Can I make the crust ahead of time?

Yes! You can bake the crust a day or two in advance. Just let it cool fully, cover it, and keep it at room temperature or in the fridge. Add the cream and berries just before serving for best results.

What sweetener works best for keto desserts like this?

Powdered erythritol or monk fruit sweetener works great. It mixes well and doesn’t leave a gritty texture. Granulated sweeteners can sometimes feel sandy, especially in whipped cream.

Can I use frozen raspberries instead of fresh?

You can, but it’s not ideal. Frozen raspberries release a lot of water and can make the cream watery. If you only have frozen, let them thaw first and gently pat them dry with a paper towel.

Easy Keto Chocolate Cookie Crust with Raspberries and Cream

Keto Chocolate Cookie Crust with Raspberries Recipe

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A rich and simple keto dessert made with a chocolate almond flour crust, soft whipped cream, and fresh raspberries. Low-carb and full of flavor without any sugar.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baked (crust), No-bake (filling)
Cuisine: American, Keto, Low-Carb

Ingredients

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For the Crust:

1¼ cups almond flour (packed)
3 tablespoons unsweetened cocoa powder
3 tablespoons powdered erythritol or monk fruit sweetener
¼ teaspoon salt
¼ cup melted butter
½ teaspoon vanilla extract

For the Filling:

1 cup heavy whipping cream
2 tablespoons powdered erythritol (or more if needed)
½ teaspoon vanilla extract
½ teaspoon lemon juice (optional)

Topping:

1 cup fresh raspberries
Optional: cocoa powder or chopped sugar-free chocolate

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Instructions

Make the Crust:
Preheat oven to 350°F (175°C). Mix almond flour, cocoa, sweetener, and salt in a bowl. Add melted butter and vanilla. Stir until crumbly dough forms. Press into a pie or tart pan. Bake 10–12 minutes. Let cool fully.
Whip the Cream:
Beat heavy cream, sweetener, vanilla, and lemon juice (if using) until soft peaks form. Taste and adjust sweetness if needed.
Assemble:
Spread whipped cream over the cooled crust. Top with fresh raspberries. Optional: dust with cocoa or add chopped sugar-free chocolate.
Chill (Optional):
Let it chill in the fridge for 30 minutes for a firmer texture.

Notes

Powdered sweetener mixes best in cream.
Let the crust cool fully before adding cream or it will melt.
Use fresh raspberries for best texture and taste.
Store leftovers in the fridge, covered, for up to 3 days.
You can use strawberries or blackberries instead of raspberries.

Nutrition

Serving Size: 1 serving
Calories: 215 Sugar: 2g Sodium: 60mg Fat: 20g Saturated Fat: 10g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 7g Fiber: 1.2g Protein: 3g Cholesterol: 45mg

Find it online: https://www.wellnesswarrior.org/keto-chocolate-cookie-crust-with-raspberries-cream/