This keto strawberry mousse is light, creamy and as fluffy as a cloud! Made with only 4 ingredients, this dairy free, egg free low carb mousse is a wonderful summer dessert.
Mousse has always been a favourite dessert of mine. You only need a few ingredients, it can be prepared in advance and it’s easy to put together. Yet it’s impressive enough for a dinner party (tried and tested!).
I have a few mousse recipes on my website already. There is this Chocolate Avocado Mousse, my Swiss Chocolate Mascarpone Mousse and a fruity Raspberry Coconut Fool.
I was actually considering calling this recipe Keto strawberry fluff, because it’s just so lovely and airy!
Dairy free low carb mousse
Traditionally, mousse is made with either egg whites or with double / heavy whipping cream.
I’m using coconut cream here to make this recipe dairy free. The coconut cream also lends a lovely mellow flavour.
You can buy tins of coconut cream. If you cannot source it, get a can of coconut milk instead. Place it in the fridge so the cream and the liquid separates. Then, only use the firm part and none of the liquid.
Are strawberries keto?
Strawberries are absolutely fine as part of a keto diet. Together with raspberries and blackberries, they are amongst the fruit containing the lowest amount of carbs.
100 grams of strawberries – that’s 8 medium-sized berries – contain just under 6 grams of net carbs, according to the USDA.
How to make keto strawberry mousse – step by step:
You only need 5 ingredients for this recipe: strawberries, coconut cream, gelatin (and water), powdered sweetener and an optional tablespoon of lemon juice.
1.) Let the gelatin soak in cold water for 5 minutes. This process is called blooming. It softens the gelatin leaves and prevents clumping later. I’m using 3 gelatin leaves.
You can also use 1 1/2 tsp of powdered gelatin. Simply sprinkle it over the water in an even layer.
After 5 minutes, add the powdered sweetener and gently heat the water. You will see that the gelatin dissolves almost instantly.
Do not let the water boil! Remove from the heat as soon as the gelatin has dissolved.
2.) While the gelatin is blooming, blend the strawberries until smooth. I used a high speed blender, but an immersion blender will do the trick as well.
3.) As soon as the gelatin is liquid, pour it into the strawberry mix and add the coconut cream.
For a bit of zing, add 1 tbsp of fresh lemon juice.
Blend until smooth, then taste and adjust the sweetener if necessary. Whether you need more will depend on your palate and also on the natural sweetness of your strawberries.
Fill into 6 dessert dishes and cool in the fridge until set (at least 5-6 hours or overnight).
Berry low carb mousse
This mousse does not only work with strawberries. You can use raspberries or blackberries instead. Or, in fact, a blend of berries!
If you’re using blueberries, be sure to only use them as part of a mixed berry mousse. They are higher in carbs than the other berries.
Keto strawberry mousse without gelatin
The gelatin in the recipe helps the mousse to set and gives it stability.
You can replace it with agar agar 1:1 for a vegan option. Alternatively, use vegan jel (Oetker makes a product called vege gel).
Another option would be to use ground chia seeds to set the mousse. In this case, you don’t need to use additional water or heat the chia seeds. Simply blend the ground chia seeds into the strawberry and cream mix and chill.
I have made a version without gelatin or substitutes. However, I used twice as much coconut cream as strawberries. This made a creamy mousse that was softer than the version here. If you’re using more strawberries than cream as we’re doing here, you need gelatin to set the liquid.
Which sweetener to use
I’m using powdered sweetener over granulated sweetener here. Powdered is best for anything that’s smooth, like mousses, panna cotta or cremes. I choose either an erythritol/stevia mix or an erythritol/monk fruit blend. When erythritol is blended, it tends to have a better taste. The stevia and monk fruit reduce the cooling sensation you get with erythritol.
You could also use xylitol or a sweetener such as Splenda for this recipe.
When to prepare
This dessert NEEDS time to set, so you have to plan it a bit.
I think it’s best to prepare it either first thing in the morning and serve it as dessert for dinner.
Or, prepare it the night before to serve it for lunch the next day.
How to store strawberry mousse
Store in the fridge for up to 3 – 4 days.
I don’t recommend to freeze this keto strawberry mousse. Separation can occur when you defrost it.
For the same reason, don’t try to save time and speed up the cooling time by placing your low carb mousse pots in the freezer.
Love strawberries? Check out these easy recipes:
Tried this recipe? Give it a star rating below!
Low Carb Keto Strawberry Mousse
A dairy free Keto strawberry mousse recipe that only needs 7 minutes prep. I’m using coconut cream instead of heavy whipping cream , which means this low carb mousse is wonderfully creamy yet light and airy.
Print Pin Rate
As an Amazon Associate I earn from qualifying purchases.
Place the gelatin leaves (or gelatin powder) and cold water in a saucepan and leave it for 5 minutes to soften (“bloom”).
While the gelatin is bloming, hull the strawberries and blend until smooth. You can use a high speed blender or an immersion blender.
Add the powdered sweetener to the pot with the gelatin and heat briefly until both gelatin and sweetener dissolve. Do not boil!!
Add the coconut cream and gelatin/sweetener mix to the pureed strawberries and blend until combined. Add lemon juice if using. Adjust sweetener if necessary.
Fill into dessert dishes and cool in the fridge for at least 5 hours or until firm.
Serving: 100g | Calories: 149kcal | Carbohydrates: 6.5g | Protein: 2g | Fat: 14g | Fiber: 1.9g | Sugar: 2.4g
First published in April 2016, post updated with new images in June 2020.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.