Keto Strawberry Mousse

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5 from 262 votes
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This keto strawberry mousse is so fluffy, airy, and creamy, you won’t believe it is low carb! Made with just 3 ingredients, it’s the perfect instant dessert that is sure to impress! 3 grams net carbs per serving. 

keto strawberry mousse

Keto Strawberry Mousse

When it comes to keto no bake desserts, my favorite recipes to make are peanut butter mousse, chocolate mousse, and this keto strawberry mousse.

If there is ever a way for me to make a dessert without turning on an oven, then I’m all over it. It’s not that I don’t love a good baked good or cake- quite the contrary! It’s just if I had a choice to make something easier, then I’ll jump onto that. Recently, my mom gifted me a bunch of strawberries, which are perfect for no bake desserts. 

Ever since realizing that strawberries were one of a few keto approved fruits, I have been using them in a plethora of keto desserts. While I typically stick to making a cheesecake or shortcake with it, I’ve recently loved making a strawberry mousse.

I’ve been meaning to share a keto strawberry mousse recipe for quite some time. It’s the BEST dessert to make whenever you have strawberries on hand, and I love how they need just 3 ingredients!

No refined sugar and no gelatine are needed, but you’d never tell. The texture is extra light, fluffy, creamy, and airy. It’s sweet and full of strawberry flavor, without being overpowering. 

I love entertaining during the warmer months and love whipping up this mousse for my friends- NO ONE believes me when I tell them it is low carb!

How do you make a keto strawberry mousse?

The Ingredients

  • Strawberries– Fresh and sliced strawberries that have had their hulls removed. 
  • Granulated sweetener of choice– I used allulose, but erythritol or monk fruit sweetener can also be used. 
  • Heavy cream– Either heavy cream or heavy whipping cream can be used. The latter will yield a fluffier and airy mousse. 

The Instructions

In a high speed blender or food processor, add the strawberries and sweetener and blend until completely smooth. Next, add the cream into a mixing bowl and beat until stiff peaks form. Fold through the smooth strawberry mixture through the whipped cream.

Now, distribute the strawberry mousse amongst 6 small ramekins or glasses and refrigerate for at least two hours, to firm up. 

low carb strawberry mousse

Tips to make the best low carb strawberry mousse

  • If you use heavy whipping cream, refrigerate the mousse for at least 4 hours, to prevent it from sinking.
  • Feel free to reserve a small amount of the strawberry puree to line the glasses with for aesthetic purposes.
  • For the ultimate dessert, serve the strawberry mousse with vanilla ice cream or coconut milk ice cream.

Storing and freezing the strawberry mousse

  • To store: Strawberry mousse should be stored in the refrigerator, covered. 
  • To freeze: Place the mousse in a sealable container (or individual containers) and store them in the freezer for up to 6 months. 
strawberry mousse

More mousse recipes to try

keto strawberry mousse

Keto Strawberry Mousse

5 from 262 votes
This keto strawberry mousse is so light, airy, and fluffy, you won't believe it is low carb! Made with just 3 ingredients, it's the perfect no bake dessert that is sure to impress!
Servings: 6 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes

Ingredients  

  • 1 1/2 cups strawberries sliced and hulled
  • 1/2 cup granulated sweetener of choice I used allulose, but monk fruit sweetener or erythritol can be used
  • 1 cup heavy cream or heavy whipping cream

Instructions 

  • In a high speed blender or food processer, combine the sliced strawberries with the granulated sweetener until smooth.
  • In a mixing bowl, add the heavy cream and beat very well, until stiff peaks form. Gently fold through the pureed strawberry mixture until combined.
  • Distribute the strawberry mousse mixture amongst 6 small glasses or ramekins. Refrigerate for at least 2 hours, to firm up.

Notes

TO STORE: Strawberry mousse should be stored in the refrigerator, covered. 
TO FREEZE: Place the mousse in a sealable container (or individual containers) and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 148kcalCarbohydrates: 4gProtein: 1gFat: 15gSodium: 15mgPotassium: 85mgFiber: 1gVitamin A: 587IUVitamin C: 21mgCalcium: 32mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Someone asked about using almond milk. To me a great question. I am wondering if a bit of experimentation with adding powdered gelatin to the milk would make for an interesting development. Can’t hurt to try with a bit of the almond milk and a bit of gelatin. Might turn into a pudding type of texture.

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