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.
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
- Fresh raspberries (you can sub frozen too)
- Lemon juice
- 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.
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
- ½ cup fresh raspberries optional
- 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.
- 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.
- Pipe the remaining whipped cream onto the tart decoratively (or simply spread over the middle). Top with fresh berries, if desired.