Low Carb Strawberry Mousse


Summer is here and strawberries are in season 🍓 What can be better than grabbing a nice, cold and fresh low carb strawberry mousse from the refrigerator and enjoy the lovely weather outside! ☀️

low carb strawberry mousse

There are multiple ways of making mousse – some call for gelatin (as this one does) and some don’t. Some also use eggs, but this one doesn’t. So all you guys with egg allergies rejoice! Also this recipe only uses 5 total ingredients, so this should be a breeze to make!

How to make low carb strawberry mousse

The low carb strawberry mousse is really easy to make, the only thing is that it needs some time to set in the fridge, so make sure to make it a couple of hours a head of time or even the day before.

Start off by making a strawberry purée, either by blitzing them in a food processor or by mushing them by hand.

Soak gelatin sheets in cold water and start heating your strawberry purée in a sauce pan. Add the erythritol and lemon juice and stir frequently. Drain the water from the gelatin sheets and add them to the hot purée. Once they have dissolved allow the mixture to cool completely. You can also put it in the fridge for 5-15 minutes to cool.

Whip the heavy cream until it is airy and fluffy. Fold the completely cooled purée into the whipped cream. Divide into serving glasses, cover with plastic wrap and allow to set in the fridge for 3-5 hours.

low carb strawberry mousse

Variations you can try out

Even though this recipe calls for strawberries, you can also use other berries or a mixture of berries. You could use blueberries, or combine strawberries, blueberries, blackberries and raspberries for a forest fruit type mousse. Feel free to get creative! 😁

Low carb Strawberry Mousse

Course: Desserts


Prep time


Cooking time






  • 3 dl heavy cream

  • 200 g strawberries

  • 3 sheets of gelatin

  • 4 tbsp Erythritol (40-50g)

  • 1 tsp lemon juice


  • Start by washing and removing the tops of the strawberries. Add all the berries, erythritol and lemon juice in a food processor and blitz to make a purée.
  • Soak the gelatin sheets in a bowl of cold water. If you are using powdered gelatin, follow instructions for your brand.
  • Add the berries to a small sauce pan on the stove and gently heat up, stirring frequently. Remove from heat.
  • While the berries are still hot, drain the water from the gelatin sheets and add to the hot berry mixture and stir until dissolved. Allow to cool completely. You can put it in the fridge for 5-10 minutes to speed up the process.
  • Either with a hand mixer or a stand mixer, whip the heavy cream until it has become nice and airy.
  • When the strawberry purée is cooled, gently fold into the cream fluff. Divide the mousse into 4 serving glasses, cover with plastic wrap and refrigerate until it has set (for about 3-5 hours).
  • Before serving, add some more chopped berries on top and enjoy 😉


  • Nutrition facts per glass:
    281 kcal | 1.9 g protein | 5 g net carbs | 28 g fat

Are you looking for more desserts or sweets? We have lots of sweet and tasty recipes you can check out! 😁

Also, we post a ton of low carb and keto food pictures over on our Instagram account! We would love it if you head over there and say hi! 👋😁

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