Sugar-Free Strawberry Mousse Cake
Indulge guilt-free with this delightful Sugar-Free Strawberry Mousse Cake, a perfect fusion of rich flavors and health-conscious ingredients. This light and airy dessert is crafted with a buttery almond flour crust, layered with a velvety strawberry mousse sweetened naturally with erythritol and stevia or monk fruit. Fresh strawberries lend their vibrant sweetness, while unflavored gelatin ensures the mousse sets beautifully for a picture-perfect result. Ideal for those following keto or low-carb diets, this no-sugar-added treat is a showstopping centerpiece for any occasion. Garnished with fresh strawberries and mint leaves, this refreshing cake is best served chilled after setting overnight for the ultimate sweet reward. Perfect for a summer celebration or anytime you crave something fruity and elegant!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 1.5 teaspoons Liquid stevia or monk fruit sweetener
- 2 cups Strawberries, fresh or frozen (hulled)
- 0.25 cup Powdered erythritol (sugar-free sweetener)
- 1 tablespoon Unflavored gelatin
- 0.25 cup Water
- 1.5 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh strawberries (for garnish)
- 6 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal.
In a mixing bowl, combine almond flour, melted unsalted butter, and liquid stevia or monk fruit sweetener. Mix until the mixture resembles wet sand.
Press the almond flour mixture evenly into the base of the prepared pan to create the crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove and allow to cool completely.
While the crust cools, prepare the strawberry puree by blending 2 cups of hulled strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds if desired.
In a small saucepan, combine the strawberry puree and powdered erythritol. Heat over medium-low heat, stirring occasionally, until the sweetener dissolves completely. Remove from heat and let it cool slightly.
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of water and let it bloom for 5 minutes. Then, gently heat the gelatin mixture in the microwave or on the stovetop until it fully dissolves (do not boil). Stir the dissolved gelatin into the strawberry mixture.
In a large mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the cooled strawberry-gelatin mixture into the whipped cream in batches until fully combined, creating the mousse layer.
Spread the strawberry mousse evenly over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
Refrigerate the mousse cake for at least 4-6 hours, or preferably overnight, to allow the mousse to fully set.
Once set, carefully run a knife around the edges of the cake before removing the springform pan. Garnish the top with fresh strawberries and optional mint leaves before serving.
Slice and enjoy this refreshing sugar-free strawberry mousse cake!
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.2 g | 307% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 24.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 611 mg | 13% | |
*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.
