Sugar-Free Strawberry Mousse Cake
Indulge in the guilt-free sweetness of this Sugar-Free Strawberry Mousse Cake, a delightful dessert that’s as beautiful as it is healthy. Crafted with an almond flour crust and sweetened naturally with stevia and erythritol, this low-carb, gluten-free cake is perfect for those seeking a refined sugar-free treat. The creamy strawberry mousse layer, made with fresh or frozen strawberries and whipped cream, is lightly infused with vanilla for a hint of sophistication. With its no-bake mousse and oven-baked crust, the recipe is a perfect blend of simplicity and flavor. Topped with vibrant fresh strawberries and optional mint leaves, this cake is a show-stopper that’s ideal for special occasions or as a light, refreshing dessert any day. Enjoy the luscious, airy texture and fruity flavors while sticking to your sugar-free lifestyle!
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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)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal.
Step 2
In a mixing bowl, combine almond flour, melted unsalted butter, and liquid stevia or monk fruit sweetener. Mix until the mixture resembles wet sand.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Spread the strawberry mousse evenly over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
Step 9
Refrigerate the mousse cake for at least 4-6 hours, or preferably overnight, to allow the mousse to fully set.
Step 10
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.
Step 11
Slice and enjoy this refreshing sugar-free strawberry mousse cake!
Nutrition Facts
| Serving size | (1079.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2596.5 |
| Total Fat 239.2g | 0% |
| Saturated Fat 106.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 484mg | 0% |
| Sodium 146.2mg | 0% |
| Total Carbohydrate 119.8g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 24.1g | |
| Protein 41.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 392.4mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 610.7mg | 0% |
Source of Calories