Keto Strawberry Chocolate Mousse – Light, Creamy, and Low-Carb
This is the kind of dessert that makes you forget it’s keto. Silky chocolate mousse blended with fresh strawberries tastes decadent but keeps the carbs in check. You’ll get a rich, fluffy texture without sugar, long ingredient lists, or complicated steps.
It’s perfect for weeknights, holidays, or when you just want a quick treat that feels special. You can make it ahead, serve it chilled, and enjoy every spoonful without the crash.
Ingredients
Method
- Prep the strawberries: Rinse, hull, and pat them dry. Slice or roughly chop. If using frozen, thaw fully and press out excess liquid so the mousse doesn’t get watery.
- Make the chocolate base: In a mixing bowl, combine mascarpone (or softened cream cheese), cocoa powder, sweetener, vanilla, and a pinch of salt. Beat with a hand mixer on low until smooth, then increase to medium. Scrape the bowl as needed to remove any cocoa clumps.
- Whip the cream: In a separate chilled bowl, beat the heavy cream to medium-stiff peaks. You want it thick and billowy, not grainy. Don’t overbeat.
- Fold it together: Add a third of the whipped cream to the chocolate base and gently fold to lighten it. Add the remaining whipped cream in two additions, folding slowly to keep the mousse airy.
- Add the strawberries: Fold in most of the strawberries, reserving a few for topping. If you want a pinker mousse, mash a few slices before folding.
- Taste and adjust: Try a spoonful and add a little more sweetener if needed. If you add sweetener, fold lightly to keep the texture intact.
- Chill: Spoon into ramekins or glasses, cover, and chill for at least 30–60 minutes. Chilling firms the mousse and allows flavors to meld.
- Serve: Top with the reserved strawberries and, if you like, a few shavings of dark chocolate. Serve cold.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This mousse gets its creaminess from heavy cream and mascarpone (or cream cheese), so it stays thick without cornstarch or sugar. Unsweetened cocoa powder provides deep chocolate flavor, while a keto-friendly sweetener keeps it light on carbs.
Fresh strawberries add brightness and a soft, fruity finish that balances the chocolate. It all comes together in minutes, and chilling makes it even better. No baking, no fuss, just a reliable, luxurious dessert.
What You’ll Need
- Strawberries: Fresh, hulled, and sliced (about 1 cup).
Frozen works if thawed and well drained.
- Heavy whipping cream: For the airy, mousse-like texture (1 cup).
- Mascarpone or cream cheese: Softened to room temperature (4 oz). Mascarpone is silkier; cream cheese is tangier.
- Unsweetened cocoa powder: Dutch-process or natural (3 tablespoons).
- Keto sweetener: Powdered erythritol, allulose, or a blend (3–5 tablespoons, to taste). Powdered dissolves best.
- Vanilla extract: For warmth (1 teaspoon).
- Pinch of salt: Enhances flavor and balances sweetness.
- Optional garnishes: Extra sliced strawberries, shaved dark chocolate (85–90%), or a small dollop of whipped cream.
How to Make It
- Prep the strawberries: Rinse, hull, and pat them dry.
Slice or roughly chop. If using frozen, thaw fully and press out excess liquid so the mousse doesn’t get watery.
- Make the chocolate base: In a mixing bowl, combine mascarpone (or softened cream cheese), cocoa powder, sweetener, vanilla, and a pinch of salt. Beat with a hand mixer on low until smooth, then increase to medium.
Scrape the bowl as needed to remove any cocoa clumps.
- Whip the cream: In a separate chilled bowl, beat the heavy cream to medium-stiff peaks. You want it thick and billowy, not grainy. Don’t overbeat.
- Fold it together: Add a third of the whipped cream to the chocolate base and gently fold to lighten it.
Add the remaining whipped cream in two additions, folding slowly to keep the mousse airy.
- Add the strawberries: Fold in most of the strawberries, reserving a few for topping. If you want a pinker mousse, mash a few slices before folding.
- Taste and adjust: Try a spoonful and add a little more sweetener if needed. If you add sweetener, fold lightly to keep the texture intact.
- Chill: Spoon into ramekins or glasses, cover, and chill for at least 30–60 minutes.
Chilling firms the mousse and allows flavors to meld.
- Serve: Top with the reserved strawberries and, if you like, a few shavings of dark chocolate. Serve cold.
Keeping It Fresh
Store the mousse covered in the fridge for up to 3 days. It will hold its shape and stay creamy as long as it remains cold.
If the strawberries release a little liquid on day two or three, give the top a gentle blot before serving. For make-ahead prep, mix the chocolate mousse first and fold in strawberries just before serving for the best texture.
Why This is Good for You
- Low in sugar and carbs: A keto sweetener and cocoa provide sweetness and flavor without the blood sugar spike.
- Healthy fats for satiety: Heavy cream and mascarpone deliver fats that help keep you full and satisfied.
- Antioxidants from cocoa and berries: Cocoa and strawberries bring polyphenols and vitamin C.
- Protein support: Dairy adds a modest protein boost, which pairs well with a low-carb lifestyle.
What Not to Do
- Don’t use granulated sweetener without grinding: It can stay gritty. Use powdered or blitz granulated sweetener in a blender first.
- Don’t skip softening the mascarpone or cream cheese: Cold, firm cheese will clump and resist blending.
- Don’t overwhip the cream: Overbeating turns it grainy and eventually buttery, which ruins the mousse texture.
- Don’t add watery berries: Excess moisture loosens the mousse.
Drain thawed berries and pat fresh ones dry.
- Don’t sweeten only at the end: Build sweetness in the chocolate base first. Final adjustments are fine, but big changes can deflate the mousse.
Alternatives
- Dairy-free: Use very cold coconut cream (the solid part from full-fat coconut milk) in place of heavy cream, and a dairy-free cream cheese or coconut yogurt for the base. Expect a subtle coconut note.
- No mascarpone on hand: Full-fat cream cheese works great.
For extra lightness, mix in 1–2 tablespoons of sour cream.
- No strawberries: Swap in raspberries or blackberries. They’re naturally lower in carbs and add a nice tart edge.
- Chocolate intensity: Add 1–2 tablespoons melted 90% dark chocolate to the base for a deeper, silkier finish. Let it cool slightly before mixing.
- Flavor twists: A pinch of espresso powder intensifies chocolate.
A few drops of almond extract or a grating of orange zest adds a fun twist.
- Sweetener options: Allulose gives the smoothest texture; erythritol is brighter and can feel cool on the palate; monk fruit blends work well too.
FAQ
How many carbs are in this mousse?
It varies based on your sweetener and portion size, but a typical serving (about 1/2 cup) made with allulose and 1 cup of strawberries lands around 5–7 net carbs. Use fewer berries to lower it further and confirm with your exact ingredients.
Can I make it without a mixer?
Yes, but it takes elbow grease. Whisk the cream by hand in a chilled bowl until medium peaks form, and stir the base vigorously to smooth it.
A hand mixer makes it faster and more consistent.
Why is my mousse runny?
Likely causes are under-whipped cream, watery berries, or too much liquid flavoring. Whip the cream to medium-stiff peaks, pat berries dry, and keep add-ins minimal. Chilling also helps it set.
Can I freeze it?
You can, but the texture will shift slightly toward semifreddo.
Freeze in small containers, then thaw in the fridge for 45–60 minutes before serving. For best creaminess, enjoy it fresh.
What sweetener tastes most like sugar?
Allulose gives the smoothest, least gritty result and tastes very close to sugar, though slightly less sweet. Powdered erythritol works too but can have a cool afterfeel.
A monk fruit–allulose blend is a solid middle ground.
Can I make it chocolate-only?
Absolutely. Skip the strawberries and add an extra tablespoon of cocoa or a bit of melted dark chocolate. Top with shaved chocolate or a dusting of cocoa.
Is cocoa powder or melted chocolate better?
Cocoa powder is lighter and easier, giving a classic mousse flavor.
Melted dark chocolate adds richness and a silkier mouthfeel. You can use both for a deeper chocolate note.
In Conclusion
This Keto Strawberry Chocolate Mousse brings together rich chocolate, fresh berries, and a creamy, airy texture—all with minimal carbs and effort. It’s the kind of dessert that feels indulgent but fits neatly into a low-carb routine.
Keep the ingredients simple, respect the chilling time, and garnish with a few fresh slices for a pretty finish. Whether you’re serving guests or treating yourself, this mousse delivers every time.
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