Sprinkle the gelatin powder evenly over the cold water in a small bowl. Let it sit for 5 minutes to bloom.
In a saucepan over medium heat, combine the heavy cream, almond milk, powdered erythritol, and vanilla bean seeds. Heat while stirring until the mixture is warm and the sweetener has dissolved. Do not let it boil.
Remove the pan from the heat. Add the bloomed gelatin and stir continuously for 1 minute until the gelatin is fully melted and incorporated.
Divide the mixture evenly among 4 to 6 ramekins or small glasses. Let cool at room temperature for 15 minutes.
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and jiggly.
Serve chilled, topped with a handful of fresh raspberries.
