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.
This Keto Strawberry Mousse Cake will make all of your spring dessert dreams come true! Low carb and gluten free.
- 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
- 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.
- 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.
Approximate net carbs per serving = 5g.
- 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