High Protein Raspberry Mousse Cake

Indulge in the perfect balance of nutrition and decadence with this High Protein Raspberry Mousse Cake, a guilt-free dessert that’s as delicious as it is wholesome. Featuring a hearty almond flour and rolled oat crust infused with vanilla protein powder and honey, this cake forms a light yet satisfying base. Its luscious mousse layer combines tangy Greek yogurt, fresh raspberries, and a touch of lemon juice, creating an airy, vibrant filling enriched with protein for a health-conscious twist. With just 40 minutes of prep time, this no-bake masterpiece is set to impress after a few hours in the fridge, making it ideal for everything from meal prep snacks to elegant celebrations. Perfect for fitness enthusiasts and dessert lovers alike, this high-protein raspberry dessert proves you can have your cake and eat it too—guilt-free!

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 1 cup rolled oats
• 2 scoops protein powder (vanilla)
• 2 tablespoons coconut oil
• 3 tablespoons honey
• 2 cups raspberries (fresh or frozen, thawed)
• 2 cups Greek yogurt (plain, non-fat)
• 2 tablespoons lemon juice
• 2 teaspoons gelatin
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 4 large egg whites
• 0.333 cup sugar

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine almond flour, rolled oats, one scoop of protein powder, melted coconut oil, and 1 tablespoon honey. Mix until a crumbly dough forms.

Step 3

Press the mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes or until lightly golden. Remove from the oven and let cool completely.

Step 4

In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.

Step 5

In a blender or food processor, puree the raspberries until smooth.

Step 6

In a medium saucepan, gently heat the raspberry puree with remaining honey and lemon juice, stirring until all is dissolved. Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow to cool slightly.

Step 7

In a large bowl, combine Greek yogurt, remaining vanilla protein powder, and vanilla extract. Stir in the raspberry mixture until smooth and fully incorporated.

Step 8

In a separate clean bowl, beat egg whites with sugar until stiff peaks form.

Step 9

Gently fold the egg whites into the raspberry mixture, being careful to maintain volume.

Step 10

Pour the raspberry mousse over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 11

Cover and refrigerate for at least 4 hours or until set.

Step 12

Run a knife around the edge of the cake to release it from the sides and carefully remove the springform pan.

Step 13

Slice and serve chilled.

Nutrition Facts

Serving size	(1553.5g)

Amount per serving	% Daily Value*
Calories	2468.9

Total Fat 87.7g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 36.0mg	0%
Sodium 726.2mg	0%
Total Carbohydrate 280.7g	0%
Dietary Fiber 51.8g	0%
Total Sugars 165.8g
Protein 159.0g	0%

Vitamin D 0IU	0%
Calcium 1062.0mg	0%
Iron 13.1mg	0%
Potassium 2521.8mg	0%

*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.

Source of Calories

Fat: 31.0%

Protein: 25.0%

Carbs: 44.1%