This gorgeous keto raspberry tart features a no-bake chocolate crust and a creamy raspberry mousse filling. It’s a stunning and easy keto dessert recipe that will blow your guests away.
Let’s climb into my time machine and revisit my early low carb days. Even way back then, I was coming up with creative sugar-free desserts. And the original version of this keto raspberry tart was a stunner from the very beginning.
But a lot has changed in the intervening decade and my keto baking (or in this case, no-baking) has evolved tremendously.
My ingredients are better, my methods are better, and my photography is better. So I updated this recipe and made it lower in carbs and tastier than ever.
And that glorious pink color makes it perfect for Valentine’s Day or any special occasion!
Are raspberries keto?
It comes as a surprise to many people that raspberries are one of the most keto friendly fruit choices. They have 15 grams of carbs per cup, along with 8 grams of fiber.
That’s about as low carb as fresh fruit gets!
I grow my own raspberries and we had an absolute glut of them this past summer. Normally I hoard my raspberries with great jealousy, but this year, I was giving them away by the pint.
I also froze about three quarts of them so that I can make delicious raspberry recipes all year long. If you love raspberries as much as I do, check out my keto thumbprint cookies and keto raspberry cream cheese coffee cake.
Ingredients
This easy no-bake dessert takes only a handful of standard keto ingredients. You will need:
No Bake Chocolate Crust
- Almond flour (or another nut flour)
- Cocoa powder
- Powdered keto sweetener
- Butter
Raspberry Mousse
- Fresh raspberries (you can sub frozen too)
- Lemon juice
- Gelatin
- Whipping Cream
- Powdered keto sweetener
How to make keto raspberry mousse tart
This is the kind of recipe that looks like you spent hours in the kitchen. But in reality, it only takes about 40 minutes of active prep time. Here are my best tips for getting it right.
- Grease the pan: Whether you use metal or ceramic, lightly greasing the pan will make it easier to get slices out nicely.
- Press the crust thinly: A thin crust helps keep the carb count down so make sure to really press it firmly so that it stretches over the bottom and sides.
- Puree and strain the berries: Hate getting raspberry seeds in your teeth? Me too! Straining the solids makes this tart smooth and creamy.
- A little gelatin for structure: The light, airy mousse sets with the help of grassfed gelatin. This is the same trick I use in my keto strawberry cream pie.
- Use powdered sweetener: You don’t want the filling or the crust to be gritty so make sure to use a good powdered sweetener.
- Whip the cream to stiff peaks: Make sure it’s chilled first, as room temperature cream doesn’t whip properly.
- Fold the mixtures together: Folding refers to gently mixing two components with a spatula, lifting from the bottom and sides toward the center. Avoid vigorously stirring them, as it will deflate the cream too much.
- Let the filling set: This is the hardest part! You need to refrigerate the tart at least 3 hours to set, so you can cut it into nice clean slices.
- Garnish as desired: I used some of the whipped cream to pipe stars along the edges of the pie, and then added some more fresh berries. But a drizzle of my sugar free chocolate syrup would be amazing too!
Frequently Asked Questions
You can really use any nut or seed flour here, but coconut flour will not make a good crust. I recommend my homemade sunflower seed flour.
Yes, that works just fine. Use only one envelope, as it has a bit more gelling power than the grassfed variety.
As long as it’s a powdered sweetener, it should work. I do find that allulose sweeteners require more setting time in creamy fillings like this.
Yes, but you will need to make the following changes: use coconut oil in the crust instead of butter. Use 1 3/4 cups of coconut cream for the whipping cream, and make sure it’s chilled overnight before you try to whip it.
Absolutely! Spoon the filling into 8 small dessert cups and chill until set. Then garnish and enjoy.
Storage information
Store keto raspberry mousse tart in the fridge at all times. It should last for up to 5 days, as long as your cream is fresh and not in danger of expiring when you make the tart.
The tart can also be frozen for up to a month. Be sure to wrap it tightly to avoid freezer burn.
Keto Raspberry Mousse Tart
Equipment
Ingredients
Crust
- 1 cup (112 g) almond flour
- 1/4 cup (21.5 g) cocoa powder
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1/4 cup (56.75 g) butter, melted
Raspberry Mousse
- 2 cups (240 g) fresh raspberries, (can sub frozen, thawed berries)
- 2 tbsp fresh lemon juice
- 2 tsp grassfed gelatin
- 1 1/4 cups (297.5 g) heavy whipping cream, chilled
- 2/3 cup (121.33 g) powdered Swerve Sweetener
Garnish
- 1/2 cup (60 g) fresh raspberries, optional
Instructions
Crust
- Lightly grease a 9-inch tart pan (can be metal with a removable bottom, or ceramic).
- In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener, breaking up any clumps. Stir in the melted butter until the mixture clumps together.
- Press firmly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.
Raspberry Mousse
- Puree the berries in a blender, then pour through a sieve into a bowl. Press on the solids to release as much liquid as possible.
- Transfer to a medium saucepan and stir in the lemon juice. Sprinkle the surface with the gelatin and let sit 5 minutes. Then set over medium low heat and whisk until the gelatin is dissolved. Remove from heat and let cool completely.
- Whip the cream with the sweetener until it holds stiff peaks. Set aside 1/2 cup of the whipped cream for decorating the top of the tart.
- Fold the raspberry puree into the remaining whipped cream until no streaks remain. Pour into the chilled crust and refrigerate until set, about 3 hours.
Garnish
- Pipe the remaining whipped cream onto the tart decoratively (or simply spread over the middle). Top with fresh berries, if desired.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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hi Carolyn,
I’ve made mousse without the crust and found it lush as did my daughter, I’m gonna make with crust but only have cacao powder can I use this .
regards
Janet
Yes, you can… it often doesn’t mix in as well so be ready to break up the clumps. You might even sift it first for better incorporation.
This is a delightful dessert. I have made it quite a few times. We truly love it! Even the folks I’ve served who are not keto truly enjoy it.
Hi Carolyn
Can I leave out the lemon juice, or if not what can I substitute instead.
My friend has an allergic reaction to citrus, and I cannot have lemon juice. I was diagnoses with I. C.
You can leave it out.
Does it turn out just as great if I substitute granular monk fruit sugar instead of the powdered sugar in the mousse portion?
AMAZING! I have been trying a new recipe per day since I went Keto 2 weeks ago. Brownies, muffins, protein bars, etc. This RECIPE is my favourite! Can’t wait to make again!
Hi Carolyn,
I remember last fall you said this would also be good with Cranberries and that sounds great to me! Please is there anything different I would need to do when changing the Raspberries out for Cranberries?
Thanks for all you do!
Kris
The only thing is you may need to sweeten it a bit more. And really press on the solids to get out the juice, as cranberry puree tends to be thicker.
Looks wonderful. Once it’s ready to serve can I take it in a cooler to a friend’s house?
Love your recipes … and your notes – they make everything feel easier FOR ME!
Yes it should be fine!
Hello Carolyn, I usually use Knox so I still use same amount of Knox as I would Grass-fed gelatin, correct? you said 1 envelope, so it threw me off. Thank you.
Knox gelatin gels more strongly so only use whatever is in a regular envelope of Knox.
Carolyn, what grassfed gelatin do you recommend. Amazon carries various price range and I want to purchase the right one. Thank you!
I link to the one I use right in the recipe. Great Lakes.