Fluffy Keto Strawberry Cream

Step 1To a medium saucepan add the strawberries (reserve about 4 strawberries for topping), sweetener, and ¹/₂ cup (120 ml) water. You could even use frozen strawberries and use them all in the cream (none for topping).

Step 2In a small cup or bowl, sprinkle the gelatin over the remaining ¹/₄ cup (60 ml) cold water and let stand for a couple minutes to soften.

Step 3Using a spatula, break the strawberries into smaller pieces. Cook over medium-low heat, stirring frequently, until the sweetener has dissolved.

Step 4Transfer to a blender or use an immersion blender and process until smooth.

Step 5Pour the strawberry mixture back into the saucepan and add the bloomed gelatin. Heat up over a medium heat until the gelatin has just dissolved.

Step 6Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.

Step 7Add the whipping cream (or coconut cream) and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. For best results, use a chilled bowl to whip the cream. Add the cooled strawberry puree.

Step 8Beat until well combined. Pour into a container or a pie dish (at least 1L capacity) and refrigerate for at least an hour or until set.

Step 9Thinly slice the remaining strawberries and fold on top on the chilled strawberry cream. Refrigerate until ready to serve.

Step 10Serve as an after dinner dessert or for breakfast.

Step 11To store, refrigerate for up to 5 days.