Sara Louise's Frozen Raspberry MoussePrint Pin Rate
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- 3 egg whites
- 2 cups raspberries fresh
- 1 tbsp. vodka rum, or tequilla. Optional
- 1/2 cup sweetener such as xylitol or swerve.
Using a mixer, whip up 3 egg whites. (Use the left over yolks to make my ice cream). Set aside. Blend 2 cups of fresh or frozen raspberries. (If they are frozen be sure they aren’t the ones with sugar in them). Add 1/2 cup of Keto sweetener such as xylitol or swerve. Gently fold the egg whites into the batter using a large spoon. Minimally stir the egg whites and batter – the key word is minimally. Pour into glass bowl or container. I serve these in individual bowls with a raspberry and mint leaf on top. It’s a very light dessert people can enjoy after a meal.
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