This tiramisu protein mousse captures the classic coffee-forward flavor of the Italian dessert while adding a nutritious, low-carb twist. Each serving delivers roughly 14 grams of protein and the recipe is sugar-free, gluten-free, and suitable for a ketogenic approach. It’s creamy, indulgent, and quick to prepare—perfect as a make-ahead dessert or a protein-packed treat.
High Protein Tiramisu
If you love tiramisu, you’ll appreciate this lighter interpretation. It preserves the essential contrasts of the dessert—the espresso aroma, soft cocoa notes and creamy texture—while replacing traditional mascarpone and sugar with protein-rich ingredients and sugar-free sweetener. The mousse comes together in about 30 minutes and sets in the refrigerator for a short while, making it an excellent option when you want something elegant without a long time in the kitchen. The balanced texture is airy from whipped cream yet substantial thanks to cottage or ricotta cheese blended with protein powder.
Ingredient Notes
- Espresso powder: Use instant espresso powder for a concentrated coffee flavor; instant coffee or single-serve instant packets work in a pinch.
- Gelatin: Unflavored gelatin helps the mousse hold its shape. Grass-fed gelatin is preferred for quality, but standard gelatin (Knox) will also set the dessert.
- Cottage cheese: Cottage cheese gives the mousse body and protein. If you prefer a smoother, slightly richer base, ricotta is an excellent substitute.
- Protein powder: This recipe accepts most protein powders. Unflavored whey is a neutral choice; vanilla-flavored powders also work but you may want to reduce added vanilla and sweetener.
- Sweetener: Powdered sugar replacements or powdered erythritol provide structure and avoid grainy textures. High-intensity powdered sweeteners (stevia, monk fruit) can be used, but avoid liquid sweeteners that may change the set.
- Heavy cream: Whipping the heavy cream to stiff peaks lightens the mousse and gives it the classic airy mouthfeel of tiramisu.
- Cocoa powder: Dust between layers and on top to evoke traditional tiramisu presentation and to balance the coffee flavor.
- Dark chocolate: Finely shaved sugar-free dark chocolate on top adds aroma and an elegant finish.
How to Make Tiramisu Protein Mousse
- Bloom the gelatin: Whisk the espresso powder into the warm water, then sprinkle the gelatin over the surface and let it sit for several minutes to soften. Gently warm and whisk until the gelatin fully dissolves, being careful not to overheat.
- Blend the cottage cheese: In a blender or food processor, combine the cottage cheese, protein powder and powdered sweetener. Blend until completely smooth, then transfer to a mixing bowl and stir in the cooled espresso-gelatin mixture.
- Whip the cream: Whip the chilled heavy cream with the vanilla extract until it forms stiff peaks. Properly whipped cream is key to the mousse’s light texture.
- Fold together: Gently fold the whipped cream into the cottage cheese mixture, working carefully until no streaks remain and the mixture is uniform and airy.
- Assemble: Divide the mousse into four small serving cups. Pipe or spoon in about one third of the mousse, dust with cocoa powder, repeat with another layer of mousse and cocoa, then finish with the remaining mousse and a final dusting or chocolate shavings.
- Chill: Refrigerate for 1 to 2 hours to allow the mousse to firm up and the flavors to meld. Serve chilled.
Carolyn’s Tips for Success
Microwave alternative: If you don’t use a microwave, bloom and dissolve the gelatin in the espresso in a small saucepan over low heat, stirring until smooth. Cool slightly before adding to the cheese mixture.
Protein powder tips: Unflavored protein powder keeps the flavor neutral. If you choose vanilla or flavored powder, omit the added vanilla extract and reduce the sweetener to taste, as many flavored powders are already sweetened.
Sweetener choice: Powdered sweeteners are best for texture and structure. Avoid liquid sweeteners like syrups, which can prevent the mousse from setting properly.
More Delicious Keto Mousse Recipes
- Keto Chocolate Mousse
- 5 Minute Keto Peanut Butter Mousse
- Keto Mascarpone Mousse
- Keto Raspberry Mousse Tart
- Keto Chocolate Mousse Cake
Tiramisu Protein Mousse Recipe
Ingredients
- 1/4 cup (59 ml) warm water
- 1 1/2 tsp espresso powder
- 1 tsp grass-fed gelatin (or other unflavored gelatin)
- 1/2 cup (105 g) cottage cheese, or ricotta
- 1/3 cup (36 g) unflavored whey protein powder (or preferred protein)
- 1/3 cup (63 g) powdered sweetener
- 3/4 cup (177 ml) heavy whipping cream, chilled
- 1/2 tsp vanilla extract
- 2 tbsp (10 g) cocoa powder, plus extra for dusting
- 1/2 oz (14 g) sugar-free dark chocolate, for shaving
Instructions
-
Whisk the warm water and espresso powder together in a small bowl. Sprinkle the gelatin over the top and let it sit for a few minutes so the gelatin can bloom.
-
Place the cottage cheese, protein powder, and powdered sweetener in a blender or food processor. Blend until the mixture is completely smooth, then transfer to a large mixing bowl.
-
Gently warm the espresso-gelatin mixture until the gelatin dissolves and the liquid is smooth. Avoid boiling. Allow it to cool slightly before combining with the cheese mixture.
-
Stir the espresso mixture into the blended cottage cheese mixture until evenly combined.
-
In a separate bowl, whip the chilled heavy cream with the vanilla extract until it holds stiff peaks. Carefully fold the whipped cream into the cheese-espresso mixture until uniform and light.
-
Layer about one third of the mousse into four small dessert cups, dust with cocoa powder, repeat with another third and dust again, then finish with the remaining mousse. Shave the dark chocolate over the top for garnish.
-
Chill for 1 to 2 hours to allow the mousse to set and the flavors to blend. Serve cold.
Notes
Nutrition
I’d love to know what you think — leave a rating or comment below.