Keto Raspberry Mousse

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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

g (frozen) raspberries You can use fresh or frozen raspberries.
g full-fat cream cheese
ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice
oz (frozen) raspberries You can use fresh or frozen raspberries.
oz full-fat cream cheese
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice
cup (frozen) raspberries You can use fresh or frozen raspberries.
cup full-fat cream cheese
cup heavy cream
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice

Step 1

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.

Step 3

Fill the mousse into a small jar and let it chill in your fridge for at least 60 minutes before enjoying it.

Storage

Cover the jar with plastic wrap or a lid and store it in your fridge.

The mousse will be good for about 2-3 days.

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