Sugar Free Strawberry Mousse Shots

Sugar Free Strawberry Mousse Shots. 2.3g carbs

Autumn is looming, and the last few strawberries are ripening nicely in my garden pots.

What better way to say ‘au revoir’ to summer than to use these lovely berries to make a delicious and very quick keto dessert.

This creamy, zingy mousse is super refreshing after an unctuous dinner. But equally perfect as a cheeky afternoon treat.

How To Make Sugar Free Strawberry Mousse Shots

You’ll need fresh strawberries, mascarpone, whipping cream, icing sweetener and gelatine. No frozen berries – the mousse won’t turn out the same and will likely be tasteless.

Icing (confectioner) sweetener can be Sukrin or Swerve. I prefer the former, but either will be fine. If you want to make your own, check out my instructions HERE.

In terms of utensils, you’ll need an electric stick whisk, a small saucepan, and mixing bowls. When whipping, you want stiff peaks for the cream, and deep trails once you’ve added the mascarpone and strawberry compote.

You can either pipe swirls into your shot glasses, or spoon the mousse in. Your choice.

As for instructions, I have no extra tips to offer, as you simply cannot go wrong with this recipe, so just scroll down to the recipe and get stuck in.

Love strawberries? Try my Keto Strawberry Mousse Swiss Roll.

Enjoy!

Cook ModeClick to prevent your screen from going dark

• chop strawberries into small pieces and put them in a small saucepan together with lemon juice and 30g sweetener.

  150 g fresh strawberries, ½ lemon, 30 g icing sweetener

• boil over medium-high heat for 5 minutes, stirring frequently; then reduce heat to minimum to keep the mixture hot.

• sprinkle gelatine over 1.5 TBSP cold water and mix; let the gelatine bloom for 2 minutes, then stir it into the strawberry compote.

  1 tsp beef gelatine powder

• transfer the compote to a mini food processor and blitz to liquefy; pour into a small bowl and leave it to cool; once at room temperature, allow the compote to chill in the fridge.

• tip the remaining 20g sweetener into the mascarpone, and stir until creamy.

  80 g mascarpone, 20 g icing sweetener

• whip the cream to stiff peaks, add the creamed mascarpone and combine.

  80 g whipping cream

• when the strawberry compote is chilled and firmer, pour it into the cream mixture and whip briefly, until combined.

• spoon or pipe into 6 shot glasses and keep refrigerated.

Serving: 1 | Calories: 104kcal | Carbohydrates: 2.3g | Protein: 1.2g | Fat: 10g

QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, I may receive a small fee, which helps buffer the cost of maintaining and improving this site, at no extra cost to you.