Description
A delightful Keto Raspberry Mousse Tart that’s low in carbs and perfect for satisfying sweet cravings.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1 cup raspberries (fresh or frozen)
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatin (optional)
- 1/4 cup water (if using gelatin)
Instructions
- Preheat the oven to 350°F (175°C). In a medium-sized bowl, mix almond flour and erythritol until well combined. Stir in melted butter and mix until crumbly. Press this mixture firmly into the bottom of a tart pan to form the crust. Bake for 10-12 minutes or until golden brown. Let it cool completely.
- In a blender, combine raspberries, powdered erythritol, and vanilla extract. Blend until smooth. If using gelatin, dissolve it in warm water first before adding to the raspberry mixture.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the raspberry puree into the whipped cream, being careful not to deflate it.
- Pour the raspberry mousse mixture over the cooled tart crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 2-3 hours to set.
Notes
Adjust sweetness to preference. Chill thoroughly for the best texture. Can substitute raspberries with strawberries or blackberries.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg