Here’s a luscious, low-carb dessert that feels bakery-fancy but is surprisingly simple to make 💗

🍓 Keto Raspberry Mousse Tart

📝 Ingredients (8 servings)

Almond Crust

• 1 ½ cups almond flour

• 3 tbsp powdered erythritol (or monk fruit sweetener)

• ¼ tsp salt

• 5 tbsp melted butter

• ½ tsp vanilla extract

Raspberry Mousse Filling

• 1 ½ cups fresh or frozen raspberries

• ¼ cup powdered erythritol (adjust to taste)

• 1 tsp lemon juice

• 1 tsp gelatin powder

• 2 tbsp water (for blooming gelatin)

• 1 cup heavy whipping cream

Optional Topping

• Fresh raspberries

• Sugar-free white chocolate drizzle

• Whipped cream

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👩‍🍳 Instructions

1️⃣ Make the Crust

1. Preheat oven to 350°F (175°C).

2. Mix almond flour, sweetener, and salt.

3. Stir in melted butter and vanilla until crumbly dough forms.

4. Press firmly into a 9-inch tart pan.

5. Bake 10–12 minutes until lightly golden.

6. Cool completely.

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2️⃣ Prepare Raspberry Base

1. In a saucepan, heat raspberries, sweetener, and lemon juice.

2. Simmer 5 minutes until soft.

3. Blend smooth and strain seeds (optional for smoother texture).

4. Let cool slightly.

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3️⃣ Bloom the Gelatin

1. Sprinkle gelatin over 2 tbsp cold water.

2. Let sit 5 minutes.

3. Microwave 10 seconds to dissolve.

4. Stir into warm raspberry puree.

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4️⃣ Make the Mousse

1. Whip heavy cream to soft peaks.

2. Gently fold raspberry mixture into whipped cream until smooth and fluffy.

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5️⃣ Assemble

• Pour mousse into cooled crust.

• Smooth top.

• Refrigerate at least 3 hours (or until fully set).

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💡 Tips for Success

• For extra stability, chill the mixing bowl before whipping cream.

• Taste the raspberry puree before adding gelatin and adjust sweetness.

• Store in fridge up to 3 days.

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🥄 Approximate Nutrition (per slice)

• Net carbs: ~4–5g

• High healthy fats

• Gluten-free & grain-free

If you’d like, I can also give you:

• A no-bake version

• A dairy-free keto option

• Or a chocolate-raspberry variation 🍫