A delicious low carb and keto mousse made with sweet mascarpone cheese and whipped cream. Topped with roasted strawberries, it’s an easy yet elegant dessert.
Stop the presses! Hold everything! This, right here, right now, is a memorable moment. Take a deep breath, sit up straight and make sure you are paying attention. Because this is big, friends. This is noteworthy. This is historical. This, this lovely, sweet and creamy low carb dessert…this is the first recipe to come out of my new kitchen! We are out of our rental, into the new house, and it’s a sea of boxes. I don’t have a clue where most things are. I’m unpacking things I haven’t seen in 6 months and that I forgot I even owned. It feels a little like an archaeological exploration as I unearth artifacts of a bygone time and place. But the kitchen was priority number one for me and it’s mostly unpacked and nicely organized, although I do often stand bewildered in it, trying to remember where I’ve put everything. Let it be said that I never want to move again. Or at least for another 10 years.
How To Make Mascarpone Mousse
Given the chaos and uncertainty of moving, it’s a wonder I decided to tackle a new recipe so soon. But as I was walking home from the local farmer’s market the other day, arms full of 6 pints of Oregon strawberries, an idea popped into my head and I had to make it immediately. In part because it sounds so good and in part because I didn’t want the strawberries to go before I’d had a chance to execute it. And it worked out so well, I had to bring it to you immediately. I have other recipes ready to go but they are just going to have to wait. This one is a must make!
Have you noticed all the recipes for roasted strawberries lately? It seems to be quite the trend. I have to say, I was a little skeptical because I don’t like cooked strawberries much. I love them raw and fresh but I find that cooking increases their sweetness so much it becomes cloying. But I was also intrigued because roasting brings out the best in some other foods, notably vegetables of the cruciferous variety. So, okay, I was willing to try it. But what to pair it with?
I still had several containers of creamy mascarpone leftover from my Lemony Mascarpone Cauliflower Mac N Cheese. The Wisconsin Milk Marketing Board was not stingy with the gorgeous cheese they sent! I was kicking around the idea of mascarpone ice cream but the concept of a creamy mascarpone mousse just presented itself. When my heart quickened in excitement, I knew I was on the right track. And oh, how perfect a track it was! This stuff is gorgeous! It’s an elegant dessert and it sounds impressive but it’s remarkably easy to make. I think it might be my favourite low carb dessert recipe of late. And you know that’s saying something! Told you this was a memorable moment.
Mascarpone Mousse with Roasted Strawberries
Ingredients
Roasted Strawberries
- 2 cups quartered strawberries
- 2 teaspoon granulated Swerve Sweetener
- ¼ teaspoon vanilla extract
Mascarpone Mousse:
- 8 ounces mascarpone cheese softened
- 4 ounces cream cheese softened
- 6 tablespoon powdered Swerve Sweetener divided
- 1 teaspoon vanilla extract
- 1 cup whipping cream
Instructions
Roasted Strawberries:
- Preheat oven to 375F and lightly grease a medium-sized baking dish (I used coconut oil spray).
- Add berries and sprinkle with sweetener. Add vanilla extract and toss to combine, then spread out over pan.
- Roast 20 to 25 minutes, until soft and tender and much of the juice has released.
Mascarpone Mousse:
- In a large bowl, beat mascarpone, cream cheese, 4 tablespoon sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tablespoon sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups. Top with roasted berries and serve immediatly.
Amanda Grimes says
I’ve made this twice already!! Amazing…roasted strawberries are incredible over the mascapone mousse..so simple but lovely!!
Michelle says
Can you use ricotta cheese instead of mascarpone?
Carolyn says
It has a very different consistency so I am not sure how it will work. You’re welcome to try.
Jennifer says
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.
Kerri says
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!
Shelley says
Can you use frozen strawberries?
Carolyn says
Yes, that should be fine. They get all mushy anyway from the roasting…
JT says
Hi, if using frozen strawberries, do we have to defrost them on the counter first? If so, for how long?
Carolyn says
Defrost them until they are soft.
Jennifer says
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!
Carolyn says
So glad to hear it!
Cristina says
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 😉
Robin says
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….:-)
Carolyn says
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.
Brooke says
Absurdly delicious. We’re not even doing Keto or any kind of diet, nobody can complain about this being a weird ‘diet dessert’.
I cheated a little, I live in Germany now, and instead of looking for artificial sweetners, I just added small teaspoons of powdered sugar and taste tested until it was what I liked. Instead of using 8 and 4 ounces specifically, I converted to grams and then rounded up to the closest available size packaging.
This was really good, and maybe it’s just me, but I find it to be a good substitute for Cool Whip, especially since it holds form better and longer than regular whipped cream, but is still pretty airy.
Carolyn says
So glad you liked it!
Edie Pottenger says
I have tried this dessert twice using blueberries because I didn’t have fresh strawberries. It is delicious!!! Thank you so much. I do have a question though regarding the net carbs. Did you include the strawberries into the net carbs or do they need to be added to the net carbs count? Keep up the good work. I really appreciate your time and effort. Edie
Carolyn says
The strawberries are included. Only if things are completely optional do I leave them out of the nutritional counts.
Edie Pottenger says
Thanks so much. I plan to take this to my next cousins get-together. My daughter even eats this and she is not KETO.
Carolyn says
Glad to hear it!
Andie Thueson says
This looks heavenly! Roasted strawberries! Umm Yum!!
Kimberly says
Oh my, I could so easily eat the entire batch myself, which kinda defeats the point of it being low carb, LOL!
Carrian says
This looks soo soooo tasty!! I can’t wait to try it!
Beth K. says
What a fabulous way to enjoy strawberries.
Liz says
Oh my! You had me at the roasted strawberries! I must try this recipe!
Chris says
This has been in my “to make” list for quite a while. I will always regret that it took me so long and that I will never get those days back!!! Just delicious!!!!