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.
- 2 cups quartered strawberries
- 2 tsp granulated Swerve Sweetener
- 1/4 tsp vanilla extract
- 8 ounces mascarpone cheese softened
- 4 ounces cream cheese softened
- 6 tbsp powdered Swerve Sweetener divided
- 1 tsp vanilla extract
- 1 cup whipping cream
- 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.
- In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tbsp 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.
Serves 6. Each serving has 6.24 g of carbs and 1.11 g of fiber. Total NET CARBS = 5.13 g.
Erin @ The Spiffy Cookie says
This looks so good! I love making mousse using cream cheese but have yet to try mascarpone.
Carolyn says
Definitely try it, Erin. It’s amazing!
Kelly says
Made this today…. delicious!!!! I cannot believe how amazing roasted strawberries are! 🙂
Carolyn says
So glad you liked it!
Angie says
This looks so good! Would the mousse hold in the fridge for a few days? Thank you!!
Carolyn says
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.
Janie says
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!
Carolyn says
Oh Janie, thank you so much for your kind words! So glad things have worked out so well for your husband.
Karen says
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.
Carolyn says
I just ate some of the leftovers right now. I can’t tell you how much I love this recipe!
Karen says
Was so excited, I made typos! Make that, “…I will be making this…” WOW. Guess my drool got on my fingers as I typed. =))
Kathy says
What did you use to pipe it with? Your photos look very elegant – would make a nice company dessert.
Carolyn says
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.
Angela Curry says
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.
Carolyn says
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…
Angela says
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!!!
Jen says
I’ve had whipping cream I thought was bad, but then realized it just needed to be shaken first.
Josh loe says
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!
Angela says
Ok, finished making it–DELICIOUS!
Amy says
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?)
Carolyn says
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.
Linda says
So I can use regular sugar?
Carolyn says
Sure, I guess so.
Amanda Mendell says
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!
Jenny D. says
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
Angie says
This is so dangerously good! I can’t stop eating it!!!
Mai Williams says
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!!
Carolyn says
So glad you like that one and other recipes too, Mai. This mousse will easily be one of my favourites.
Thalia @ butter and brioche says
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.
Amanda says
My entire family LOVED this! Will be making this again. Thanks for a great recipe!!
Kirsten says
Carolyn,
THANK YOU!
I have no experience using alternative sweeteners, but when I needed to bring dessert to a luncheon honoring a lady living with diabetes you came through for me.
I picked up a container of Truvia at the store and ran a bunch of it through my food processor to try and approximate a more powdered consistency. That worked well!
I prepped the mousse at home and portioned it out into serving cups, then transported them to the luncheon in my cooler. When we were ready to eat I topped the mousse with fresh blueberries (since they are in season right now, and since you told me berries are better from a carb standpoint than stone fruits). Even the gal who doesn’t eat cream could partake of a bowl of fresh blueberries and wanted the recipe for her spouse.
I’ve shared your blog with the whole group.
Thank you for this recipe!
Carolyn says
Kirsten, you have no idea how happy this makes me. Diabetes is still so misunderstood and people think that because a sugar is natural, it’s fine for everyone, including diabetics. But honey and maple syrup are so concentrated in sugar, it’s almost worse. And many fruits are too high as well. Alternative sweeteners are also misunderstood and tend to all be thought of as “artificial” when many of them are as naturally-occuring as regular sugar. I am working hard to change the perceptions of these things and you really helped advance the cause! 🙂
Rachel says
Do you think I could sub creme fraiche for the mascarpone? I really want to make these now, but my mascarpone went bad.
Carolyn says
Hmmm, mascarpone is more solid than creme fraiche and it also tastes a lot sweeter, without the “tang” of creme fraiche. Although I think it would be good, it won’t be the same and may be more goopy. Can you add a bit more cream cheese?
Fun size wife says
What nice light dessert idea when we’re in the season of heavy foods. Thanks, and welcome to your new house!
Carolyn says
Thanks!
Susan says
Every time I search low carb, you are my go to. Your recipes are delicious. I’m making this for a dinner party tonight and am sure it will be a hit. Thanks again and don’t stop publishing your great recipes.
Carolyn says
Thanks, Susan!
Kapu says
Made this yesterday and loved it! Didn’t have strawberries but sprinkled nuts and dark choc chips. It was is winner!
Pam says
Will it be okay to use regular sugar or powdered sugar? Maybe turbinado? This sounds too delicious to pass up!
Carolyn says
Powdered sugar would work.
Pam says
I used the powdered sugar and it came out grainy … not smooth. I have used mascarpone in the past and my desserts always came out smooth and creamy. I wonder if the culprit was the powdered sugar? I’ll have to try it again using the sweetener listed.
Carolyn Stephen says
Second time making these ,they are wonderful!!!
EmmyLou Wassink says
Can I use just fresh strawberries, not roasted? Will this effect the taste?
Carolyn says
It will be a different taste but still very good!
Debbie Jennings says
JUst made…..OMG! Fabulous! Thank you so much for another “keeper”
Susan L. says
Wow!, this is good… at first I thought it was just going to taste like other “no bake cheesecakes” , but was pleasantly surprised it had a much different taste and was very light…. I just cut up some fresh strawberries to go on top…. it was the perfect ending to my night. Thank you for this recipe, I’ve made so many of your desserts and they always come out perfect and delicious.
Erin says
How would it taste if I left out the sweetener?
Carolyn says
Probably not very sweet but might be interesting.
Elizabeth Burt says
Thank you for all your dedication and hard work. I share your posts on my FB page for friends and family. I was wondering if whipped coconut milk would work instead of the whipping cream for my lactose intolerant family members. The cheese is fine for them so no worries there. Thank you again for all you do.
Carolyn says
Whipped coconut “cream” (the creamy part of the can of milk) should work. Make sure it’s VERY cold and chilled when whipping and adding to the mousse because it’s not nearly as stable as whipped cream.
Gisela says
Delicious! I just made it and everyone had seconds. Thank you!
Lynn Price says
Oh good heavens, this is incredible! My hubs, who is very anti-ketogenic tasting anything said this was as good as any he’s ever had. In fact, this tastes exactly like the full-calorie cheesecake filling, so I plan to make little keto tart holders and pipe this lushiness into them, and chill. A-maz-ing!
Carolyn says
I love it when we win over the non low carbers!
Adam Murray says
Fabulous idea. I got a question about serving it immediately, particularly after you said in one of your comments it keeps well. But my question is about the strawberries. Are you recommending it be served immediately because the roasted strawberries are still warm from the oven? That sounds appealing.
Also the recipe has prompted me to do something similar with peaches or cherries in brandy. The brandy’s optional but I think roasting the peaches or cherries could really help their sweetness. And pecans are in the mix there, somewhere. Probably a sprinkling on top.
Carolyn says
Yes, the mousse is chilled but the strawberries are warm, which is lovely!
Myra says
I Think i ruined it by adding mascarpone cream mixture to whipped cream instead of other way around…. ugggggg Any remedy?
Carolyn says
Did it curdle? If you have a little xanthan gum that might work. Beating in some cream cheese might help too.
Karyn says
I just tried to get your recipe for the lemony marscapone Mac and cheese and it isn’t displayed anywhere on that site. Could you give it to me please or tell me where to go to get it? Thank you, Karyn
Erin @ Dinners, Dishes, and Desserts says
Those roasted strawberries make this extra special!
Jennifer Farley says
Yum, this looks like the perfect strawberry dessert!
Taylor @ Food Faith Fitness says
Mmmm this sounds SO good!
Jennifer Blake says
Roasted strawberries… wow! Love a great strawberry recipe and this mousse? To die for!
gerry speirs says
great flavor from the strawberries!
Denise says
I’m pretty sure that this will be served in Heaven! So good!!!!
Carolyn says
Best. Comment. EVER!
AthensFarmGirl says
Just made this. Was outstanding. I only used 3T Swerve in the cheese mixture and it was just sweet enough. Thank you.
Carolyn says
Thank you!
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!!!!
Liz says
Oh my! You had me at the roasted strawberries! I must try this recipe!
Beth K. says
What a fabulous way to enjoy strawberries.
Carrian says
This looks soo soooo tasty!! I can’t wait to try it!
Kimberly says
Oh my, I could so easily eat the entire batch myself, which kinda defeats the point of it being low carb, LOL!
Andie Thueson says
This looks heavenly! Roasted strawberries! Umm Yum!!
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!
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!
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.
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 😉
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!