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.
Servings 12 servings
Calories 195kcal
Equipment
Ingredients
Crust
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup butter, melted
Raspberry Mousse
- 2 cups fresh raspberries (can sub frozen, thawed berries)
- 2 tbsp fresh lemon juice
- 2 tsp grassfed gelatin
- 1 1/4 cups heavy whipping cream chilled
- 2/3 cup powdered Swerve Sweetener
Garnish
- 1/2 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 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
Serving: 1slice | Calories: 195kcal | Carbohydrates: 6.9g | Protein: 3.7g | Fat: 17.3g | Fiber: 2.3g