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Three elegant crystal dessert glasses filled with creamy white mascarpone mousse swirled with vibrant red strawberry sauce and topped with fresh diced strawberries, arranged on a round white ceramic plate. A halved fresh strawberry sits beside the glasses, with a bowl of whole strawberries and dark chocolate pieces visible in the soft-focus background, alongside a dusty pink linen napkin on a gray surface.

Keto Mascarpone Mousse

A light, creamy keto mascarpone mousse made with room-temperature mascarpone, stiff-peaked whipped cream, and powdered erythritol, piped in a spiral into glass coupes and topped with a warm sugar-free strawberry compote. Low-carb, grain-free, and ready in under 15 minutes with no baking required.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 20 minutes
Total Time 43 minutes
Servings: 4 glasses
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g mascarpone cheese, room temperature Must be fully softened before beating
  • 1 cup heavy whipping cream, cold Whipped separately to stiff peaks before folding
  • 3 tablespoon powdered erythritol or powdered monk fruit sweetener Must be powdered not granular for a smooth mousse
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups fresh or frozen strawberries For the compote topping
  • 2 tablespoon powdered erythritol For sweetening the compote
  • 1 tablespoon lemon juice For the compote
  • 0.5 teaspoon vanilla extract For the compote
  • fresh strawberries halved, for garnish Placed alongside the glasses on the serving tray

Equipment

  • 1 Hand mixer or stand mixer For beating the mascarpone and whipping the cream
  • 1 Large mixing bowl For the mascarpone base
  • 1 separate chilled bowl For whipping the cold heavy cream
  • 1 wide rubber spatula For folding the cream without deflating
  • 1 Small saucepan For the strawberry compote
  • 1 piping bag with large star tip For the spiral swirl visible in the image
  • 4 glass coupes or dessert glasses Clear glass shows the mousse and compote best
  • 1 white serving tray For the presentation shown in the image

Method
 

  1. Combine the strawberries, powdered erythritol, and lemon juice in a small saucepan over medium heat and stir for 3 to 4 minutes until the berries soften and release their juice, then press some berries lightly to break them down into a loose jammy consistency while leaving some pieces intact.
  2. Remove the compote from heat, stir in the vanilla extract, and let it cool completely to room temperature before using so it does not melt the mousse when spooned on top.
  3. Beat the room-temperature mascarpone, powdered sweetener, vanilla extract, and salt together on medium speed for 60 to 90 seconds until completely smooth, creamy, and the sweetener is fully incorporated with no lumps remaining.
  4. Whip the cold heavy cream in a separate chilled bowl on medium-high speed until genuine stiff peaks form and the cream holds a firm straight point when the beater is lifted.
  5. Add one third of the whipped cream to the mascarpone base and stir in fully to lighten the mixture, then fold the remaining cream in two additions using a wide spatula in slow bottom-to-top strokes until the mousse is smooth, light, and streak-free.
  6. Transfer the mousse to a piping bag fitted with a large star tip and refrigerate for 15 to 20 minutes until slightly firm and cold enough to hold the piped swirl shape.
  7. Pipe the mousse into each glass coupe starting from the outside rim and spiraling inward and upward to build the tall, defined swirl visible in each glass in the image, ending slightly above the glass rim.
  8. Spoon the cooled strawberry compote generously over the center of each piped mousse so the red sauce and berry pieces sit in the hollow at the center and run in rivulets through the cream channels, creating the red and white swirl contrast visible in the image.
  9. Place the filled glasses on a white serving tray, arrange fresh halved strawberries alongside as shown in the image, and serve immediately or refrigerate uncovered for up to 30 minutes before bringing to the table.

Notes

Mascarpone must be at room temperature before beating or the mousse will turn grainy. Use powdered rather than granular sweetener for a completely smooth texture. Whip the cream to genuine stiff peaks before folding. Add the compote only just before serving for the cleanest presentation.