Low carb sugar free raspberry mousse recipe

Sugar Free Low Carb Raspberry Mousse

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: 161kcal
Author: Lisa | Low Carb Yum
A light and fluffy low carb mousse rsweetened with a blend of stevia and erythritol. Makes a great no bake raspberry pie filling.
Print Recipe


  • 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


  • 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


Serving: 1cup | Calories: 161kcal | 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

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