Low-Carb Strawberry & Rhubarb Mousse

This sugar-free keto-friendly dessert is made with my favourite combination: luscious strawberries, tangy rhubarb and sweet-spicy cinnamon. All blended into custard lightened up with egg whites and whipped cream.

If you like strawberries & rhubarb, make sure you also check out these strawberry & rhubarb recipes: Homemade Jam, Crumble, Smoothie, Panna Cotta and super easy Parfait.

How To Make Raw Eggs Safe to Consume

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Tips & Substitutions

The main reason I use two sweeteners in most of my recipes is that a combination of more sweeteners mask the aftertaste or bitterness of some of them.

For a dairy-free option: To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.

Step-by-step

1. Roughly chop the rhubarb and quarter the strawberries.

   

2. Place the rhubarb, strawberries and water in a non-reactive sauce pan and bring to a boil over a medium-high heat. Once it starts simmering, lower the heat to medium and cook until tender, for 4-5 minutes. Add the cinnamon, salt.

   

3. Add Erythritol and stevia (if using).

   

4. Add vanilla extract (I used pure vanilla beans and scraped the seeds out). Mix well until the sweetener is dissolved.

   

5. Take off the heat. Use a hand blender and pulse until smooth and creamy.

   

6. Separate the egg whites from the egg yolks and place into a bowl. Using a hand whisker, mix the egg yolks until creamy. Pour a ladle of the hot rhubarb and strawberry mixture into the egg yolks while whisking. Pour another ladle and keep whisking.

   

7. Then, pour it back into the sauce pan with the remaining rhubarb and strawberry mixture. Mix until well combined. Return to medium heat and whisk constantly. Cook for 3-5 minutes until slightly thickened. Take off the heat and let the mixture cool to room temperature or refrigerate for at least 30 minutes.

   

8. Meanwhile, beat the egg whites until they create stiff peaks. In another bowl, whisk the heavy whipping cream until stiff peaks form.

   

9. Gently fold the egg whites into the cooled rhubarb & strawberry custard. Then, fold in the whipped cream until well combined. Spoon into 6 serving glasses or cups and chill for at least 2 hours before serving. Store in the fridge for up to 5 days.

   

10. Enjoy!

    

Recipe

Low-Carb Strawberry & Rhubarb Mousse

★★★★★4.6 (53 ratings)

This sugar-free keto-friendly dessert is made with my favourite combination: luscious strawberries, tangy ...

Hands on

20m

Overall

1h

Servings

6

4.9 g

Net carbs

3.1 g

Protein

9.4 g

Fat

123

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 serving

• 250 g strawberries, fresh or frozen (8.8 oz)
• 250 g rhubarb, fresh or frozen (8.8 oz)
• ¹/₃ cup water (80 ml/ 2.7 fl oz)
• ¹/₂ tsp cinnamon
• ¹/₄ tsp salt (I like pink Himalayan)
• ¹/₂ tsp vanilla bean powder or 1 tsp sugar-free vanilla extract (you can make your own)
• ¹/₂ cup Erythritol or Swerve, or other healthy low-carb sweetener from this list (80 g / 2.8 oz)
• 2 large eggs, separated, free-range or organic
• ¹/₂ cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)
• Optional: 15-25 drops liquid Stevia extract or more Erythritol to taste

Instructions

1. Roughly chop the rhubarb and quarter the strawberries.

2. Place the rhubarb, strawberries and water in a non-reactive sauce pan and bring to a boil over a medium-high heat. Once it starts simmering, lower the heat to medium and cook until tender, for 4-5 minutes. Add the cinnamon, salt.

3. Add Erythritol and stevia (if using).

4. Add vanilla extract (I used pure vanilla beans and scraped the seeds out). Mix well until the sweetener is dissolved.

5. Take off the heat. Use a hand blender and pulse until smooth and creamy.

6. Separate the egg whites from the egg yolks and place into a bowl. Using a hand whisker, mix the egg yolks until creamy. Pour a ladle of the hot rhubarb and strawberry mixture into the egg yolks while whisking. Pour another ladle and keep whisking.

7. Then, pour it back into the sauce pan with the remaining rhubarb and strawberry mixture. Mix until well combined. Return to medium heat and whisk constantly. Cook for 3-5 minutes until slightly thickened. Take off the heat and let the mixture cool to room temperature or refrigerate for at least 30 minutes.

8. Meanwhile, beat the egg whites until they create stiff peaks. In another bowl, whisk the heavy whipping cream until stiff peaks form.

9. Gently fold the egg whites into the cooled rhubarb & strawberry custard. Then, fold in the whipped cream until well combined. Spoon into 6 serving glasses or cups and chill for at least 2 hours before serving. Store in the fridge for up to 5 days.

10. Enjoy!

Nutrition per serving, 1 jar

Carbs 17%Protein 11%Fat 72% of calories

Net carbs

4.9 g

Total carbs

19.3 g

Fiber

1.7 g

Sugars

3.8 g

Protein

3.1 g

Fat

9.4 g

Saturated fat

5.4 g

Calories

123 kcal

Sodium

130 mg · 5.63% RDA

Magnesium

15 mg · 3.63% RDA

Potassium

232 mg · 11.6% EMR

Nutrition by ingredient

Per 1 jar	Net carbs	Protein	Fat	kcal
Strawberries, fresh	2.4 g	0.3 g	0.1 g	13
Rhubarb, raw	1.1 g	0.4 g	0.1 g	9
Water, still	0 g	0 g	0 g	0
Cinnamon, spices	0.1 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.7 g	0 g	0 g	3
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Total	4.9 g	3.1 g	9.4 g	123

Serving size 1 jar

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian