Lemon Raspberry Mousse Cake | THM: S

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This month, I celebrate 5 years of being on the Trim Healthy Mama plan (you can read my testimony here)

…so I made a Lemon Raspberry Mousse Cake to celebrate!

I am continually amazed that I can eat foods this delicious and with negatively affecting my blood sugar.

I hope to write more about the things I’ve learned over the last 5 years on THM in another post soon, but let’s just get straight to this Lemon Raspberry Mousse Cake, shall we?!

For the cake layers, I simply doubled my Lemon Yogurt Cake recipe, baked it in two 9″ round baking pans, and cut each one in half horizontally. That lemon cake recipe is truly one of my favorite THM-friendly cakes, and it tickles me to see that you’ve all enjoyed it just as much!

The pretty pink raspberry mousse is also made without any special ingredients:

  • raspberries
  • sweetener (I used xylitol, but you can also use Gentle Sweet in half the amount)
  • gelatin
  • cream cheese
  • whipping cream

A simple white coat of naturally sweetened whipped cream encases the whole cake.

A couple of well-placed raspberries (clusters of odd numbers are visually appealing in gardening, home decorating, and cake decorating!) with a few sprigs of mint are all that’s needed for an elegant garnish.

This Lemon Raspberry Mousse Cake is a little more involved because of the layers, but the cake and mousse recipes themselves are about as easy as it gets! No special ingredients or baking experience required to pull off this thing of beauty!

Lemon Raspberry Mousse Cake is the perfect dessert to serve at Easter, for Mother’s Day, or anytime you want to introduce someone to your “diet!”

Cake for breakfast and lose weight?!

You bet!

Yield: 16-20 servings

Lemon Raspberry Mousse Cake | THM: S

Lemon Raspberry Mousse Cake | THM: S

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true....aren't!

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 4 hours 5 minutes
Total Time 5 hours


  • CAKE:
  • 1 1/2 cups xylitol (OR 3/4 cup Gentle Sweet)
  • 1 1/2 cups Greek yogurt (any fat)
  • 6 eggs
  • 3/4 cup melted butter
  • 2 tsp lemon extract
  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 2/3 cup golden flaxseed meal
  • 4 tsp baking powder
  • 1 tsp mineral salt
  • Optional: zest of one lemon
  • 1 Tbsp gelatin
  • 2 cups raspberries, frozen
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 4 oz. cream cheese softened
  • 1 cup whipping cream
  • 1 1/2 cup whipping cream
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • fresh raspberries
  • mint leaves


  1. Preheat oven to 350 F. Line two 9" round baking pans with parchment paper and grease the sides.
  2. In a large bowl or stand mixer, beat sweetener, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal (OR use 2 cups of Trim Healthy Mama Baking Blend instead of these 3 ingredients), baking powder, and salt together. Add to wet ingredients and stir until well-combined.
  4. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick comes out clean. Cool completely. Slice each cake in half horizontally so you have 4 cake layers.
  5. To make the mousse filling, bring berries and sweetener to a boil in a saucepan until they become liquid. In the meantime, soften gelatin in another dish by pouring 1/4 cup of water over the top of the powder. Set aside. Remove berries from heat and press through a fine sieve or cheesecloth. Return to stove and stir in the softened gelatin until completely dissolved. Remove from heat and cool slightly. Beat in cream cheese. Beat whipping cream in a separate bowl and fold into berry mixture. Chill in the fridge for an hour or 2 until thick enough to spread onto cake.
  6. To assemble the dessert, place the first cake layer on a serving plate. Carefully spread on 1/3 the mousse. Repeat 2 more times, ending with 4th cake layer on top.
  7. Beat whipping cream and sweetener together until stiff. Pipe or spread onto sides of the cake. Refrigerate until ready to serve. Garnish with fresh berries and mint before serving.

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23 thoughts on “Lemon Raspberry Mousse Cake | THM: S”

  1. I’m so glad you used the Lemon Yogurt Cake recipe for the cake part. We LOVE that cake! I would have made this today except I just now got done making your pumpkin chiffon pie! Hubby is coming home today after being out of town and it’s one of his favs. So, I thought I’d surprise him. 🙂 This cake will be on my NEXT-LIST! It’s so pretty!

  2. Looks delicious! Thanks for the recipe!
    Just wondering about the whipped cream as ‘icing’, does that stay on there for a couple of days pretty good?

  3. YUM! I wish I could understand the THM program. It seems so complicated to me. I have been doing low carb for about 8 months. I have lost nothing since Oct.I only want to lose about 5 more pounds.

    • The “magic” of THM is learning to juggle your fuels, not just limit carbs (because you actually need both healthy carbs and healthy fats!). I found the BEST and simplest explanation is in the introductory chapter to the newest cookbook, Trim Healthy Table. See if your library has it or order it online. It’s a learning curve, but it doesn’t have to be complicated 🙂

  4. This looks amazing! But I want sugar! Can I substitute the xylitol with regular sugar? And could I substitute the 2 flours with all-purpose (or cake flour)? What does the flaxseed meal do? Something I could substitute for that? I would love to make this, but not looking for low-carb or sugar free. Thanks so much!

    • With my experience baking with coconut flour there is no other flour to exchange with. It is a very dry flour and needs lots of eggs/liquid. I would just look for a regular recipe for the layers and use it. There might be one with similar taste to this one on the internet.

  5. Okay, maybe I’m over thinking this, but after straining the raspberries, do I use the pulp like a jam, or the juice like a jello?

    • After straining the berries, there was nothing left but seeds in the strainer. That answered my question. The juice made a wonderful filling (though I really have a sweet tooth and needed more sweetness added). Can’t wait to cut into it!

  6. Made the cake with the THM baking blend and gentle sweet. I also added the lemon juice from one lemon along with its zest. I wish I would have listened to my self when I felt like 1/2 cup butter was way too much- and after making the cake I decided that 1/4 cup butter would have been much better. It was so greasy and then with the whipped cream it just felt and tasted laden with fat. I also reserved some of the gelatin to stabilize the whipped cream frosting so it wouldn’t weep after a few days. So over all it was good but next time I will make it with much less butter.

  7. It is my husband an my 19th wedding anniversary tomorrow and my 16 year old daughter is going to make this for us using black raspberries growing in our backyard and mint from my garden. I am really excited to try it for my ketogenic diet and our special day. I have been eying the cake for a few months now. Thanks!

  8. This recipes really needs to specify whether using the liquid from the berries or the pulp part. I wasn’t sure and assumed I was using the pulp. Turns out that’s not the part you use…. I look back and think now that it’s fairly obvious that I should have used the juice, but it’s too late now!

  9. I haven’t seen many replies to these comments, so hopefully the author or someone helpful can chime in.

    Do you know if there are any special instructions I should use to make these into cupcakes? I plan on using the raspberry mousse as a filling. Wondering on bake time, is all.

  10. Also, I see where the mousse takes up to 2 hours to firm up… but where is the rest of the time coming from? 5 hours total?


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