Fresh Raspberry Mousse Dessert or Filling

A light and fluffy raspberry mousse recipe made without added sugar. This fresh raspberry dessert is sweetened with stevia and makes a great pie filling.

If you're looking for a fresh raspberry dessert, look no further than this easy recipe. It's a delicious treat that doesn't take too long to prepare.

Raspberries are one of the best keto fruits. They have a wonderful color which makes this a pretty pink dessert.

You can make this raspberry mousse recipe with other berries too. Strawberries, blackberries, or blueberries are great options. You can even use a combination of these fruits.

It's so easy to whip up a batch of these easy mousse cups. If you don't have fresh berries, just use frozen ones. The rest of the ingredients are keto staples so you should already have them in the kitchen.

How to make a fruit mousse

Just follow these simple steps to make the fruity mousse cups.

• Bloom the gelatin. This ensures it will be completely dissolved. Just sprinkle it over a couple tablespoons of water to soften, then stir in boiling water to dissolve completely. Set aside to cool
• Cook raspberries and sweeteners over medium heat until fruit is easily mashed and sweeteners are dissolved. Cool slightly.

• Remove the seeds by pressing through a fine mesh strainer to collect the fruit juice in a bowl.

• Mix in gelatin water into the fruit liquid.
• Whip heavy cream with vanilla extract until soft peaks form.
• Add sweetened raspberry liquid to cream mixture.

• Gently fold in the liquid into the whipped cream mixture to complete the mousse.

• 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.

Easy variations

Want to change things up a little? Here's a few ideas you may want to try.

• Add in a teaspoon of raspberry extract for a stronger raspberry taste.
• Whip in 1-2 ounces of cream cheese to add some cheesecake flavor.
• Stir in 1-2 ounces of melted chocolate and top with chocolate shavings.
• Mix in one tablespoon lemon juice to help preserve the fresh fruit.

Ways to enjoy raspberry mousse

You can adjust the recipe to 8 servings and use it as a filling for any low carb pie crust. It would be perfect with a toasted coconut pie crust.

You can layer it with keto chocolate mousse or cheesecake fluff to make parfaits. It's also delicious layered with fruit and low carb cake pieces similar to a custard trifle.

You can use it as a cake filling or frosting too!

More fruit desserts

Want more easy fruity dessert recipes? There's plenty of options even on a low carb eating plan.

• Cheesecake Fat Bombs are a great way to satisfy hunger between meals. They can be made with any low carb berry.
• Mock Apple Pie Zucchini can be enjoyed plain or as a filling for a low carb fruit pie.
• Keto Fruit Pizza is easy to make if you have a pre-made crust. It's made with a sweetened cream cheese layer topped with fresh berries.
• Blueberry Jam Cake Bars combine chia jam and cheesecake in tasty snack size squares.
• Keto Strawberry Shortcake is an easy dessert made with pound cake slices, whipped cream, and sliced strawberries.
• Blackberry Clafoutis is a keto version of a traditional French dessert that only takes minutes to prepare.

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📖 Recipe

Sugar Free Low Carb Raspberry Mousse

Author: Lisa MarcAurele

4.5 from 2 votes

A light and fluffy low carb mousse sweetened with a blend of stevia and erythritol. Makes a great no bake raspberry pie filling.

Prep Time10 mins

Cook Time5 mins

Cooling Time30 mins

Total Time15 mins

Course: Dessert

Cuisine: American

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Servings 6 people

Calories 161

Video

Ingredients

• ▢ 1 Tablespoon grass-fed gelatin
• ▢ 5 Tablespoons water divided (2 cold, 3 boiling)
• ▢ 2 cups fresh or frozen raspberries
• ▢ ⅓ cup low carb sugar substitute or erythritol
• ▢ ⅛ teaspoon stevia
• ▢ 1 ½ cups heavy cream
• ▢ 1 teaspoon vanilla extract

US Customary - Metric

Instructions

• In small cup, sprinkle gelatin over 2 Tablespoons cold water; let stand a minute or so to soften. Add 3 Tablespoons boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Cook raspberries, erythritol, and stevia over medium low heat until sweetners are dissolved. Cool, then remove seeds by pressing mixture through a fine metal strainer basket with a spoon. Stir in gelatin and set aside.
• Whip cream with vanilla extract until soft peaks form. Gently fold in raspberry mixture. Spoon into 6 dessert cups. Serve with chocolate sauce over top, if desired.

Notes

• For a stronger raspberry flavor, add in 1 teaspoon of raspberry extract
• 1 to 2 ounces of softened cream cheese can be beaten in for a cheesecake flavoring.
• An ounce or two of melted chocolate can be added.
• Mix in one tablespoon lemon juice to help preserve the fresh fruit.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cup | Calories: 161 | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Cholesterol: 53mg | Sodium: 13mg | Potassium: 281mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 6.6mg | Calcium: 110mg

Additional Info

Net Carbs: 3 g | % Carbs: 7.9 % | % Protein: 2.6 % | % Fat: 89.4 % | SmartPoints: 5

Values

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    [serving_size] => 1
    [calories] => 161
    [carbohydrates] => 6
    [protein] => 1
    [fat] => 15
    [cholesterol] => 53
    [sodium] => 13
    [potassium] => 281
    [fiber] => 3
    [sugar] => 2
    [vitamin_a] => 550
    [vitamin_c] => 6.6
    [calcium] => 110
    [serving_unit] => cup
)

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: September 15, 2010... Last Updated: May 5, 2020