Low-Carb Orange Cinnamon Egg Mousse with Whipped Coffee
A keto-friendly, low-carb fall dessert featuring a silky orange-infused egg mousse layered over intensely aromatic whipped coffee foam. This sugar-free treat balances citrus brightness, warm cinnamon spice, and deep coffee flavor in an elegant, easy-to-make presentation perfect for autumn evenings or dinner parties.
Ingredients
- 2 egg yolks large, very fresh or pasteurized
- 10 grams fresh orange juice about 1–2 teaspoons
- 15 grams granulated sugar substitute erythritol, monk fruit, allulose or blend
- 1.5 grams instant coffee granules fine, about ½ teaspoon
- 40 grams cold water approx. 3 tablespoons
- ground cinnamon for garnish, optional
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Get It Now!Instructions
- Combine instant coffee granules and cold water in a medium bowl. Whip using a hand mixer or whisk until stiff, glossy peaks form. Spoon the whipped coffee foam evenly into the bottoms of two serving glasses.
- In a separate clean bowl, add egg yolks and sugar substitute. Beat thoroughly until the mixture is pale and creamy, about 2–3 minutes.
- Slowly drizzle in the fresh orange juice while continuing to beat to fully incorporate.
- Carefully spoon or pipe the orange-flavored egg mousse over the whipped coffee foam in each glass.
- Lightly dust with ground cinnamon if desired. Chill for about 5 minutes before serving for a slightly firmer set.
Notes
- For food safety, use the freshest eggs available or opt for pasteurized yolks.
- Serve in clear glasses to highlight the layered appearance and enhance presentation.
- Best enjoyed immediately, but can be chilled briefly to set the layers.