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Low-Carb Strawberry & Rhubarb Mousse

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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.

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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.

Hands-on Overall

Nutritional values (per serving, 1 jar)

Net carbs4.9 grams
Protein3.1 grams
Fat9.4 grams
Calories123 kcal

Calories from carbs 17%, protein 11%, fat 72%

Total carbs6.6 gramsFiber1.7 gramsSugars3.8 gramsSaturated fat5.4 gramsSodium130 mg(6% RDA)Magnesium15 mg(4% RDA)Potassium232 mg(12% EMR)

Ingredients (makes 6 serving)


  1. Roughly chop the rhubarb and quarter the strawberries. Low-Carb 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. Low-Carb Strawberry & Rhubarb Mousse
  3. Add Erythritol and stevia (if using). Low-Carb Strawberry & Rhubarb Mousse
  4. Add vanilla extract (I used pure vanilla beans and scraped the seeds out). Mix well until the sweetener is dissolved. Low-Carb Strawberry & Rhubarb Mousse
  5. Take off the heat. Use a hand blender and pulse until smooth and creamy. Low-Carb 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. Low-Carb 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. Low-Carb 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.
    Low-Carb 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. Low-Carb Strawberry & Rhubarb Mousse
  10. Enjoy! Low-Carb Strawberry & Rhubarb Mousse

Ingredient nutritional breakdown (per serving, 1 jar)

Net carbsProteinFatCalories
Strawberries, fresh
2.4 g0.3 g0.1 g13 kcal
Rhubarb, raw
1.1 g0.4 g0.1 g9 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1 jar
4.9 g3.1 g9.4 g123 kcal
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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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 😊


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


Thank you Ivy!