Ingredients
Almond flour, 1 cup (for base. Substitute with coconut flour, adjusting liquid)
Fresh raspberries, 1.5 cups (for mousse and garnish. Use frozen, thawed and drained)
Heavy cream, 1 cup (optional: increase for fluffier texture)
Erythritol, 1/2 cup (or preferred low-carb sweetener)
Gelatin powder, 1.5 tablespoons (or agar agar for vegan version)
Vanilla extract, 1 teaspoon
Lemon juice, 1 tablespoon
Unsalted butter, 2 tablespoons
Cream cheese, 4 ounces (room temperature for smooth texture)
Large eggs, 2 (room temperature for best results)
Instructions
Preheat oven to 350°F (180°C). Mix almond flour, erythritol, and a pinch of salt. Press into a 9-inch springform pan
Bake for 15 minutes. Cool completely before proceeding
In a blender, puree 1 cup fresh raspberries and strain to remove seeds
Dissolve gelatin in hot water or steam it in a water bath for 5 minutes
In a bowl, beat cream cheese, 2 eggs, vanilla, lemon juice, and 2 tablespoons butter until smooth
Fold in 1/2 cup heavy cream and cooled raspberry puree
Pour mixture over the base and chill for 4-6 hours
Once set, frost with whipped cream or additional fresh raspberries before slicing
Notes
Use gelatin for proper mousse setting. Ingredients must be room temperature for smooth blending. Fold cream gently to maintain volume. Chilling is essential for full set. Store in fridge up to 3 days
- Prep Time: 25
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0.5g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg