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.
Try enhancing your keto frozen raspberry mousse recipe with this range of delightful preparation accessories.