Effortless Keto Strawberry Mousse

This low-carb strawberry mousse is fluffy and bright, bursting with real fruit taste and doesn't use any sugar at all. It's my go-to quick treat when my sweet tooth kicks in. My friends can't believe how fancy it feels even though the carbs stay super low.

I started whipping up this mousse for summer outings since it's easy to pack up in small jars. Now it's what my family asks for every time strawberries are in season.

Delightful Ingredients

• Salt: just a sprinkle really pulls out all the flavors and stops the mousse from tasting too plain
• Vanilla extract: gives some cozy depth and rounds out the berry taste—pure vanilla makes a difference if you have it
• Lemon juice: adds a zing and keeps things from getting too rich; fresh is best if you can squeeze it
• Powdered erythritol or stevia blend: pick a fine powder so it melts in quickly and you keep things sweet without any sugar
• Cream cheese: let it soften on the counter so it blends smooth into the berries; full-fat makes it creamier
• Heavy whipping cream: should be super cold for the best whip, and gives your mousse that thick, luscious feel
• Strawberries: go for bright, glossy berries that smell sweet—fresh is awesome but frozen works too (just in case)

Easy Step-by-Step Directions

Chill and Serve:

Spoon mousse into jars or glasses. Let them sit in the fridge for at least a couple hours to firm up. I like to let them warm up a bit on the counter for about fifteen minutes before sharing.

Finish the Mousse:

Fold in a third of the whipped cream to loosen the base up. Gently mix in the rest, bit by bit, so it stays airy. You want it fluffy, not flat.

Whip the Cream:

Pour cold cream into a clean bowl. Whip it up with beaters until it gets thick enough to hold its shape but the tip will still curl over when you lift the beaters.

Incorporate Strawberry Puree:

Use a spatula to blend strawberry puree into the cream cheese mixture. Don’t rush—stir until it’s an even pretty pink color.

Combine Ingredients:

Bump in the sweetener, vanilla, lemon, and salt to the whipped cream cheese. Beat everything together until it’s totally smooth, using a rubber spatula to scrape the sides as you go.

Beat the Cream Cheese:

Drop the softened cream cheese into a bowl. Beat it with an electric mixer on medium until it’s super light with no lumpy bits.

Prepare the Strawberries:

Wash and hull those strawberries, chop them up, then toss into a blender or food processor until they're perfectly smooth. Strain for an extra-smooth feel, or leave as-is for more texture.

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Strawberries are hands down my favorite part. The smell sweeps me back to picking berries with my grandma—this mousse is pure summer nostalgia.

Chill and Store Like a Pro

Pop leftovers in the fridge, covered, and they'll keep fresh up to three days. Either use airtight containers or press plastic wrap right against the top. Don’t freeze though—that’ll mess up the fluffy texture and the cream could separate.

Swap Options

No fresh berries? Frozen strawberries work too, just thaw and drain before blending. Not into erythritol? Try monk fruit sweetener instead. For a dairy-free twist, go with coconut cream and a dairy-free cream cheese, but expect a bit of a different flavor and feel.

Fresh Ways to Serve

I love adding extra strawberry slices on top, tossing on some fresh mint, or sprinkling on sugar-free chocolate curls. For a fancier treat, layer with a slice of keto vanilla cake or serve next to almond cookies for some crunch.

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Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Totally! Just let them thaw, pour off any juice, then toss in the blender. That way your mousse doesn’t get watery.

→ How do I avoid a runny mousse?

Whip that cream until it barely holds its shape before blending it in. Gentle folding is key! Let it chill good and cold so it’ll be puffy and set.

→ What sweetener works best here?

Go for powdered erythritol or some stevia mix. They melt in smooth and sweeten everything up nicely, with no gritty bits.

→ How far ahead can I prepare this dessert?

Make it the night before—it’s fine up to a day in the fridge. Just cover it, and don’t add the toppings till you’re ready to eat.

→ Is lemon juice necessary?

You don’t have to add lemon but it brings a nice zing. It perks up the strawberry and creamy flavors. Try a little, taste, and tweak if you want.