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Low Carb Vanilla Mousse in the Instant Pot #SundaySupper

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This low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs! 

You might also like this Instant Pot low carb chocolate mousse.

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!

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Lately I’ve been obsessed or perhaps possessed with making mousse in my Instant Pot. Since the 4th is just around the corner and Sunday Supper is having a red, white and blue theme this week, I came up with this low carb vanilla mousse using my Instant Pot. The red strawberries, blue blueberries and the white mousse are perfect for the holiday. This smooth and creamy, delicious dessert has only 2.5g net carbs! 

Let me first say that these 4oz jars are not very big. However they are just perfect for this rich dessert. One of the reasons I make this recipe so much is because it’s a breeze in the Instant Pot. I like my Instant Pot so much I’m taking it to the beach with me. My whole family rents a big house and we take turns cooking for one another. I think cooking in the Instant Pot will give me more time in the sun with my family. Anyway back to the mousse, recently I made a chocolate mousse in the Instant Pot that was excellent and that was what got me started on this mousse/Instant Pot kick.

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!

Low Carb Vanilla Mousse recipe

  1. To make these you start by heating water and Swerve sweetener in a small saucepan until it dissolves. Then take it off the stove and mix in your cream, almond milk and vanilla.
  2. In a bowl, whisk your eggs yolks and then add just a tablespoon of the cream mixture. Whisk until combined and then very slowly pour in the rest of the cream mixture while whisking. You want to make sure you don’t cook the eggs, but since you never bring the sugar and water to boiling, it should not be too hot to begin with.
  3. Once the mixture is well combined, pour into your jars. First add water to your Instant Pot along with the trivet. Place the jars on the trivet and cook on manual for 6 minutes.

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!

When done cooking, quickly release the pressure and let cool a bit. Place in your refrigerator for a few hours to let it set. I thought I screwed up this batch because it was a bit watery. However after refrigerating for a few hours it set to the perfect creamy, smooth consistency. 

Low Carb Vanilla Mousse

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!

By the way you don’t have to make these low carb or in a Instant Pot. Just substitute sugar for the Swerve sweetener and bake in your oven with a water bath for 30 minutes.

I hope you like my patriotic-ish dish and for more great 4th of July recipes, scroll down to see all the tasty recipes my friends at Sunday Supper have for you. The nutritional information for 1 serving:

147 cals / 12.1g fat / 17.7g carbs/ 15.2g fiber / 1.2g protein = 2.5g net carbs

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!
5 from 6 votes
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Patriotic Vanilla Mousse in the Instant Pot (low carb)

This patriotic low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries, these cute little jars only have 2.5g net carbs!
Course Dessert
Cuisine American
Keyword instant pot, mousse, vanilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 147 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 2 egg yolks
  • 2 tablespoons water
  • 1/4 cup Swerve
  • 1/2 cup cream
  • 1/4 cup almond milk
  • 1/2 teaspoon vanilla
  • 4 strawberries
  • 4 blueberries

Instructions

  1. Place trivet in Instant Pot and then pour 1 1/2 cup of water over it.
  2. In a small pan on the stove, add the Swerve and water and whisk until dissolved.
  3. Take off the stove and whisk in the cream, almond milk and vanilla.
  4. In a bowl, whisk the egg yolks.
  5. Add a tablespoon of the cream mixture and whisk into the eggs.
  6. Very slowly add in all of the cream mixture while whisking.
  7. Pour into small ramekins or jars and place on trivet in your Instant Pot.
  8. Place on lid and turn pressure release valve to the back and press manual for 6 minutes.
  9. When finished, quick release the pressure and carefully take out the jars. They will be very hot.
  10. Let cool for a few minutes and then refrigerate for a few hours.
  11. Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  3. What a great idea. I really like the individual desserts – no chance to overeat unless you grab two. I bet the Instant Pot at the beach is a great time saver.This is one piece of equipment I wouldn’t mind dragging along on vacation, especially since it can do so much. Your mousse jars are so cute. Using seasonal fruit can really dress them up.

    Reply

  5. Love those mini jars. I have ones that I think are 6 oz but you’re right, these 4 oz ones are just the perfect size for desserts. These look so creamy! And low carb means less guilt for me when I eat more than one 🙂

    Reply

  7. Looks fabulous! I plan on making it this weekend. Do you think I could substitute 1/4 heavy whipping cream for the 1/4 almond milk? I know there is already 1/2 cup of cream in the recipe….so I would just increase the amount to 3/4 cup of cream (and leave out the almond milk). Would this be doable? And do you think the texture would be the same, maybe slighter thicker? Thank you!

    Reply

    • Hi Jesse, I do think that would work fine. I just used the almond milk to stretch the recipe a bit without adding many carbs. The cream should work fine and it may be even creamier. I hoe you enjoy it!

      Reply

  11. I keep seeing recipes that use an instant pot. I keep saying to myself that I have to get one. Now, seeing your recipe for this vanilla mousse, I NEED to get one. These little jars of mousse looks so easy and delicious! I like the July 4th flair you added to this recipe!

    Reply

  14. I keep hearing so much about these instant pots and there really is so much that you can do with them. A great 4th July dessert!

    Reply

  17. Looks so good! Can’t wait to make it. Do you think I could substitute unsweetened coconut milk (the type in a carton in the Milk section of grocery store) for the almond milk? I’m assuming I could but not sure. Thanks!

    Reply

    • Hi Jess,
      I am not sure but I don’t see why not. There is not much almond milk and I mostly added it to stretch the recipe out a bit.

      Reply

  18. I’ve never had vanilla mousse. But you can bet I’ll try this one when Dad’s here for dinner. I’m always looking for low carb desserts for him.

    Reply

    • Hi Angela, I bought the Instant Pot brand. I’m sure the others are good too. I would just read the reviews on Amazon for the other brands but for me the Instant Pot brand has been wonderful.

      Reply

  26. I cannot wait to try this in my instant pot! Always looking for new ways to use it! This is stunning and sounds amazing! Hope you have a Happy 4th!

    Reply

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