Low-Carb Cappuccino Mousse Cake-Recipe photo

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 375ยบ 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.