This beautiful and tasty Keto Strawberry Mousse Cake is going to make all of your spring-loving Keto dessert dreams come true! Easy to make and a feast for the eyes, with minimal fuss and no fancy decorating skills required!
Strawberry season is in full swing, and since strawberries in moderation are Keto-friendly, I love to include them in my keto dessert recipes whenever possible! While scrolling though past IBIH strawberry recipes for inspiration, I found strawberry cheesecake, strawberry jello salad and, strawberry icebox pie – but there was a huge gap where a strawberry flavored cake and frosting obviously needed to be.
And so, I give you this Keto Strawberry Mousse Cake!
This delicious keto layer cake boasts tender strawberry-flavored cake, blanketed with pillowy strawberry mousse made from a combination of strawberry puree, chopped strawberries, whipped cream, and mascarpone cheese (among other things.)
Not overly sweet, but with a noticeable strawberry flavor in both the cake and mousse, this Keto Strawberry Mousse Cake is the quintessential spring dessert!
While I opted to keep this look casual, simply spreading the mousse out on both layers and keeping the sides “naked,” if you’re serving this Keto Strawberry Mousse Cake for a more formal occasion you could absolutely frost the sides as well, and use a star tube to pipe rosettes on top for a more finished look.
You could also garnish with a pattern of sliced strawberries on top, rather than a single one like I chose to do. #lazycakedecorator ??♀️
However you decide to dress it up, this Keto Strawberry Mousse Cake is going to taste amazing and wow your friends and family. If you’re into sharing that is – no judgement here if you decide to keep this beauty to yourself! ???
If you have room in your refrigerator I recommend making and assembling this Keto Strawberry Mousse Cake the day before you plan to serve it, because it tastes even better after a night of chilling!
Keto Strawberry Mousse Cake Recipe Notes:
I used Great Lakes Gelatin to stabilize the mousse, but it’s not strictly necessary – the mousse will just be slightly looser without it. If using a stronger gelatin like Knox, I recommend just 1/2 teaspoon so it doesn’t get too firm.
To boost the strawberry flavor, without extra carbs, I used a small amount of strawberry extract, which you can find in the baking aisle of larger grocery stores, or on Amazon.
If you don’t have a large, high powered blender like mine, you may want to make the cake layers with a mixer instead. It shouldn’t affect your results either way, just blend it for several minutes until fully combined and relatively smooth.
As always, when baking with almond flour it’s important to use a blanched (skins removed) and super finely ground almond flour (my preference) to get the best results and texture in the final product. I also used Swerve granulated and powdered erythritol in this recipe, which bulks it up and helps the texture in addition to providing sweetness. If you opt to go with a different sweetener like Sucralose or stevia (especially in liquid form) you may not get the same results as I did.
Because this is a tall and very rich cake, I’m entering it in for 16 servings/slices, which is plenty, I promise you. But if you like a bigger piece of cake, here is the nutrition info for 1/12th of the cake: 562 calories, 49g fat, 14g carbs, 7g fiber, 7g net carbs, 12g protein.
Keto Strawberry Mousse Cake – Low Carb
- Total Time: 1 hour
- Yield: 16 slices 1x
Description
This Keto Strawberry Mousse Cake will make all of your spring dessert dreams come true! Low carb and gluten free.
Ingredients
- 1 cup butter, softened
- 1 1/4 cups granulated erythritol sweetener
- 6 large eggs
- 3 cups almond flour
- 1 cup coconut flour
- pinch salt
- 4 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 2 cups almond milk unsweetened
- 1 cup fresh or frozen strawberries, pureed (yields about 1/2 cup puree)
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3 – 4 drops red food coloring (optional)
- 1 1/2 cups heavy whipping cream
- 2/3 cup powdered erythritol
- 1 teaspoon vanilla extract
- 2 drops red food coloring (optional)
- 1 teaspoon grass-fed gelatin (I used Great Lakes)
- 8 ounces mascarpone cheese, softened to room temp
- 1/2 cup pureed strawberries
- 1/4 cup strawberries, chopped
Instructions
- Preheat the oven to 350 degrees.
- Grease two 9-inch cake pans and line with parchment paper rounds for best results.
- Combine all of the cake ingredients in a large blender.
- Blend until mostly smooth. Batter will be thick and may require scraping down the sides of the blender with a spatula for complete mixing.
- Divide the batter between the two cake pans and spread smooth.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and cool for 30 minutes.
- Carefully turn cakes out onto a wire rack and cool an additional hour before frosting.
- Combine the heavy whipping cream, erythritol, vanilla, food coloring (if using) and gelatin in a large mixing bowl.
- Beat well with a whisk or mixer, until stiff peaks form.
- Carefully fold in the softened mascarpone cheese, strawberry puree, and chopped strawberries until well blended.
To assemble:
- Place a cake layer upside down on a serving platter or cake plate.
- Spoon 1/2 the strawberry mousse onto the top and spread to the edges.
- Top with the 2nd cake layer and press down slightly.
- Spoon the remaining strawberry mousse onto the top and spread to the edges.
- Garnish with fresh strawberries if desired.
- Store leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
Approximate net carbs per serving = 5g.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: keto cake recipes
- Method: baking
Nutrition
- Serving Size: 1/16th cake
- Calories: 422
- Fat: 37g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 9g
Keywords: cake, strawberries, celebrations, layer cakes, mousse, desserts, keto, Atkins, low carb, gluten free
Sue Gallinger says
Could I use tapioca or arrowroot flour instead of coconut flour? My son wants this for his birthday cake, but two of us are allergic to coconut. I’m sure he didn’t read the ingredients.
Mellissa Sevigny says
I haven’t tested it with either of those ingredients so I really can’t say what it would do to the texture – I’d hate to have you try it and waste the ingredients if it doesn’t work.
Leanne says
Hi I am curious because you have a link to the high powered blender that you used but when I click on Amazon it shows a 90oz blendtec blender was that the blender you used? A 90oz capacity? The reason I’m asking is because someone with a Vitamix indicated hers wasn’t large enough and had to switch to a kitchenaid. I would prefer to just use one appliance. Also one other question the recipe has 1x, 2x, 3x and I’m assuming the 1x creates a 2 layer cake as per your instructions? Is that correct? And 2x actually is doubling the recipe and making a 4 layer cake or 2 -2 layer cakes ?? Sorry for the confusion.
★★★★★
Fariba Khashi says
Hi Mellisa. Im a big fan of your recipes. This time I am a little bit confused about the ingredients. The Strawberries that you list in the cake ingredients are the one which should be purée for the mousse, right? So, the cake itself doesn’t have strawberry in it, right? I’m planning to make this beautiful cake for my friends birthday but I’m stuck about this. Would you please clarify. Thanks 🙏
Rachel says
Going to make this cake next week. Want to add lemon to the cake batter. Thinking of zesting a lemon, adding small amount of lemon extract but want to know your thoughts on adding any lemon juice. Don’t want to add additional liquid so think I might sub a tablespoon of lemon juice for almond milk. Do you think that would negatively impact the cake? Or should I just add more concentrated lemon extract?
Thanks for your feedback
Jessica says
Wonderful spring and summer dessert!!
★★★★★
Olivia says
Hi Melissa!
I just stumbled on this recipe and would love to make it for mother’s day tomorrow but the only ingredient I don’t have is mascarpone cheese. Can I substitute cream cheese for the mascarpone cheese? Not even sure if my grocery store has mascarpone at all.
Thanks!
Mellissa Sevigny says
Sorry I missed this but yes you can replace it with cream cheese, it will have a tangier flavor though.
maureen says
I plan to make this later this week .. hoping frozen strawberries will work in the cake and mousse ?
Mellissa Sevigny says
You may need to drain some of the juice after thawing, or reduce the other liquid or your cake might be soggy.
Tracy Bridge says
Loved this cake!! I would like to make it as a bunt cake instead of a layer cake. How long wot,d you suggest I bake it for?
Mellissa Sevigny says
I’m guessing but I think you’d bake it around the same time as the layer cakes.
Mary Anne says
Can I change the recipe instead of strawberries can I use raspberries?
Becky says
Mine is a bit mushy in the the middle also…can’t wait to try it tho
Dana Berryhill says
This recipe was so good. My only problem is it was kind of wet. Not sure if it’s because I did it in a sheet pan and didn’t cook it long enough or over or under mixed it. It was still good.
Also how big is your blender? I have a Vitamix and it was not big enough. I had to switch to my stand up mixer.
★★★★★
Rachel says
Made this for my son’s birthday in April now I am making it again today for our twins birthday! I looked for other keto cake recipes but after reading a zillion mixed reviews decided to stick with what I know works and what I know will be scrumptious! Thanks for all the great recipes!
★★★★★
Tricia says
Ok so when you say puréed strawberries, do you just mean mashed? Or the way my grandmother puréed them with sugar if with sugar, can you help me out on how many strawberries are needed and how much sugar substitute? Oh and are you using Erythritol in the purée? Help for a newbie cook.
Mellissa Sevigny says
Just the pureed strawberries, which you can do in a magic bullet or even in a bowl with an immersion blender if that’s what you have. You’re referring to macerating, which is when you mash the berries up with sugar – that’s not what we’re doing here. Just make the puree and add it with the rest of the ingredients as directed!
Tricia says
Thank you so much!
Patti says
Hi again,
I just realized I forgot to add one ingredient. I left out the Almond milk. I gave my review before I realized this. I can’t believe I did that. I was just sitting on the couch and it hit me that. Forgot anything ingredient.
Well I guess that’s a great testament to you. When you forget an ingredient and they come out perfectly anyway wow. I’m in shock right now.
Thanks Melissa
Patti says
HI Melissa,
This looks amazing and I can’t wait to get,the supplies to make it. I live alone and a whole cake is not practical for me. Do you think I could make it into cup cakes.? I’m sorry to ask you to make some different from one of your obviously great recipes. I love all your recipes. The only other issue I have is I do not like erythritol at all so I always sub Xylitol. That makes it a challenge for me to get the recipe to come out right. I do put the Xylitol in my food processor and make it powdered.
Thank you so much.
patti
Mellissa Sevigny says
You could probably turn this into cupcakes Patti, I would give it a try and start them at 15 minutes baking time and then test them every 3 minutes until done to get the timing nailed down! Another option is to make this as is, and freeze it in single portions for whenever the mood strikes!
Patti says
Thanks Melissa what a great idea freezing. I would never have thought about that. Thank you for all your hard work and the great recipes.
Patti
★★★★★
Patti says
Hi Melissa,
Well I made both recipes. First I made the microwave mug one. I really didn’t care for the texture out of the microwave. I put 3 in the oven and they were better but still not the texture I was looking for.
Then I made the Strawberry Cake. OMG!!! The best cupcakes ever. The texture was great, taste fantastic but the big thing is they rose beautifully. Better than any Keto muffins I have ever made.
The only thing I did different was add a 1/4 cup sour cream and extra xylitol and a little powdered Stevia. Just because I like mine sweeter. I have never given a review like this ever. I’m a seasons Keto, Gluten Free Baker. You get the Gold cup. Wow Amazing !!!!!!
I got 24 muffins.
Now the Mousse. How long does it keep.? And how do they store it.
Patti
★★★★★
Mirian Wright says
Can this be made into a sheet cake? 9 x 13 pan?
Mellissa Sevigny says
Yes I think you’d have just enough batter to go 9 x 13, might need to bake it slightly longer to get it firm in the center but keep a close eye on it!
Angela R Beavers says
Could I make cupcakes with this recipe?
How many cups does your blender hold?
Kris says
This cake is ridiculously good. I mean, insanely good. So easy too. I served it for Easter dessert along with a regular non keto cheesecake. Everyone raved about this cake-said it was much better than the cheesecake. Even the people who aren’t doing keto loved it. My husband, who isn’t a huge dessert fan, had two huge slices. Did I mention that this cake is good?? Can I give it more that 5 stars?
★★★★★
Mellissa Sevigny says
This is awesome to hear Kris and please tell your husband thank you as well! I was worrying that I made an error in recording the recipe somewhere, with several reporting that it was too dense, so I’m thrilled to hear that it worked as it should for you, and that it was a hit with everyone who tried it! ???
Kathy says
Just made this. It didn’t rise at all and was very dense. Still tastes good but just didn’t rise. Maybe it is my baking powder? I will definitely be trying it again.
★★★★
Mellissa Sevigny says
This cake wouldn’t rise as much as a traditional cake but it should rise and puff a bit for sure. If your baking powder is more than 6 months old it’s possible that it lost it’s pep. Also if you’re not using a super finely ground and blanched (skins off) almond flour you’ll end up with a much denser cake that won’t rise.
DJ Flook says
WHAT on Earth did I do wrong?? I measured everything for the cake. Did not deviate at all. Did not add food coloring.
I have been cooking the FIRST layer now for 60 minutes. Had to cover top at the 35 minutes to prevent it from over browning.
THE inside of the cake is like a mushy pudding. IF I had removed it at 40 minutes it would have poured from the pan with an outer crust.
Please tell me where I went wrong.
LOVE your recipes; generally :)
Mellissa Sevigny says
Really hard to say – sounds like too much liquid but not sure where since I wasn’t there. If you’re using extra large eggs, not superfine blanched almond flour, or made an error with measuring maybe, but what your describing definitely shouldn’t happen if the recipe was followed exactly?
Mellissa Sevigny says
Also, this calls for 1 cup of strawberries, pureed – did you use one cup of strawberry puree? Because 1 cup of strawberries, pureed after the fact will yield only about 1/2 cup of puree?
DJ Flook says
Okay! and YES … I used one cup of strawberry puree … not one cup of strawberries pureed. Let me tell you. Besides being extra extra moist. After cooking each layer for over 75 minutes each; too the point that it was firming up; definitely not dry; lol. I continued on. I cooled completely and dressed out with the mousse. After supper I served the first piece to my husband. He said it was outstanding … fantastic flavor. It ended up with the density and texture of very moist, heavy banana bread. It is still quite delicious. This cake does not even need covered. It is now 3 days old and still moist. LOL … we have been snacking on it for the last 3 days. Today will most likely be the last day as it is almost gone. THANK you very much for the explanation. Now I must decide whether to do it correctly next time … or continue on with this delicious mistake. Thanks for all you do Melissa.
★★★★★
Cyd says
Hi Melissa;
I love all your recipes and thank you for your wonderful website. First time I have ever stuck to a diet for more than 6 weeks! I have a question about the coconut flour, I am not a fan, at all of coconut. Can I delete this and sub more almond flour instead? Same for other recipes you have.
Thanks!
Cindy
Mellissa Sevigny says
Sorry Cindy, I don’t recommend messing with the flours in this cake, or you may find it’s a dense, mushy, mess. The coconut flour is very absorbent and adds a textural element that results in a more authentic cake texture. If you simply replace it with more almond flour I can’t say how much it would take, or guarantee that it will produce a good result. However if you do experiment and find a way to make it work, please post your results for others who may have a coconut allergy and need to make the same substitutions. Thanks!
Anna Gay says
My daughter & I had a baking day & this was 1 of the recipes we decided to try. While I usually don’t modify the original recipe until I’ve made it once, I did add 1 ingredient that took this from a good cake to an AWESOME cake. We both thought there was a lot of flour in this cake & thought it might tend to be on the dry side. We didnt modify the amount of flour, but we added a half a cup of sour cream, which actually turned this into a 3 layer cake. I have to say that the addition of the sour cream was a very good decision. Cutting this cake is like cutting soft butter. Took it to a whole new dimension! Was/is an OUTSTANDING cake! Thank you for the recipe! It will be 1 of my favorites to make!
★★★★
Mellissa Sevigny says
Sounds amazing Anna, so glad it was a hit!