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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I have made this mousse recipe seven times so far. I don’t bother with the strawberries- I just make the mousse. I usually divide it in half and mix unsweetened cocoa in one half to make 3-4 chocolate mousses and 3-4 vanilla mousses. I have also tried increasing the whipping cream from 1 cup to 1 1/2 cups. Both these variations have been a huge success. These mousses are so rich and filling that a serving size of 2 1/2 to 3 ounces is plenty and they only take about 15 minutes to make. What a find!!
Do you have a recipe for homemade mascarpone? Thanx in advance
I do! It really needs an update (the post) but the recipe is still solid https://alldayidreamaboutfood.com/homemade-mascarpone-cheese/
Just wondering if you can add a little xanthan gum to your sweetener that you’re putting on your strawberries just to make the liquid a little thicker?
What if you want to use regular sugar? How much to swap?
I am sorry, I don’t use sugar so I really can’t advise. Since it’s not anything with eggs, you can taste and adjust to your liking.
Made a half batch of this today and OMG, so good!!! Reminded me a little of a strawberry sundae.
Can you make the mousse ahead of time?
How much ahead of time? You don’t want more than a day or two.
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!
Does this freeze well?
I honestly can’t say as i have never tried. Freezing mousse is a bit unusual.
I haven’t frozen this particular recipe, but I have frozen Keto cheesecake mousse fluff, both on individual cheesecake bases in little ramekin bowls, or little individidual dishes, as long as they have lids.
I’ve also frozen them as individual portions of fluff on its own.
Only for 4 to 6 weeks, let them defrost completely of eat partly frozen like icecream, they have been delicious, so when I make this recipe, I will try freezing it as well.
I’ve made this twice already!! Amazing…roasted strawberries are incredible over the mascapone mousse..so simple but lovely!!
This was such a hit with my family. My son literally liked the bowl and no one figured out it’s sugar free ????
So good to hear!
Can you use ricotta cheese instead of mascarpone?
It has a very different consistency so I am not sure how it will work. You’re welcome to try.
My family tried this for the first time tonight. Holy Bananas BATMAN! So easy, so simple, so light, so airy, so decedent, SO TASTY. With our sweet teeth I added 5 drops of liquid stevia and 1/2tsp more vanilla to the mascarpone. It may have been a bit on the sweet side for me but PERFECT for my husband and son. This is a GREAT recipe. Thank you for all the time, effort, money (spent on all the ingredients to trial and error recipes), and generosity.
This is excellent!! I didn’t have strawberries on hand but did have raspberries and blackberries. So that’s what I used instead. It was amazing. Like an ice cream sundae!
Can you use frozen strawberries?
Yes, that should be fine. They get all mushy anyway from the roasting…
Hi, if using frozen strawberries, do we have to defrost them on the counter first? If so, for how long?
Defrost them until they are soft.
I’m a long time lurker on this blog, transitioning to a LC diet along with IF. I made this for our Saturday night dessert and we LOVED it. My husband had no idea it was LCHF. Next time I may have to swirl a little melted dark chocolate into the mousse. This is so yummy. I used less Steve and it was still sweet, rich and delicious!
So glad to hear it!
I have so many of your recipes as my favorites! However, this one beats all! I’m in love! Not sure how long will resist in my fridge the other 5 portions or how many I will allow my husband to have 😉
How would you store the marscapone and strawberries in the fridge and for how long? I am only 1 and really do not want to eat it all in 1 sitting….:-)
Just put them in the fridge! since there are no eggs, this should be good for 5 days as long as your cream and cheese were fresh.