Dairy-Free Low-Carb Strawberry Rhubarb Mousse

Prep: 15 minCook: 10 min6 servingsmediumEuropean
Low-Carb Strawberry Rhubarb Mousse with Erythritol

A light, airy mousse combining tart rhubarb with sweet strawberries in a sugar-free dessert perfect for keto and low-carb diets. The fruit is cooked into a smooth custard base, then folded with whipped egg whites and cream to create an elegant, restaurant-quality dessert. The natural tartness of rhubarb balances beautifully with strawberries, while erythritol provides sweetness without the carbs. Ideal for spring entertaining, special occasions, or when you want to indulge without breaking your low-carb lifestyle.

VegetarianGluten-FreeDairy-FreeNut-FreeKeto

Ingredients

6 servings
  • 9 oz strawberries, fresh or frozen
  • 9 oz rhubarb, fresh or frozen
  • ⅓ cup water
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla bean powder or 1 tsp sugar-free vanilla extract
  • ½ cup Erythritol or Swerve
  • 2 large eggs, separated
  • ½ cup heavy whipping cream or coconut cream
  • 15 drops liquid Stevia extract(optional)

Instructions

  1. 1

    Roughly chop the rhubarb and quarter the strawberries

  2. 2

    Place rhubarb, strawberries and water in a non-reactive sauce pan and bring to a boil over medium-high heat

  3. 3

    Once simmering, lower heat to medium and cook until tender for 4-5 minutes

  4. 4

    Add cinnamon and salt

  5. 5

    Add erythritol and stevia if using

  6. 6

    Add vanilla extract and mix well until sweetener is dissolved

  7. 7

    Take off heat and use hand blender to pulse until smooth and creamy

  8. 8

    Separate egg whites from yolks and place yolks in a bowl

  9. 9

    Whisk egg yolks until creamy

  10. 10

    Pour a ladle of hot fruit mixture into egg yolks while whisking

  11. 11

    Pour another ladle and keep whisking

  12. 12

    Pour mixture back into sauce pan with remaining fruit mixture and mix until combined

  13. 13

    Return to medium heat and whisk constantly for 3-5 minutes until slightly thickened

  14. 14

    Take off heat and let cool to room temperature or refrigerate for at least 30 minutes

  15. 15

    Beat egg whites until stiff peaks form

  16. 16

    In another bowl, whisk heavy cream until stiff peaks form

  17. 17

    Gently fold egg whites into cooled fruit custard

  18. 18

    Fold in whipped cream until well combined

  19. 19

    Spoon into serving glasses or cups and chill for at least 2 hours before serving

Tips

Tip 1

Temper the egg yolks slowly by adding hot fruit mixture gradually while whisking to prevent scrambling the eggs

Tip 2

Use a non-reactive saucepan like stainless steel or enameled cast iron to prevent the fruit acids from affecting flavor

Tip 3

Ensure all components are properly cooled before folding together to maintain the mousse's light, airy texture

Good to Know

Storage

Store in refrigerator for up to 5 days in covered containers

Make Ahead

Can be made up to 2 days ahead, best texture within 24 hours

Serve With

Serve chilled directly from refrigerator

Common Mistakes

Watch

Add hot fruit mixture slowly to egg yolks to avoid scrambling

Watch

Ensure fruit mixture is cooled before folding in whipped components to avoid deflating

Watch

Don't overfold the final mixture to maintain light, airy texture

FAQ

Can I use frozen fruit instead of fresh?

Yes, frozen strawberries and rhubarb work perfectly. No need to thaw first, just add a minute or two to cooking time.

What if I don't have erythritol?

You can substitute with other keto sweeteners like monk fruit, stevia, or xylitol. Start with less and adjust to taste as sweetness varies.

How long will this keep in the refrigerator?

The mousse will keep for up to 5 days refrigerated, though the texture is best within the first 2-3 days.