Keto Espresso Mousse
How to Make It
Step 1
Combine the boiling water, instant coffee packet, and gelatin in a small glass liquid measuring cup. Mix with a spoon until the gelatin is dissolved.
Step 2
Add the heavy whipping cream and Swerve to the bowl of a stand mixture. Use a whip attachment to whip the heavy cream to medium peak.
Step 3
Add in the gelatin coffee mixture and whip on high speed until the whipped cream sets (about 20-30 seconds).
Step 4
Place the mixture in the fridge (you can transfer the mixture to a final container or keep it in the stand mixer bowl) until chilled and set about 2-3 hours. Use an ice cream scoop or a spoon run under hot for 30 seconds and then dried off. Use the hot spoon to scoop the coffee mixture. You can skip this step but using a hot spoon will help the scoop be completely smooth.
Ingredients
- Via Instant Columbia Coffee by Starbucks – 1 serving
- Original Gelatine Unflavored by Knox – 1 envelope
- Boiling Water – ¼ cup
- The Ultimate Icing Sugar Replacement by Swerve – ¾ cup
- Heavy Cream by 365 – 2 cup