Low Carb Raspberry Mousse with Stevia Sweetener

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.

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.

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

5 from 1 vote

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Sugar Free Low Carb Raspberry Mousse

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

Course Dessert

Cuisine American

Keyword sugar free mousse

Prep Time 10 minutes

Cook Time 5 minutes

Cooling Time 30 minutes

Total Time 15 minutes

Servings 6 people

Calories 161 kcal

Author Lisa | Low Carb Yum

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 sweetener or erythritol
• 1/8 teaspoon stevia
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. 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.
2. 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.
3. 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.

Recipe Notes

Net carbs per serving: 3 g

Nutrition Facts

Sugar Free Low Carb Raspberry Mousse

Amount Per Serving (1 cup)

Calories 161 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Cholesterol 53mg 18%

Sodium 13mg 1%

Potassium 281mg 8%

Total Carbohydrates 6g 2%

Dietary Fiber 3g 12%

Sugars 2g

Protein 1g 2%

Vitamin A 11%

Vitamin C 8%

Calcium 11%

* Percent Daily Values are based on a 2000 calorie diet.