Low Carb Raspberry Mousse Recipe that will knock your socks on how easy and delicious this dairy-free mousse is.
I do a lot of desserts on this blog because they are the one thing our family did not want to give up when we started eating low carb.
I try not to eat dessert very often, but I seem to be on a roll with them lately and I don’t think anybody is going to complain.
I love this one because the portions are small, the sweetness is totally adjustable, and you can make this ahead of time if you’re serving guests. That being said, if you are hoping to just whip up a fast dessert, this is the one to try!
Not to mention now that summer is here it’s perfect time to dive into some fresh raspberries.
Mousse is one of our favorites. It is SO satisfying that even with it being so low in carbs.
How many Net Carbs are in this Low Carb Mousse per serving?
- 1 NET CARB! Yeah I know, it’s mousse perfection for us low carb eaters AND it’s satisfying. Now do you see why it’s a favorite?
How To Work With Coconut Milk
- Purchase a can of full-fat coconut milk. It has to be the can and there should be no other ingredients added. Don’t get the stuff in the refrigerator section. It’s very different stuff and most likely not low in carbs at all!
- Place your can of coconut milk in the fridge for at least 24 hours before making this. I always keep two cans in the fridge for things like dairy free, low carb whipped cream when guests come over. After some time in the fridge, it will look like this when you open the can.
You may have to slide a knife around the edge to separate the fat from the can. But once you’ve done that, simply slide a spoon through the edge and lift out the entire chunk of coconut fat. It will look like this. ☝☝
Each can can contain a varying amount of coconut fat as well as each brand. I like both Thai Kitchen (affiliate link) and the Whole Foods 360 brand.
They both contain a fair amount of fat in the milk with nothing extra I don’t want in them. When you’ve removed the fat, you will have some coconut water left behind. You can save this for smoothies or whatever else you’d like to use it for.
Once you have the fat out of the can, place it in a blender or mixing bowl (if you have an immersion blender) and proceed with the recipe.
I will warn you that this is a very fat and calorie-dense food. But a little goes a long way.
I think you could probably get away with portioning this out into 4 servings, particularly if you lean on the heavier side with the sweetener. This mousse might be low carb but it is very rich and will settle a sweet tooth pretty quickly. A little goes a long way!!
YOU MIGHT ALSO ENJOY:
Low Carb Dairy Free Raspberry Mousse
- See directions in post above for dealing with the coconut milk and fat.
- If you will be serving this to guests, set aside a few raspberries for garnish.
- Place all ingredients in a blender and blend until smooth.
- Pour into serving cups, top with a fresh raspberry and serve.