Mascarpone cream mousse is a quick keto dessert made in minutes using only three ingredients! Perfect served with berries for an easy red, white, and blue low carb treat!
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Are you looking for a quick and easy low carb dessert recipe to show your patriot colors? Look no further!
This keto mascarpone cheese dessert is a snap to make. And to dress it up, just add in some low carb berries. Any berries work, but strawberries and blueberries are especially nice for the Fourth of July.
You can make the mascarpone cream in one big serving dish or divided among individual cups. I’ve even seen strawberries stuffed with this sweetened cheese mix. It’s something that’s quite popular at Christmas because they look like little Santa hats.
Ingredients for the keto mascarpone dessert
For the mousse, there’s only three ingredients needed. But adding some fresh berries turns it into a spectacular looking red, white, and blue dessert. So technically, I used five ingredients.
The following ingredients are used for a patriotic version of the mascarpone cream dessert:
- one eight ounce tub of mascarpone cheese
- one cup of organic whipping cream
- less than a teaspoon of vanilla flavored stevia
- one pint of blueberries
- one pint of strawberries.
I decided to chop the strawberries up so that I could fit them in small shot glasses. Have you made any shot glass desserts? They are a great way to control portions.
I have these cute two and a half ounce shot glasses with tasting spoons to make mini size desserts. You can also buy smaller disposable shooter glasses and disposable tasting spoons to go along with them. If you are making mini parfaits for a large party or celebration, the disposable cups and spoons are the way to go!
How to make a mascarpone cream mousse
The mousse comes together in less than a minute. All you have to do is pour three simple ingredients into the mixing bowl and whip on high speed until stiff peaks form. It instantly turns into a firm whipped cream thanks to the mascarpone cheese.
Mascarpone vs cream cheese
Some people add cream cheese to their mousse, but I prefer using only mascarpone because it has less carbs. The soft Italian cheese does tend to be more expensive than cream cheese.
It’s also harder to find mascarpone in the stores. If you can’t find it, you can use 8 ounces of cream cheese mixed with 1/4 cup whipping cream instead.
Layering with berries in shooter glasses
The shooter glasses I have are tall and narrow so the strawberries had to be cut in order to get them in. I actually used an egg slicer to evenly slice the strawberries first then made a few additional cross cuts.
The mascarpone cheese mousse had to be piped into the narrow glasses next. Then I topped off with a layer of blueberries.
If you can get the smaller wild blueberries, they would work much better in these narrow glasses. I do know a few spots locally where wild blueberries grow, but finding them fresh in the stores is nearly impossible.
Layering in mini trifle dessert bowls
I also made a few of these red, white, and blue colored mascarpone cream desserts in larger serving cups. A normal serving size would fill up a four ounce cup so the shooters are like half size mini desserts.
Of course, putting the whole thing in one big bowl works as well! You could even double the recipe, add cut up low carb pound cake, and layer in a big trifle bowl.
Other mascarpone cheese recipes
If you love mascarpone cheese as much as I do, you may want to find some other ways to use it. My personal favorite is to a keto tiramisu which is something I like to make for holidays.
But there’s a lot of other things you can make in addition to mascarpone mousse and tiramisu. Here’s a few more ideas:
- Tiramisu Whoopie Pies
- Gluten-Free Keto Tiramisu
- Tiramisu Cheesecake
- Lemon Mascarpone Tart
- Keto Chocolate Cheesecake Bombs
Printable Recipe
Enjoy this super easy low carb dessert made with only 3 ingredients plus optional berries! And don’t forget to let me know what you think of the treat by leaving a comment if you do give it a try.
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Mascarpone Cream Mousse Dessert (Keto)
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Ingredients
- 8 ounces mascarpone cheese
- 1 cup whipping cream
- 3/4 teaspoon vanilla stevia drops
- 1 pint Berries I used 1/2 blueberries and 1/2 strawberries
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Whip together mascarpone, cream, and sweetener in large mixing bowl with electric mixer until well combined.
- Pipe into individual cups and layer with berries.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
chihyu says
What a beautiful dessert! So easy to make and delicious ! Love that it’s low carb, too.
Victoria says
I am not in IG or Twitter. I had to let you know I tried this recipe. It was super easy. Thanks! I needed something sweet and stood in the grocery store reading the nutritional labels and ingredients of my favorite cookie brands! Sad, discouraged I left the store- empty handed. Totally forgot I had seen this recipes this week and had purchased the ingredients! Awwh! Yummy! Feeling satisfied not guilty! Thanks so much!
Lisa MarcAurele says
Thanks for the note! I’m glad you enjoyed this simple keto treat. 🙂
STACEY CRAWFORD says
So simple & yummy and just perfect for a fast Summer treat!
Zuzana says
It is a great idea to mix those with mascarpone. And perfect for 4th of July
paleoglutenfreeguy says
I love mascarpone in desserts so this looks so good! I’ll probably use a little honey or maple syrup since I can’t use stevia but otherwise this is perfect!
Susan Taylor says
this looks divine except that i just can’t stand stevia. would you know how much monkfruit to use in place of the stevia? i’m thinking i would probably use the powdered variety.
Lisa MarcAurele says
It depends on the brand. Maybe my sweetener conversion chart might help.
Joni Gomes says
Great idea to combine cream with mascarpone! I’ll be adding this to my 4t of july cake!
Christine Rogers says
Could this (and other dessert recipes) be made without any sweetener at all? I find that even Stevia is far too sweet.
Thanks.
Lisa MarcAurele says
Absolutely! I tend to cut way back on sweeteners myself.
Ginny says
I made this tonight. Awesome! I used exactly as the recipe stated but put blackberries on top instead of blueberries. Thank you so much! I’ll be making this often!
Winifred says
I planned to serve this on February 14. The mousse was at best mediocre. After mixing the ingredients as directed, I tasted and added 1/4 t more of the stevia. Mixed and tasted again. It seemed blah–no pizazz. I would have liked to add Cointreau, but then it wouldn’t have been keto acceptable. Instead I debated between lemon and orange organic flavoring and chose lemon. I added 1/2 t and mixed. It was tastier and enhanced the berries’ flavor. I am still not excited about serving this even though the presentation is great. I feel it is still lacking.
Lisa MarcAurele says
It was tested served with berries which is were a lot of the sweetness comes from. So it could be a bit bland if serving plain. A little extract and more sweetener can enhance the taste. It also makes a great strawberry stuffing.
Vonnie Frazier says
This was so light and refreshing! I took it to work, and they all loved it too! I topped with strawberry/raspberry (blueberries on the bottom) and dusted with 100% cocoa powder/espresso. So delicious! Thanks so much~ <3
Lisa MarcAurele says
That does sound really delicious. I’m glad your coworkers enjoyed it too.
Norbert says
This isn’t keto. It uses a sweetener and it will take you out of ketosis.
Lisa MarcAurele says
It is keto and monk fruit has been shown not to impact. You can read more about it here: https://lowcarbyum.com/monk-fruit-extract-sweetener/
Pat Holmblad says
Are you really supposed to get 12 servings out of this??
Thanks Pat
Lisa MarcAurele says
That’s only if you put it in the small shot glasses. Otherwise you’ll get 4 large servings.
Suzette says
I made this for 4th of July and it was a hit! I added 1/2 tsp. of the stevia drops to begin with because I was afraid of adding too much and it was the perfect amount. I had the same issue as Kathi Reed because the recipe does state to whip until stiff peaks form. This might be necessary if starting out with room temperature mascarpone but if not, you only want to whip until the ingredients are combined. Luckily, I noticed it in time before it had turned to butter…..WHEW!! I had strawberries macerating in fresh-squeezed lemon juice and used those for the bottom layer, then the mascarpone mixture, and topped it with fresh blueberries. I divided everything into 12 4-ounce mason jars. It was the perfect amount and just right for single-serving sizes. I will definitely make this again. Thank you!!
Lisa says
Thanks for sharing your experience. I fixed the error in the recipe where it states to whip to stiff peaks as I just make sure it’s well combined.
Kathi Reed says
Love this recipe! I did have trouble whipping the mascarpone and whipping cream to stiff peaks. It looked like it was starting to turn to butter rather than forming peaks. I did whip the mascarpone slightly first. It certainly didn’t affect the taste, but the consistency looked almost as if it had curdled. Suggestions appreciated.
Lisa says
You just need to whip until creamy, not stiff peaks.
Suzette says
I had this same issue. The recipe does state to whip until stiff peaks form. Luckily, I noticed and stopped the mixer before it did turn into butter!
Lisa says
Fixed!
Michael Fox says
This is an amazing recipe!! My wife and I recently removed as many carbs as possible from our diet but we love our desserts, this is a great replacement. I made this again tonight but added lemon zest and juice from half a lemon.
Lisa says
Lemon flavor is a great add!
Penni Fischer says
Thanks so much for sharing- this was a huge hit!
Lisa says
Yay! 🙂
Ioana says
I am a huge fan of mascarpone cheese. This recipe looks simple enough for me to try!
ellen says
Too thick. Whipped cream would have sufficed.
Gabby says
Wonderful Desert! Easy and tasty.
Rebecca Reck says
Dear Lisa,
I love this recipe so much that I featured it on my blog.
I’ve titled the post “The Best Real Food Recipes for Your Summer Grill Party.”
Here’s the link: http://motherslittlehelpers.net/the-best-real-food-recipes-for-your-summer-grill-party
Of course, I would love it if you’d share it!
Thank you for your lovely creation. I hope you have a fantastic day!
Sincerely,
Rebecca Reck
Lisa says
Thanks Rebecca! I’ll give it a few shares.
Marie Forsberg says
I am trying to point this for smart points. Is there any sugar or sat fat fat percentage? This sounds delicious and 4 smart points according to the information given but I know the sugar could raise a point or two. Thanks for posting.
Lisa says
Updated the nutritional data to give you a better idea. With the berries, the counts do go up.
Connie says
This looks fabulous. Can I use raw honey instead of sugar or stevia?
Lisa says
Honey is fine if that’s what you prefer.
Sandy says
I made this, and while my low carb family raved, I wasn’t a fan. I think that’s because for me the sweeter the better. If I were to switch to cream cheese – would it be the same amount? What about 1 container marscapone and one cream cheese as a happy medium?
Lisa says
Cream cheese can be used in the same amount as the mascarpone.
Barbara B says
A delicious and easy dessert ! Loved it !
Lisa says
So glad you liked this simple treat!
rbi says
Can you make the Mascarpone Cheese Mousse in advance and leave it in the fridge until you’re ready to serve with berries ?
Lisa says
Yes. This mousse is good in the fridge for like a week! You’ll just want to cover the top so it doesn’t harden.
Angela says
I made this last night and I may have put too much of the Stevia drops because it had a bitter after-taste. I topped the servings with toasted almonds and drizzled with sugar-free raspberry syrup. This camouflaged the bitterness a lot. I was wondering if I could substitute Swerve for the Stevia drops and if so, how much Swerve would I use? I want to thank you for all of your wonderful recipes. I am new to low carb dieting and before I found your website, my desserts consisted of either nuts or pork rinds. Your recipes rock!
Lisa says
Thanks! You do have to be careful with stevia drops as they are so concentrated. To replace with Swerve, use about 1/3 cup and add a bit of vanilla extract.
Lisa says
This looks so good, that I can’t wait to make it. One thing, though, I would rather use sugar than a substitute. How much sugar would you suggest using? Thank you!
Lisa says
I’d say about 6 tablespoons sugar and a little vanilla extract to replace the vanilla stevia.
Vicky says
These are so simple I can definitely make lots of them for our 4th of July BBQ! Thanks for the idea!
Lisa says
You’re welcome!
Nicole Thomas says
Just beautiful! Elegant! Thank you very much!!! Happy almost fourth of July
Lisa says
Thanks Nicole! Enjoy the holiday weekend!