Sugar-Free Raspberry Mousse Cake
Indulge in guilt-free decadence with this Sugar-Free Raspberry Mousse Cake—a creamy and irresistible dessert that's perfect for health-conscious food lovers. Featuring a nutty almond flour and shredded coconut crust, this no-sugar-added masterpiece is sweetened naturally with stevia or monk fruit sweetener, making it a treat that won’t compromise on flavor. The vibrant raspberry mousse layer, infused with velvety cream cheese and whipped cream, achieves its luscious texture with a touch of gelatin for the perfect set. Fresh raspberries lend a natural tartness that balances the richness, while a hint of vanilla ties all the flavors together beautifully. With just 45 minutes of prep time and an overnight chill, this easy, elegant cake is the ultimate show-stopper for family gatherings or special occasions. Plus, it's gluten-free and keto-friendly, making it suitable for a variety of dietary needs without sacrificing indulgence.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 50 grams Unsweetened shredded coconut
- 50 grams Coconut oil
- 1 tablespoon Stevia or monk fruit sweetener
- 300 grams Fresh raspberries
- 200 grams Cream cheese
- 200 ml Whipping cream
- 10 grams Gelatin powder
- 1 teaspoon Vanilla extract
- 50 ml Water
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, combine the almond flour, shredded coconut, coconut oil, and sweetener in a mixing bowl until the mixture is well combined and crumbly.
Press the crust mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.
For the raspberry mousse, start by blending the fresh raspberries in a food processor until smooth.
In a small saucepan, add the water and sprinkle the gelatin powder over it. Let it stand for 5 minutes to bloom.
Heat the gelatin mixture over low heat until it dissolves fully, then remove from heat.
In a large bowl, beat the cream cheese until smooth. Add the raspberry puree, dissolved gelatin, and vanilla extract. Mix until well combined.
In a separate bowl, whisk the whipping cream until soft peaks form, then gently fold it into the raspberry mixture.
Pour the raspberry mousse over the cooled crust, spreading evenly.
Refrigerate the cake for at least 4 hours, or until the mousse is fully set.
Once set, carefully remove the springform pan's sides and serve the cake chilled.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 28.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1012 mg | 22% | |
*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.
