Ingredients
1 ½ cups almond flour
2 ½ cups fresh strawberries (blended)
1 cup heavy whipping cream
1 cup powdered erythritol
2 tbsp almond extract
1 cup full-fat Greek yogurt (thickened)
½ tsp salt
Vanilla-flavored keto frosting (store-bought or homemade)
Fresh strawberries for garnish
Instructions
Prep an 8-inch springform pan by lining with parchment paper.
Whisk almond flour, ½ cup powdered erythritol, and salt until crumbly. Press into the pan for the base.
Blitz strawberries with almond extract until smooth.
In a bowl, whip 1 cup cold heavy cream with remaining erythritol until soft peaks form. Fold into strawberry puree.
Layer mousse over the crust, smooth surface, and chill for 1 hour.
Apply keto frosting evenly, top with fresh strawberries, and refrigerate 30 minutes before slicing.
Notes
Use fully ripe strawberries for optimal sweetness.
Chill mousse layer in an ice water bath for faster setting.
Store covered in the fridge for up to 3 days.
- Prep Time: 30
- Category: Desserts
- Method: No-Bake
- Cuisine: Modern American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg