Mascarpone Mousse with Roasted Strawberries

Three dessert glasses filled with mascarpone mousse on a white cake stand.

This Keto Mascarpone Mousse is sweet, indulgent, and is astonishingly easy to make. The roasted strawberries complement the creamy texture delightfully!

Course Dessert

Cuisine Dessert

Keyword mascarpone mousse, roasted strawberries

Prep Time 15

Cook Time 25

Total Time 40

Servings desserts

Calories 331kcal

Ingredients

Roasted Strawberries

2 cups quartered strawberries
2 tsp allulose sweetener or any granulated sweetener
1/4 tsp vanilla extract

Mascarpone Mousse:

8 ounces mascarpone cheese softened
3 ounces cream cheese softened
1/3 cup powdered sweetener
1 tsp vanilla extract
3/4 cup whipping cream

US Customary - Metric

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

Storage Information: Store the mousse and the strawberries separately in the fridge for up to 5 days.

Nutrition