If you need a delicious dessert in a hurry, this Keto Strawberry Fool is your friend. It definitely has plenty of cream decadence from the whipped cream, but also gets a nice little bit of tang from the strawberries. The recipe as written keeps the sweetness a bit on the lighter side, but you can easily scale the sweet component up or down to suit your preferences. Other benefits include: gluten-free, free of 8 of the top 9 allergens (contains dairy), and low-carb.
While I love and support using fresh ingredients, there isn’t always time for it. If you have the time, go for it. If not, some quick wins like frozen strawberries (or another fruit) and a squeeze bottle version of lemon juice can work wonders. This Keto Strawberry Fool can be made either way–your choice.
Inspired by: Low Carb Raspberry Fool on That Low Carb Life
What You Need to Make Keto Strawberry Fool
Equipment
- Stand Mixer – Or a hand mixer and large mixing bowls. If you have a 2 bowls for your stand mixer that’s even better. It’s preferable to have both a beater and a whisk attachment for whichever type of mixer you’re using.
- Rubber Scraper
- Measuring Spoons
- Measuring Cups
- Kitchen Scale – If you have one.
Ingredients
- Frozen Strawberries (Partially thawed) – I chose frozen strawberries for this recipe explicitly to save the time of washing, destemming, and removing the cores. You can totally use fresh strawberries for this recipe, it will just take a bit more time. You could also choose different berries or different frozen fruits.
- Allulose – I’ve been on an Allulose kick lately because it doesn’t re-crystalize the way that erythritol does. That said, you can definitely use erythritol or a monk fruit-erythritol blend instead.
- Lemon Juice – You could squeeze your own or . . . you could do what I do and keep a squeeze bottle of it in the fridge.
- Heavy Cream
- Vanilla Extract – You could also get wild and use half Almond Extract instead. Or . . . you could do something like frozen mango (not keto) and pineapple extract.
Getting Started with Making Keto Strawberry Fool
This Keto Strawberry Fool recipes really only has 3 parts:
- Make Whipped Cream
- Smash and Sweeten Strawberries
- Combine those 2 Components
I like to use the stand mixer for this, but if you don’t have one, you can use a hand mixer and a large mixing bowl. If you happen to have 2 bowls for the stand mixer or 2 large mixing bowls, that would be ideal though not required.
Strawberry Prep
In a large bowl, we’ll combine 16 ounces of Frozen Strawberries, 3 tablespoons of Allulose, and 1 tablespoon of Lemon Juice. You’ll want to mix them and allow them to sit while you make the whipped cream.
Making the Whipped Cream
To make the Whipped Cream, in a stand mixer or large mixing bowl, we’ll whip 2 cups Heavy Cream until soft peaks form. (I suggest using the whisk attachment.) Then, we’ll add in 2 tablespoons of Allulose and 1 teaspoon of Vanilla Extract and whip until stiff peaks form. Now we can set it aside for the moment.
Back to the Strawberries
Next we need to mash the strawberries. We’ll do this by moving the mixture of strawberries, allulose, and lemon juice to the stand mixer (or large mixing bowl). I suggest the paddle attachment.) We’ll beat them on low speed until the frozen strawberries are broken down into small bits and all ingredients are well incorporated (i.e. smashed).
Making the Fool
To combine the strawberries and whipped cream, we’ll fold ⅓ of the whipped cream into the strawberry mixture to lighten it up. Then, working in thirds, you’ll fold in the remaining whipped cream.
I suggest that you either serve it immediately or chill it in the refrigerator until you are ready to serve.
Related Recipes
Are you looking for some more easy dessert ideas? Check out these recipes:
- Keto Chocolate Coffee Mousse – Pro Tip: Make this AND the Keto Strawberry Fool, then serve them together. It’s like chocolate covered strawberries in cream format.
- Espresso Mousse
- Keto Cake Batter Dip
- Margarita Mousse
Keto Strawberry Fool
Ingredients
- 16 ounces Strawberries Frozen, Partially thawed
- 5 tablespoons Allulose Divided: 3 tablespoons with Strawberries and 2 tablespoon with Whipped Cream
- 1 tablespoon Lemon Juice
- 2 cups Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- In a large bowl combine 16 ounces Strawberries, 3 tablespoons Allulose, and 5 tablespoons Allulose. Mix and allow to sit while you make the whipped cream.16 ounces Strawberries, 5 tablespoons Allulose, 1 tablespoon Lemon Juice
- In a stand mixer or large mixing bowl, whip 2 cups Heavy Cream until soft peaks form. (I suggest the whisk attachment.) Then, add in 2 tablespoons Allulose and 1 teaspoon Vanilla Extract. Continue whipping until stiff peaks form. Set aside.5 tablespoons Allulose, 2 cups Heavy Cream, 1 teaspoon Vanilla Extract
- Move the mixture of strawberries, allulose, and lemon juice to the stand mixer. I suggest the paddle attachment.) Beat on low speed until the frozen strawberries are broken down into small bits and all ingredients are well incorporated.
- Fold ⅓ of the whipped cream into the strawberry mixture to lighten it up. Then, working in thirds, fold in the remaining whipped cream.
- Either serve immediately or chill in the refrigerator until ready to serve.
Equipment
- Stand Mixer Or a hand mixer and large mixing bowls. If you have a 2 bowls for your stand mixer that’s even better. It’s preferable to have both a beater and a whisk attachment for whichever type of mixer you’re using.
- Measuring Spoons
- Measuring Cups
- Kitchen Scale If you have one.
Notes
- You can use fresh strawberries if you prefer. Just make sure to remove the stems and cores first.
- If strawberries aren’t your thing, you could also pick another berry to use instead.
- I like blueberries, blackberries, and raspberries.
- However, if you go with blackberries and raspberries, just remember that sometimes the seeds can be annoying.
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