This delicious low carb raspberry mousse is a light, creamy and fruity dessert. Sugar free, keto, and LCHF recipe.
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I love making desserts with berries! I've used raspberries here but strawberries, blueberries or blackberries would also work well!
How to Make Low Carb Raspberry Mousse
Add some fresh raspberries, low carb sweetener (granular Swerve or Lakanto would work well), and water to a small saucepan. Cook over a low heat until the raspberries are super soft and mushy. Push the mixture through a fine sieve. Discard the pulp and seeds.
Note: You could skip the sieve stage! The result will be a darker mousse (you can see from the photos that my version is very light) but of course it will then have all the seeds, which won't make the texture quite as smooth.
Either way, set aside the raspberry mixture to cool.
Sprinkle some unflavored gelatin powder into a small bowl and add some boiling water. Stir until all the gelatin has dissolved, then stir it into the raspberries.
In a stand mixer, whisk some heavy cream until soft peaks form. Fold the raspberry mixture into the cream.
Spoon the mousse into bowls or glasses. Cover and leave in the fridge until required.
When you're ready to serve, garnish it with fresh raspberries and a sprig of mint, if you like!
Low Carb Raspberry Mousse
This delicious low carb raspberry mousse is a light, creamy and fruity dessert. Sugar free, keto, and LCHF recipe.
Ingredients
- ½ cup fresh raspberries
- 2 tbs low carb sweetener, eg Lakanto
- ¼ cup cold water
- 1 tsp unflavored gelatin powder
- 2 tbs boiling water
- ½ cup heavy cream
- extra raspberries and mint leaves, optional garnish
Instructions
- Add the raspberries, sweetener and cold water to a small saucepan, and heat over a low heat until the raspberries are super soft and falling apart.
- Push the mixture through a fine sieve and set aside to cool.
- Add the gelatin to a small bowl then add the boiling water. Stir until the gelatin has thoroughly dissolved, then stir it into the raspberry mixture.
- In a stand mixer, whisk the heavy cream until soft peaks form.
- Fold the raspberry mixture into the cream, and spoon into serving bowls or glasses.
- Cover and leave in the fridge until required.
Notes
5g net carbs per serving (half the recipe), although actual carb count is likely to be lower as the raspberry seeds have been removed.
Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 227Total Fat 22gSaturated Fat 13gCholesterol 81mgSodium 26mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 3g