Sugar-Free Coffee Mousse – Creamy, Caffeinated, and Keto to the Core

This mousse is what I make when I want dessert and a hit of espresso—without ending up in blood sugar crash city. It’s rich and fluffy like whipped cream, but with the tang of cream cheese, the smoothness of ricotta, and the kick of coffee.

Also? No gelatin. No eggs. No cooking. It’s blend, whip, chill, done.

💡 What Makes This Feel Like a Real Treat

• Ricotta + cream cheese = luscious texture without needing extra thickeners
• Whipped cream folded in = airiness, mousse vibes
• Espresso + extract = serious flavor without added carbs
• Vanilla stevia = smooth, sweet, no bitterness

It’s kind of like the love child of a latte and a mousse cup—and it’s totally keto.

🧾 Ingredients That Keep It Keto

• ½ cup espresso or strong coffee, chilled – You want this cool so it doesn’t melt the cream
• ½ tsp coffee extract – Boosts flavor, especially if using drip coffee
• ½ tsp vanilla stevia – Or your preferred sweetener to taste
• 1 oz cream cheese – Softened, for richness
• ½ cup full-fat ricotta – Adds texture and creamy volume
• ½ cup heavy whipping cream – Whipped separately and folded in

Optional toppings:

• Crushed coffee beans
• Sugar-free dark chocolate shavings
• Unsweetened cocoa powder

🔁 What You Can (and Can’t) Change

Swap	Result
Mascarpone instead of cream cheese	More decadent, slightly sweeter
Cottage cheese instead of ricotta	Works in a pinch—blend well for smoothness
Allulose or monk fruit instead of stevia	Go for it—just sweeten to taste
Add a dash of cinnamon or cocoa powder	Turns this into dessert-meets-cappuccino

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Too runny	Didn’t whip the cream enough or added coffee mix too fast	Whip cream to soft peaks first, drizzle slowly
Bland flavor	Weak coffee or skipped extract	Use strong espresso and coffee extract
Gritty texture	Ricotta wasn’t blended well	Blend cream cheese + ricotta thoroughly first

👩‍🍳 Step-by-Step

1. Blend chilled espresso, coffee extract, stevia, cream cheese, and ricotta until smooth. Taste and adjust sweetness.
2. In a stand mixer, whip heavy cream until soft peaks form.
3. Slowly pour in the coffee-cheese mixture on low speed.
4. Increase to high and beat until fluffy.
5. Spoon into ramekins or glasses. Chill 1 hour or overnight.
6. Top with optional crushed coffee beans or chocolate before serving.

🧠 Tricks That Made This Work Better

• Chill your espresso ahead of time so it doesn’t deflate the whipped cream
• Use a cold bowl for whipping the cream—helps it fluff up faster
• Add sweetener last, after tasting—coffee flavor can vary in bitterness

🧊 Storage + Macro Tips

• Fridge: Best texture after chilling at least 1 hour; lasts 3–4 days
• Freezer: Texture suffers—only freeze if you don’t mind a firmer, icier mousse
• Macros (per serving, makes 2):
  • Calories: 361
  • Net Carbs: 3g–4g
  • Fat: 35g
  • Protein: 9g

❓ Real Keto Questions, Real Answers

Can I make this dairy-free?
You could try with coconut cream + vegan cream cheese, but the texture will change. Haven’t tested it fully.

Is this sweet enough without sugar?
Yes—if you balance the stevia or monk fruit properly. Always taste and tweak before whipping.

Can I double or triple it?
Absolutely. Just be sure your blender and mixer can handle the volume.

📊 FULL NUTRITION (PER SERVING)

Nutrient	Amount
Calories	361 kcal
Fat	35g
– Saturated Fat	22g
Protein	9g
Total Carbs	4g
– Fiber**	0g
– Net Carbs	4g
Sugar	1g
Sodium	121mg

Check out More Recipes:

• Sugar-Free Cheesecake Mousse – Keto, Creamy, and Fluffy as a Cloud
• Sugar-Free Mousse Cups – Rich, Fluffy, and Just 3g Net Carbs
• Sugar-Free Mango Mousse – Creamy, Tropical, and Keto-Adapted