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High Protein Low Carb Strawberry Protein Mousse - Light, Creamy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup fresh strawberries (hulled; frozen works too, thawed and drained)
  • 3/4 cup plain 2% Greek yogurt (or skyr; choose unsweetened)
  • 1 scoop vanilla whey or whey-casein blend (about 25–30 g; use a low-carb option)
  • 2–3 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or a blend; adjust to taste)
  • 1 teaspoon unflavored gelatin (or 1/2 teaspoon agar-agar powder for a vegetarian option)
  • 3 tablespoons cold water (for blooming the gelatin)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (heightens the strawberry flavor)
  • Optional: 1/4 cup unsweetened almond milk or water to thin if needed
  • Optional toppings: sliced strawberries, a few sugar-free chocolate shavings, or a mint leaf

Method
 

  1. Bloom the gelatin. Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes. It will thicken and look spongy.
  2. Warm to dissolve. Microwave the bloomed gelatin for 10–15 seconds or warm gently on the stovetop until fully melted. Do not boil. Set aside to cool slightly while you prep the rest.
  3. Blend the base. In a blender or food processor, add strawberries, Greek yogurt, protein powder, sweetener, vanilla, and a pinch of salt. Blend until silky smooth. If the mixture seems too thick to blend well, add a splash of almond milk or water.
  4. Incorporate the gelatin. With the blender running on low, stream in the melted gelatin. Blend for 10–15 seconds to fully combine.
  5. Taste and adjust. Check sweetness and strawberry intensity. Add a touch more sweetener if your berries are very tart, or a few extra strawberry slices for a stronger flavor. Blend again briefly.
  6. Aerate for mousse texture. For extra fluff, transfer the mixture to a mixing bowl and whip with a hand mixer for 1–2 minutes on medium-high. This introduces air and gives you that mousse-like lift.
  7. Chill to set. Spoon into 2–3 serving cups. Refrigerate for at least 1–2 hours, or until lightly set and jiggly. The longer it chills, the firmer it gets.
  8. Garnish and serve. Top with a few strawberry slices or a dusting of sugar-free chocolate. Serve cold.