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    Home » Pies & Tarts » Keto Raspberry Mousse Tart

    Published: Feb 6, 2022 by Carolyn

    Keto Raspberry Mousse Tart

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.8K shares
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    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.

    Close up shot of keto raspberry mousse tart in a white ceramic tart pan.

    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!

    A green pint container full of fresh raspberries on a white wooden table.

    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.

    Top down image of keto raspberry tart on a white wooden table.

    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
    Four images showing the steps for making keto raspberry mousse tart.

    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.

    1. Grease the pan: Whether you use metal or ceramic, lightly greasing the pan will make it easier to get slices out nicely.
    2. 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.
    3. Puree and strain the berries: Hate getting raspberry seeds in your teeth? Me too! Straining the solids makes this tart smooth and creamy.
    4. 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.
    5. Use powdered sweetener: You don’t want the filling or the crust to be gritty so make sure to use a good powdered sweetener.
    6. Whip the cream to stiff peaks: Make sure it’s chilled first, as room temperature cream doesn’t whip properly.
    7. 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.
    8. 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.
    9. 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!
    Two slices of keto raspberry mousse tart on white plates with a bowl of raspberries.

    Frequently Asked Questions

    I am allergic to almonds, what can I use for the crust?

    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.

    I can’t find grassfed gelatin, can I use Knox gelatin?

    Yes, that works just fine. Use only one envelope, as it has a bit more gelling power than the grassfed variety.

    Can I use a different sweetener?

    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.

    Is there a way to make this dairy-free?

    Yes, but you will need to make the following changes: use coconut oil in the crust instead of butter. Use 1 ¾ cups of coconut cream for the whipping cream, and make sure it’s chilled overnight before you try to whip it.

    Can I skip the crust and just make the mousse?

    Absolutely! Spoon the filling into 8 small dessert cups and chill until set. Then garnish and enjoy.

    Close up shot of raspberry mousse tart with a forkful taken out of it.

    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.

    Top down image of keto raspberry tart on a white wooden table.

    Keto Raspberry Mousse Tart

    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. 
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: keto raspberry mousse, keto raspberry tart
    Prep Time: 35 minutes
    Cook Time: 5 minutes
    Chill Time: 3 hours
    Total Time: 40 minutes
    Servings: 12 servings
    Calories: 195kcal

    Equipment

    • 1 9-inch tart pan

    Ingredients

    Crust

    • 1 cup almond flour
    • ¼ cup cocoa powder
    • ¼ cup powdered Swerve Sweetener
    • ¼ cup butter, melted

    Raspberry Mousse

    • 2 cups fresh raspberries (can sub frozen, thawed berries)
    • 2 tablespoon fresh lemon juice
    • 2 teaspoon grassfed gelatin
    • 1 ¼ cups heavy whipping cream chilled
    • ⅔ cup powdered Swerve Sweetener

    Garnish

    • ½ cup fresh raspberries optional
    US Customary – Metric

    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 ½ 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 Facts
    Keto Raspberry Mousse Tart
    Amount Per Serving (1 slice)
    Calories 195 Calories from Fat 156
    % Daily Value*
    Fat 17.3g27%
    Carbohydrates 6.9g2%
    Fiber 2.3g9%
    Protein 3.7g7%
    * Percent Daily Values are based on a 2000 calorie diet.
    2.8K shares

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    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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      Recipe Rating




    1. Kathy says

      March 22, 2023 at 6:03 pm

      Carolyn, what grassfed gelatin do you recommend. Amazon carries various price range and I want to purchase the right one. Thank you!

      Reply
      • Carolyn says

        March 22, 2023 at 6:04 pm

        I link to the one I use right in the recipe. Great Lakes.

        Reply
    2. Anu says

      January 01, 2023 at 3:03 pm

      5 stars
      Gosh, what a wonderful dessert, and so simple to put together! I struggled ever so slightly to get the crust to line all of the sides of my tart tin, but I managed to squish it all together in the end. I used a mixture of powdered erythritol and stevia glycerite (since Swerve is hard to come by and expensive in the UK) and that worked perfectly. I also used the optional raspberries to decorate, and I’m really glad I did, as it made for a tart that tasted as good as it looked. Thank you so much for this recipe, it’s absolutely amazing, and I’d love to try it with other berries too! A great way to start 2023…

      Reply
    3. GAIL WOOLLARD says

      September 17, 2022 at 4:51 pm

      Carolyn, when straining the berries am I only using the liquid extracted ? When you refer to puree I am not sure if you mean the seeded pulp left. Please advise.

      Reply
      • Carolyn says

        September 17, 2022 at 5:18 pm

        Yes, discard the pulp and seeds. It’s really mostly seeds and your mousse will be a lot nicer without them!

        Reply
    4. Marcy Serkin says

      May 08, 2022 at 4:17 am

      5 stars
      I made this for dessert for an early Mother’s Day lunch. I wasn’t too sure if like the no bake crust because some others I’ve tried were mushy or felt “raw”, but this one was thin and almost crisp. One of my guests specifically commented on how good the crust was. I also loved the texture of the mousse; just the right amount of gelatin. And though sweet, it had a great punch of tartness. I only had five guests but the entire tarot is gone except for the one piece that I managed to save for myself! In addition to deliciousness, it was also easy to make and very pretty. Definitely goes on my “will make again” list.

      Reply
      • Carolyn says

        May 08, 2022 at 7:48 am

        That’s so wonderful to hear. Glad you enjoyed it!

        Reply
    5. Alice says

      May 06, 2022 at 7:29 pm

      5 stars
      Just made it and it’s setting in the fridge as we speak … This will be our main Mother’s Day dessert (in additions to a couple other small treats from your recipes)! I tasted some leftover mousse and it’s absolutely delicious! Can’t wait to serve this on Sunday! Thank you Carolyn!

      Reply
    6. Fran says

      April 02, 2022 at 7:42 pm

      Hi
      I have a question? We try to avoid gelatin as one of us is a pescatarian. I have agar. Can this be used instead.

      Reply
      • Carolyn says

        April 02, 2022 at 8:40 pm

        No idea, I don’t use it. Sorry!

        Reply
    7. Kara says

      February 22, 2022 at 4:01 pm

      5 stars
      The mousse on it’s own is mighty tasty, but the chocolate crust makes it out of this world!

      Reply
    8. Taylor says

      February 22, 2022 at 3:04 pm

      5 stars
      This is my new favorite dessert! The mousse is so creamy and smooth, with the perfect raspberry flavor. That paired with the crunchy chocolate crust is to die for!

      Reply
    9. Miriah Baxter says

      February 08, 2022 at 6:10 pm

      I don’t usually like Keto crusts but I really like the crust you make for your Butter Tarts! If I’m willing to bake the crust and then when it cools, fill with the raspberry filling would that work OK? Could I add the chocolate to it do you think , or wouldn’t it taste right?

      Reply
      • Carolyn says

        February 08, 2022 at 7:08 pm

        If you add cocoa or chocolate, that crust won’t work properly. You’d need to remove some of the other flour.

        Reply
        • Miriah Baxter says

          February 08, 2022 at 10:49 pm

          Ok, I can use the regular butter tart crust and maybe drizzle a little chocolate on the raspberry filling! Thank you!

          Reply
    10. INgeKAtharina says

      February 07, 2022 at 6:30 am

      Carolyn, I love your Keto Recipes. Lately I am missing the metric numbers
      and it is a pain to go back and forth to the measurements-translation-form in order to find the right amounts… :o((
      I was brought up in metric-land and it is hard to switch then… sorry.
      But thank you anyway for your wonderful recipes.
      Inka

      Reply
      • Carolyn says

        February 07, 2022 at 9:10 am

        Sorry, I forgot to add them in. It takes time on my end. Just check back in later today and you should see it.

        Reply
    11. Theresa Romero says

      February 07, 2022 at 1:11 am

      Hello, can i use a 9 inch pie pan? i don’t have a tart pan and didn’t want to have to buy one.

      Reply
      • Carolyn says

        February 07, 2022 at 9:10 am

        Yes, it should be fine but the crust likely won’t reach the top of the pie plate… which is fine!

        Reply
    12. Susan says

      February 06, 2022 at 8:27 pm

      5 stars
      This lusciousness reminds me of one of my raspberry loving husband’s favorite treats, Raspberry Pate by Maida Heatter, my previous baking goddess. It was truly delicious but filled with sugar. I am going to see if I can bridge the gap just a bit further by adding some cream cheese to your wonderful recipe. If I succeed I will have one very happy valentine! Thank you????

      Reply
      • Carolyn says

        February 06, 2022 at 10:39 pm

        Should be good! Make sure to soften it really well because it can clump if you don’t.

        Reply
        • Susan says

          February 16, 2022 at 6:33 pm

          Worked like a charm. I softened and whipped the cream cheese then stirred in the raspberry gelatin mixture while it was still slightly warm until smooth. Folded in the whipped cream after it had cooled completely. So creamy and rich and decadent. My mister is a happy guy. Thanks ❤️

          Reply
          • Carolyn says

            February 16, 2022 at 6:34 pm

            Glad to hear it!

            Reply
    13. Pam says

      February 06, 2022 at 5:59 pm

      5 stars
      Just made this…so easy. The hardest part is waiting the 3 hrs for it to chill. 🙂

      Reply
      • Carolyn says

        February 06, 2022 at 6:42 pm

        Hooray! So glad you gave it a try.

        Reply
    14. Jenn Davis says

      February 06, 2022 at 1:00 pm

      5 stars
      Oh, Carolyn K. I Know you have done it Again! A perfect recipe for My perfect match…of 34 Years. I can Not wait to make this! I have all of the ingredients so off I go…. I also notice that the recipe very Easily divides by two to make a smaller tart….Thanks for all that you do.????????

      Reply
      • Carolyn says

        February 06, 2022 at 2:30 pm

        Yes, if you have the right size tart pan, you can definitely make it smaller. You can also do 2 of the 4-inch tart pans, if you have them.

        Reply
    15. Katie says

      February 06, 2022 at 11:51 am

      Should you wait intelligence thr ourselves is cooled before mixing with Whipped cream?

      Reply
      • Carolyn says

        February 06, 2022 at 2:31 pm

        Yes… the instructions do say to let it cool completely. But don’t put it in the fridge or it will begin to gel.

        Reply
    16. Terri says

      February 06, 2022 at 11:13 am

      The crust doesn’t get baked?

      Reply
      • Carolyn says

        February 06, 2022 at 2:32 pm

        That would rather defeat the purpose of it being no-bake. 😉

        Reply
    17. Cindy says

      February 06, 2022 at 9:08 am

      Could a different berry be substituted?

      Reply
      • Carolyn says

        February 06, 2022 at 9:23 am

        Yes, strawberries, blueberries and blackberries all work. Cranberries have to be treated a little differently as they are not as juicy.

        Reply

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