Keto Raspberry Mousse Tart
Indulge in this delightful Keto Raspberry Mousse Tart, featuring a simple no-bake chocolate crust and a creamy, vibrant raspberry mousse. It's a healthy, easy-to-make dessert perfect for any occasion!
Equipment
- 9-inch tart pan
- Medium Bowl
- Blender
- Fine Mesh Sieve
- Medium Saucepan
- Chilled bowl
Ingredients
No-Bake Crust
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered keto sweetener (for crust)
- 1/4 cup melted butter
Raspberry Mousse
- 2 cups fresh raspberries (or thawed frozen, for puree)
- 2 tbsp fresh lemon juice
- 2 tsp grassfed gelatin
- 1 1/4 cups chilled heavy whipping cream
- 2/3 cup powdered keto sweetener (for mousse)
- 1/2 cup fresh raspberries (for garnish, optional)
Instructions
- For the Simple No-Bake Crust:
- 1. Lightly grease a 9-inch tart pan to ensure easy removal later.
- 2. In a medium bowl, whisk together the almond flour, cocoa powder, and powdered keto sweetener until well combined and lump-free.
- 3. Stir in the melted butter until the mixture clumps together, resembling moist crumbs.
- 4. Press this mixture firmly and evenly into the bottom and up the sides of your prepared pan. Pop it into the fridge to chill while you prepare the filling.
- For the Creamy Raspberry Mousse:
- 1. Puree the raspberries in a blender until very smooth, then pass the puree through a fine-mesh sieve into a bowl to remove all seeds, leaving you with a silky, vibrant liquid.
- 2. Transfer this strained raspberry puree to a medium saucepan and stir in the fresh lemon juice.
- 3. Sprinkle the gelatin evenly over the surface of the puree and let it sit for about 5 minutes to soften.
- 4. Place the saucepan over medium-low heat and whisk gently until the gelatin is completely dissolved and the mixture is smooth. Remove from heat and allow it to cool down completely.
- 5. In a separate, chilled bowl, whip the heavy cream with the powdered keto sweetener until it forms beautiful, stiff peaks.
- 6. Set aside about 1/2 cup of the whipped cream for decorating your tart later.
- 7. Gently fold the cooled raspberry puree into the remaining whipped cream. Mix carefully until there are no streaks and you have a lovely, uniform pink mousse. This gentle folding keeps the mousse light and airy!
- 8. Pour the prepared mousse into your chilled tart crust and return it to the refrigerator. Let it chill for at least 3 hours, or until it's perfectly set and firm enough to slice.
- To Garnish (Optional):
- 1. Once your tart is set, pipe or spread the reserved whipped cream decoratively around the edges or over the center.
- 2. Top with extra fresh raspberries for a beautiful finish and a burst of fresh flavor. Enjoy your stunning, healthy, and easy-to-make dessert!
Notes
Nutrition per serving (12 servings):
- Calories: 195 kcal
- Total Carbs: 6.9 g
- Net Carbs: 4.6 g
- Fats: 17.3 g
- Protein: 3.7 g
