Low Carb Dessert: Vegan Raspberry Mousse

From my new book ‘Low Carb Lekker en Snel’. Gluten Free, Dairy Free, Sugar Free.

Low Carb Dessert: Vegan Raspberry Mousse

Desserts

2 people

blender

Preparation: 5 minutes - Cooling time: 30 minutes – Keeps up to 3 days in the fridge

Ingredients

  • 200 g raspberries, fresh or thawed
  • 1 ripe avocado (or see tips)
  • ½ lime
  • Keto sweetener, to taste
  • Almond milk, unsweetened
  • Optional: 1 tablespoon almond butter, vanilla powder or extract
  • Garnish: ALL GOOD peanut keto granola 

Are you looking for easy low carb dessert ideas? This Vegan Raspberry Mousse is so refreshing and ready in just 5 minutes.

Although I love dark chocolate and rich cakes, sometimes I just want a light fruity dessert. This raspberry mousse makes a great dessert after a copious holiday feast. ;-) The recipe is gluten free, dairy free and sugar free so guests who have food intolerances or diabetes type 2 can enjoy it too. More fun for everyone!

Garnish the raspberry mousse with a few spoonfuls of our ALL GOOD keto granola as a crunchy topping. You can get it here

During wintertime I use frozen raspberries (thawed), you can find them in any supermarket. During summertime you can use fresh raspberries and make variations on this recipe with strawberries, blackberries, blueberries or even kiwi berries.

You could serve the raspberry mousse as a weekday snack or as part of a cozy brunch too.

Do you love light fruity desserts too or do you prefer richer desserts with chocolate? Do you have a favorite dessert or sweet snack of which you’d love me to create a low carb/sugar free/gluten free version?

Let me know by leaving a comment down below.

Enjoy and happy holidays!

Love,
Julie

Low Carb Dessert: Vegan Raspberry Mousse. From my new book ‘Low Carb Lekker en Snel’ (Gluten Free, Dairy Free, Sugar Free)

Low Carb Dessert: Vegan Raspberry Mousse (Gluten Free, Dairy Free, Sugar Free)

DIRECTIONS:

  1. Add the raspberries to your blender together with the pitted avocado and the juice of ½ small lime. Add keto sweetener to taste and as much almond milk as you need to mix everything into a smooth creamy mousse.
  2. If you wish you can add a pinch of real vanilla powder or ½ teaspoon vanilla extract and a spoonful of natural almond butter for extra flavor.
  3. Leave the mousse in the fridge to chill for 30 minutes or longer (or 15 minutes in the freezer). It tastes so much better when you serve it chilled.
  4. Garnish with fresh raspberries. Tastes amazing with our ALL GOOD peanut keto granola  too (if you love peanut butter and raspberry together, so good! :-)

JULIE’S TIPS & TRICKS:

  • Use a powerful high-speed blender if you have one and make sure the avocado is nice and ripe. The more powerful your blender is, the smoother the mousse will be.
  • You could also replace the avocado with the same amount of silken tofu (available in organic stores). Add extra keto sweetener if desired to sweeten the raspberry mousse to your personal taste.

Do you love light fruity desserts too or do you prefer richer desserts with chocolate? Do you have a favorite dessert or sweet snack of which you’d love me to create a low carb/sugar free/gluten free version? Let me know by leaving a comment down below.

Low Carb Dessert: Vegan Raspberry Mousse. From my new book ‘Low Carb Lekker en Snel’ (Gluten Free, Dairy Free, Sugar Free)

Nutritional value (per person)

Carbohydrates 6.5 g (without polyols from keto sweetener)
Protein 2.4 g, Fats 11.2 g
Calories 160.4 kcal

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