This low carb raspberry mousse is a light and fresh summer dessert.
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I love making desserts with berries! I’ve used raspberries here but strawberries, blueberries or blackberries would also work well!
Add the fresh raspberries and low carb sweetener (I use granulated Splenda) 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.
In a small bowl or cup, sprinkle some unflavored gelatin powder over cold water. Let it soften for a minute, then add boiling water and 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.Low Carb Raspberry Mousse #lowcarb Click To Tweet
- ½ cup fresh raspberries
- 2 tbs low carb sweetener eg granulated Splenda or similar
- 1 tsp unflavored gelatin powder
- 1 tbs cold water
- 2 tbs boiling water
- ½ cup heavy cream
- Add the raspberries and sweetener 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 cold water to a small bowl and sprinkle over the gelatin. Let stand for a minute 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.
5g net carbs per serving.