Don’t wait, don’t hesitate. Whip up a batch of this wonderful Mascarpone Mousse as soon as humanly possible. It’s one of those easy keto desserts that delights all the senses. So impossibly rich and creamy, sweet but not overly so, and with a perfect balance of flavors.
You may have noticed that creating eye-catching desserts that don’t look or taste sugar-free is kind of my specialty. And I love giving them a bit of a gourmet twist. Whether it’s Keto Kentucky Butter Cake or dreamy Keto Raspberry Mousse Tart, I love pushing the boundaries on what can be done with low carb ingredients.
I have a particular love of using mascarpone cheese in my dessert recipes. The slightly sweet flavor of this Italian-style cream cheese comes naturally from the cream, without any sugary additives. I use it everything from Keto Tiramisu to my famous Keto Chantilly Cake.
I first made this easy mousse recipe in 2015 and it’s been a fan favorite ever since! If you’ve never tried roasted strawberries, I highly recommend.
Why you will love this recipe
Your tastebuds won’t believe that this Mascarpone Mousse is low carb and sugar-free!
- So easy to make: This wonderful dessert takes only 15 minutes of active prep time.
- Gourmet flavor: The creaminess of the mascarpone paired with the heavenly roasted strawberries tastes like something you’d get at a fancy restaurant.
- Beautiful presentation: The contrast between the white mousse and the red berries is eye-catching!
- Last minute dessert: Need a dessert you can whip up and serve immediately? This creamy mousse doesn’t require time to set so it’s ready in a flash. Perfect for when you have company coming!
- Low carb: With only 6.2 grams of carbs, this is a keto dessert you can feel good about!
Reader’s Thoughts
“I made this today, OMG! Who ever thought to roast strawberries, omg and then add them to a mascarpone mousse ???? DELICIOUS!!!! And I had NEVER made my own whipped cream before, DEFINITELY A GAME CHANGER for me! Thank you for this recipe! It is AMAZING!” — Christa
Ingredient Notes
- Mascarpone cheese: This creamy Italian soft cheese has a naturally sweet taste. Most brands are made with cream so they have very few carbs per serving. But a few brands contain milk and have more carbs so read your labels!
- Cream cheese: Mascarpone can split easily so a little cream cheese helps stabilize the mousse. Make sure it’s at room temperature before you beat it, to ensure a smooth consistency.
- Heavy whipping cream: This lightens up the the delicious mousse.
- Sweetener: You need a powdered sweetener for the mousse. I recommend allulose for the strawberries, to make them more syrupy, but erythritol also works.
- Strawberries: Fresh berries work best for roasting, although you can do frozen if that’s all you have. You can also use blueberries.
- Vanilla extract: A touch of vanilla brings out the best flavor in the roasted berries.
Step by Step Directions
- Prepare the berries: Place the berries in a greased baking dish and sprinkle with the sweetener. Add the vanilla extract and toss to combine, then spread out in a single layer.
- Roast the berries: Roast 20 to 25 minutes, until the berries are soft and tender and have released much of their juices.
- Combine the cheeses: In a large bowl, beat the mascarpone, cream cheese, sweetener, and vanilla together until well combined.
- Whip the cream: In another bowl, beat the heavy cream until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture until no streaks remain.
- Divide and serve. Pipe or spoon the mousse into 6 small dessert cups. Top with the roasted berries and serve immediately.
Tips for Success
Mascarpone can be finicky and split easily, so make sure not to over-beat it. Using some cream cheese helps stabilize it during the beating process. Make sure both the mascarpone and the cream cheese are softened before beating together.
While I highly recommend the flavor of the roasted strawberry topping, you can also use fresh berries. It would also be delicious with any one of these keto toppings:
Frequently Asked Questions
Real Italian mascarpone contains just two ingredients: heavy cream and lemon juice. It has a naturally sweet flavor from the heavy cream but has no added sugar. American-style cream cheese is made with cream and milk, along with an acid like lemon juice or vinegar. Store-bought brands also use thickeners and stabilizers such as xanthan gum to make it more shelf stable.
You can store this mousse in the fridge for up to 5 days, as long as your ingredients are fresh. You can make it a few days before serving if you need to plan ahead.
This keto mascarpone mousse recipe has 6.2g of carbs and 1.1g of fiber per serving. That comes to 4.4g net carbs per serving.
More keto mousse recipes to love
Mascarpone Mousse with Roasted Strawberries
Ingredients
Roasted Strawberries
- 2 cups (288 g) quartered strawberries
- 2 tsp allulose sweetener, or any granulated sweetener
- 1/4 tsp vanilla extract
Mascarpone Mousse:
- 8 ounces (226.8 g) mascarpone cheese, softened
- 3 ounces (85.05 g) cream cheese, softened
- 1/3 cup (63.33 g) powdered sweetener
- 1 tsp vanilla extract
- 3/4 cup (178.5 g) whipping cream
Instructions
Roasted Strawberries
- Preheat the oven to 375ºF and lightly grease a medium-sized baking dish.
- Add the berries and sprinkle with the sweetener. Add the vanilla extract and toss to combine, then spread out in a single layer.
- Roast 20 to 25 minutes, until the berries are soft and tender and have released much of their juices.
Mascarpone Mousse
- In a large bowl, beat the mascarpone, cream cheese, sweetener, and vanilla extract together until well combined and smooth.
- In another bowl, beat the heavy cream until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture until no streaks remain.
- Pipe or spoon the mousse into 6 small dessert cups. Top with the roasted berries and serve immediately.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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My entire family LOVED this! Will be making this again. Thanks for a great recipe!!
I can definitely see myself whipping up this dessert in the near future. It looks super delicious whilst being so simple to make. Love it.
Hello Carolyn,
First of all, I am so happy that I’ve found your website. I have been following Dr. William Davis’s Wheat Belly for 6 weeks. He has you listed as an additional resource for recipes in his Wheat Belly Cookbook. Thank you Dr. Davis! I needed inspiration and your link provides yummy recipes with excellent photography! I just made this marscapone mousse with roasted strawberries last night and it was amazing!! I’ve made many of your other recipes and they are all so good! Thanks for introducing me to Swerve, as it is now my all time favorite sweetner and thank you for all your hard work! I’m definitely a follower!!
So glad you like that one and other recipes too, Mai. This mousse will easily be one of my favourites.
This is so dangerously good! I can’t stop eating it!!!
Made this night-before-last, and it’s fantastic. I didn’t bother with the fancy piping part since my husband (read: me) didn’t want to wait for aesthetics to indulge. Wondering if there’s a way to make the mousse lemony? I just got some
I LOVE, LOVE, LOVE this mousse! Super lite and creamy, not overly sweet its just right! My husband was ooing and ahing over it! It will be made A lOT at my house! Thank you for all the great recipes!
Hi Carolyn,
I just “found you” through someone I think is a mutual friend — Ellen Davis. So glad — your recipes look AMAZING!
Dumb question: I’ve never used Swerve before. Can I substitute equal amounts of granulated Splenda? (I’m also fond of powdered or liquid stevia, but I’m guessing the Swerve contributes “bulk” to some of your recipes, like real sugar would. Is that right?)
In this recipe, you shouldn’t have an issue subbing any sweetener you choose because it doesn’t rely on them for consistency. In some of my baked goods and frostings…that’s a lot harder.
So I can use regular sugar?
Sure, I guess so.
Ok, finished making it–DELICIOUS!
This looks amazing! Long time reader (like really long time) first time leaving a comment. I’ve been doing low carb for over 6 years now and I really wanted to thank people like you for doing these sites, as it helps out a TON when trying to meal plan. So thank you for taking the time to give to the community. I just started my personal blog http://www.joshloe.com which I plan to do the same on. It details my journey and ups and downs, if you’re interested.
Again thank you for what you do!
So upset!! Just bought whipping cream and when I opened it to measure it out, it was curdled! It wasnt expired either. Now I have to wait to finish making it this evening!! How frustrating.
Oh dear. What kind was it? I find some of the brands without carageenan to look a little curdled and lumpy but they whip up just fine and haven’t gone bad at all. It’s the lack of an emulsifier food additive that allows some of the cream to lump up. So if it’s not “gone” or sour, it might still be okay…
It was Horizon Organics brand. I already threw the carton away so I don’t know if there was carageenan in it or not. Oh well. I didn’t get a chance to stop by the store again so it looks like this will be happening tomorrow instead. I had the strawberries roasted and the rest of the mousse mixed up. Had to throw it all in the refrigerator. Glad it keeps at least! I tasted the batter and so far it’s really good!!!
I’ve had whipping cream I thought was bad, but then realized it just needed to be shaken first.
What did you use to pipe it with? Your photos look very elegant – would make a nice company dessert.
I just used a Wilton tip like this one: http://www.amazon.com/gp/product/B0000VM48K/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VM48K&linkCode=as2&tag=aldaidrabfo05-20&linkId=TP3VPA5SO2XYVEKO and some of their disposable pastry bags. You need to get the large ring and holder for it too. Not too expensive and easy to get at a craft store.
It would make a fabulous company dessert, actually. I was saying the same to my husband.
When I click on the attached link it takes me directly to a pillow. Am I doing something wrong? I’ve tried three times with same results.
Thank you and thank you for your website!! I can’t wait until doctors start advocating the keto diet for high cholesterol, dia Tebet was and weight loss.
I can help and fix it… if I know which link you are referring to. There are several in this post and recipe.
Was so excited, I made typos! Make that, “…I will be making this…” WOW. Guess my drool got on my fingers as I typed. =))
I have everything, right now, in my kitchen to make this except the strawberries. HA! A quick stop to the produce stand and I will make be making this tonight for dessert. It looks SO deliciousness.
I just ate some of the leftovers right now. I can’t tell you how much I love this recipe!
Hi Carolyn- I’ve been following your website and books for quite a while now but have never contacted you personally. I just want to say how much I appreciate all the work and research you do to bring us such wonderful and healthy recipes. My husband was diagnosed as type 2 Diabetic a couple of years ago, mostly due to some harsh meds he was on while recovering from a heart attack. I too had always loved to cook but I was completely lost when faced with the daunting chore of re-learning how to cook for a diabetic. I began with baby steps, yours was one of the very first websites I found with such a wealth of info and ideas and I have kept “All Day I Dream About Food” as my go-to, favorite low carb food blog. I look at your site every day and I’m proud to say my husbands levels have steadily declined to the point he is now on the lowest possible dose of blood sugar med his Dr. can prescribe. It hasn’t been easy; I’ve had to prepare almost every bite we eat from scratch but the results have been well worth it & even though I did not have a problem with blood sugar myself, I am happy to say my own levels have also decreased substantially. I recommend your site to everyone I know and give you all the props in the world for helping my family improve our health and enrich our outlook on life! Thanks Again!
Oh Janie, thank you so much for your kind words! So glad things have worked out so well for your husband.
Janie, fancy meeting you HERE!!!❤❤❤
Fancy meeting you here!!!❤❤
This looks so good! Would the mousse hold in the fridge for a few days? Thank you!!
Yup, it sure does. I have some in my fridge right now and I made it Monday. It has no eggs, so it’s not as iffy.
This looks so good! I love making mousse using cream cheese but have yet to try mascarpone.
Definitely try it, Erin. It’s amazing!
Made this today…. delicious!!!! I cannot believe how amazing roasted strawberries are! 🙂
So glad you liked it!