2 teaspoon
Why is this listed as sugar free? The nutrition label says 2.5 g sugar??
Natural sugars are in the ricotta cheese used. There are no added sugars or refined sugars.
I made this and it did not thicken and become whipped? What did I do wrong?
You may not have let the heavy cream whip long enough in your mixer. It should thicken while in the fridge overnight.
Instant espresso is hard to come by unless you buy a huge quantity. Could I grind some espresso beans and substitute?
I found a small jar at Whole Foods but you can do just that and it will good enough.
Look for “ Cafe Caribe “ it’s instant espresso powder. It’s got a yellow label.
Whenever I put ricotta on pizza, it always ends up so sweet after baking, no wonder it’s used so often in desserts! What an awesome recipe. I’m sharing it to my Keto Desserts board on Pinterest 🙂
Sounds rummy. Love ricotta cheese. What can you substitute for the stevia and what quantity should I use.
Whatever you like to use that would equal at least half cup sugar then taste and adjust to your preference.
Thank you, this looks yummy! I will try to come back and comment after I have tried it, which I definitely will!
I use Pinterest like a mad woman for saving recipes! I don’t know what I did without it!
would this work just the same if I used coconut milk instead of whipping cream?
If you made it like whipped cream first like in this recipe, https://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/ add then rest of the ingredients it might work.
Do I need to create an account before printing this recipe? When I try printing it from my phone, nothing happens. 🙁
It looks like a wonderful recipe & I’m eager to try it!
no account needed to print the recipe, not sure what you have set up on your phone but it may be due to the phone settings not the recipe format
I personally use Evernote + Evernote food to save recipes, so I can save my own already digitized word documents and collected recipes, PLUS weblinks. Feedly looks pretty good though; I like the personal customized features. Mostly though, I like how you have so generously shared everything… thank you so much.
I don’t even know how to use Evernote, I will need some help, so not tech savvy and that’s why I love yummly, didn’t need to learn much lol!
This looks really good!