My keto strawberry mousse is light, creamy and as fluffy as a cloud! Made with only 4 ingredients, this dairy-free mousse is an easy, family-friendly dessert.
This dairy-free strawberry mousse tastes like summer. Which is my favorite time of year! It is fruity and creamy and it is a light dessert that won't sit in your tummy like a rock.
I have been making this recipe for years. And because I love strawberries, I make it all year round. But of course, strawberry coconut mousse will taste best when locally grown strawberries are in season. The sweeter and more fragrant the berries, the better!
This is a sugar-free dessert that goes down well with the entire family, whether they follow low carb diet or not. My carb-loving kids both adore it.
I think it tastes so great that I am known to eat it for breakfast, too!
Love keto mousse recipes? Try this chocolate avocado mousse, my Swiss chocolate mascarpone mousse or this keto peanut butter mousse.
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Reasons To Love This Recipe
It is easy. You only need a few ingredients and under 10 minutes of prep.
Fabulous flavor. The fruity strawberry flavor goes so well with the gently sweet coconut taste. This is a dessert that is impressive enough for a dinner party (tried and tested!).
Keto and dairy-free. Most mousse recipes contain either egg whites or heavy whipping cream. I have used coconut cream instead. This makes the mousse lovely and light - and you don't have to worry about eating raw eggs. One serving is only 4.6g net carbs.
Ingredients
You only need 4 ingredients:
- Strawberries - I prefer fresh strawberries for mousse. Frozen and defrosted strawberries work, but from my experience, they have less flavor.
- Coconut cream - Adds a lovely and gently sweet coconut flavor. You can buy tins of coconut cream. If you cannot source it, get a can of coconut milk instead. Place it in the fridge so the cream and the liquid separate. Then, only use the firm part and none of the liquid.
- Gelatin - To set the mousse. I used gelatin sheets. You can also use powdered gelatine.
- Powdered sweetener - Any 1:1 sugar substitute of your choice works. I used powdered monk fruit sweetener. Allulose, xylitol, erythritol or Bocha Sweet are also fine. Just make sure that the sweetener is powdered so the mousse is smooth and creamy, without any grittiness.
Optional, but recommended: A tablespoon of lemon juice for added zing.
See the recipe card for full information on ingredients and quantities.
Instructions
It is very simple to make a keto strawberry mousse. Here are the basic steps.
Scroll down to the recipe card for detailed steps and nutrition info.
STEP 1
Let the gelatin soak in cold water for 5 minutes. This process is called blooming. It softens the gelatin leaves and prevents clumping later. Then, add the sweetener and gently heat the water.
Do not let the water boil! Remove from the heat as soon as the gelatin has dissolved.
You can also use 1 ยฝ teaspoon of powdered gelatin. Simply sprinkle it over the water in an even layer.
STEP 2
While the gelatin is blooming, blend the strawberries until smooth. I used a high-speed blender, but an immersion blender will do the trick as well.
STEP 3
As soon as the gelatin is liquid, pour it into the strawberry mix and add the coconut cream and the optional fresh lemon juice.
Blend until smooth, then taste and adjust the sweetener if necessary. Whether you need more will depend on your palate and also on the natural sweetness of your strawberries.
STEP 4
Fill the mixture into 6 dessert dishes and cool in the fridge until set (at least 5-6 hours or overnight).
Katrin's Top Tip
The mousse NEEDS time to set. I think it's best to prepare it in the morning and serve it as dessert for dinner.
Or, prepare it in the evening and serve it for lunch the next day.
Be sure to cover the cups with clingfilm so the mousse does not take on any fridge smells.
Variations
Use different berries: Try this mousse with raspberries, blueberries or blackberries instead. Option to push the blended blackberries through a sieve to remove the hard bits. Be aware that blueberries are higher in carbs than strawberries.
Dairy option: Use whipped heavy cream instead of coconut cream. Or, use ricotta cheese or mascarpone.
Recipe FAQs
You can replace it with agar agar 1:1 for a vegan option. Alternatively, use vegan jel (Oetker makes a product called vege gel).
Another option would be to use ground chia seeds to set the mousse. In this case, you don't need to use additional water or heat the chia seeds. Simply blend the ground chia seeds into the strawberry and cream mix and chill.
Yes. I have made a version without gelatin or substitutes. For this, I used twice as much coconut cream as strawberries. This made a soft, creamy mousse. If you're using more strawberries than cream as we're doing in this recipe, you need gelatin to set the liquid.
I decorated the mousse with sliced strawberries. You could also pipe on small rosettes of whipped coconut cream or sprinkle it with freeze-dried strawberries.
Storage
Store keto strawberry mousse in the fridge for 3 - 4 days.
I don't recommend freezing this mousse. It can separate when you defrost it.
For the same reason, don't try to save time and speed up the cooling time by placing the mousse pots in the freezer.
Related Recipes
Here are more keto strawberry recipes to try:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Strawberry Mousse
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup coconut cream 240g, from a tin, see notes
- 10 oz strawberries, hulled 300g
- 3 gelatin leaves or 1 ยฝ teaspoon gelatin powder
- 3 tbsp cold water
- 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
Nutrition
First published in April 2016. Updated with new images and a recipe change in June 2020.
Jennifer
Yum - Thanks for a recipe that didnโt call for a package of SF Jell-o. They have maltodextrine and aspartame in them which raise my blood sugar and give me headaches. This one feels a lot healthier and more natural to me. I havenโt tried the finished product yet as itโs gelling in the fridge, but did taste some remnants before refrigerating and it tastes delish! I did add the lemon which seems to really brighten it. I think my whole family will enjoy, picky eaters included. Thanks again!
Renata
Great recipe! Iโm from Brazil and it is hard to find coconut cream, so I did it with heavy cream and loved it! Iโve already did some recipes of your blog and they are always delicious. Thanks for sharing such an amazing content, Katrin ๐
Heba Saudy
This strawberry coconut mousse is delicious, I used gelatine powder and stevia and I let it set in the fridge for 24 hours. this morning i had it for breakfast what a delightful fluffy and airy mousse, and to top it all so easy to make..Love it this is definitely a keeper thanks Katrin
Jane
If using ground chia seeds how much would you use?
Katrin Nรผrnberger
I would try 1/4 cup. Let me know how you get on!
Nicola Morris
I am trying to find the erythritol/monk fruit blend you mention, please can you advise where this is available in UK?
nicola
Lakanto are a US company and apparently do not ship to UK. I have searched and searched again, is there anyone out there who knows where to get this blend in UK?
Karen
Have you tried Amazon UK? I've tried a bunch of different sweeteners (in US) and they have some excellent blends, many that you use in the same amounts you might use sugar, including one I really liked that was erythrotol, stevia, and monkfruit. Also, allulose might be worth a try since I think its natural form is a powder and it blends well. I think Katrin has a recipe for DIY sugar-free chocolate that's just cocoa, cocoa butter, and allulose. Good luck!
susan
Hi where can i find sugar free chocolate chips ?
Stacey Self
You can buy them at Wal-mart if you live in the states
Lorrie Staples-Ellis
I have an allergy to coconut milk and it makes me avoid coconut altogether, so is there a substitute for this recipe and keep it low carb? I would love to have some desserts and I love strawberries, but this one is out. The allergic reaction is not worth it. ๐
Katrin
Yes, I think a mixture of yoghurt and whipped cream would also be great. Or mascarpone and whipped cream.
Meghan
Iโve made this version, which is delicious! But, I recently made a chocolate version of this by substituting cocoa powder for the strawberries. A very yummy alternative; even kid tested and approved!
Marijane Kendall
When you say shot glass are you referring to a single shot or double? Regardless, it doesn't sound like a very big serving. Is it worth the trouble?
Katrin
Hi there, the glass I used held 80ml/3 oz of mousse. It's not a huge serving - to me it was just the right amount though as coconut cream is quite rich ๐