This Keto Creamy Blackberry Fool is a quick and easy to prepare, no-bake, super creamy, light, sweet, and refreshing treat that is ready to eat in minutes!
You won’t believe how fast and simple this sweet and refreshing dessert is! It only takes about 6 minutes to make this delicious and creamy, keto, berry treat.
No baking involved and no waiting for the treat to set up in the fridge. You can store it in the refrigerator for late if you want to, but you don’t need to.
My husband and son, who do not even like blackberries, were shocked at how much they loved this dessert. I was secretly hoping they would not like it so that I could have them all to myself, lol.
Common Questions About The Keto Creamy Blackberry Fool Recipe:
A fool (not the silly human-kind, lol) is traditionally an English dessert involving whipped cream or custard with fruit.
A mousse is typically a French dessert whipped with egg whites or cream with gelatin. Although I usually use cream cheese instead of raw egg whites in my mousse recipe.
No, it is ready to eat as soon as you prepare it, and you can serve it immediately.
Yes, you can make this in advance and store covered in the refrigerator for up to 3 days.
You can use raspberries instead of blackberries. But be aware that if you use blueberries or strawberries, there will be a small increase in the carb count.
I always say, "Don't make a fool of yourself, but do make a fool for yourself." Sorry about that, but I can't resist a corny word pun!
Recipe & Printable Recipe Card
📖 Printable Recipe Card
Keto Creamy Blackberry Fool
- 1 Cup Blackberries
- ½ Cup Granulated Monk Fruit blend sweetener or Erythritol blend sweetener, divided
- 2 teaspoon Lemon juice
- 2 Cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract or ⅛ teaspoon ground vanilla bean
- In blender or processor combine: blackberries, ¼ cup of granulated sweetener, and lemon juice. Pulse until puréed. Set aside.
- In a stand mixer or large bowl with an electric hand mixer, add heavy whipping cream. Beat on high until firm peaks form, and when you lift the beater, the cream sticks and does not fall off (can take 4 to 6 minutes).
- Add vanilla and turn the mixer to medium, and slowly add remaining granulated sweetener a little at a time until blended and the whipped cream is thicker like a frosting. Turn off mixer.
- Add ⅔ of the blackberry puree to the whipped cream mixture and very gently fold in (do not mix in or stir in fully, as it should be streaky in the cream).
- In a 2.5 to 3.5-ounce dessert cup or 2.5 to 3.5-ounce shot glass, add 1 tablespoon of the remaining blackberry puree to the bottom of each cup.
- Add the whipped blackberry cream to the dessert cup and fill it to the top. Use any remaining blackberry puree to drizzle over the top.
- Serve immediately, or cover and refrigerate to serve later. Store covered in the fridge for up to 3 days.
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