Sugarfree strawberry mousse pie
Sugarfree strawberry mousse pie
This low carb and sugarfree strawberry mousse pie is not only beautiful, but also delicious to eat. If nothing else, everyone knows mousse or bavaroise as a fluffy dessert. So how nice is it to combine a dessert with a pie base? Carefree enjoyment by using Steviala sugar substitutes. In addition to the sugar substitute Steviala Kristal Sweet Vanilla, Steviala Supreme Strawberry is also used. The Steviala Supreme Strawberry is a syrup substitute with strawberry flavour. The crust is made with Steviala low carb almond flour and Steviala Frost. This combination makes this crust low carb and fits into many different lifestyles.
This recipe is quick and easy to make so you can have a delicious dessert on the table within 4-6 hours. A dollop of homemade whipped cream completes this dish. This recipe uses gelatin, but you can also make this recipe vegan by using Agar Agar. Read more tips on replacing the gelatin at the end of this article.
Ingredients
Low carb and sugarfree strawberry mousse pie crust
- 150 grams Steviala almond flour
- 90 grams butter
- 60 grams Steviala Frost
- 1 egg yolk
- pinch of salt
Sugarfree strawberry mousse
- 125 ml whipping cream
- 50 grams Steviala Kristal Sweet Vanilla
- 25 grams Steviala Supreme Strawberry
- 200 grams strawberries (pureed)
- 5 gelatin sheets (or 3 grams Agar Agar)
- juice of 1/2 lemon
Low carb topping
- 125 ml whipping cream
- 20 grams Steviala Kristal Sweet Vanilla
- strawberries
Baking supplies
- oven
- mixing bowl
- cling film
- baking paper
- rolling pin
- elektrische handmixer
- immersion blender
- saucepan
- spatula
- icing bag
Preparation
Making low carb and sugarfree strawberry mousse pie
Start by preheating the oven to 175 degrees. Next, add the butter, Frost and almond flour to a mixing bowl. Knead this with your hands into an even dough. Then add the egg yolk and salt and knead into a ball of dough. Next, wrap the dough in a piece of cling film. Then place in the refrigerator for about 30 minutes.
After 30 minutes, knead the dough briefly and place the dough on a piece of baking paper. Then place another piece of baking paper on top and press it down. Roll out with a rolling pin to the size of the baking dish. Then place the dough in the baking pan. Next, bake in the oven for 20-25 minutes, the crust will be golden brown. Then leave the crust to cool completely outside the oven. In the meantime, continue with the strawberry mousse pie filling.
Making low carb strawberry mousse filling
Start by mixing the whipping cream. While whisking, add the Kristal Sweet Vanilla to this. Then put the mixing bowl in the refrigerator. Next, soak the gelatin sheets in a bowl of cold water for at least 5 minutes. Next, cook the pureed strawberries and Supreme Strawberry, along with the lemon juice in a saucepan. Then let simmer on medium-high heat for 2 minutes. Then turn off the heat and dissolve the squeezed gelatin into it. Do you opt for the agar agar? Then add this to your strawberries while stirring and then simmer on medium-high heat for 5 minutes.
Let cool completely to room temperature. Next, add the cold whipping cream into the strawberry mixture. Use a spatula to mix until an airy even mixture forms. Next, take the crust out of the refrigerator. Pour the strawberry mixture onto the pie crust. Then let set in the refrigerator for at least 4 hours.
Making the sugarfree topping
Mix the whipping cream with the Kristal Sweet Vanilla. Next, spoon this over the cake or use an icing bag. Finally, divide some sliced strawberries on the pie. Your sugarfree and low carb strawberry mousse pie is now ready to serve.
Tips
- Gelatin: 12 sheets / 22 grams to 1 liter of liquid
- Agar Agar: 5 grams to 1 liter of liquid
- Agar Agar will not bind until it has been boiled for a few minutes.
Left over strawberries and gelatin? How about a strawberry cheesecake?
Nutritional values per portion
- Calorieën: 129
- Carbohydrates: 1.6
- Fats: 10.3
- Proteins: 2.3
