Description
An indulgent dessert that combines rich flavors and textures, satisfying any sweet tooth while adhering to a low-carb lifestyle.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or other keto-friendly sweetener
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- 1/4 cup powdered erythritol (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Mix until well combined.
- Press the mixture into a tart pan to form the crust. Bake for 10-12 minutes until set, then allow it to cool completely.
- In another bowl, beat the cream cheese until smooth. Gradually add the heavy cream and mix until fluffy. Fold in the fresh raspberries and vanilla extract, adjusting sweetness with powdered erythritol if desired.
- Pour the mousse filling into the cooled tart crust and refrigerate for at least 2 hours before serving. Garnish with additional raspberries if desired.
Notes
Make sure your cream cheese is softened to room temperature for a smoother blend. Garnishing with mint leaves alongside the raspberries can add an appealing visual touch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg