This keto strawberry mousse recipe creates a rich, fluffy and indulgent sweet treat that is a tad lighter than its chocolate counterpart. Fresh strawberries, rich mascarpone cream and powdered monk fruit sweetener transform into a light and airy dessert that is low-carb, gluten-free and keto-friendly.
Strawberry desserts like strawberry shortcake are always fitting in the spring and summer (I even have a keto strawberry shortcake ice cream cake recipe for ya!). This keto strawberry mousse is a new one I'm raving about.
The texture is similar to chocolate mousse (so good in this French silk pie). Strawberry mousse is just as light and fluffy and delicious.
why this strawberry mousse recipe works
Every bite is creamy, dreamy goodness. Fresh strawberries add a sweet and fruity flavor that's not overpowering. The powdered monk fruit sweetener (affiliate) blends right into the mousse without weighing it down or compromising the texture, which is why it's my sweetener of choice for this strawberry mousse recipe.
Mascarpone, with its subtly sweet flavor, lends a yummy richness to the mousse. It tastes just like a fluffy version of home-churned strawberry ice cream. Intrigued?
This keto strawberry mousse recipe is:
- simple to make with only seven ingredients required
- low-carb, keto-friendly, gluten-free and refined sugar free
- creamy, fluffy and indulgent
- a fresh strawberry mousse with a real strawberries-and-cream taste
The ingredient list is simple and straightforward. For this keto strawberry mousse recipe, you will need:
- strawberries, sliced (plus a few halved strawberries for garnish)
- powdered monk fruit sweetener, divided
- whipping cream
- vanilla extract
- unflavored gelatin
To make this a sugar-free and low-carb strawberry mousse, make sure to use powdered monk fruit sweetener otherwise the mousse will be gritty.
Mascarpone is an Italian-style cream cheese with an extra smooth and silky texture than regular cream cheese. It has a higher fat content and you'll need to watch it closely when mixing as it can easily over-whip..
how to make keto strawberry mousse
Since this fresh strawberry mousse needs several hours to chill in the refrigerator, this is one of those make-ahead desserts that you can prep a day in advance.
- Pulse the strawberries in a blender or food processor. Pulse them about 5-10 times, just until they are chopped small but not quite puréed.
- Mix the powdered monk fruit sweetener with the strawberries. Set it aside for 20 minutes to get extra juicy.
- Press the strawberries through a fine mesh strainer to get as much juice as possible.
- Whip three tablespoons of powdered sweetener with mascarpone, then add the cream and vanilla. Beat until soft peaks form and the mixture is light and fluffy.
- Add gelatin to the water to let it bloom, then heat it for a few seconds to liquify it. Whisk it into the strawberry juice.
- Fold the gelatin/strawberry mixture into the whipped cream until it is combined.
- Spoon or pipe it into serving dishes and refrigerate them for 3-4 hours to set. Garnish with half a fresh strawberry.
tips for the best results
- Make sure to chill the mixing bowl before adding the cold mascarpone and cream.
- I like to set aside a small amount of the strawberry before pressing it through the strainer. Later, mix it back in to add small bits of strawberry to the keto strawberry mousse.
- When mixing the mascarpone with the cream, watch it closely as mascarpone is prone to curdling if it is whipped for too long.
- You can spoon this keto strawberry mousse into serving dishes or transfer it into a piping bag to pipe pretty servings into each dish. Make sure your piping tip is large enough for the small strawberry pieces to get through.
- This low-carb strawberry mousse is fluffy and can be enjoyed immediately, however it will set more as it chills.
watch the recipe video
Now that you have all the details, take a look at the step-by-step process below. You can watch this keto strawberry mousse come together in just 30 seconds! 😉
frequently asked questions
Yes! Strawberries are a low-carb fruit that you can enjoy in moderation on a keto or low-carb diet.
Agar agar is a good substitute for unflavored gelatin. This keto strawberry mousse is already quite thick thanks to the cream and mascarpone but the gelatin helps it firm up slightly. Agar agar will work similarly.
While the mascarpone and the unflavored gelatin works as thickeners, make sure to give this refined sugar-free strawberry mousse a good chill in the refrigerator. The gelatin will help it set and thicken more as it chills.
This fresh strawberry mousse will keep well in the refrigerator for up to five days. Cover each individual serving with plastic wrap or store all of it in an air-tight container and pipe it into serving dishes when ready to enjoy.
Refined sugar free strawberry mousse is an elegant and yummy dessert that's on the lighter side when it comes to carbs and sugar. And truth be told, you can't even tell!
If you give this recipe a try and enjoy it, please consider leaving a five-star review in the recipe card below!
I also love to see what you're cooking or baking! It makes my day to hear from you on Instagram and I am happy to answer any questions you have, too.
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- 8 ounces strawberries (plus more for optional garnish)
- ⅓ cup + 3 tablespoon Powdered Monkfruit Sweetener
- 4 ounces mascarpone
- ¾ cup whipping cream
- 1 teaspoon vanilla
- 2 tablespoons water
- 2 teaspoons unflavored gelatin
- Cut the strawberries in half and place them in a blender or food processor. Pulse 5-10 times, or until they are chopped small but not entirely puréed.
- Transfer the strawberries to a bowl. Stir in ⅓ cup of the powdered monkfruit sweetener. Set the mixture aside for 20 minutes at room temperature. Place a standup mixer bowl in the fridge to chill.
- Spoon out ¼ cup of the strawberry mixture and set it aside for later. Press the remaining strawberry mixture into a fine mesh strainer to strain out as much juice as possible. Discard the pulp.
- Add the mascarpone to the chilled bowl and beat it with 3 tablespoons of powdered sweetener, just until it is well incorporated.
- Pour in the whipped cream and vanilla, mixing on low for 1 minute, then increase to medium speed. Beat the mixture until soft peaks form and it is fluffy (watch it closely as mascarpone is prone to curdling!).
- In a microwave-safe bowl, combine the water with the gelatin and let it stand for 1 minute. Place the bowl in the microwave and heat in 5-second increments until it is liquid, then gradually whisk it into the strawberry juice. It will thicken immediately.
- Using a rubber spatula, fold the gelatin/strawberry juice and the reserved strawberry mixture into the whipped cream, mixing until well combined.
- Spoon or pipe the strawberry mousse into small serving ramekins and chill for 3-4 hours or until the mousse is set.
- Garnish with strawberry slices (optional).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 138mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 6gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.