MAGIC COFFEE MOUSSE – Keto, Low Carb, Sugar Free
This coffee mousse separates into two layers on its own! You can enjoy two different textures.
I know that there are cakes called “Magic Cakes” that separate into three layers while baking. That’s why I named this “Magic”. I saw the idea on several Japanese websites. They use milk, soy milk, sugar, etc, so I ketofied it, changing the measurements as l liked.
When separating into two layers, the top layer becomes mousse while the bottom layer gets jelly like. So, I actually didn’t know if I should call this “Magic Coffee Mousse” or “Magic Coffee Jelly”… However, I do have a simple “Coffee Jelly” recipe, so I decided to call this one “Magic Coffee Mousse”. (As a non-native English speaker, naming recipes is one of the most difficult things…) Also, I top it with whipped cream, so can I say this is a three layer goody? :p
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Magic Coffee Mousse / Keto / Low Carb / Sugar Free
Coffee mousse that separates into two layers on its own!
- 1/2 cup Strong Coffee, Room Temp (120 cc)
- 1/6 cup Heavy Cream (40 cc)
- 1 tsp Liquid Stevia
- 1 tbsp Gelatin (Mine weighed 6 grams)
- 1/2 cup Heavy Cream (120 cc)
- A Pinch Salt
- 1/4 cup Heavy Cream (60 cc)
- 1/2 tsp Stevia Powder
- 1/2 tsp Vanilla Extract
- 1/4 tsp Unsweetened Cocoa Powder
In a saucepan, heat the coffee, 1/6 cup heavy cream, and stevia until warm. Remove from heat. Sprinkle with the gelatin and stir. Set aside to let cool to room temperature.
In a mixing bowl, beat the 1/2 cup heavy cream and salt until soft peaks.
Add the coffee mixture to the cream in 5 parts. Stir between each addition. Do not overmix. There may be tiny lumps left, but it's okay. (Overmixing may not let the separation occur.)
Strain the mixture through a fine sieve evenly into three glasses/jars. Using a spoon/spatula, force the tiny lumps through the sieve into each glass/jar.
Cover and refrigerate for 4 hours or until set and cold. (It will separate into two layers only a few minutes after straining into the glasses/jars.)
Beat the heavy cream, stevia powder, and vanilla until stiff peaks form. Place in a piping bag and pipe over the coffee mousse.
Dust with the cocoa powder and enjoy!
Calories 327 kcal, Protein 3.3 g, Total Fat 32.7 g, Total Carbohydrate 2.7 g, Dietary Fiber 0 g, Sugar 2.6 g
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