Low Carb Strawberry Mousse Cake

Indulge in the perfect guilt-free dessert with this Low Carb Strawberry Mousse Cake, a luscious no-sugar treat that’s as elegant as it is delicious. Featuring a golden almond flour crust and a light, airy strawberry mousse infused with real strawberries and a hint of lemon, this recipe is the ultimate blend of flavor and texture. Sweetened with granulated and powdered erythritol, this cake caters to low-carb and keto lifestyles, while gelatin ensures a beautifully set mousse. With creamy whipped layers and a stunning pink hue, this no-bake delight is ideal for celebrations or as a refreshing finish to any meal. Prep it in just 30 minutes and enjoy an irresistibly creamy, fruity dessert that’s sure to impress!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and line the bottom of an 8-inch springform pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the texture resembles wet sand.

Step 3

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.

Step 4

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.

Step 5

In a food processor or blender, puree the fresh strawberries until smooth. Strain the puree through a fine sieve to remove seeds (optional).

Step 6

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.

Step 7

Slowly add the dissolved gelatin into the strawberry mixture while whisking constantly to ensure it is evenly incorporated.

Step 8

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.

Step 9

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.

Step 10

Once chilled, release the cake from the springform pan and garnish with additional fresh strawberries if desired. Slice and serve chilled.

Nutrition Facts

Serving size	(1082.9g)

Amount per serving	% Daily Value*
Calories	2878.9

Total Fat 268.9g	0%
Saturated Fat 122.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 575.2mg	0%
Sodium 612.5mg	0%
Total Carbohydrate 171.5g	0%
Dietary Fiber 21.1g	0%
Total Sugars 23.8g
Protein 51.9g	0%

Vitamin D 0IU	0%
Calcium 524.0mg	0%
Iron 6.9mg	0%
Potassium 546.9mg	0%

*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.

Source of Calories

Fat: 73.0%

Protein: 6.3%

Carbs: 20.7%