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keto strawberry mousse pots and a spoon

Low Carb Keto Strawberry Mousse

Katrin Nürnberger from sugarfreelondoner.com
A dairy free Keto strawberry mousse recipe that only needs 7 minutes prep. I'm using coconut cream instead of heavy whipping cream , which means this low carb mousse is wonderfully creamy yet light and airy.
Course Dessert
Cuisine British
Prep Time 7 minutes
Cooling time 5 hours
Total Time 5 hours 7 minutes
Servings 6
Calories 149kcal


  • 1 cup / 240 g coconut cream from a tin, see notes
  • 10 oz / 300g strawberries, hulled
  • 3 gelatin leaves or 1 ½ tsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp powdered sweetener or more, to taste
  • 1 tbsp lemon juice optional


  • 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 bloming, 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.


Makes 6 servings of circa 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 separates. Use only the firm white parts. 
Recipe works with fresh and frozen strawberries.
You can replace the coconut cream with whipped double/heavy cream or mascarpone.  


Serving: 100g | Calories: 149kcal | Total Carbohydrates: 6.5g | Protein: 2g | Fat: 14g | Fiber: 1.9g | Sugar: 2.4g