Keto Strawberry Mousse Dessert

This keto strawberry mousse is light and airy with a burst of real strawberry flavor and absolutely no added sugar. It has become my favorite quick fix for a sweet craving and my friends are amazed how decadent it tastes while keeping carbs low.

I started making this mousse for summer picnics because it is so easy to pack into little jars and now it is a steady request from my family any time strawberries are in season

Ingredients

• Strawberries: choose bright red berries that smell sweet and have a shiny skin to get the best flavor use fresh if possible but frozen will work in a pinch
• Heavy whipping cream: make sure your cream is really cold so it whips properly rich cream gives the mousse its lush structure
• Cream cheese: let it soften at room temperature so it blends smoothly into the strawberry mixture full fat works best for a creamy taste
• Powdered erythritol or stevia blend: look for a fine powdered version for quickest dissolving and clean sweetness to keep this dessert sugar free
• Vanilla extract: adds subtle depth and roundness to the mousse a pure vanilla is worth it here
• Lemon juice: brightens the berries and balances the richness opt for freshly squeezed if possible
• Salt: just a pinch makes all the flavors pop and keeps the mousse from tasting flat

Step-by-Step Instructions

Prepare the Strawberries:

Start by washing and hulling your strawberries then chop into small pieces. Puree in a food processor or blender until completely smooth with no visible chunks remaining. Strain if you wish for an ultra silky mousse but I often skip this for more berry texture.

Beat the Cream Cheese:

Place cream cheese in a mixing bowl. Using an electric mixer and medium speed beat until fluffy and light this step ensures your mousse will be cloudlike with no lumps.

Combine Ingredients:

Add the powdered sweetener vanilla lemon juice and pinch of salt to the cream cheese. Beat until fully combined and smooth scraping down the bowl with a spatula as needed.

Incorporate Strawberry Puree:

Fold the strawberry puree into the cream cheese mixture using a spatula. Blend gently but thoroughly so the color is even and the base turns a lovely pink.

Whip the Cream:

Pour chilled heavy cream into a clean bowl. With clean beaters whip until soft peaks form. This means the cream holds a shape but the tip folds over when you lift the whisk.

Finish the Mousse:

Spoon a third of the whipped cream into the strawberry base and gently fold to lighten the mixture. Gradually fold in the rest of the cream in two more additions taking care not to deflate it. Continue until the mousse is fully combined and airy.

Chill and Serve:

Divide the mousse evenly into serving glasses or jars. Refrigerate for at least two hours to firm up the texture. For best flavor let the mousse sit out for fifteen minutes before serving.

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The strawberries are my favorite ingredient the aroma always reminds me of picking berries with my grandmother as a child and this mousse brings back those sweet summer memories every time I make it

Storage Tips

Store the mousse covered in the refrigerator for up to three days. To keep the mousse fresh use airtight containers or cover tightly with plastic wrap placed directly on the surface. Do not freeze as this can change the light texture and cause separation.

Ingredient Substitutions

If you do not have fresh strawberries you can use frozen ones just thaw and drain them before pureeing. For the sweetener you can use monk fruit blend if erythritol is not your preference. Dairy free cream cheese and coconut cream can also be used if you need a non dairy option just know the texture and taste will change slightly.

Serving Suggestions

This mousse tastes fantastic topped with sliced strawberries a few fresh mint leaves or a sprinkle of sugar free chocolate shavings. For a show stopping dessert layer it with keto vanilla cake or serve alongside almond flour cookies for crunch.

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Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, thaw frozen berries and drain excess liquid before pureeing. This helps maintain the mousse’s texture.

→ How do I avoid a runny mousse?

Whip cream to soft peaks and fold gently into the base. Chilling allows the mousse to set for a fluffy result.

→ What sweetener works best here?

Powdered erythritol or a stevia blend dissolves easily without grittiness, giving a smooth and balanced sweetness.

→ How far ahead can I prepare this dessert?

Prepare up to 24 hours in advance. Store covered in the refrigerator and garnish just before serving.

→ Is lemon juice necessary?

Lemon juice is optional but adds brightness, balancing out the creamy and berry notes. Adjust to suit your taste.