In a medium saucepan, pour raspberries and diced or frozen strawberries in pot. Cook the berries over medium-low for 8-10 minutes or until they become liquidy.
Pour in the sweetener and stir to combine. Cook until it has dissolved.
Remove from the heat and puree the berries in a blender. Pour the berry mixture through a fine mesh sieve into a glass measuring cup.
Once all berries have been pushed through the strainer, pour some of the half & half through the strainer. This will allow some more of the juice from the berries to come through.
Pour the remainder of the cream into the measuring cup and stir to combine.
Add in vanilla extract and stir.
Pour berry mixture into an ice cube tray and freeze.
When ready to serve, add a few cubes to each glass and pour the champagne over the cubes. The cubes will melt making a delicious mimosa.
Notes
Nutrition: Each keto mimosa has 5.9 net carbs when made with dry champagne.Notes on Sweeteners: