Low Carb Raspberry Mousse Cake
Indulge in the luscious flavors of this Low Carb Raspberry Mousse Cake, a show-stopping dessert that's as stunning as it is guilt-free. Featuring a buttery almond flour crust and a creamy, airy mousse made with fresh raspberries and cream cheese, this keto-friendly treat is perfectly sweetened with erythritol, making it a delightful option for low-carb diets. A hint of vanilla and a light touch of unflavored gelatin ensure a smooth and set texture, while fresh raspberries elevate the fruity flavor profile. With only 30 minutes of prep time and a no-bake mousse layer, this cake is ideal for impressing guests at any gathering or satisfying your sweet tooth while staying on track with your health goals. Whether served as a chilled summer dessert or a year-round favorite, this low-carb masterpiece is sure to become a staple in your dessert repertoire!
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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
Directions
Step 1
Preheat the oven to 175°C (350°F). Line the bottom of an 8-inch springform pan with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
In a large mixing bowl, beat the cream cheese until smooth. Add the remaining powdered erythritol and vanilla extract, continue beating until fluffy.
Step 7
Gradually mix in the cooked raspberry puree until well combined, followed by the dissolved gelatin.
Step 8
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.
Step 9
Pour the mousse over the cooled almond crust in the springform pan, smoothing the top with a spatula.
Step 10
Refrigerate the mousse cake for at least 4 hours, or until set.
Step 11
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
| Serving size | (1096.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3267.8 |
| Total Fat 309.4g | 0% |
| Saturated Fat 143.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 668.1mg | 0% |
| Sodium 758.2mg | 0% |
| Total Carbohydrate 178.1g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 22.7g | |
| Protein 55.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 585.8mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 601.8mg | 0% |
Source of Calories