Keto Strawberry Mousse
User Reviews
5
Keto Strawberry Mousse
Description
This mousse starts by softening gelatin in cold water, then dissolving it with powdered sweetener over gentle heat without boiling. Pureed hulled strawberries are blended with coconut cream and the gelatin mixture, yielding a smooth, creamy combination that sets well in the fridge. Optional lemon juice adds brightness to the flavor. The dessert sets firm after chilling, delivering a soft yet structured texture with the natural fruity notes of strawberry enhanced by the coconut cream's richness.
It is designed as a low-carb dessert suitable for keto diets, offering approximately six servings with moderate net carbs per portion. Coconut cream from a tin adds stability and richness, though canned coconut milk with separated cream can be substituted. The mousse can be served chilled alone or garnished with fresh strawberries for added freshness.
The mousse is best stored in the refrigerator and consumed within 3-4 days. Freezing is not recommended, as it affects texture.
Ingredients
- 1 cup coconut cream 240g, from a tin, see notes
- 10 oz strawberry 300g, hulled
- 3 gelatin leaves or 1 ½ teaspoon gelatin powder
- 3 tbsp water cold
- 2 tablespoon powdered sweetener or more, to taste
- 1 tablespoon lemon juice optional
Instructions
- Place the gelatin leaves (or gelatin powder) and cold water in a saucepan and leave it for 5 minutes to soften ("bloom").
- While the gelatin is blooming, hull the strawberries and blend until smooth. You can use a high-speed blender or an immersion blender.
- Add the powdered sweetener to the pot with the gelatin and heat briefly until both gelatin and sweetener dissolve. Do not boil.
- Add the coconut cream and gelatin/sweetener mix to the pureed strawberries and blend until combined. Add lemon juice if using. Adjust sweetener if necessary.
- Fill into dessert dishes and cool in the fridge for at least 5 hours or until firm.
Notes
- This recipe yields about six 100g servings, each with approximately 4.6g net carbs.
- Store the mousse refrigerated and consume within 3 to 4 days for best texture and freshness.
- Use coconut cream from a tin or the firm coconut cream layer separated from canned coconut milk for best results.
- Frozen or fresh strawberries can be used interchangeably in the preparation.
- Coconut cream may be replaced with whipped heavy cream or mascarpone for a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 149kcal | 7% |
| Total Carbohydrates | 6.5g | 2% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Fiber | 1.9g | 8% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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