Quick to make, this easy Low Carb Raspberry Mousse Recipe is the perfect light dinner party dessert idea to try this summer. So light and fluffy, it’s an epic raspberry-lover dessert!
I am super excited to share today’s recipe! It’s one of those super simple desserts that is classy and delicious… Raspberry mousse might sound tricky to make, but really it’s actually quite simple! It only takes about 15 minutes to whip up.
Mousses and cheesecakes in a jar are some of my favorite treats on keto because they’re so incredibly easy to make.
When my kids sometimes ask for a treat I have no problem whipping up something like this when we have nothing pre-made that’s ready to eat.
One of my most favorite things about this mousse is that it’s eggless. That means… the steps to make it are more simple and you don’t have to worry about raw eggs.
They are bursting with vibrant, fresh raspberry flavor and they have that light and creamy, perfectly smooth and silky mousse texture that I can never get enough of.
Ingredients to make Low Carb Raspberry Mousse
- Raspberries
- Low Carb Sweetener
- Heavy Cream
- Gelatine powder
- Cold Water
- Vanilla Extract
- Red food coloring (optional)
How to make Low Carb Raspberry Mousse
Bloom de gelatine::
- To make this raspberry mousse, start by softening the gelatin. This is done by pouring the gelatin in cold water. The gelatin will soak up all the water. This is called blooming the gelatin. It only takes a few minutes for the gelatin to be ready.
MAKE THE SWEETENED BERRY MIXTURE:
- While the gelatin is softening, put the raspberries, 1 cup granulate sweetener, and a little water in a small saucepan.
- Heat the berries and sweetener until the berries begin to break down. Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.
- Remove the seeds by pressing through a fine-mesh strainer to collect the fruit juice in a bowl.
- Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute (let cool 4 minutes until just warm (don’t let it cool completely or it may start to set).
- In a separate large mixing bowl using a hand mixer, blend cream cheese, and 1 cup powdered sweetener until combined. Add in heavy cream and on high speed until soft peaks form.
- Add vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.
- Mix in strained raspberry puree and mix until well combined.
- Transfer to six small dessert cups for individual serving sizes. It’s best to allow the raspberry mousse to chill at least 30 minutes to an hour before serving.
CAN I USE FROZEN RASPBERRIES?
Wonder if you can make a mousse with frozen raspberries, the answer is: absolutely! Using Frozen Raspberries instead of fresh ones is not only cheaper, it also means that this recipe can be made all year round.
I personally made the mousse and coulis with fresh raspberries, ND topped them with some fresh raspberries to finish the dessert.
Creamy and delicious, you will want to make this recipe over and over again!
Print Recipe
This easy Low Carb Raspberry Mousse is the perfect light dinner party dessert idea to try this summer. So light and fluffy, an epic raspberry-lover dessert!
| Course | Dessert |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 1 - 5 minutes |
| Passive Time | 25 minutes |
| Servings | |
Ingredients
- 2 cups fresh or frozen raspberries
- 4 tbsp cold water
- 1 1/2 tbsp grass-fed gelatin
- 1 cup granulated low carb sweetener
- 1 cup powdered low carb sweetener
- 1 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/4 tsp red food coloring optional
Ingredients
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Instructions
To make this raspberry mousse, start by softening the gelatin. This is done by pouring the gelatin in cold water. The gelatin will soak up all the water. This is called blooming the gelatin. It only takes a few minutes for the gelatin to be ready.
While the gelatin is softening, put the raspberries, 1 cup granulate sweetener, and a little water in a small saucepan.
Heat the berries and sweetener until the berries begin to break down. Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.
Remove the seeds by pressing through a fine-mesh strainer to collect the fruit juice in a bowl.
Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute (let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
In a separate large mixing bowl using a hand mixer, blend cream cheese, and 1 cup powdered sweetener until combined. Add in heavy cream and on high speed until soft peaks form.
Add vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.
Mix in strained raspberry puree and mix until well combined.
Transfer to six small dessert cups for individual serving sizes. It’s best to allow the raspberry mousse to chill at least 30 minutes to an hour before serving.
NUTRITION FACTS
Amount Per Serving
Calories 240 | Total Fat 24 g 37 % | Cholesterol 75 mg 25 % | Sodium 145 mg 6 % | Potassium 75 mg 2 % | Total Carbohydrate 7 g 2 % | Dietary fiber 1 g 3 % | Sugars 2 g
