Sugar-Free Strawberry Mousse – Light, Creamy, and Low-Carb

Somewhere between whipped cream and cheesecake lives this mousse. I used to think “sugar-free” mousse would be watery or weirdly gelatinous—but this one? Fluffy, legit strawberry flavor, and sets like a dream. Just a handful of ingredients, a blender, and some fridge time.

💡 The Secret Behind This Low-Carb Win

• Strawberry gelatin boosts flavor and helps it set—no starch needed.
• Whipping cream does double duty: body + fluff.
• Blended berries keep it fresh, not artificial.
• Vanilla deepens flavor so it doesn’t taste like diet food.

🧾 What Packs Flavor Without the Carbs

• 1 packet sugar-free strawberry gelatin – Adds structure and flavor. I used Simply Delish or generic store brand.
• ½ cup boiling water – Activates the gelatin.
• 2 cups strawberries (hulled) – Fresh is best, but thawed frozen works too.
• 1½ cups heavy whipping cream – Keep it cold for best whipping results.
• 1 tsp vanilla extract – Enhances the natural strawberry flavor.

🔁 Custom Tweaks I’ve Tried

Want to Change It?	Here’s What Works
No gelatin packet	Use 2 tsp plain gelatin + extra vanilla
Use raspberries or blueberries	Great, but strain extra—more seeds
Want sweeter?	Add 1–2 tsp powdered allulose or monk fruit
Dairy-free?	Try canned coconut cream + unflavored gelatin

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Didn’t set	Gelatin wasn’t fully dissolved	Stir in boiling water till clear
Gritty texture	Didn’t strain berries	Always strain to remove seeds
Watery mousse	Didn’t whip cream enough	Beat until soft peaks before folding

👩‍🍳 How to Make It (Step-by-Step)

1. Dissolve gelatin in boiling water. Let cool slightly.
2. Puree strawberries in blender, then strain out seeds using a sieve or cheesecloth.
3. Add back to blender with ½ cup cream, vanilla, and dissolved gelatin. Blend until smooth.
4. In a bowl, whip remaining 1 cup cream until soft peaks form.
5. Fold whipped cream gently into the strawberry mix. Spoon into serving cups.
6. Chill 2½–3 hours or until firm and fluffy.

🧠 Keto Cooking Tricks That Help

• Always chill your beaters + bowl before whipping cream—it makes a difference.
• Straining strawberries = restaurant-level texture. Worth it.
• I portion mine into 6 ramekins—perfect for prep and macro tracking.

🧊 Storage + Tracking Tips

• Fridge: Keeps 3–4 days covered. Best texture on day 2.
• Freezer: Not ideal—thaws watery.
• Macros: Add whipped topping or berries on top? Track separately.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Q: Do strawberries fit into keto?
A: Yes—in moderation. 1 cup has ~8–9g net carbs. This recipe spreads 2 cups over 6 servings = ~3g net from fruit per mousse.

Q: Can I use regular Jell-O?
A: Sure, just pick the sugar-free version. Be aware of artificial sweeteners if you’re sensitive.

Q: Can I skip the straining step?
A: You can, but the seeds affect texture. For mousse, smooth = better.

🔢 Full Nutrition Facts (Per Serving – 1 of 6)

Nutrient	Amount
Calories	223 kcal
Total Fat	22g
• Saturated Fat	14g
Cholesterol	82mg
Sodium	23mg
Total Carbohydrates	5g
• Fiber	1g
Net Carbs	4g
Sugars (natural)	3g
Protein	2g
Potassium	118mg
Vitamin A	875 IU
Vitamin C	29mg
Calcium	46mg
Iron	1mg

Check out More Recipes:

• Sugar-Free Coffee Mousse – Creamy, Caffeinated, and Keto to the Core
• Sugar-Free Cheesecake Mousse – Keto, Creamy, and Fluffy as a Cloud
• Sugar-Free Mousse Cups – Rich, Fluffy, and Just 3g Net Carbs