This fluffy and super easy sugar free keto raspberry mousse will satisfy your sweet cravings on the ketogenic diet with only 5.1g net carbs per serving!
Add the raspberries into a small non-sticking pot and cook them for approx. 5-10 min over low-medium heat until most of the water in the raspberries has evaporated.
This step is optional but will enhance the flavor of the final recipe, thus I highly recommend cooking your raspberries.
Chill the cooked raspberries in your fridge while proceeding to the next step.
Add the cream cheese, heavy cream, powdered erythritol, and lemon juice (lemon juice is optional) into a bowl.
Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.
Add the (cooked) raspberries to the bowl and give it another quick mix with an eggbeater or hand mixer.
Add the mix into a jar and chill in the fridge for at least 1 hour before enjoying your keto raspberry mousse.
Close the jar with a lid or plastic wrap and store in your fridge for 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 jar
Servings 2
- Amount Per Serving
- Calories 211
- % Daily Value *
- Total Fat 19.9g31%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 2.4g10%
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the raspberries into a small non-sticking pot and cook them for approx. 5-10 min over low-medium heat until most of the water in the raspberries has evaporated.
This step is optional but will enhance the flavor of the final recipe, thus I highly recommend cooking your raspberries.
Chill the cooked raspberries in your fridge while proceeding to the next step.
Add the cream cheese, heavy cream, powdered erythritol, and lemon juice (lemon juice is optional) into a bowl.
Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.
Add the (cooked) raspberries to the bowl and give it another quick mix with an eggbeater or hand mixer.
Add the mix into a jar and chill in the fridge for at least 1 hour before enjoying your keto raspberry mousse.
Close the jar with a lid or plastic wrap and store in your fridge for 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
