Low-Carb Strawberry Mousse Tartlets
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Low-Carb Strawberry Mousse Tartlets feature a swoon-worthy rich and creamy strawberry cheesecake filling inside golden pastry crust.
  • 1 cup (112 g) almond flour
  • ⅛ teaspoon fine sea salt
  • 1 large egg white (about 1 tablespoon + 1 teaspoon egg white)
  • ¼ teaspoon pure vanilla extract
  • 2 drops stevia glycerite
Strawberry Mousse:
  • 4 oz (115 g) full-fat cream cheese, at room temperature
  • ¼ cup mashed strawberries (about 2 large strawberries)
  • 1 tablespoon erythritol
  • ½ teaspoon pure vanilla extract
  • 4 drops stevia glycerite
  • ¼ cup heavy whipping cream, whipped to stiff peaks
  • 2 fresh strawberries, halved
  1. For the crust, preheat the oven to 350F. Combine the almond flour and salt in a medium bowl. Whisk together the egg white, vanilla, and stevia in a separate bowl. Stir the wet ingredients into the dry until it forms a sticky dough. Divide the dough in to 4 equal balls; press the dough into the bottom and up the sides of 4 individual tart molds (my molds are 3½ inches in diameter and 1 inch high). Use a fork to poke a few holes in the bottom of each. Bake the crusts until light golden brown, about 20 minutes; cool completely.
  2. For the strawberry mousse, beat together the cream cheese and mashed strawberries, and then beat in the erythritol, vanilla, and stevia. Beat in ¼ of the whipped cream, and then fold in the rest of the whipped cream ¼ at a time.
  3. To assemble, divide the mousse between the cooled pastry shells and place ½ a strawberry on top of each.
  4. Serve.
Storage Note: These will keep in the fridge for up to 3 days, but the crust does get softer as they sit.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/low-carb-strawberry-mousse-tartlets/