This Low-Carb Strawberry Mousse recipe makes clouds of strawberry goodness. This easy recipe is egg-free, and free of added sugars. It can be part of a low-carb, keto, Atkins, gluten-free, or Banting diet.
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The Recipe for Low-Carb Strawberry Mousse
This recipe combines the sweet goodness of real strawberries with the creaminess of whipped cream. I added a touch of lemon juice to round out the flavor.
The gelatin in this recipe adds body and stability to the mousse.
You will want to make this recipe well before the time you want to serve it as it requires several hours to set. Making it the night before is perfect, but it would also work to make it in the morning, then serve it for an evening meal.
This recipe needs about 6 hours to set and is at it’s best if eaten within 2 days of making it.
Variations for our Low-Carb Strawberry Mousse Recipe
This recipe is quite versatile! You can make it in serving sized ramekins, or put it in one big bowl and spoon it out.
It would be a beautiful addition to a layered dessert with berries, whipped cream, and this strawberry mousse.
This mousse would also make a great pie filling to create a Low-Carb Strawberry Mouse Pie.
Spread this mousse between layers of a low-carb cake to add a bit of airy fruity goodness, then add a few strawberries on top to garnish.
Why stick with strawberries? Feel free to use raspberries or blackberries instead of the strawberries. In fact, why not use all three and make a berry mousse? Yum!
The Inspiration for this Low-Carb Strawberry Mousse
I confess that my inspiration for this recipe came from a recipe my mom would make in the 1970’s. The recipe involved combining Cool Whip and flavored Jello somehow to make a fluffy mousse-like dessert.
Sometimes my mom would stir fruit in this dish as well. Occasionally, she would pour the mixture in a pie crust and make a mousse pie.
While I remember loving the sweet fluffy goodness, I try a lot harder these days to eat less processed food. I’m not up for the food coloring and artificial flavors in flavored Jello. And Cool Whip? What is that stuff, really?
This recipe uses real strawberries and real cream, but still results in fluffy strawberry goodness.
Can I have strawberries on keto?
Absolutely! Strawberries are a wonderful way to add nutrition and variety to a keto diet. You just need to be a bit cautious about the quantity you eat.
Strawberries are one of the lowest carb fruits. One entire cup of strawberries has 12.75 total carbs and 3.3 grams of fiber for a net carb count of 9.45 grams. (1)
While this may seem like a lot, remember that this figure is for an entire cup of berries. Most people can easily eat a satisfying amount of berries and still remain in ketosis. Just don’t eat the whole basketful!
How to Bloom Gelatin
The process of blooming the gelatin softens it and helps it melt and dissolve smoothly. This process also helps prevent gelatin clumps in the recipe.
To bloom gelatin, simply put some water (or other liquid) in a saucepan or dish, then sprinkle the gelatin on top. Try to make the layer of gelatin even so that it absorbs the liquid evenly.
In this recipe, I use water as the liquid. I put the water in a saucepan so that once the gelatin has bloomed, I can easily move forward with melting the gelatin.
How to melt gelatin
Gelatin can be melted by heating it on the stove. This method involves heating the bloomed gelatin (along with the liquid) in a small saucepan over low heat while stirring. Be sure not to boil the mixture.
I use the stovetop method with in this low-carb strawberry mouse recipe.
I added the sweetener to the saucepan and heated this along with the gelatin. This allowed me to both melt the sweetener and the gelatin in one easy step.
Warm mixture method
If you’re making a recipe that is warm, such as a pudding, you can melt the gelatin directly into the warm liquid to melt it.
Be sure to stir the liquid as the gelatin melts so that the mixture doesn’t separate.
Can I speed up the setting process of the mousse by putting it in the freezer?
While it may seem tempting to speed up the setting time by putting this low-carb strawberry mousse in the freezer, I don’t recommend it. If it freezes, it will separate when it is thawed.
Likewise, I don’t recommend storing this mousse in the freezer.
Can I use fresh strawberries to make strawberry mousse?
Yes! Fresh strawberries would work wonderfully in this recipe! Simply use about 10 ounces of fresh strawberries in place of the frozen ones.
I hope you enjoy this easy recipe for Low-Carb Strawberry Mousse! Share in the comments how you will use this recipe. Enjoy!
Low Carb Strawberry Mousse (Keto-Friendly)
This Low-Carb Strawberry Mousse recipe makes clouds of strawberry goodness. This easy recipe is egg-free and has no added sugar. It can be part of a low-carb, keto, Atkins, gluten-free, or Banting diet.
- 10 ounces frozen strawberries (no-sugar added, defrosted)
- 2 teaspoon lemon juice (freshly squeezed)
- 1/4 cup water
- 1 1/2 teaspoon powdered gelatin (unflavored)
- 3 tablespoons granulated stevia erythritol blend (Pyure-2X sweeter than sugar)
- 1 cup heavy whipping cream
Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
Fold in the remaining whipped cream. (If you prefer a beautiful marbled effect, just don't mix it until it's all one color.)
Transfer mixture to serving dishes, cover, and refrigerate for at least 5 hours before enjoying.
Delicious! I bet the wee bit of lemon juice really brightens up the flavors! Can’t wait to make this!
These were amazing and I love the addition of the lemon juice. I will make these again for Valentine’s Day!
THe lemon juice really made them bright. Thinking of them again for easter.
This strawberry mousse looks light, fluffy and delicious! Can’t wait to taste it.
It was very delicious. My children loved it too! They didn’t realize that they were even eating something healthy!
I love it when that happens!
This might be a silly question. Can this be made with fresh strawberries?
Fresh strawberries should work fine.
Do you think this can be made with other berries or fruits? I have a bunch of frozen peach puree and frozen blueberries and I’m looking for recipes.
Yes, other fruits will work for this.I think the blueberry puree will work better than the peach puree as it is a bit more flavorful.
My 10 year old granddaughter could do most of the work on this recipe. We made it for her auntie. My daughter loved it and was glad we put it in individual serving ramekins or she would have eaten it all in one sitting! We used fresh strawberries.
Yay! Glad it was a hit with everyone.
What is the serving size?
About 1/2 cup.
Hello. Thank you for an amazing site and recipe.
I really want to make this delicious yet simple recipe for meal prep. I have never used unflavoured gelatine before. Would 250 bloom work alright? Do I use 1 1/2 tsp of the 250 bloom gelatine as in the recipe or more/less? Any help would be greatly appreciated. Thank you so much. xx
That’s a good question! I believe the gelatin I used in this recipe is a 225 bloom, so you would need to use less.
This was so easy to make and is really delicious! Such a light fluffy texture. Do you do a chocolate mousse version? As this is the best keto mousse I’ve tasted.
No, I don’t think I have a chocolate mousse, but that’s something I should add! Thanks for the idea! In the meantime, the Low-Carb Chocolate Soufflé Recipe is to die for.
I would like to try with xylitol or honey or even organic cane sugar, as I am not a fan of Stevia. Any idea how much I should use?
You could use any of the above. About 4 to 5 Tablespoons of cane sugar would do it.