Raspberry mousse cake

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This raspberry mousse tart is light and fruity with the acidity of fresh raspberries and the richness of the mousse. It is a great dessert for summer or any other time of the year.

Fresh raspberries are one of my favorite things in the whole world. If only they weren't so expensive. I splurge occasionally throughout the year and for the few weeks they are reasonably priced and I buy as many as possible. When we had company the night before Mother's Day, I decided to make a special gift for myself, my family, and our dear friends.

Cake cake

This shortbread recipe has been my choice for a while now. I use it as a base for many of my cookies exchanging plugins and coverages. I found that it works wonderfully like a tart shell. I was able to bake it a few days before and then fill it up a few hours before serving it. That works well in the summer because you can bake it late at night or early in the morning without overheating the house. And since it bakes in about 20 minutes, it's not too long to turn on the oven.

Special ingredients for butter crust

Almond Flour: Almond flour has a mild flavor and gives a tender crumb to cakes, pie crusts, cakes, biscuits, and crackers.

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Sugar-free sweetener: I like to use a mixture of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia, you can use half the required amount of regular sugar. Since these sweeteners can be more expensive, this helps with my food budget. You can buy this premix on the Trim Healthy Mama website or mix yours according to my recipe.

Gelatin – This crust is egg-free, so gelatin acts as a binder and helps keep it together.

How to make a low carb cake crust

  1. Put all the ingredients in the food processor.
  2. Process until the dough forms a ball. This step is important. It starts falling apart like sand, but after 1-2 minutes it gathers into a ball.
  3. Press the dough down and to the sides of a tart pan.
  4. To bake.

How to make raspberry mousse

It is very easy to make a raspberry mousse. First, beat the heavy cream until stiff peaks form. In another bowl, mix the raspberry puree, ricotta cheese, and sweetener. Fold the whipped cream and raspberry ricotta cheese together.

Can I use cream cheese instead of ricotta?

Yes, but make sure it is completely softened before mixing it with the raspberry puree. It would be useful to mix them with an electric mixer until smooth.

Can I use another type of berry?

Yes. This is good with blackberries, blueberries, strawberries, or a combination!

How to make a shiny berry tart glaze

My shiny glaze is just melted fruit jam. I use apricot because it has a light flavor and a mild flavor. I want it for the shine, not the taste.

Enamel is optional. You can also sprinkle a little melted chocolate on top or serve it with whipped cream.

Other low carb desserts:

Keto Cake Strawberry Cake

Raspberry Panna Cotta Recipe

Low carb berry and cream ice cream

Pastry cream cake with blackberries

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Raspberry mousse cake

This raspberry mousse tart is light and fruity with the acidity of fresh raspberries and the richness of the mousse. It is a great dessert for summer or any other time of the year.

Preparation time: 15 minutes.

Cook time: 20 minutes.

Total time: 35 minutes

Course: Dessert

American kitchen

Servings: 12 servings

Calories: 180kcal



  • 12 oz fresh raspberries
  • 1.5 tablespoons fruit or optional low carb jam


  • Preheat oven to 350. Grease a standard round tart pan with cooking spray.

  • Combine the crust ingredients in the food processor and pulse until crumbs form. Press until the crumbs come together into a dough.

  • Press down and sideways on a standard round skillet with your fingers.

  • Bake for 18-22 minutes or until lightly browned around edges. Cool completely. The pie shell can be made a few days before and can be stored in the refrigerator.

  • To make the raspberry mousse, use an electric mixer to beat the thick cream until fluffy. In a separate bowl, beat ricotta, raspberry puree, and sweetener. Gently fold the raspberry mixture into the thick cream. Spoon into the prepared pie shell and smooth the top. Top with fresh raspberries. If you are using the jam to glaze the tart, simply microwave the jam for 15 seconds. Gently brush over the raspberries with a pastry brush.

  • Store in the refrigerator.


Note: This makes a smooth mousse. It is firm enough to cut into slices. If you prefer a firmer texture, you can sprinkle 1 teaspoon of glucomannan over the raspberry mixture before folding the whipped cream. It will be reaffirmed with refrigeration.


Calories: 180kcal | Carbohydrates: 7 g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 27mg | Potassium: 94mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390 IU | Vitamin C: 10.1mg | Calcium: 85mg | Iron: 0.7mg

Originally published on May 15, 2017. Revised and republished on May 8, 2019.

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