Keto Raspberry Mousse

Name: No Bake Keto Raspberry Cheesecake Mousse
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup (frozen) raspberries; 1/3 cup full-fat cream cheese; 1/4 cup heavy cream; 1 1/2 tbsp powdered erythritol; 1 tsp lemon juice

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Nutrition facts per serving

One serving = half a 7.5 oz jar

Carbs
5.6g

Protein
3.1g

Fat
17.9g

Kcal.
200

Carbs

5.6g

Protein

3.1g

Fat

17.9g

Kcal.

200

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Thought you had to give up raspberries on a keto diet?

Not with this easy keto raspberry mousse with only 5.6g net carbs per serving!

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Ingredients

Servings:

g (frozen) raspberries
g full-fat cream cheese
ml heavy cream
g powdered erythritol
tsp lemon juice

oz (frozen) raspberries
oz full-fat cream cheese
fl oz heavy cream
oz powdered erythritol
tsp lemon juice

cup (frozen) raspberries
cup full-fat cream cheese
cup heavy cream
tbsp powdered erythritol
tsp lemon juice

Step 1

g (frozen) raspberries

oz (frozen) raspberries

cup (frozen) raspberries

Add the raspberries into a small (non-stick) pot and set the heat to medium.

Let the raspberries simmer for about 15 minutes and stir them regularly while they cook.

You know the raspberries are good once their consistency starts to resemble that of thick raspberry jam.

Step 2

g full-fat cream cheese, ml heavy cream, g powdered erythritol, tsp lemon juice

oz full-fat cream cheese, fl oz heavy cream, oz powdered erythritol, tsp lemon juice

cup full-fat cream cheese, cup heavy cream, tbsp powdered erythritol, tsp lemon juice

Add the cooked raspberries and the remaining ingredients for the mousse into a bigger bowl and mix them with an eggbeater or hand mixer until you get a smooth and fluffy mass.