Description
A delightful dessert that combines rich chocolate and fruity raspberry flavors into a velvety mousse atop a crumbly crust, perfect for a ketogenic lifestyle.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or low-carb sweetener
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1/4 cup powdered erythritol (for sweetening the mousse)
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine the almond flour, cocoa powder, and erythritol. Mix them well to create an even base.
- Add the melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of a tart pan, creating an even layer.
- Bake the crust in the preheated oven for 10 minutes. Once done, remove the tart from the oven and allow it to cool completely.
- In a separate bowl, beat the softened cream cheese until smooth. Then, add the heavy cream, vanilla extract, and powdered erythritol. Whip the mixture until stiff peaks form. Gently fold in the fresh raspberries.
- Pour the raspberry mousse over the cooled crust, spreading it evenly. Chill in the refrigerator for at least 2 hours to set. Before serving, garnish with more fresh raspberries.
Notes
Use room temperature cream cheese for easier mixing. Leftover tart can be stored in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 289
- Sugar: 1g
- Sodium: 135mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg