This low carb raspberry mousse recipe is a modification of the chocolate mousse recipe. The berries 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 mousse would also work well in a low carb pie crust.
- 1 envelope gelatin
- 5 Tablespoons water, 2 cold, 3 boiling
- 2 cups fresh or frozen raspberries
- 1/3 cup granular erythritol
- 1/8 teaspoon stevia
- 1 ½ 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.
Carbs per serving: 6 g
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