Low Carb Raspberry Mousse Cake
Indulge guilt-free with this luscious Low Carb Raspberry Mousse Cake, a show-stopping dessert that's as light as it is flavorful. Featuring a buttery almond flour crust and a creamy, fluffy raspberry mousse, this recipe is a perfect balance of sweetness and nutrition, using erythritol as a low-carb sweetener for health-conscious dessert lovers. The vibrant raspberry puree, blended with smooth cream cheese and whipped cream, creates a refreshing, silky filling that pairs perfectly with the nutty base. Enhanced with a touch of vanilla and stabilized by gelatin, this no-fuss cake requires minimal baking and sets beautifully in the fridge. Ideal for celebrations or everyday treats, it’s a stunning, keto-friendly dessert that satisfies your sweet tooth without compromise. Garnish with fresh raspberries and serve chilled for a truly irresistible finish!
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Recipe Information
Ingredients
- 150 g almond flour
- 75 g unsalted butter
- 50 g granulated erythritol sweetener
- 200 g cream cheese
- 300 ml heavy whipping cream
- 200 g fresh raspberries
- 60 g powdered erythritol sweetener
- 2 tsp vanilla extract
- 1 tbsp unflavored gelatin
- 3 tbsp water
Instructions
Preheat the oven to 175°C (350°F). Line the bottom of an 8-inch springform pan with parchment paper.
In a medium bowl, combine almond flour and granulated erythritol sweetener. Melt the butter and mix it into the dry ingredients until a crumbly dough forms.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the base. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove and allow to cool completely.
In a small saucepan over low heat, combine fresh raspberries and 30g of the powdered erythritol. Cook until the raspberries break down and mixture becomes syrupy, about 5 minutes. Strain through a fine-mesh sieve to remove seeds. Allow to cool.
In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let it bloom for about 5 minutes. Then, heat gently (do not boil) until fully dissolved.
In a large mixing bowl, beat the cream cheese until smooth. Add the remaining powdered erythritol and vanilla extract, continue beating until fluffy.
Gradually mix in the cooked raspberry puree until well combined, followed by the dissolved gelatin.
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the raspberry and cream cheese mixture until fully incorporated.
Pour the mousse over the cooled almond crust in the springform pan, smoothing the top with a spatula.
Refrigerate the mousse cake for at least 4 hours, or until set.
Before serving, carefully run a knife around the edge of the cake to release it from the pan. Garnish with a few fresh raspberries if desired. Serve chilled and enjoy a delicious low-carb treat!
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 22.7 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
