This Tiramisu Protein Mousse has all the flavor of the luscious coffee-scented Italian dessert, but with a healthy twist. It packs in 14 grams of protein per serving! And it’s sugar-free, gluten-free, and keto friendly. What more could you ask for?
High Protein Tiramisu
I am kind of a nut for all things tiramisu. I adore that combination of coffee-soaked cake and creamy filling, with accents of cocoa and chocolate. And I know I am not alone! So many of you love my classic keto tiramisu recipe, as well as other variations like tiramisu tart.
I thought it would be fun to make take those same flavors and turn it into a keto protein mousse. I am so glad I followed that thought to its logical conclusion! This sugar-free treat has all the same creamy richness, but it takes only 30 minutes to make. And it helps me meet my daily protein goals.
If that sounds good to you too, read on!
Ingredient Notes
- Espresso powder: You can also use instant coffee or Starbucks Via packs.
- Gelatin: I recommend using a good grass-fed gelatin, but Knox gelatin can work as well.
- Cottage cheese: You can also use ricotta cheese.
- Protein powder: You can use almost any kind of protein powder here for this recipe.
- Sweetener: Powdered sweetener works best to avoid grittiness. It can be any variety you like.
- Heavy cream: Whipped cream provides a light, fluffy texture for the mousse.
- Cocoa powder: Sprinkling the cocoa powder between layers of the mousse mimics traditional tiramisu.
- Dark chocolate: A small piece of dark chocolate shaved over the dessert offers elegance and flavor!
How to Make Tiramisu Protein Mousse
- Bloom the gelatin: Whisk the warm water with the espresso powder, then sprinkle the surface with gelatin and let stand. Gently warm the mixture and whisk to dissolve the gelatin.
- Blend the cottage cheese: Combine the cottage cheese, protein powder, and sweetener in a blender and blend until smooth. Transfer to a bowl and stir in the espresso mixture.
- Whip the cream: Combine the heavy cream and vanilla extract and whip until they hold stiff peaks.
- Fold together: Add the whipped cream to the cottage cheese mixture and carefully fold in until no streaks remain.
- Assemble: Pipe or spoon one third of the mousse into dessert cups and sprinkle with some cocoa powder. Repeat this once more, than pipe the final third into the cups and shave chocolate overtop.
- Chill: Refrigerate the mousse for 1 to 2 hours before serving.
Carolyn’s Tips for Success
If you don’t have a microwave, you can bloom and dissolve the gelatin in the espresso in a small saucepan. Let it sit for a few minutes, then warm over low heat, stirring until the gelatin dissolves. Let cool a bit before adding to the cottage cheese mixture.
I used unflavored protein powder, but vanilla will work as well. Leave out the additional vanilla, and cut back on the sweetener, as flavored protein powders are often very sweet. I recommend cutting back to about 2 tablespoons.
Powdered sweeteners work best as they avoid grittiness and also give the mousse some added structure. But high intensity sweeteners like stevia or monk fruit extract can also work. I don’t recommend using liquid sweeteners (like allulose syrup) as they will add too much moisture and the mousse may not set properly.
More Delicious Keto Mousse Recipes
Tiramisu Protein Mousse Recipe
Ingredients
- 1/4 cup (59.15 ml) warm water
- 1 1/2 tsp espresso powder
- 1 tsp grass-fed gelatin
- 1/2 cup (105 g) cottage cheese, or ricotta cheese
- 1/3 cup (36 g) unflavored whey protein powder
- 1/3 cup (63.33 g) powdered sweetener
- 3/4 cup (177.44 ml) heavy whipping cream, chilled
- 1/2 tsp vanilla extract
- 2 tbsp (10.14 g) cocoa powder
- 1/2 ounce (14.17 g) sugar-free dark chocolate
Instructions
- In a small bowl, whisk the warm water with the espresso powder until well combined. Sprinkle the top with the gelatin and let stand a few minutes to bloom.
- In a blender or food processor, combine the cottage cheese, protein powder, and powdered sweetener. Blend until smooth, then pour the mixture into a large mixing bowl.
- Gently warm the espresso mixture in the microwave and whisk until the gelatin is dissolved and liquid. Don't overheat. (Note: You can also do this in a saucepan over low heat on the stove).
- Add the espresso mixture to the cottage cheese mixture and stir until fully combined.
- In another bowl, beat the heavy cream with the vanilla extract until it holds stiff peaks. Gently fold into the cream cheese and espresso mixture until no streaks remain.
- Spoon or pipe about one third of the mousse into 4 small dessert cups. Sprinkle each with some cocoa powder, then spoon or pipe another third of the mousse overtop. Sprinkle again with some cocoa powder.
- Spoon or pipe the remaining mousse into the dessert cups and use a cheese grater to shave the chocolate overtop of each cup.
- Chill 1 to 2 hours to set before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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