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A light and fluffy low carb raspberry mousse recipe. This delicious sugar free mousse is sweetened with stevia and makes a great pie filling.
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.
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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?
Sugar Free Low Carb Raspberry Mousse Recipe
Sugar Free Low Carb Raspberry Mousse
- 1 envelope gelatin
- 5 Tablespoons water divided (2 cold, 3 boiling)
- 2 cups fresh or frozen raspberries
- 1/3 cup Swerve or erythritol
- 1/8 teaspoon stevia
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
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.
Net carbs per serving: 3 g