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!
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 patriotic low carb vanilla mousse using my Instant Pot. What make’s it patriotic? To be honest, not much more than the red strawberries, blue blueberries and the white mousse. However it’s a good excuse to make this smooth and creamy, delicious dessert. And best of all for me it only has 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.
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. 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. 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.
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
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
Patriotic Vanilla Mousse in the Instant Pot (low carb)
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
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Place trivet in Instant Pot and then pour 1 1/2 cup of water over it.
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In a small pan on the stove, add the Swerve and water and whisk until dissolved.
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Take off the stove and whisk in the cream, almond milk and vanilla.
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In a bowl, whisk the egg yolks.
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Add a tablespoon of the cream mixture and whisk into the eggs.
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Very slowly add in all of the cream mixture while whisking.
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Pour into small ramekins or jars and place on trivet in your Instant Pot.
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Place on lid and turn pressure release valve to the back and press manual for 6 minutes.
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When finished, quick release the pressure and carefully take out the jars. They will be very hot.
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Let cool for a few minutes and then refrigerate for a few hours.
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Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.
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More low carb summer desserts to try!
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- Low Carb Jello Pops
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- Chocolate Strawberry Treats
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- Low Carb Strawberry Pretzel-less Dessert
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- Low Carb Lemon Berry Bundt Cake
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: 20+ Red White and Blue Recipes That will Make You Want to Party Right Now 
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Nikki
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!
Denise
Same to you Nikki!
Carlee
Oooooh, that looks delicious! I really need to get an instant pot!
Denise
I really like mine. It’s a good investment.
Angela Hockley
Do you have a favorite brand of insta-pot? I am trying to decide which to buy.
Denise
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.
Terri Steffes
This looks incredibly good. I have been afraid to buy an instapot but this recipe would be so worth it!
Denise
I didn’t use mine for months but once I started seeing how many things you can make with it I fell in love.
monika
would coconut cream work instead of the cream?
Denise
Hi Monika, I’m not sure. I’ve never tried it but I think it would. If you make it please let me know how it goes.
marye
This WILL be in my refrigerator as soon as I get a chance to make it! Thanks!
Denise
That’s great … I hope you like it!
Liz
Wow, who knew (besides you!) that mousse could be made in an Instant Pot? What a fabulous, low carb dessert!!!
Denise
Thanks Liz!
Ellen LaFleche-Christian
I love my Instant Pot. It’s a huge time saver!
Denise
I love it too. I hope to use it more this summer.
Christie
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.
Denise
Great! I hope he likes it.
Jess
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!
Denise
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.
Wendy Klik
I haven’t yet invested in an instant pot….this gives me another reason to consider it.
Denise
They are pretty cool….just saying. 😉
The Ninja Baker
So glad your lovely (and low-card!) mousse can be baked in the oven. Petite, perfect and patriotic dessert for July 4!
Denise
It’s petit but it’s rich enough.
Dannii
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!
Denise
Thanks Dannii!
Mary // Chattavore
This sounds wonderful. I am always looking for new recipes for my Instant Pot!
Denise
Thanks for stopping by Mary!
sue | theviewfromgreatisland
Adorable! I love patriotic desserts that don’t rely on food coloring ~ these look delish!
Denise
Thanks Sue!
Elaine @ Dishes Delish
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!
Denise
Thanks so much. I really like my Instant Pot!
Ayngelina Brogan
I’ve never heard of Swerve, I’m not sure if we have it in Canada but I’m going to have a look as this recipe looks delicious.
Denise
You can use Splenda or Truvia too. Just make sure that you use the equivalent to sugar ratio for whatever sweetener you use.
Patty @pattysaveurs.com
Lovely mousse recipe! I never knew that you could make mousse in an instant pot, thanks for the recipe, will try your way!
Denise
I’m learning too…so many things to make.
Cindy
I don’t own an Instant Pot. Maybe I need to get one!
Denise
Well if you do, you would be surprised at how much you can do with it!
Jesse
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!
Denise
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!