Sugar Free Low Carb Keto Coffee Ricotta Mousse
Sugar Free Low Carb Keto Coffee Ricotta Mousse is a creamy, luscious, decadent dessert that satisfies a sweet tooth like no other! Less than 3 g net carbs per serving!
Creamy Ricotta Coffee Mousse
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, and it has just a few simple ingredients you probably already have in your keto kitchen or low carb pantry.
If you’re on a keto diet, low carb diet or just looking to reduce the sugar in your diet, this homemade keto coffee mousse will satisfy with a small serving!
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.
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.
I hope you love this incredible dessert and come back to tell me about it!
Why Ricotta Cheese?
I’ve been creating recipes since 2011 and I’m also Italian and have been using ricotta cheese for years in my low carb recipes.
Some people just hate cottage cheese and I have many recipes using it so I decided it was time to switch things up and share more ricotta cheese recipes for all of you who are not a fan of cottage cheese.
But the best part about using either cottage cheese or ricotta cheese is that they can be swapped in so many recipes.
Cottage cheese and ricotta cheese have similar amounts of protein, but ricotta cheese doesn’t have any curds or lumps which makes it easier to combine in recipes quickly. Cottage cheese often has to be in the blender or food processor to remove the lumpy curds.
Whole Milk Ricotta or Part Skim
It actually doesn’t matter which type of ricotta cheese you decide to use. If you want to lower the carbs, use whole milk ricotta cheese.
If you want to lower the fat, use part-skim ricotta cheese. Either will work in this easy ricotta dessert.
Can I swap the Ricotta Cheese?
You could swap the ricotta cheese with cottage cheese if you wanted to reduce the carbs and fat amount and still keep the protein.
If you want to swap with cream cheese, you could but you would be sacrificing the protein amount.
If you decide to use cream cheese please soften before using and then you can also remove the gelatin as you won’t need it using cream cheese which is thick enough on it’s own.
Can I remove the coffee?
If you don’t like coffee flavor, you can replace it with water, or coconut milk or unsweetened almond milk.
Can I make this a Chocolate Ricotta Mousse?
Yes if you prefer chocolate flavor to be added, please add 1-2 tablespoons of unsweetened cocoa powder. You don’t want to add too many tablespoons because you want to keep it a creamy ricotta cheese and not a grainy one. Taste and adjust.
Please note you will need to add that into the nutritional information below because it does add carbs. I would also suggest adding in some chocolate liquid Monk Fruit sweetener.
Can I add peanut butter?
If you want to change the flavor to peanut butter instead of coffee, just replace the coffee amount with water and add 5 tablespoons of sugar free powdered peanut butter or 2 tablespoons of regular no sugar added peanut butter.
Please keep in mind this will change the nutritional info below and add fat and carbs.
Can I change the low carb sweetener?
Yes if you don’t like liquid stevia that I am using in this delicious sweet treat, you can use any low carb sweetener you prefer.
I do not recommend anything that is granular as it will leave a grainy texture in the mousse. A few tablespoons of keto powdered sugar, like this Monk Fruit Allulose blend would work nicely and incorporate well.
Here’s my Sweetener Guide & Conversion Chart to help you.
More Easy Recipes for No Bake Keto Desserts
Keto Cottage Cheese Chocolate Mousse
Strawberry Cottage Cheese Mousse
Keto Coffee Ricotta Mousse
Sugar Free Low Carb Coffee Ricotta Mousse
Ingredients
- 2.5 teaspoons gelatin
- 1/2 cup strong coffee hot brewed or see swaps above
- 2 cups Ricotta cheese or see swaps above
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia or see swaps above
- pinch salt
- 1 cup heavy cream
- optional: shaved sugar free chocolate bars to garnish
Instructions
- Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
- Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer.
- Blend until combined well.
- Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
- Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
- Spoon into serving dishes and garnish with shaved chocolate if desired.
- Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!
Video
Notes
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!