Keto Raspberry Mousse Tart: A Delicious, Low-Carb Indulgence
This tart combines a crunchy almond flour crust with a light, creamy raspberry mousse for a low-carb dessert that’s perfect for keto enthusiasts. It’s elegant, flavorful, and keeps your macros in check while satisfying sweet cravings.
Equipment
- 9-inch tart pan with removable bottom
- Mixing bowls
- Blender or food processor
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
- Fine mesh sieve (optional)
Ingredients
For the Almond Flour Crust
- 2 cups almond flour
- ⅓ cup erythritol or preferred keto sweetener
- ½ cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
For the Raspberry Mousse
- 2 cups fresh or frozen raspberries
- 1 ½ cups heavy cream
- 8 oz cream cheese softened
- ½ cup powdered erythritol
- 1-2 tbsp lemon juice
- 1 tsp unflavored gelatin dissolved in 2 tbsp water
For Garnish (optional)
- Fresh raspberries
- Powdered erythritol
- Mint leaves
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Mix almond flour and erythritol. Add melted butter, egg, and vanilla. Stir until crumbly dough forms.
- Press evenly into tart pan base and sides. Bake 12-15 minutes until lightly golden. Cool.
Make the Raspberry Mousse
- Blend raspberries until smooth; strain to remove seeds if desired.
- Whisk heavy cream and cream cheese until smooth. Add powdered erythritol and lemon juice. Mix well.
- Dissolve gelatin in warm water until clear. Stir into cream mixture.
- Fold in raspberry puree. Whip mixture with electric mixer 3-4 minutes until light and airy.
Assemble Tart
- Pour mousse over cooled crust. Spread evenly.
- Refrigerate 3-4 hours or overnight until firm.
Serve
- Garnish with fresh raspberries, a sprinkle of erythritol, and mint if desired. Slice and enjoy chilled.
Notes
Nutrition (Per Serving)
- Calories: 320 kcal
- Total Fat: 29g
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 6g