The strawberry harvest is coming to an end in Maine. I created these very special dessert cups, with the sweet and creamy flavors of strawberry shortcake, as a last hurrah! They store well and will last for many days covered in the refrigerator, so I can extend the enjoyment of one of my favorite fruits for a bit longer. Since I only eat fruit when it is local and in season (I don’t eat fruit during the winter), I’m savoring the last strawberries of the season and these individual dessert cups are a great way to do it!
Low Carb Strawberry Mousse Shortcake Cups
Makes 8 servings
3/4 cup almond flour
2 tablespoons butter, chilled and cubed
2 tablespoons granulated or powdered erythritol
1/4 teaspoon xanthan gum
1/8 teaspoon salt
1/4 teaspoon lemon extract
Strawberry Mousse Filling:
4 ounces cream cheese, softened
15 small to medium strawberries, sliced
3 tablespoons powdered erythritol
1/2 cup heavy whipping cream
10 drops of monkfruit extract or liquid stevia if needed for additional sweetness (optional)
1/8 teaspoon xanthan gum (optional and only if needed)
Whipped Cream Topping:
1/2 teaspoon dry gelatin powder
2 teaspoons water
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
8-10 drops of monkfruit extract or stevia to taste
1. For the crust, preheat the oven to 350 degrees Fahrenheit. Lightly spray the bottom of eight 4 ounce glass jelly jars or oven-proof dessert cups with non-stick coconut oil spray and place on a baking sheet: set aside.
2. Combine the almond flour, chilled butter cubes, 2 tablespoons erythritol, xanthan gum, salt and lemon extract in a food processor. Pulse until mixture resembles fine crumbs. Divide the mixture evenly between the eight jars and gently tamp down to create an even layer. Bake for 10 minutes in the preheated oven. Remove from the oven and cool completely.
3. After the crust has cooled, prepare the strawberry mousse by first mashing the strawberries with a potato masher or the tines of a fork until you have small pieces and the strawberries and their liquid measures about 2/3 cup (do not use more than 2/3 cup). Set aside.
4. In a large mixing bowl, beat the softened cream cheese and 3 tablespoons powdered erythritol with an electric mixer until light and fluffy. Add the strawberries and their liquid and 1/2 cup heavy cream and beat vigorously until the mixture increases in volume and is thick with the consistency of whipped frosting. Taste and add additional sweetening if needed (this is optional and will depend on the natural sweetness of the strawberries).
5. Optional and only if additional thickening is needed, sprinkle 1/8 teaspoon xanthan gum over the mousse and beat vigorously to incorporate. You will notice an immediate slight thickening of the mixture, but do not add more because once refrigerated the mousse with thicken further. Divide the mousse equally between the eight jars and refrigerate for at least 30 minutes to firm up.
6. To make the cream topping, first sprinkle the 1/2 teaspoon dry gelatin powder over 2 teaspoons of cool or room temperature water and then heating in the microwave for about 5 seconds, stir until dissolved: set aside.
7. Pour 1/2 cup heavy cream into a large mixing bowl. Add the vanilla extract and monkfruit or stevia drops. Beat until soft peaks form. While mixing on low, slowly drizzle in the dissolved gelatin and increase the speed of the mixer and beat on high until thick peaks have formed. Spoon or pipe the whipped cream over the mousse and refrigerate the dessert cups until ready to serve.
8. These desserts can be covered and stored in the refrigerator for up for 4 days. If desired, top each dessert with a small strawberry as garnish before serving.
Nutritional Information per serving: 223 calories, 4.4 g carbohydrate (1.4 g dietary fiber, 1.3 g sugars), 22.5 g total fat (10.9 g saturated fat, 0 g trans fat), 59 mg cholesterol, 105 mg sodium, 35 mg calcium, 98 mg potassium, 574 mg Vit A, 3.5 g protein. Net carbs per serving: 3 grams.
Photo and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.