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Most of the time I don’t have any problems sticking to the ketogenic diet at all.
I love to eat high fat:
it’s delicious,
it’s pretty easy most of the time and super satisfying.
But one thing always bothers me: I can’t eat strawberries.
Well, I could, but I tend to overeat on fresh strawberries to the point where I’m kicking myself out of ketosis.
And that’s not cool.
So one thing I like to do is to skip the fresh strawberries or only have them once in a while, and stick to keto-friendly strawberry treats like this strawberry mousse most of the time.
Because I almost always use frozen strawberries instead of fresh ones for my recipes, I don’t tend to snack on them during the day and thus only eat the calculated amount that’ll keep me in ketosis.
So, if you get the same cravings as I do and have the same problems controlling yourself – this recipe is perfect for you!
It only adds about 4g net carbs to your carb count while satisfying your strawberry cravings.
At the same time it contains about 21g of fat and thus it’s pretty satiating as well!
OTHER KETO TREATS:
Healthy Sugar-Free Keto Mug Brownie Pecan Pie Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Keto Salted Caramel And Peanut Bark Homemade Keto Almond Joy Bars Velvety No Bake Keto Brownie Bites
SUGAR-FREE KETO STRAWBERRY MOUSSE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this post!
(You can find the exact amounts needed on the recipe card at the end of this post!
I prefer to use frozen strawberries.
Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
Plus: It’s available all year round!
Another important step is to cook the strawberries until most of the liquid has evaporated.
This will intensify the aroma of the strawberries and result in a much richer flavor.
It will also make sure that the consistency isn’t too “runny”.
You can use both for this recipe!
Just choose which one you personally prefer – I usually use mascarpone cheese because I love the taste of it, but it works just as well with normal cream cheese.
I tried both and both taste great – the strawberry mousse with mascarpone cheese tastes “richer” and the one with cream cheese “fresher” if that makes any sense. ????
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when you’re using a different sweetener and adjust accordingly.
HOW TO MAKE SUGAR-FREE KETO STRAWBERRY MOUSSE:
Easy and quick sweet recipes are super important when you're on the ketogenic diet - this 15-minute, 3-ingredient sugar-free keto strawberry mousse is one of them!
Add the (frozen) strawberries into a small non-sticking pot.
Cook the strawberries for approx. 10-15 minutes on low-medium heat until most of the liquid has evaporated.
(The strawberries should have a consistency that's similar to strawberry jam).
Let the strawberries cool down for a few minutes before you mix them with the mascarpone (or cream) cheese and erythritol.
You can use a hand blender to mix everything together for an even fluffier result!
But it's also fine if you mix the strawberry mousse by hand.
Add the mixed strawberry creme into one bigger or two smaller jars.
You can use a frosting bag if you would like to fancy it up a bit but that's also totally optional.
Enjoy right away or let the jars chill in the fridge for 30-45 minutes if you want your delicious keto-friendly strawberry mousse to be colder!
I recommend eating the mousse on the same day for optimal taste but it'll keep for at least one day in your fridge!
If you know you won't eat both servings within 2 days I recommend splitting the recipe in half.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 jar
Servings 2
- Amount Per Serving
- Calories 218
- % Daily Value *
- Total Fat 21.2g33%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.9g4%
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the (frozen) strawberries into a small non-sticking pot.
Cook the strawberries for approx. 10-15 minutes on low-medium heat until most of the liquid has evaporated.
(The strawberries should have a consistency that's similar to strawberry jam).
Let the strawberries cool down for a few minutes before you mix them with the mascarpone (or cream) cheese and erythritol.
You can use a hand blender to mix everything together for an even fluffier result!
But it's also fine if you mix the strawberry mousse by hand.
Add the mixed strawberry creme into one bigger or two smaller jars.
You can use a frosting bag if you would like to fancy it up a bit but that's also totally optional.
Enjoy right away or let the jars chill in the fridge for 30-45 minutes if you want your delicious keto-friendly strawberry mousse to be colder!
I recommend eating the mousse on the same day for optimal taste but it'll keep for at least one day in your fridge!
If you know you won't eat both servings within 2 days I recommend splitting the recipe in half.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
How do you include Erythritol in your calculations?
The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Oreo Cookies Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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A wonderful treat! Also the warming frozen strawberries to evaporate excess moisture (to be expected with frozens) is a tip I continue to use, even if I want a compote or jam (where I do not evaporate fully the moisuture but leave a little for jamlike consistency. Thank you!
Making tonight… Looks so yummy. I LOVE strawberries too. ♥️🍓
I just wanted to say thanks for sharing these beautiful, simple, and quick recipes with us. This blog is very helpful to those who eat keto/low-carb. It’s surprising to see negative comments quibbling about the usage of a word or aggressively suspicious about the carb count in the nutritional info. It’s particularly surprising giving that on keto/low-carb blogs, one shouldn’t expect recipes for classic favorites to have exactly the same ingredients. It’s about a healthier version. And within what’s keto-friendly, we all have our preferences: eggs or no eggs, mascarpone or whipped cream, almond flour or coconut flour…just take the recipe for what it is, and experiment / adapt it yourself if you’re not satisfied withe everything. Thanks for providing a free resource that makes keto more enjoyable.
Dear Guyo,
thank you so, so much for your comment!
It truly made my day and it makes me so happy to see that I’m making low carb/keto easier for you.
It’s the only thing I’m going for – I know I “failed” keto multiple times because it was so difficult to resist my cravings and having keto-friendly substitutes just makes it so much easier.
I guess negative or critical voices are much louder online, that’s why I’m even more grateful that you took the time out of your day to write this encouraging comment! 🙂
Thank you and much love, Uliana 🙂
Thank you for replying! I think it’s great that you interact with your readers. Yeah, I work online, and I’ve noticed that when everything’s good and things goes well, people often won’t comment or say anything at all, but if they don’t like something, then they’re quick to speak up, which can create a lot of negativity. That’s why if I like something, I try to leave some feedback.
It’s wonderful that people like you create these free resources that everyone can learn and benefit from. It’s a pity that many people take it for granted that content is just going to be completely free, but critique it harshly as though it were a product they paid for personally. That can be very discouraging, so I think those of us who like the recipes should speak up.
Thank you so much for your encouraging words!
It truly means a lot. I never received a comment like yours.
I try to answer all of my comments as fast as I can. 🙂
Overall I’m very grateful that most of the comments I receive are positive, but some comments can be pretty nasty and hurtful especially because I’m not a person who would write things like that myself.
But it does make me very happy to see that my recipes can be a resource for people who might have given up otherwise or at least might have had a much more difficult time.
Thank you again for your comments – they made me smile! 🙂
I thought mousse was made with eggs not cheese. The name is misleading.
Hey Jessica,
by naming the recipe “mousse” I am referring to the consistency of the recipe.
It’s creamy and fluffy, just like other mousse recipes I tried.
In my experience, it is Mousse au Chocolat that is typically made with eggs but I’ve never seen other mousse recipes that are made with eggs.
But I could be wrong and there could also be differences in the definition from country to country.
It was not my intention to mislead you.
Uliana