Keto Mascarpone Berry Mousse
This keto mascarpone berry mousse is rich, creamy, and takes only about 10 minutes to prepare. I use mascarpone and heavy cream to create a smooth, fluffy mousse, while the crushed berries add freshness and a light fruity flavor.
After a short chill in the refrigerator, it is finished with grated dark chocolate for an easy keto dessert that works well for both everyday treats and special occasions.
Ingredients
- Mascarpone Cheese: Mascarpone gives the mousse its rich, creamy base and helps it hold its shape after chilling. Let it soften slightly before mixing so it combines smoothly with the cream.
- Heavy Cream: Use heavy cream or a cream with a fat content of at least 30 percent. In some countries, heavy cream is called double cream. The cream whips with the mascarpone to create the light, fluffy texture.
- Fresh Berries: Strawberries, raspberries, blackberries, or blueberries all work well. Crush the berries finely so they distribute evenly through the mousse. You can also use a mixture of berries.
- Vanilla Extract: Use a good-quality pure vanilla extract for the best flavor. Vanilla bean paste can also be used as a substitute.
- Erythritol: Powdered erythritol sweetens the mousse without leaving a grainy texture. If you only have granulated erythritol, blend it until powdered before using. Another sweetener can be substituted, but follow the brand’s conversion ratio since sweetness varies between products.
- Dark Chocolate: Finely grated dark chocolate adds a slightly bitter finish that works well with the sweet berries and rich mascarpone. Use a high cocoa chocolate with a low sugar content to keep the dessert keto-friendly.
Expert Tips
Soften the Mascarpone Slightly
Take the mascarpone out of the refrigerator shortly before mixing. Very cold mascarpone can be stiff and may leave small lumps in the mousse. It only needs to soften slightly, so do not leave it out long enough to become warm.
Do Not Overwhip the Mousse
Whisk the mascarpone and cream until the mixture becomes light and fluffy, then stop. Overwhipping can make the mousse too thick and may eventually cause the cream to split. The finished mixture should hold its shape while still looking smooth.
Chill Before Serving
Refrigerate the mousse for at least 1 hour before serving. Chilling firms the mascarpone and cream, giving the dessert a thicker, more mousse-like consistency. It also gives the berry and vanilla flavors time to develop.
Add the Chocolate Just Before Serving
Grate the dark chocolate over the mousse shortly before serving. This keeps the chocolate dry and gives you a better contrast between the fine chocolate shavings and the creamy mousse.
Storage and Leftovers
This mascarpone berry mousse is best kept covered in the refrigerator and eaten within 2 days. Store it in the individual serving dishes or transfer it to an airtight container. The berries may release a little moisture as the mousse sits, so it is best served within the first day for the freshest texture.
Freezing is not recommended because the mascarpone and cream can separate once thawed, while the berries may release additional liquid and make the mousse watery.
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Keto Mascarpone Berry Mousse
Ingredients
- 3.5 oz mascarpone cheese about ½ cup
- 3.4 oz heavy cream about ⅖ cup
- 1.8 oz fresh berries finely crushed (about ¼ cup)
- ½ tsp vanilla extract
- 1.6 oz erythritol powdered (about ¼ cup)
- 0.5 oz dark chocolate
Instructions
- Add the mascarpone cheese, heavy cream, vanilla extract, and powdered erythritol to a mixing bowl. Using an electric whisk, beat until light, smooth, and fluffy.
- Gently fold the crushed berries into the mascarpone mixture using a spatula, just until evenly incorporated.
- Divide the mousse between small ramekins or serving bowls and refrigerate for at least 1 hour to set.
- Just before serving, finely grate the dark chocolate over the top and serve chilled.
Video
Notes
- For the best texture, serve the mousse well chilled.
- This recipe can be prepared in advance and stored in the refrigerator until ready to serve.
I am going to be making this but i want to make sure I under stand what type of heavy whipping cream. Do you by it all whipped up? the heavy whipping cream that I buy is just a liquid. so do you measure out the 100g and then whip it and then add the rest of the liquid at the end.
You can add that liquid 100ml to the mascarpone and whip both together. It will form a nice mousse.
Looks simple enough. I will give it a try but I will use strawberries.
I am rather concerned about the nutritional values given for this recipe – the video shows adding something like 1 tbsp ( or more?) of Erythritol, which actually contains 12 g carbs per tbsp. ????? at least according to the internet…
Hanne those 12 carbs are not calculated as it’s a sugar alcohol. “It is a sugar alcohol that does not affect blood glucose and has zero calories. … Erythritol has a GI of 0 and 0.2 calories per gram. It does not affect blood sugar and is suitable for a low-carb diet.”
Yes, it’s great that Mascarpone cheese has a mild sweet taste but the best thing about it is its 0 carbs, which was not mentioned in this article.
Thanks I’ll add that info in soon 🙂
Mascarpone is not 0 carbs. See values below.
https://www.vermontcreamery.com/products/culinary-cheese-and-cream/mascarpone/?utm_source=google&utm_medium=cpc&utm_campaign=2810922&utm_term=vermont%20creamery%20mascarpone&utm_content=mascarpone
Can you replace the Erythritol Powdered for monkfruit?
Thank you,
Absolutely!
For a mousse, I whipped up 2 egg whites and carefully added them to the fruit and cream/cheese mixture.
I made this today using strawberries, cream cheese instead of mascarpone and stevia..it was yummy,😊