This keto strawberry mousse is one of the best low carb desserts I’ve made. It’s creamy, fruity, and feels way more fancy than the effort it actually takes.
If you’ve been missing sweet treats on keto, this one will make your day. Real strawberries, cream cheese, and whipped cream come together into something that tastes like it belongs in a restaurant.
It’s naturally low carb and completely sugar free, using erythritol instead of regular sugar. You honestly can’t tell the difference.
The texture is light and airy but still rich enough to feel like a proper dessert. A small serving goes a long way.
You only need a handful of ingredients and about 15 minutes of active time. Then the fridge does the rest of the work for you.
Why You’ll Love This Recipe
Silky Smooth Texture – Straining the strawberry puree removes all the seeds so you get a perfectly smooth and velvety mousse every time.
Tastes Like Real Strawberry Cheesecake – The cream cheese and fresh strawberry combo gives this mousse a legit cheesecake flavor without any baking.
No Baking Required – You just blend and fold everything together then let the fridge do the rest which makes it perfect for hot days.
Recipe Ingredients
- 1 cup Fresh Strawberries, hulled and roughly chopped
- 1 cup Heavy Cream, cold
- 4 oz Cream Cheese, softened
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 tbsp Fresh Lemon Juice
- Fresh Strawberry Slices for garnish
How To Make
Step 1
Place the chopped strawberries in a blender or food processor and blend until completely smooth. Pour the puree through a fine mesh strainer to remove the seeds, pressing with a spoon to extract all the juice. You should have about 1/2 cup of smooth puree.
Step 2
In a medium bowl, beat the cream cheese with an electric mixer until completely smooth. Add the powdered erythritol, vanilla extract, and lemon juice, then beat until well combined. Add the strawberry puree and mix on low speed until evenly incorporated.
Step 3
In a separate chilled bowl, whip the cold heavy cream with the electric mixer until stiff peaks form, about 3 minutes.
Step 4
Gently fold the whipped cream into the strawberry cream cheese mixture in two additions, using a spatula with slow, sweeping motions. Be careful not to deflate the whipped cream.
Step 5
Divide the mousse among 4 serving glasses or ramekins. Refrigerate for at least 2 hours until set and chilled.
Step 6
Garnish with fresh strawberry slices before serving.
Tips
Make Sure the Cream Cheese Is Actually Soft
Don’t just leave the cream cheese out for 10 minutes and call it good. It needs to sit at room temperature for at least 30-45 minutes so it’s truly soft all the way through.
If it’s still cold in the center, you’ll get lumps in your mousse that won’t go away no matter how much you mix. Those little white chunks of cream cheese will show up in every bite.
If you’re short on time, cut the cream cheese into small cubes and spread them out on a plate. They’ll soften way faster that way.
Don’t Skip Straining the Strawberry Puree
It might feel like an extra step you can skip, but the seeds will ruin the smooth, silky texture of the mousse. You’ll end up with tiny crunchy bits in every spoonful.
Press the puree through the strainer firmly with the back of a spoon and really scrape the bottom of the strainer. A lot of the good puree clings to the underside, so don’t forget to scrape that off too.
Chill Your Bowl and Beaters Before Whipping
Put your mixing bowl and the beaters in the freezer for about 10-15 minutes before you whip the heavy cream. Cold equipment makes a big difference in how fast and firm the cream whips up.
If the bowl is warm or even room temperature, the cream will take longer to whip and might not reach stiff peaks at all. This is especially important if your kitchen is warm.
More Recipes
- Keto Chocolate Hazelnut Mousse
- Keto Strawberry Shortcake Cups
- Low Carb 2-Minute Chocolate Mousse
- Low Carb No-Bake Strawberry Cheesecake Bites
- Low Carb Vanilla Panna Cotta
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work just fine here. Just make sure to thaw them completely first and drain off any excess liquid before blending, otherwise your mousse could end up too watery and won’t set properly.
Fresh strawberries will give you the brightest flavor, but frozen ones are a great option when strawberries aren’t in season.
Keto Strawberry Mousse
Ingredients
Equipment
Method
- Place the chopped strawberries in a blender or food processor and blend until completely smooth. Pour the puree through a fine mesh strainer to remove the seeds, pressing with a spoon to extract all the juice. You should have about 1/2 cup of smooth puree.
- In a medium bowl, beat the cream cheese with an electric mixer until completely smooth. Add the powdered erythritol, vanilla extract, and lemon juice, then beat until well combined. Add the strawberry puree and mix on low speed until evenly incorporated.
- In a separate chilled bowl, whip the cold heavy cream with the electric mixer until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the strawberry cream cheese mixture in two additions, using a spatula with slow, sweeping motions. Be careful not to deflate the whipped cream.
- Divide the mousse among 4 serving glasses or ramekins. Refrigerate for at least 2 hours until set and chilled.
- Garnish with fresh strawberry slices before serving.