Low Carb Cappuccino Cheesecake Mousse

Author: Brenda Bennett | Sugar-Free Mom

Nutrition Information

  • Serves: 8

  • Serving size: 1/2 cup
  • Calories: 284
  • Fat: 30.2g
  • Saturated fat: 17g
  • Carbohydrates: 4.2g
  • Sugar: 2.1g
  • Sodium: 269mg
  • Fiber: 0.1g
  • Cholesterol: 110mg

Prep time:  15 mins

Total time:  15 mins


Low Carb Cappuccino Cheesecake Mousse



  1. Pace the cream cheese and coffee in a stand mixer and blend until smooth.
  2. Scrape down sides of bowl as needed.
  3. Pour in the milk, 1 tsp of coffee extract and 1/2 tsp stevia.
  4. Blend again until smooth then taste and adjust the flavor of the coffee and the sweetness and increase to your preference.
  5. Finally add the heavy cream and blend on a medium speed until the mixture thickens. It could take up to ten minutes, or gradually increase the speed faster to whip the mixture.
  6. Pipe into serving glasses and refrigerate.
  7. Top with coffee beans when ready to serve.

​Homemade Banting friendly zippy salsa!

8 tomatoes, chopped

4 large hot chillies chopped

2 tablespoons crushed garlic

2 large green peppers chopped

2 tablespoons coconut oil

1 large onion chopped

Teaspoon salt

Half a cup of apple cider vinegar

Bring mixture to the boil, and allow to simmer for about 3 hours until all items soft and mixture is thick. Taste to see for adjustments – you my need to add a little sweetener depending on acidity of tomatoes. First batch I needed to, second batch not. Decant into clean class jars while still warm. Close and submerge in just boiled water for 5 minutes to complete the bottling process. I still keep it in the fridge as a precaution, but you don’t need to.