Low Carb Strawberry Mousse
Low carb • Sugar-free strawberry mousse — 10 minutes, four cups
This is low-carb strawberry mousse, not a boxed pudding cup. Whipped cream folds into a thick strawberry puree, then the cups get a cream dollop and fresh slices, like the photo. Ten minutes of work. No sugar, no gelatin packet mix.
Four cups. Chill if you want a firmer spoon.
Chill: 30
Cups: 4
Why you'll love this mousse
- 3g protein per cup — cream and strawberries
- 5g net carbs — measured berries, not jam
- About 10 minutes active, four glasses
- Pink foam, cream dollop, strawberry slices, like the photo
- No boxed mix, no sugar
- It spoons clean if you chill 30 minutes
Health notes
- Protein: Heavy cream and berries carry the cup.
- Lower carb than bakery mousse: Allulose, not sugar. Close to keto at 5g net.
- Four cups: Macros are per glass, garnish included.
- Jam, sweetened berries, or pudding mix will jump the carbs. Keep the puree measured.
Key element — whip, then fold
A flat cup skipped the whip. Puree the berries, whip the cream to soft peaks, and fold so the glass stays pink and airy, like the photo.
Diabetic-Friendly
Low Carb Strawberry Mousse
- Prep10 min
- Total10 min
- Calories210 kcal
Ingredients
Instructions
- Puree. Blend strawberries, allulose, and lemon until smooth. Reserve 4 slices for the top.
- Whip. Whip cold cream and vanilla to soft peaks.
- Fold. Fold the puree into the cream until the color is even and the mix stays airy.
- Cup. Spoon into 4 glasses. Chill 30 minutes if you want a firmer spoon.
- Finish. Add a cream dollop and a strawberry slice, like the photo. One cup is one serving.
Notes & Tips
- Cold cream whips faster. A warm bowl flattens it.
- Fold, do not beat, or the mousse loses the foam in the photo.
- Drain thawed berries so the cups do not weep.
- A short chill sets the spoon without turning it into ice.
- Add the cream dollop just before serving.
Variations & serving ideas
- Frozen berries: Thaw and drain first.
- Monk fruit blend: Use a 1:1 allulose mix.
- Jam or pudding mix: Skip them. That is how carbs jump.
- Raspberry: Swap the same amount of raspberries.
- Lemon: Add 1 tsp extra lemon juice to the puree.
- Chocolate: Fold in 1 Tbsp unsweetened cocoa. Recheck carbs.
- No chill: Serve right after folding for a softer spoon.
Storage
- Refrigerator: Up to 2 days (Covered. Add topping later)
- Freezer: Up to 2 weeks (Thaw 20 minutes)
- Room temp: 1 hour (Then fridge)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 19 g |
| Sodium | 20 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this mousse keto-friendly?
Yes. About 5g net per cup with measured strawberries and allulose.
Why is it flat?
The cream was warm or beaten after folding. Whip cold, then fold gently.
Can I use jam?
Most jam is full of sugar. Fresh berries keep each cup at about 5g net.
Do I need gelatin?
No. Whipped cream holds the cup. A 30-minute chill makes the spoon firmer.
Why add the cream dollop last?
It stays white on the pink foam, like the photo.
How do I store leftovers?
Fridge up to 2 days, topping added later, or freeze 2 weeks.
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