This low-carb raspberry mousse cake is a perfect dessert for those on a low-carb diet. With a food processor, blend almond flour, sugar substitute, and melted butter to make the crust. For the mousse, blend fresh raspberries, sugar substitute, and cream cheese until smooth. Fold in whipped cream and pour the mixture over the crust. Chill the cake for a few hours before serving. The result is a creamy and delicious cake with a burst of raspberry flavor that is low-carb and guilt-free.
