Easy Keto Chocolate Cookie Crust with Raspberries and Cream

There are desserts that come and go, and then there are those that make people stop mid-sentence and say, “Wait, what is that?” This one does just that.

This keto chocolate cookie crust filled with whipped cream and raspberries doesn’t try to be fancy. It doesn’t need to. It just tastes good. And when you’re watching carbs or just trying to cut back on sugar without giving up dessert completely, this one hits the sweet spot—literally.

Why You’ll Keep Coming Back To This Chocolate Cookie Crust 

First off, this isn’t one of those fake-out low carb recipes where you end up chewing something that tastes like cardboard with a hint of regret. This one’s rich, creamy, slightly tart from the berries, and has that cocoa crunch that scratches the cookie itch.

It also doesn’t take a whole afternoon to make. No fancy equipment. No weird ingredients. Just straight-up pantry basics with a little keto twist.

It stores well in the fridge, makes for a great make-ahead treat, and tastes even better the next day. Win, win, and win.

Ingredients Breakdown

Let’s break it down so you know what you’re working with. Here’s everything you need, with nothing extra.

For the Cookie Crust:

• 1 and 1/4 cups almond flour (packed)
• 3 tablespoons cocoa powder (unsweetened)
• 3 tablespoons powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol (or more if you like it sweeter)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional but balances the richness)

Topping:

• 1 cup fresh raspberries (washed and dried gently with a paper towel)
• Optional: a dusting of extra cocoa powder or chopped sugar-free chocolate for garnish

Making this Yummy Keto Chocolate Cookie Crust with Raspberries & Cream

Step 1: Make the Cookie Crust

Preheat your oven to 350°F (175°C).

In a medium bowl, mix almond flour, cocoa powder, sweetener, and salt. Stir until it’s all combined and no lumps remain.

Add the melted butter and vanilla. Use a fork or your hands to mix it into a crumbly dough.

Press the dough firmly into the bottom of an 8 or 9-inch tart pan, pie dish, or even a square pan if that’s what you have. Use the back of a spoon or a flat-bottomed cup to press it down evenly.

Bake for 10-12 minutes. Let it cool completely before adding the filling. Don’t rush this part—if it’s warm, the cream will melt.

Step 2: Whip the Cream

In a cold bowl, pour in the heavy cream. Add the sweetener, vanilla, and lemon juice.

Whip it using a hand mixer or stand mixer on medium-high speed until it forms soft peaks. This means when you lift the beaters, the cream forms little hills that flop over slightly.

Taste it. Want it sweeter? Add a tiny bit more sweetener and give it another mix.

Step 3: Assemble

Spoon the whipped cream into the cooled crust. Smooth it out with a spatula.

Scatter the raspberries on top. Press a few slightly into the cream so they don’t roll off.

Optional: dust with cocoa powder or sprinkle with a handful of chopped sugar-free chocolate.

Chill it for at least 30 minutes if you can wait. It firms up and slices better that way. But no judgment if you eat it straight out of the pan.

Make It Your Own

Once you’ve made it once, you’ll start thinking of little tweaks. Here are a few ideas:

• Swap raspberries with strawberries or blackberries.
• Add a teaspoon of espresso powder to the crust for a mocha vibe.
• Mix in a spoon of cream cheese to the whipped cream for extra tang.
• Use flavored extracts (peppermint, almond) in the cream for a fun twist.

You can even double the crust recipe and press it into a springform pan for a thicker, more cookie-forward bite. That’s not a bad thing.

Does It Taste Like Regular Dessert?

Yep. It really does. The crust is rich and chocolatey. The whipped cream is smooth and light. The berries cut through all that richness with their bright flavor.

You don’t sit there thinking, “This is good… for a keto dessert.” You think, “This is just good. Period.”

And if someone doesn’t know it’s low carb? They won’t even notice.

Some Backstory (Because This Dessert Has One)

The first time I made this, it was kind of by accident. I had leftover almond flour from trying to bake keto bread that didn’t exactly work out. There were berries in the fridge that were about two days away from going mushy. And I was tired of eating dark chocolate squares pretending they were dessert.

So I mashed up a simple crust with what I had, whipped some cream, tossed on the berries, and called it done.

That was a Tuesday night. By Thursday, I’d made it again.

Since then, it’s become a go-to for holidays, family dinners, or just when I need a dessert that won’t throw me off track.

Tips to Nail It Every Time

• Don’t skip cooling the crust before adding cream. Trust me.
• Powdered sweetener works better than granulated. You don’t want gritty whipped cream.
• Fresh berries work best. Frozen ones tend to leak and make things watery.
• Want to stretch the cream filling? Add a little plain Greek yogurt to bulk it up.
• Leftovers? Store in the fridge with plastic wrap. It keeps well for 2-3 days.

Keto Carb Breakdown (Roughly)

Here’s the thing. Keto people care about the numbers, so here’s a rough ballpark based on typical ingredients:

• Crust (1/8th slice): ~2.5g net carbs
• Cream Filling (1/8th slice): ~1.5g net carbs
• Raspberries (1/8th portion): ~1.8g net carbs

Total per slice: ~5.8g net carbs

Always double check with the brands you use—some sweeteners and butters vary.

When to Serve It

Not that you need a reason, but here are a few excuses:

• Dinner parties where you don’t want a sugar crash.
• Valentine’s Day (it looks fancy even if it’s easy).
• BBQs (yes, it travels well if you keep it chilled).
• Birthdays (add candles and call it cake).
• Tuesdays. Because why not?

What People Say

Okay, so I made this for my cousin’s baby shower. Everyone was fussing over the pink cupcakes and cookies, but this thing got cleaned out. A few people even asked where I bought it from.

That’s the highest compliment, really.

One friend asked for the recipe and now she makes it every weekend—not even kidding.

Conclusion

You don’t need a thousand ingredients to make dessert work. And you definitely don’t need sugar to enjoy something that tastes rich and satisfying.

This keto chocolate cookie crust with raspberries and cream is proof that simple works. It’s quick, it’s low-carb, and most importantly, it tastes like dessert should: like something you want more of.

And hey, if you end up eating it straight out of the pan with a fork while standing at the kitchen counter? Same.

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