This low carb strawberry mousse pie is one of those recipes that feels way fancier than it actually is. Light, smooth, and bursting with real strawberry flavor, it’s a dessert that’s easy to prepare but still makes an impression.
The mousse has just the right amount of sweetness, balanced by a hint of lime and the creaminess of whipped filling. And because the crust is almond-flour based, you still get that buttery texture without the grains or carbs. If you’re looking for a warm-weather dessert that doesn’t require turning your kitchen upside down, this is it.
A Quick Breakdown of How It Comes Together
This recipe comes in two parts: the crust and the mousse. The crust is a simple almond and coconut flour base, bound together with cream cheese and xanthan gum for structure. It bakes quickly and cools fast, so you can move right into the filling.
The mousse filling is whipped in a food processor for that light, fluffy texture. Using real strawberries—fresh or frozen—means you get bold, fruity flavor without needing artificial extracts. And the added gelatin helps the pie firm up in the fridge while staying silky smooth.
The hardest part? Waiting for it to chill long enough. But once it sets, you’re rewarded with a sliceable, perfectly creamy pie.
What to Eat With Strawberry Mousse
While this dessert is perfectly complete on its own, there are a few simple additions that make it even better. Serve it up with:
- A scoop of homemade whipped cream
- A glass of iced coffee or cold brew
- A few fresh mint leaves for garnish
- A drizzle of sugar-free chocolate sauce
- A side of berries
Storage & Leftovers
After the pie has fully set in the refrigerator, keep it covered and stored cold. It will stay fresh for up to four days. Because the mousse is delicate and the crust can soften over time, it’s best enjoyed within the first two days.
Freezing is not recommended for this one. The gelatin-based filling may separate or take on a grainy texture once thawed.
The Ideal Dessert for Summer (or Anytime Really)
There’s something about this pie that just fits into any occasion—summer get-togethers, quiet weekends, or even a casual weeknight treat. It looks elegant but takes minimal effort, and it’s easy to adapt to whatever berries you have on hand.
Whether you’re serving it to guests or sneaking a slice from the fridge at midnight, this low carb strawberry mousse pie hits the mark every time. No oven battles, no complicated steps—just a cool, refreshing dessert that’s as satisfying as it is simple.
Strawberry Mousse Pie
Ingredients
Pie Crust:
- 1½ cups almond flour
- ½ tablespoon coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons cream cheese
- 1 egg
Strawberry Mousse:
- 8 ounces cream cheese
- 2 tablespoons lime juice
- ½ cup low carb powdered sweetener
- ½ teaspoon stevia powder
- ¾ cup heavy cream
- 16 strawberries fresh or frozen
- 6 tablespoons boiling water
- 2 envelopes gelatin
Instructions
- Add all pie crust dry ingredients to a food processor and pulse to combine.
- Add cream cheese and egg. Blend until a smooth dough ball forms. Transfer to a sealed bag and refrigerate for 1 hour.
- Preheat oven to 350°F.
- Roll half of the chilled dough between two sheets of parchment paper into a circle large enough for a 9″ pie dish.
- Flip into the dish, press into place, and remove the top parchment. Trim excess dough.
- Bake crust for 10 minutes. Let cool completely.
- Combine gelatin and boiling water in a small bowl. Stir until dissolved and set aside.
- In a food processor, blend cream cheese until smooth. Add lime juice, powdered sweetener, and stevia; blend again.
- Add heavy cream and mix for 1 minute. Add strawberries and blend to desired texture.
- Stir in gelatin and blend until combined.
- Pour mousse into cooled crust, spread evenly, and refrigerate for at least 4 hours.
Notes
Possible Substitutions
- Stevia powder → monk fruit extract
- Strawberries → any other berry
- Cream cheese (in crust) → coconut cream
- Lime juice → lemon juice