This Keto Mocha Mousse recipe is light, fluffy, and creamy, and the coffee flavor with chocolate is a perfect dessert with a touch of class.
If you’re not a fan of coffee, we have a Keto Chocolate Mousse right here.
Mousse desserts are easy to turn into low-carb delights. In most cases, just a little swap of sugar with a natural sweetener is all that is required.
This Keto Mousse is a super easy low-carb dessert for last-minute guests or a dinner party.
If you don’t have a stand mixer, I highly recommend investing in one or even just a hand mixer.
This recipe takes 10 minutes to make in a stand mixer or with a hand mixer. Whipping by hand can take upwards of 20 minutes and leave you with some very sore arms!
Our recipe makes 8 servings.
Ingredients for Keto Mocha Mousse
- 2 teaspoons of Gelatin
- 2 tablespoons of Cold Water
- ¼ cup of Hot Water
- 2 tablespoons of Instant Coffee
- ½ cup Hot water
- 1/3 cup of Erythritol
- 2 tablespoons of Cacao Powder
- 1 teaspoon of Vanilla Extract
- ½ cup of Heavy Cream, whipped, to serve
How To Make Keto Mocha Coffee Mousse:
- In a heatproof jug, place the cold water and sprinkle over the gelatin. Allow it to sit for 2 minutes.
- Add the ¼ cup of hot water and stir until dissolved. If you’re left with undissolved gelatin, place the jug into the microwave and heat for 30 seconds or until the gelatin has dissolved. Set aside to cool.
- Dissolve the instant coffee in ½ cup of hot water and set it aside to cool.
- In your stand mixer, add the erythritol, cacao, and vanilla extract. Using the whisk attachment, gently mix the ingredients.
- Add the cream to the stand mixer and whisk to soft peaks.
- With the mixer on low speed, add the dissolved coffee until it is combined.
- Add the gelatin and mix until combined.
- Pour the mousse into eight glasses and set in the fridge for 2 hours.
- Serve topped with a dollop of whipped cream, and enjoy.
Keto Mocha Mousse
Unit Conversion
Ingredients
- 2 teaspoons gelatin
- 2 tablespoons water cold
- 1/4 cup water hot
- 2 tablespoons instant coffee
- 1/2 cup water hot
- 1/3 cup Erythritol
- 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1 1/2 cup Heavy Cream
- 1/2 cup Heavy Cream whipped, to serve
Instructions
- In a heatproof jug, place the cold water and sprinkle over the gelatin. Allow to sit for 2 minutes.
- Add the ¼ cup of hot water and stir until dissolved. If you’re left with undissolved gelatin, place the jug into the microwave and heat for 30 seconds, or until the gelatin has dissolved. Set aside to cool.
- Dissolve the instant coffee in the ½ cup of hot water and set aside to cool.
- In your stand mixer, add the erythritol, cacao and vanilla extract. Using the whisk attachment gently mix the ingredients.
- Add the cream to the stand mixer and whisk to soft peaks.
- With the mixer on low speed, add the dissolved coffee until it is combined.
- Add the gelatin and mix until combined.
- Pour the mousse into 8 glasses and set in the fridge for 2 hours.
- Serve topped with a dollop of whipped cream and enjoy.
Notes
Nutrition
Want More Keto Mousse? Try our silky and rich Keto Chocolate Mousse Recipe
To make a larger batch of Mocha Latte Keto Mousse, adjust the servings above.
Yum! Im a huge fan of any coffee flavoured dessert!
Delicious I just used real coffee instead of instant. I’m going to make it again as a Xmas day dessert
Hi Beth,
What a great idea! We’re glad you enjoyed it.
Gerri