Cherry Mocha Coffee, low-carb

Recipe by rachel ernst
READY IN: 10mins


  • 16
    ounces coffee (any kind)
  • 13
    cup whipping cream or 1/3 cup heavy cream
  • 14
    teaspoon flavoring cherry extract (by the vanilla in the grocery)
  • 12
    teaspoon flavoring almond extract (by the vanilla in the grocery)
  • 1
    tablespoon unsweetened cocoa powder (the kind for baking)
  • 2
    tablespoons sweetener Splenda sugar substitute or 2 tablespoons sugar


  • I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
  • Multiply the recipe for the number of people you are serving.
  • Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
  • Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
  • If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.