Description

This Low Carb No-Bake Strawberry Mousse Pie is a light, refreshing dessert perfect for anyone seeking a sugar-free, keto-friendly sweet treat. Made with fresh strawberries, creamy whipped cream, and a buttery almond flour crust, it requires no baking and is ready after chilling for a few hours. The natural sweetness is enhanced with powdered erythritol, making it ideal for low-carb and diabetic diets.

Ingredients

Scale

Strawberry Mousse

1 ½ cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
8 oz cream cheese, softened
½ cup powdered erythritol or sweetener of choice
1 tsp vanilla extract

Crust

1 ½ cups almond flour
¼ cup unsalted butter, melted

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Instructions

Puree Strawberries: In a blender, puree the fresh hulled and sliced strawberries until smooth to create the strawberry base for the mousse.
Mix Cream Cheese and Sweetener: In a mixing bowl, combine softened cream cheese and powdered erythritol until the mixture is smooth and well blended.
Combine Strawberry Puree and Vanilla: Add the strawberry puree and vanilla extract to the cream cheese mixture, stirring thoroughly to combine all ingredients evenly.
Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring the mousse will be light and airy.
Fold Whipped Cream: Gently fold the whipped cream into the strawberry-cream cheese mixture, careful not to deflate the whipped cream to maintain a fluffy texture.
Prepare Crust: Mix almond flour and melted butter together, then press this mixture firmly into the bottom of a pie dish to form an even crust layer.
Assemble Pie: Pour the strawberry mousse over the prepared crust, spreading it evenly for a smooth surface.
Chill: Refrigerate the pie for at least 4 hours or until set properly to allow the mousse to firm up.
Serve: Serve the pie chilled, optionally garnished with fresh strawberries for a decorative and fresh touch.

Notes

Ensure the cream cheese is softened to avoid lumps in the mousse.
Use powdered erythritol for the best texture; granulated erythritol might produce a grainy texture.
Press the crust firmly into the pie dish to help it hold together after chilling.
For a dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.
If fresh strawberries are not in season, frozen strawberries can be used but thaw and drain excess liquid thoroughly before pureeing.