Low Carb Vanilla Mousse You Can Make In The Instant Pot!

This low carb vanilla mousse is a breeze in the Instant Pot. Decorated with strawberries and blueberries for a red, white and blue keto dessert. These cute little jars only have 2.5g net carbs! 

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

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! 

About The Jars

The jars I used were these 4oz jars and while they are not very big, they are perfect for this rich dessert. You can use 4oz ramekins if you wish but if you use a different size jar it will effect the time in the Instant Pot.  Depending on what size you use, I would add a few minutes onto the time. 

One of the reasons I make this recipe so much is because it’s a breeze in the Instant Pot.  It all started with a low carb chocolate mousse a while back that was excellent and that was what got me started on this mousse/Instant Pot kick.

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.

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

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Patriotic Vanilla Mousse in the Instant Pot (low carb)

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 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!

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Ingredients

• 2 egg yolks
• 2 tablespoons water
• ¼ cup Swerve
• ½ cup cream
• ¼ cup almond milk
• ½ teaspoon vanilla
• 4 strawberries
• 4 blueberries

Instructions

1. Place trivet in Instant Pot and then pour 1 ½ 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.

Notes

The nutritional information for 1 serving:

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

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 147Unsaturated Fat: 0g