Keto Strawberry Mousse
A Keto strawberry mousse recipe that only needs 7 minutes prep. I'm using coconut cream, which makes this dairy-free mousse wonderfully creamy yet light and airy.
Servings: 6
Calories: 149kcal
Ingredients
- 1 cup coconut cream 240g, from a tin, see notes
- 10 oz strawberries, hulled 300g
- 3 gelatin leaves or 1 ½ 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
Makes 6 servings of around 100g each.
Net carbs per serving: 4.6g.
Store in the fridge for 3-4 days. Not suitable for freezing.
Use coconut cream from a tin/can. If you cannot source it, go for canned coconut milk. Place the can in the fridge so the cream and the liquid separate. Use only the firm white parts.
The recipe works with fresh and frozen strawberries.
You can replace the coconut cream with whipped heavy cream or mascarpone.
Nutrition
Serving: 100g | Calories: 149kcal | Total Carbohydrates: 6.5g | Protein: 2g | Fat: 14g | Fiber: 1.9g | Sugar: 2.4g
