Coffee Mousse


This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb was a household word!  This recipe is even OK for Atkins Induction and Keto diets alike, without modifications.

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INGREDIENTS: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 cals, 28 g fat, 2.6g carbs, 0g fiber, 2.6 NET CARBS, 1.56g protein, 24 mg sodium

23 thoughts on “Coffee Mousse

      1. TheMom51

        I think I’ll be making this for all the upcoming holidays…Thanksgiving, Christmas, and New Years! I also learned in Home Economics class in the ’60s that T and Tbsp were appropriate abbreviations for tablespoon, while t and tsp were appropriate abbreviations for teaspoon.

        1. I think your holiday guests will love it, TM51. 🙂 I would recommend you make a little batch up ahead to be sure you like it as much as we do, before serving to guests. I never like to serve something totally new to guests without trying it first. that way you can adjust sweetener and such to YOUR taste. 🙂

  1. I have seen these kinds of mousse deserts around and have always been shy to make them. I don’t know why. Perhaps I had some thought about it belonging in a 5 star restraunt and I dind’t have the confidense to make them for just me.

    But since going low carb, I am determined to learn how to make some of these decadent treats, and yes FOR ME!

    I’m going to make this Coffee Mousse, but I don’t have freeze dried coffee on hand because it is not something I normally use, so I plan to freeze some strong coffee in an ice cube tray to use. Seems like it would be an acceptable substitute to the freeze dried coffee and ice cube…what do you think? That way I would still have the same proportion of liquid and flavor and the coldness to stiff up the geletin in the recipe.

    Also seems like if the coffee taste needed to be stronger then I could make it taste stronger by stirring the gelatin into two tablespoons of cold coffee instead of cold water.

    There is also a coffee flavored extract, or a coffee flavored stevia that could make it taste more robust too.

    Hope this helps others too who don’t have freeze dried coffee or who don’t want to use it but still desire to make this desert.

    Be blessed!

    1. I think you ideas will work, Melinda. But even easier yet, for the freeze-dried coffee part, I would just brew a cup of double strong coffee in your regular pot and catch the first 2 T. out of the drip pot. First cup always tastes so much stronger anyway, IMHO. That should work just fine. And your idea about dissolving the gelatin in more coffee is a GREAT IDEA! I may do that next time myself! Thanks for the idea! I have some coffee extract and that would indeed boost that flavor for you. 🙂 GO FOR IT, GIRL! Hope you like this!

    1. Have you tried the freeze-dried instant? It’s considerably better than the old fashioned type of instant coffee. It is real brewed coffee they have flash dried and 10 times better than the older stuff. That said, I think you might be able to use some end-of-the-day strong real brewed coffee heated up, or some of the first cup out of the drip brew pot that is always super concentrated. But be careful, as that is liquid and you may end up with a soupy mess. If using real coffee, just eliminate the water in the recipe and use strong hot coffee for the water called for and I think you’ll be alright.

  2. gwen

    Do you add the coffee granules to water first before adding to the mixture. I am not clear on that. Ingredients say dissolve coffee in water. Directions says to add granules. Sounds wonderful

    1. You add the water right when it says, after you bring the water to a boil, add the coffee crystals to the boiling water so they will dissolve. You’re going to LOVE this simple dessert. 🙂

      1. Jarrod

        Could you explain the “freeze dried” part? I have instant coffee, but I don’t think freeze dried. Could I still follow this recipe?

        1. Jarrod

          I have ground coffee. That can’t be the same thing right?

          Thank you for your recipes by the way!

        2. Well, regular instant doesn’t taste quite as good to me, but it will dissolve in the water OK for you. I don’t think I’d use regular instant for the garnish on top though. It’s kinda bitter and the other isn’t.

    1. Well let’s see. Did you whip the whipped cream until it was stiff? And did you stir the ice cube into the dissolved gelatin mixture to cool it off? Other than those two things, I can’t imagine, as this is a very thick desert and I’ve never had mine come out runny. The gelatin, if not properly cooled off, would break down the whipped cream, so that might be what happened to yours.

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