Strawberry mousse is a perfect summertime dessert. Fluffy, fruity, and creamy, it’s a satisfying ending to any light meal. This delicious keto strawberry mousse has a refreshing, tangy note — and you need only 5 ingredients to prepare it!
How to prepare the 5-Ingredient Keto Strawberry Mousse
This mousse needs gelatin to retain the airy and fluffy consistency. Gelatin powder works best, and it’s easier to use than gelatin leaves. Be sure to choose regular — preferably grass-fed — gelatin rather than hydrolyzed gelatin. Hydrolyzed gelatin doesn’t work as a gelling agent, so you won’t get that beautiful, stiff consistency if you use hydrolyzed gelatin for mousse or gelatin dessert.
Usually, you let the gelatin bloom in cold liquid before dissolving it into a hot liquid. I’ve noticed that this is not absolutely necessary. For example, when I make keto gummy bears (like the ones in my Low Sugar, So Simple book), I just place all ingredients — including the gelatin powder — into a saucepan and heat them, all the time mixing, until the gelatin is dissolved.
The same holds here in this dessert. You heat the gelatin together with pureed strawberries and the sweetener, and then combine the hot mixture with the rest of the ingredients, i.e., whipped cream and yogurt.
That’s it, so let’s take a look at how to prepare this delicious keto dessert:
Take 6 oz (170 g) hulled and quartered strawberries. Put them into a saucepan.
Add 1/2 cup (120 ml) powdered erythritol.
Puree with an immersion blender until smooth. If you don’t have an immersion blender, you can use a regular blender instead.
Add 1-2 teaspoons gelatin powder. For a fluffier result, use 1 teaspoon gelatin powder. For a stiffer consistency, use 2 teaspoons. After making this dessert several times now, I tend to use just 1 teaspoon gelatin powder for a lighter consistency.
Mix until well combined.
Heat the mixture over high heat, all the time mixing…
…until the gelatin is completely dissolved, and the mixture is piping hot. Set aside.
Whip 2/3 cup (160 ml) heavy cream until stiff peaks form.
Fold in 1/2 cup (120 ml) plain full-fat Greek or Turkish yogurt.
Here we go.
Add the strawberry mixture.
Stir until well combined.
Transfer into 4-6 serving glasses and refrigerate 4 hours or overnight. (I recommend overnight for the best result.)
Nice and stiff — yet fluffy.
Decorate and serve. I love to add a swirl of whipped cream, freeze-dried crushed strawberries or raspberries, and crushed toasted hazelnuts. And a strawberry half as well.
How I came up with this keto dessert recipe
For this week, I had written down an idea for a strawberry mousse recipe on my to-do list. I didn’t have anything detailed, though, just a thought that the mousse should be airy and refreshing, with a tangy note.
As the strawberries are on the season, I wanted to use fresh strawberries for my mousse. I bet all nationalities claim that their strawberries are the tastiest. Well, I can assure you the Finnish strawberries are the tastiest. Guess why? We have reeeeally long days here in the summer, so the sun barely sets at all. That, my friend, makes delicious and flavorful strawberries! And not only strawberries: all the Finnish produce is also exceptionally tasty in the summertime because of the long days and the abundant light. In the wintertime, though, everything tastes bland because they are grown in greenhouses under artificial light because the winters are really dark here…
In addition to strawberries, I wanted to use whipped cream to incorporate plenty of richness and fluffiness to the mousse. And to make the mousse hold the fluffy texture and make it slightly stiff, I decided to add gelatin powder.
Powdered erythritol was a natural choice of sweetener for this keto dessert. Powdered erythritol is a perfect sweetener for any cold dessert. Moreover, it has hardly any aftertaste, unlike, let’s say, stevia that tends to taste licorice no matter how little you use it.
Well, the tangy note was still missing from my strawberry mousse. I had two choices: lemon juice and thick full-fat Greek or Turkish yogurt. Finally, I decided to opt for the yogurt because, let’s admit, the tanginess in lemon juice is pretty aggressive. Moreover, full-fat yogurt would lend even more richness to the mousse.
For my first experiment, I used 6 oz (170 g) fresh strawberries, 1/2 cup (120 ml) powdered erythritol, 1 tablespoon gelatin powder, 2/3 cup (160 ml) heavy cream, and 1/2 cup (120 ml) plain full-fat Greek yogurt. I was planning to use just 1/3 cup (80 ml) yogurt, but after adding that amount, I noticed there was not enough the required tangy note in the mousse, so I added some more. Altogether 1/2 cup (120 ml) yogurt provided just the right amount of tanginess and richness.
After refrigerating the mousse overnight, I excitedly tasted it. The result was otherwise good, but far too stiff. Instead of airy mousse, I ended up with thick and sturdy gelatin dessert. 1 tablespoon gelatin powder was clearly too much. Well, the dessert wasn’t bad but not perfect either. I took a photo of it:
I served the dessert to other Ketokamu members who were visiting me – and they raved about the mousse:
For my next experiment, I used just 1 teaspoon gelatin powder, and for the next one 2 teaspoons. The optimum amount seemed to be somewhere in between — so 1 1/2 teaspoons — to reach the best texture and consistency.
All in all, the texture became perfect in the end — and the taste was divine! Rich and creamy, yet fruity and slightly tangy — everybody whom I served the dessert was raving about it!
Here’s the recipe for you to enjoy:
- 6 oz = 170 g fresh strawberries, hulled and cut into quarters
- 1/2 cup = 120 ml powdered erythritol
- 1-2 teaspoons gelatin powder
- 2/3 cup = 160 ml heavy cream
- 1/2 cup = 120 ml plain full-fat Greek or Turkish yogurt
- (Optional: 1 teaspoon vanilla extract)
- Place the strawberries and the sweetener into a saucepan. Blend with an immersion blender until smooth. (You can also use a regular blender for pureeing if you don't have an immersion blender.)
- Add the gelatin powder and mix until well combined. Heat the mixture over high heat, continuously mixing, until the mixture is piping hot and the gelatin is dissolved. Set aside.
- Beat the heavy cream until stiff peaks form. Fold in the yogurt (and the vanilla extract, if using).
- Add the strawberry mixture and stir until well combined.
- Transfer into 4-6 serving bowls or glasses and refrigerate 4 hours or overnight.
- Decorate and serve.
|Nutrition Information||In total||Per serving if 4 servings in total||Per serving if 6 servings in total|
|Protein||16.0 g||4.0 g||2.7 g|
|Fat||64.6 g||16.2 g||10.8 g|
|Net carbs||21.3 g||5.3 g||3.6 g|
|kcal||738 kcal||185 kcal||123 kcal|
Tips for variations
You can make a wonderful keto cake from this mousse — it’s almost like a no-bake cheesecake, perfect for summer! Use crust if you like, or just pour the mousse mixture into a parchment paper-lined springform pan and let set in the fridge overnight.
The mixture also makes perfect no-churn ice cream. To make the ice cream: pour the lukewarm mousse mixture into a plastic container, cover, and place in a freezer until completely frozen, about 6 hours.
Last Monday, we were in Turku visiting our Ketokamu member, top chef Sami Tallberg. Our investors and advisors were attending, as well. I took my photography equipment — including the new background and stands — and shot a bit more official photos of us to have a more consistent look on our website.
Sami and her wife had made everything so beautiful. We enjoyed a delicious keto lunch on the sea shore.
Here is a serving of grilled zucchini with herbs — like lemon balm and dill — and goat cheese. The dish also gets more flavor from nutritional yeast and high-quality olive oil.
I also had made samples of our first products and also our future products like meat soup and dried meat. People were thrilled about those, so I know that we are on the right track. Well, this is a photo of the soup I took quickly at home when I wanted to taste my creation before serving it to others.
This photo is from Turku where people are tasting my samples of some chocolates and spreads that we are going to bring to the market on October. The people from the left are wellness guru Jaakko Halmetoja, Dr. Olli Sovijärvi, Vesa Kuisma (our investor), and our CEO Olli Kolehmainen.
There is a local kombucha company, The Good Guys, here in the Tampere region. We visited there to discuss possible cooperation. Here’s the scoby on their office room table. Let’s see what we are going to develop with these guys!
And here we are gathered together with Kristel Häll, the owner of the company who is in the left.
Later, on the week, we met in Bistro Naapuri with our Ketokamu core team, to wrap up things and meet a packing guru Mika Santanen. We occupied the comfortable couch in the bistro and sat there the whole day, eating lunch and drinking lots of kombucha and coffee.
Bistro Naapuri is specialized in different diets, for example, to a keto diet and offers marvelous keto delicacies. They develop their own keto recipes, but they also get ready keto baked goods, like cheesecakes and cookies. Here is a selection of keto cheesecakes:
I noticed that the bakery they buy their keto stuff had used my cookie recipe in one of the cookies they sell. Can you imagine! They have taken MY recipe on my blog (this Finnish one but I also have it in English here), and now they are making money with it. Talk about laziness, ignorance, selfishness, and stupidity! It indeed made me furious that the keto bakery abuses my recipe for their commercial purposes. When I saw the cookies and the name of them, I immediately knew that it’s my recipe they have used. And when I heard the ingredients, I was absolutely sure the recipe was mine. Those poor people don’t seem to have any imagination and creativity, but they have to steal other people’s R&D and try to make money with that. How utterly disgusting!
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