Zero-Carb Raspberry Cream Dessert
Note: Raspberries naturally contain carbohydrates, so a dessert made with real raspberries cannot be truly zero-carb. This recipe is very low carb (about 3–5 g net carbs per serving, depending on the amount of raspberries used).
Ingredients (4 servings)
1 cup (240 ml) heavy whipping cream
225 g (8 oz) full-fat cream cheese, softened
2–3 tbsp powdered erythritol or your preferred keto sweetener
1 tsp vanilla extract
½ cup fresh raspberries, gently crushed
Optional: A few whole raspberries for garnish
Instructions
Beat the softened cream cheese until smooth.
Add the sweetener and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Fold in the crushed raspberries, leaving a few streaks for a marbled effect.
Spoon into serving glasses or bowls.
Refrigerate for at least 1 hour before serving.
Garnish with a few whole raspberries if desired.
Optional Variations
Add ½ teaspoon lemon zest for a bright citrus flavor.
Sprinkle with unsweetened coconut flakes.
Top with sugar-free white chocolate shavings.
Prep Time: 10 minutes
