Sugar-Free Raspberry Mousse Cake

Indulge guilt-free with this luscious Sugar-Free Raspberry Mousse Cake, a delightful dessert perfect for those who crave something sweet without the sugar. This no-sugar-added treat features a nutty almond flour and shredded coconut crust, baked to golden perfection as the base for a velvety raspberry mousse. The mousse is made with fresh raspberries, rich cream cheese, and fluffy whipped cream, all balanced with stevia or monk fruit sweetener for a naturally sweet, low-carb finish. A touch of vanilla extract enhances the flavor, while gelatin ensures the mousse sets beautifully. Ideal for special occasions or a light, wholesome dessert, this cake is a showstopper that’s as healthy as it is indulgent. Serve it chilled, and let every slice impress!

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

Press the crust mixture evenly into the bottom of a 9-inch springform pan.

Step 4

Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Step 5

For the raspberry mousse, start by blending the fresh raspberries in a food processor until smooth.

Step 6

In a small saucepan, add the water and sprinkle the gelatin powder over it. Let it stand for 5 minutes to bloom.

Step 7

Heat the gelatin mixture over low heat until it dissolves fully, then remove from heat.

Step 8

In a large bowl, beat the cream cheese until smooth. Add the raspberry puree, dissolved gelatin, and vanilla extract. Mix until well combined.

Step 9

In a separate bowl, whisk the whipping cream until soft peaks form, then gently fold it into the raspberry mixture.

Step 10

Pour the raspberry mousse over the cooled crust, spreading evenly.

Step 11

Refrigerate the cake for at least 4 hours, or until the mousse is fully set.

Step 12

Once set, carefully remove the springform pan's sides and serve the cake chilled.

Nutrition Facts

Serving size	(966.4g)

Amount per serving	% Daily Value*
Calories	2919.8

Total Fat 269.1g	0%
Saturated Fat 153.8g	0%
Polyunsaturated Fat 3.8g
Cholesterol 402mg	0%
Sodium 738.4mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 39.2g	0%
Total Sugars 28.4g
Protein 49.5g	0%

Vitamin D 0IU	0%
Calcium 500.5mg	0%
Iron 7.8mg	0%
Potassium 1012.4mg	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: 82.2%

Protein: 6.7%

Carbs: 11.1%