1 cup fresh strawberries, hulled and chopped
1/4 cup erythritol or preferred keto sweetener
1 tsp vanilla extract
1 cup heavy whipping cream
1 tsp lemon juice
A pinch of salt
Directions
1. In a blender or food processor, puree the strawberries until smooth. Pass the puree through a fine sieve to remove seeds, if desired.
2. Transfer the strawberry puree to a medium bowl and stir in the erythritol, vanilla extract, and lemon juice. Mix until well combined.
3. In a large bowl, whisk the heavy whipping cream and a pinch of salt until stiff peaks form.
4. Gently fold the strawberry mixture into the whipped cream until fully incorporated and smooth.
5. Spoon the mousse into serving cups and refrigerate for at least 1 hour to set.
6. Before serving, you can optionally garnish with fresh strawberry slices and a sprig of mint.

Variations & Tips
For a different flavor profile, try using raspberries or blueberries in place of the strawberries. If you’d like to add a bit more texture, consider folding in some finely chopped nuts or unsweetened coconut flakes. Additionally, for a more indulgent mousse, you can incorporate a small amount of softened cream cheese into the strawberry mixture before folding it into the whipped cream, resulting in a richer, cheesecake-like consistency.