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Strawberry & Rhubarb Mousse

|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.

Preparation time


Nutritional values (per serving):

4.9 grams 1.7 grams 3.1 grams 9.4 grams 5.4 grams 123 calories
Total Carbs6.6grams
Net Carbs4.9grams
of which Saturated5.4grams
Magnesium15mg (4% RDA)
Potassium232mg (12% EMR)

Macronutrient ratio: Calories from carbs (16.8%), protein (10.7%), fat (72.4%)

Ingredients (makes 6 serving):

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


  1. Roughly chop the rhubarb and quarter the strawberries. |Strawberry & Rhubarb Mousse
  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, ... |Strawberry & Rhubarb Mousse
  3. ... Erythritol, stevia (if used), ... |Strawberry & Rhubarb Mousse
  4. ... and vanilla extract (I used pure vanilla beans and scraped the seeds out). Mix well until the sweetener is dissolved. |Strawberry & Rhubarb Mousse
  5. Take off the heat. Use a hand blender and pulse until smooth and creamy. |Strawberry & Rhubarb Mousse
  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. |Strawberry & Rhubarb Mousse
  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. |Strawberry & Rhubarb Mousse
  8. Meanwhile, beat the egg whites until they create stiff peaks. In another bowl, whisk the heavy whipping cream until stiff peaks form.
    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 140 F / 60 C. 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. |Strawberry & Rhubarb Mousse
  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. |Strawberry & Rhubarb Mousse Enjoy! |Strawberry & Rhubarb Mousse

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Comments (4)

This looks awesome!  Honeyville sells organic unsweetened freeze dried strawberries which I have powdered and used in your recipes!  I am going to try them in this dessert!


That sounds great and may work even better for the texture. Let me know if you make it Smile


strawberries & rhubarb = the best keto combo!!! Thank you 8-)


Thank you Ivy!


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