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.
Preheat oven to 375º Fahrenheit. Line an 8 inch square baking pan with parchment paper.
Add almond flour, sweetener, cocoa powder, baking soda, and sea salt to a food processor. Pulse to combine.
Add vanilla extract and butter. Pulse until a ball of dough forms.
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.
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.
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.
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.
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.
Stir the coffee granule mixture until the granules are completely dissolved. Stir this mixture into the remaining whipped cream/cream cheese mixture.
Spread the coffee mixture over the plain mixture, swirling as desired. Cover and refrigerate for 4 hours or overnight before serving.
If desired, garnish with chocolate. Cut into 12 pieces.
* If substituting sweeteners, please adjust the amount according to sweetness level.