Pin
If you love a dessert that’s extra fluffy and packed with bright strawberry taste but want to skip the sugar, you’ll love this keto strawberry mousse. Lately, this has become my go-to treat when I’m craving something sweet fast, and my friends can’t believe how rich and full of flavor it is without all the carbs.
Originally, I whipped up this mousse for outdoor picnics since it travels great in small jars. Now, my family asks for it every time strawberries show up in the market.
Dreamy Ingredients
- Salt: tiny bit added last just brings all the layers together and stops things from tasting flat
- Lemon juice: splash of fresh lemon brightens up the strawberries and keeps everything tasting fresh—squeeze your own if you can
- Vanilla extract: a dash gives a nice cozy warmth and soft background flavor, pure is best here
- Powdered erythritol or stevia blend: choose a fine powder so it mixes in quickly and leaves no grainy bits, keeps things sweet without real sugar
- Cream cheese: full fat works best—let it warm up on your counter first so it mixes in super smooth
- Heavy whipping cream: chill it well before you start so it whips into big soft peaks, giving the mousse its dreamy base
- Strawberries: hunt for deep red ones that smell amazing and shine—fresh is ideal but frozen berries work too in a hurry
Simple Steps
- Cool and Set:
- Scoop your mousse into cups or jars and pop them in the fridge for two hours. Let them sit on the counter a bit before serving so they aren’t too chilly and the flavor shines.
- Fluff the Cream:
- Pour cold cream into another bowl, then with an electric mixer whip it up until it gently holds its shape but the tips fold over when you lift the beaters.
- Fold in the Strawberry Mixture:
- Stir the strawberry puree into your cream cheese base until the color is nice and even. Don’t rush this part, just blend till it’s all pink and pretty.
- Add and Mix Everything Together:
- Now, toss your powdered sweetener, vanilla, lemon juice, and pinch of salt into the bowl with cream cheese. Beat it up till smooth, using a spatula to scrape down the sides.
- Soften the Cream Cheese:
- Let your cream cheese come to room temp then beat it with a mixer until it’s super fluffy and no lumps are left behind.
- Puree the Strawberries:
- Give strawberries a wash, remove stems, dice them up, and blitz in your blender or food processor until you have a smooth, chunk-free puree. If you love it extra smooth, strain it—but for more texture, just leave as is.
- Gently Finish Off:
- Fold in a third of the whipped cream to make the mixture light. Then gently mix in the rest, bit by bit, being careful to keep it airy and not squish out all the fluff.
Pin
Strawberries are what make this special—the smell always takes me back to childhood when I’d pick berries with my grandma. This mousse is a sweet way to relive those moments every time.
Easy Storage
Stick any extras in the fridge with a cover on. The mousse keeps best if you cover it tightly or use an airtight container, pressing plastic wrap right on top to keep it fresh. Don’t freeze it—the texture gets weird and watery if you try.
Switch It Up
No fresh strawberries? Frozen are fine—just thaw and pat dry before blending. Prefer a different sweetener? Monk fruit blend stands in for erythritol without any trouble. Need dairy free? Use coconut cream and a soft vegan cream cheese, but expect a bit of a texture shift.
Fun Ways To Serve
Pile on fresh sliced strawberries, toss a few mint sprigs over top, or finish with sugar free chocolate flakes for extra flair. For a fancy treat, serve in layers with keto-friendly vanilla cake or enjoy next to almond cookies to add some crunch.
Pin
Recipe FAQs
- → Is it okay to swap fresh strawberries for frozen ones?
You can use frozen strawberries. Just let them thaw and pour off any extra liquid. That way, your mousse won’t get watery.
- → Why does my mousse turn out thin?
Beat the cream until it’s just thick and gently mix it into your base. Give your mousse a chill in the fridge—it’ll firm up and get nice and fluffy.
- → Which sweetener is best?
Go for powdered erythritol or a stevia blend. They melt right in so your mousse ends up smooth, not gritty.
- → How long can I make it ahead of time?
You can whip this up a day before you want to eat it. Keep it covered in the fridge, then decorate with berries right before serving.
- → Do I have to use lemon juice?
Nope, the lemon isn’t a must. But it gives a pop of brightness and pairs well with the cream and strawberries. Add as much or little as you want.