Instant Pot Raspberry Mousse (Low-Carb) is a cloud-light dessert with the perfect balance of tart raspberry and creamy sweetness. Fresh raspberries cook down into a jammy sauce with almond milk and cream, then chill until set. It looks like something from a pastry case and takes barely any effort.
Craving a dessert that’s both stunningly elegant and incredibly simple? Look no further! This Raspberry Mousse is a vibrant dream-come-true, boasting a cloud-like texture and the perfect balance of tart raspberry and creamy sweetness. Made effortlessly in the Instant Pot, it’s a guilt-free, low-carb treat that looks as amazing as it tastes. Get ready to impress with this gorgeous pink dessert that’s perfect for a quiet night in or a special celebration.
Ingredients
• 2 cups / 250g (8.8 oz) fresh raspberries
• ¼ cup / 50g (1.76 oz) Swerve or your preferred granular sweetener
• 1 cup / 240ml unsweetened almond milk
• ¼ cup / 60ml heavy cream
• 3 tbsp / 45ml sugar-free whipped cream
• 1 tsp vanilla extract
• ¼ tsp ginger powder
• ¼ tsp salt
Instructions
1. Set your Instant Pot to the ‘Sauté’ function. Add the fresh raspberries, ¼ cup of water, and Swerve to the inner pot. Stir to combine and cook for 10-12 minutes, stirring frequently, until the berries have broken down and the mixture has thickened into a beautiful, jammy sauce.
2. Pour in the almond milk and vanilla extract, stirring to incorporate. Continue to cook on the ‘Sauté’ setting for another 3-4 minutes, allowing the flavors to meld together.
3. Turn off the heat by pressing the ‘Cancel’ button. Gently stir in the heavy cream and sugar-free whipped cream until the mixture is smooth and uniform. Season with the salt and ginger powder, giving it one last stir.
4. Carefully transfer the warm mousse into two serving bowls or glasses. Allow them to cool slightly before placing them in the refrigerator to chill for at least 2 hours, or until fully set. Serve cold and enjoy!
Nutritional Information
• Per Serving: 1 bowl
• Calories: 151
• Total Fat: 8.9g
• Net Carbs: 7.6g (0.27 oz)
• Fiber: 8.5g
• Protein: 2.3g
Pro Tips
• For an ultra-smooth, seedless mousse, press the cooked raspberry mixture through a fine-mesh sieve before adding the milk and creams.
• Garnish with a dollop of fresh whipped cream, a few whole raspberries, and a sprig of mint for a restaurant-quality presentation.
• This mousse can be made up to 2 days in advance. Store it covered in the refrigerator, making it a perfect make-ahead dessert.
• Frozen raspberries work just as well! Add them directly to the pot from frozen; you may need to add a couple of extra minutes to the initial cooking time.
FAQ
Q: Can I use frozen raspberries for this mousse
A: Yes, frozen raspberries work just as well. Add them directly to the pot from frozen, but you may need to add a couple of extra minutes to the initial cooking time to allow them to break down.
Q: How do I make this raspberry mousse seedless
A: For an ultra-smooth, seedless texture, press the cooked raspberry mixture through a fine-mesh sieve before adding the almond milk and creams.
Q: Can I make this dessert ahead of time
A: Absolutely. This mousse is a perfect make-ahead dessert. It can be prepared up to 2 days in advance and stored covered in the refrigerator until you are ready to serve.
Q: What can I use instead of Swerve sweetener
A: The recipe is flexible. You can use your preferred granular sweetener as a substitute for Swerve. Other low-carb options like erythritol or a monk fruit blend would work well.
Pro Tips
- For an ultra-smooth, seedless mousse, press the cooked raspberry mixture through a fine-mesh sieve before adding the milk and creams.
- Make it up to 2 days in advance and keep it covered in the refrigerator — a genuinely perfect make-ahead dessert.
- Frozen raspberries work just as well; add them straight from the freezer and give the initial cooking step a couple of extra minutes.
- Chill the mousse for at least 2 hours so it sets fully — it is at its cloud-like best served cold.
- Garnish each bowl with a dollop of whipped cream, a few whole raspberries, and a sprig of mint for a restaurant-quality presentation.
Frequently Asked Questions
Is raspberry mousse keto?
Yes. It is sweetened with a granular sweetener instead of sugar, and each bowl has 7.6 g of net carbs.
Can I make it ahead?
Absolutely — it keeps for up to 2 days covered in the fridge and actually sets better with the extra time.
Can I use frozen raspberries?
Yes. Add them frozen straight to the pot and extend the first cooking step by a couple of minutes until they break down into a jammy sauce.
How long does it need to chill?
At least 2 hours in the refrigerator, until fully set. Serve it cold for the best texture.
Recipe card below.
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Instant Pot Raspberry Mousse (Low-Carb)
Ingredients
Method
- Set your Instant Pot to the 'Sauté' function.
- Add the fresh raspberries, ¼ cup of water, and Swerve to the inner pot.
- Stir to combine and cook for 10-12 minutes, stirring frequently, until the berries have broken down and the mixture has thickened into a beautiful, jammy sauce.
- Pour in the almond milk and vanilla extract, stirring to incorporate.
- Continue to cook on the 'Sauté' setting for another 3-4 minutes, allowing the flavors to meld together.
- Turn off the heat by pressing the 'Cancel' button. Gently stir in the heavy cream and sugar-free whipped cream until the mixture is smooth and uniform.
- Season with the salt and ginger powder, giving it one last stir.
- Carefully transfer the warm mousse into two serving bowls or glasses. Allow them to cool slightly before placing them in the refrigerator to chill for at least 2 hours, or until fully set.
- Serve cold and enjoy!
- Garnish with a dollop of fresh whipped cream, a few whole raspberries, and a sprig of mint for a restaurant-quality presentation.
