Low Carb Strawberry Mousse Cake
Indulge in the guilt-free decadence of this Low Carb Strawberry Mousse Cake, a dreamy dessert that's as light and refreshing as it is healthy! Perfect for satisfying your sweet tooth without compromising your diet, this recipe features a buttery almond flour crust topped with a velvety strawberry mousse made from fresh berries, cream cheese, whipped cream, and powdered erythritol. With its natural sweetness and airy texture, this strawberry mousse cake is a delightful blend of creamy and fruity flavors, enhanced by a hint of vanilla and a splash of lemon juice. Easy to prepare and requiring minimal baking, this keto-friendly dessert is ideal for low-carb lifestyles and special occasions alike. Serve chilled and topped with vibrant fresh strawberries for a stunning, elegant finish!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Unsalted butter, melted
- 50 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 250 grams Fresh strawberries
- 300 milliliters Heavy whipping cream
- 60 grams Powdered erythritol
- 1 tablespoon Gelatin powder
- 3 tablespoons Water
- 150 grams Cream cheese, softened
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of an 8-inch springform pan with parchment paper.
In a mixing bowl, combine almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the texture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared springform pan to create the crust. Bake in the preheated oven for 10-15 minutes or until lightly golden. Allow it to cool completely.
In a small bowl, sprinkle gelatin powder over 3 tablespoons of water and let it bloom for 5 minutes. Heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved.
In a food processor or blender, puree the fresh strawberries until smooth. Strain the puree through a fine sieve to remove seeds (optional).
In a large mixing bowl, whisk the cream cheese until smooth. Add the powdered erythritol, lemon juice, and strained strawberry puree. Beat until fully combined.
Slowly add the dissolved gelatin into the strawberry mixture while whisking constantly to ensure it is evenly incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture in batches to create a light mousse.
Pour the strawberry mousse over the cooled almond flour crust, smoothing the top with a spatula. Refrigerate for at least 4-6 hours, or until set.
Once chilled, release the cake from the springform pan and garnish with additional fresh strawberries if desired. Slice and serve chilled.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
