Stop blowing raspberries as my keto frozen raspberry mousse is light, delicious and is going to taste fabulous the next time you bring out your mixer or blender. Any fruit mousse is a delicious alternative to ice cream, the options for which are fairly limited on a ketogenic diet.
You can elect to add a dose of vodka, rum or tequila as an optional extra kick to your keto frozen raspberry mousse. To keep it sweet use your favorite keto sweetener, if you are unfamiliar with sugar alternatives try my keto sweetener guide before making this keto frozen raspberry mousse. This icy keto treat is fabulous either way.
Sara Louise's Frozen Raspberry Mousse
- 3 Egg whites
- 2 cups Raspberries fresh
- 1 tbsp. Vodka rum, or tequilla. Optional
- 1/2 cup Swerve.
- Using a blender or mixer, whip up the 3 egg whites and set to one side. Blend 2 cups of fresh or frozen raspberries. (If they are frozen be sure they aren’t the ones with sugar in them.) Use a spoon to tap them apart.
- Add 1/2 cup of Keto sweetener such as xylitol or swerve, your favorite keto sweetener will do.
- Gently fold the egg whites into the batter using a large spoon. Minimally stir the egg whites and batter, you do not need to stir much.
- Pour into glass bowl or serving container. I serve these in individual bowls with a raspberry on top. It’s a very light dessert that people can enjoy after a main meal.