A light and fluffy low carb raspberry mousse recipe. This delicious sugar free mousse is sweetened with stevia and makes a great pie filling.
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This recipe is a modification of the chocolate mousse recipe. The berries do add a few more carbs, but it is well worth it.
I also chose to keep the seeds from the berries rather than strain them out. It would be a smoother mousse without them, but they don’t really bother me.
The taste reminds me of a raspberry sherbet. It’s a very quick and easy low carb dessert to make.
This sugar free raspberry mousse would also work well in a low carb pie crust. You could try it in the coconut flour pie crust or the toasted coconut pie crust.
Sugar Free Low Carb Raspberry Mousse Recipe
I love how easy it is to whip up a batch of low carb mousse. If you have a bag of frozen berries and some heavy cream, the other ingredients for the recipe should already be in the pantry.
I bet this berry treat would taste fantastic layered in with low carb cheesecake mousse. Can you think of any other ways to enjoy this raspberry dessert?
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Sugar Free Low Carb Raspberry Mousse
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Ingredients
- 1 Tablespoon grass-fed gelatin
- 5 Tablespoons water divided (2 cold, 3 boiling)
- 2 cups fresh or frozen raspberries
- 1/3 cup low carb sugar substitute or erythritol
- 1/8 teaspoon stevia
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 dissoved 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
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Kris Clothier says
How far ahead could you make this?
Lisa MarcAurele says
There should be no issue in making this a day or two in advance. I also see no reason why it couldn’t be made in advance and frozen to thaw later.
Andrea says
What brand of Stevia do you use? I was using Stevia in the Raw but noticed it includes maltodextrin, so I’m looking for a new brand.
Lisa says
I like to use Now Better Stevia, NuNaturals liquid or powder concentrate, and SweetLeaf stevia drops. I also like stevia glycerite made by Now.
Joan McCallum says
hoe much is in an envelope of gelatin? I only use the loose Great Lakes grains of gelatin…by te way..if you say a tablespoon remember that tablespoon measurement differ in different countries..eg in Australlia a tbls equals 20 gras, mils while in USa a tblspn is 15 mil/grams,
Lisa says
One gelatin packet is about 1 tablespoon or 7 grams.
fooddreamer says
Looks so bright and refreshing! I love raspberries.