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 ¾ 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 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
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.
Kathy says
Carolyn, what grassfed gelatin do you recommend. Amazon carries various price range and I want to purchase the right one. Thank you!
Carolyn says
I link to the one I use right in the recipe. Great Lakes.
Anu says
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…
GAIL WOOLLARD says
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.
Carolyn says
Yes, discard the pulp and seeds. It’s really mostly seeds and your mousse will be a lot nicer without them!
Marcy Serkin says
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.
Carolyn says
That’s so wonderful to hear. Glad you enjoyed it!
Alice says
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!
Fran says
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.
Carolyn says
No idea, I don’t use it. Sorry!
Kara says
The mousse on it’s own is mighty tasty, but the chocolate crust makes it out of this world!
Taylor says
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!
Miriah Baxter says
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?
Carolyn says
If you add cocoa or chocolate, that crust won’t work properly. You’d need to remove some of the other flour.
Miriah Baxter says
Ok, I can use the regular butter tart crust and maybe drizzle a little chocolate on the raspberry filling! Thank you!
INgeKAtharina says
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
Carolyn says
Sorry, I forgot to add them in. It takes time on my end. Just check back in later today and you should see it.
Theresa Romero says
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.
Carolyn says
Yes, it should be fine but the crust likely won’t reach the top of the pie plate… which is fine!
Susan says
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????
Carolyn says
Should be good! Make sure to soften it really well because it can clump if you don’t.
Susan says
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 ❤️
Carolyn says
Glad to hear it!
Pam says
Just made this…so easy. The hardest part is waiting the 3 hrs for it to chill. 🙂
Carolyn says
Hooray! So glad you gave it a try.
Jenn Davis says
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.????????
Carolyn says
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.
Katie says
Should you wait intelligence thr ourselves is cooled before mixing with Whipped cream?
Carolyn says
Yes… the instructions do say to let it cool completely. But don’t put it in the fridge or it will begin to gel.
Terri says
The crust doesn’t get baked?
Carolyn says
That would rather defeat the purpose of it being no-bake. 😉
Cindy says
Could a different berry be substituted?
Carolyn says
Yes, strawberries, blueberries and blackberries all work. Cranberries have to be treated a little differently as they are not as juicy.