1. In a blender or food processor, puree the raspberries until smooth. If using frozen raspberries, make sure to thaw them first.

2. In a small saucepan, combine the raspberry puree and powdered erythritol. Heat over medium heat until the sweetener has dissolved completely. Remove from heat and set aside.

3. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

4. In a microwave-safe bowl, sprinkle the gelatin powder over the cold water and let it sit for a minute to bloom.

5. Microwave the gelatin mixture for about 10-15 seconds until it becomes liquid. Make sure not to overheat it.

6. Pour the liquid gelatin into the raspberry mixture and stir well to combine.

7. Gently fold the raspberry mixture into the whipped cream until fully incorporated.

8. Divide the mousse mixture into serving glasses or ramekins.

9. Refrigerate for at least 2 hours or until set.

10. Serve chilled and garnish with fresh raspberries if desired.

Enjoy your delicious Raspberry Keto Mousse!