This Low-Carb Cappuccino Mousse Cake boasts a chocolate cookie crust, a layer of cheesecake mousse, and is topped with cloud of coffee mousse. This make-ahead dessert can still be part of low-carb, keto, Atkins, gluten-free, grain-free, and Banting diets. 

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Low-Carb Cappuccino Mousse Cake-a forkful resting on the plate.


The recipe for Low-Carb Cappuccino Mousse Cake

Need an easy dessert that won’t blow your macros? This Low-Carb Cappuccino Mousse Cake may just fit the bill! This cake boasts a chocolate cookie crust layered with creamy cheesecake mousse and crowned with cappuccino love! 


Low-Carb Cappuccino Mousse Cake-on a dessert plate.


If you like, you can sprinkle just a bit of chopped chocolate on top, because, well, why not? 

This cake may look impressive and taste even better, but it’s really quite simple to make. The dough for the cookie crust is made in the food processor. What could be easier?

You will want to make this cake well before you want to serve it. It needs to refrigerate at least 5 hours or so to set. Overnight is even better. The wait is the toughest part of the recipe. In the meantime, you can lick out the bowl.


Low-Carb Cappuccino Mousse Cake-bite shot.


The inspiration 

The inspiration for this recipe came from a recipe I saw in last month’s Southern Living Magazine. They had a recipe for a Cappuccino Swirl bar that made me drool all over the page. Of course, the recipe wasn’t low-carb at all. Not only did it use regular sugar as the sweetener, it had a crust made from crushed up purchased cookies.

Still, I loved the idea of a layered bar, so I set out to make a low-carb version. First, I altered my recipe for Low-Carb Thin Mint Cookies to make the chocolate crust. Instead of baking it as cookies, then crushing them to make the crust, I simply spread the batter right in the baking dish. 


Low-Carb Cappuccino Mousse Cake-overhead shot.


For the cheesecake portion, I altered my recipe for Keto-Friendly Low-Carb Peanut Butter Mousse. The new version made a delicious creamy base which I divide to make the layers. 

The final result is a simple delicious dessert that won’t blow my macros.


Tips and tricks

This recipe is super simple to make, but I want to point out that you need to be careful with the amount of sweetener. I actually used  a sweetener called Just Like Sugar Baking Blend in this recipe. I don’t have a partnership with this company, but I happened to have some in my pantry. The reason I used this over my favorite sweetener (Pyure-which I also don’t partner with, by the way) is that it’s powdered and dissolves better that the granulated Pyure that I usually use.

I really like the taste of Just Like Sugar. It’s clean and has no aftertaste or cooling effect. The only thing that I don’t like about it is the price. Since it’s less sweet than sugar, you need to use more of it for the same sweetness, adding to the cost.


Low-Carb Cappuccino Mousse Cake-close up.


If you only have the granulated erythritol/stevia blend of Pyure, you can use that. Just be sure to decrease the amount (since it is quite a bit sweeter than “Just Like Sugar”) and process it in a food processor for several minutes to powder it like I do in the peanut butter mousse recipe. This will help it dissolve better.

Any other powdered sweetener will work as well. Just be careful to adjust the quantity as different sweeteners have different sweetness levels. I added the sugar equivalents next to the sweetener I used so you have a guide to go by no matter what sweetener you use. 


Final words

This Low-Carb Cappuccino Mousse Cake makes an elegant make-ahead dessert easy enough for a family meal, but elegant enough for company. Enjoy!


Cappuccino Mousse Cake recipe

If you’re a coffee drinker, you’ll love this easy Low-Carb Cappuccino Mousse Cake. The different layers create a flavor combination that you won’t forget. ☕🍰😋


Low-Carb Cappuccino Mousse Cake-Recipe photo
5 from 10 votes

Low-Carb Cappuccino Mousse Cake

This Low-Carb Cappuccino Mousse Cake boasts a chocolate cookie crust, a layer of cheesecake mousse, and is topped with cloud of coffee mousse. This make-ahead dessert can still be part of low-carb, keto, Atkins, gluten-free, grain-free, and Banting diets. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 17 minutes
Chilling time 5 hours
Total Time 32 minutes
Servings 12
Calories 287 kcal
Author Annissa Slusher


For the crust:

For the filling:


For the crust:

  1. Preheat oven to 375º Fahrenheit. Line an 8 inch square baking pan with parchment paper. 

    Low-Carb Cappuccino Mousse Cake-Lining the pan
  2. Add almond flour, sweetener, cocoa powder, baking soda, and sea salt to a food processor. Pulse to combine.

    Low-Carb Cappuccino Mousse Cake-dry ingredients in the food processor
  3. Add vanilla extract and butter. Pulse until a ball of dough forms.

    Low-Carb Cappuccino Mousse Cake-adding the butter
  4. Press dough into the bottom of the prepared pan. Bake in the preheated oven 12-15 minutes or center has a bit of resistance when very lightly touched. Allow to cool completely before continuing.

    Low-Carb Cappuccino Mousse Cake-crust baked

For the filling:

  1. In a small bowl, stir together two tablespoons of the heavy cream and the coffee granules. Allow to sit to let the granules dissolve and continue to the next step.

    Low-Carb Cappuccino Mousse Cake-dissolving the coffee granules
  2. In a large mixing bowl, beat the cream cheese and sweetener together on low speed to combine. After they are combined, mix on high until fluffy.

    Blending the cream cheese
  3. In a medium mixing bowl, beat one cup of heavy cream until soft peaks form . Add the remaining 2 tablespoons powdered sweetener. Beat until stiff peaks form. Gently stir in the vanilla extract.

    Low-Carb Cappuccino Mousse Cake-adding the vanilla
  4. Fold 1/3rd of the whipped cream into the cream cheese mixture to lighten, then fold in the remaining whipped cream. Spread about 3/4 of the whipped cream and cream cheese mixture over the cooled crust.

    Low-Carb Cappuccino Mousse Cake-Adding the whipped cream
  5. Stir the coffee granule mixture until the granules are completely dissolved. Stir this mixture into the remaining whipped cream/cream cheese mixture. 

    Low-Carb Cappuccino Mousse Cake-adding the coffee mixture.
  6. Spread the coffee mixture over the plain mixture, swirling as desired. Cover and refrigerate for 4 hours or overnight before serving. 

    Low-Carb Cappuccino Mousse Cake-spreading the coffee topping
  7. If desired, garnish with chocolate. Cut into 12 pieces. 

    Low-Carb Cappuccino Mousse Cake-Recipe photo II

Recipe Notes

* If substituting sweeteners, please adjust the amount according to sweetness level.

Nutrition Facts
Low-Carb Cappuccino Mousse Cake
Amount Per Serving (1 bar)
Calories 287 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 83mg28%
Sodium 215mg9%
Potassium 108mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 950%19%
Vitamin C 0%0%
Calcium 70%7%
Iron 0.7%4%
* Percent Daily Values are based on a 2000 calorie diet.