Keto mascarpone mousse

Keto Mascarpone MousseThe most popular recipe on this website is Keto Chocolate Mousse. For several years, it’s been getting more visits, likes and shares than any of my other recipes.

Why is it so popular? Perhaps because it’s simple, quick and massively high in fat. And chocolate-flavoured.

So can we make it even better? Simpler, faster, more chocolatey? We can certainly try.

Here’s my second attempt to create the perfect chocolate-flavoured keto mousse.

Simple? Check – only 4 ingredients.

Quick? Check – you can whip it up it in 2-3 minutes.

Low in carbs? Check – 2g of net carbs per serving.

High in fat? Oh yes – 27g of fat per serving.

Quick note for culinary purists – I realise that technically this recipe is not a mousse, as there is no whipping involved. The texture is more creamy and dense. But it still feels and tastes like a mousse, so I am going to call it that anyway.

What’s the secret?

The secret is mascarpone.

Mascarpone is a type of cream cheese. It’s the key ingredient in popular desserts like cheesecake and tiramisu. Its rich smooth taste works wonderfully with chocolate flavours.

Mascarpone’s texture is similar to standard cream cheeses like Philadelphia. But it is higher in fat (around 45g per 100g / 3.5oz) and lower in carbs (around 1-3g net carbs per 100g / 3.5oz, depending on the brand).

In the UK, most supermarkets stock mascarpone. I used Tesco own-brand mascarpone.

In the USA, BelGioioso mascarpone is available from large supermarkets.

If you can’t find mascarpone, you can use a standard cream cheese like Philadelphia instead. But you will then need to recalculate nutritional data for the recipe. It will probably be a bit lower in fat and higher in carbs.

Use sugar-free cocoa powder

I use Green & Black sugar-free cocoa powder in my recipes – I think it’s the best option if you are in the UK.

In the USA, good brands for high-quality unsweetened cocoa powder are Valrhona and Ghirardelli.

If you use a different brand, just make sure it doesn’t have any added sugar.

Balancing the flavours in the recipe

The recipe is basically mostly mascarpone cheese. We add cocoa powder for chocolate flavour, a sugar substitute for sweetness, plus a bit of vanilla extract to enhance the taste.

To make the mousse, you just simply mix it all together. So ingredients can be tweaked any way you like. Unlike baked or whipped mousses, quantities don’t have to be exact.

So taste the mixture, and adjust ingredients if required.

If it’s too bitter, add more sweetener. I think granulated sweetener like Truvia would work better than liquid drops. If it’s too sweet, add a bit more cocoa powder and vanilla.

I sometimes add a whole tablespoon of sugar-free vanilla extract, resulting in a nice hint of alcohol as well as vanilla. A very grown-up taste!

Keto mascarpone mousse

Keto Mascarpone Mousse
Rich and creamy chocolate mousse

Total time: 3 min

Yield: 4 servings

Ingredients

Instructions

  • Mix all ingredients together thoroughly with a spoon or a mixer
  • If the mixture is too heavy, add 1-2 spoons of cream
  • Check the taste, adjust the amounts of cocoa and sweetener if required
  • Spoon out to serving glasses or bowls

Nutritional information

Serving size: 1 serving (1/4 of the whole recipe)

Per serving: 286 calories, 2g net carbs, 27g fat, 4g protein

For the whole mixture: 1145 calories, 8g net carbs, 109g fat, 16g protein

Recipe by , published on

 


Do you need more Keto dessert recipes?

Try these great cookbooks. Sweet fat bombs make perfect Keto desserts.


 

Keto Mascarpone Mousse, rich and creamy, with only 2g net carbs
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27 comments on “Keto mascarpone mousse

  1. Pre-blending/powdering the sugar (of whatever kind) definitely makes it look better. (I made it twice and the visual difference is something!) Tastes great regardless 🙂

  2. Thank you so much for this recepies, you have saved me from falling off the keto wagon with this mousse. Perfect for feeling like you just need to eat something really naughty (that’s honestly how I felt as I was eating it) gooey, choclatey and surprisingly light. You’ve saved my diet tonight, thanks

    1. Hi MJ, here is my calculation:

      240g (8.5oz) mascarpone cheese: 5g net carbs
      2 tbsp (16g) sugar-free cocoa powder: 3g net carbs
      1 tbsp Truvia: 0 digestible carbs
      1 tsp sugar-free vanilla extract: 0g net carbs

      Total 8g net carbs, 2g net carbs per serving.

      Some brands of mascarpone and cocoa may be a bit higher or lower in carbs, but not by much.

      Which brands are you using?

  3. Oh my goodness, this was amazing! I didn’t use sweeteners as I don’t like them and I could eat mascarpone straight out of the tub anyway. I did add a teeny tspn of roasted chopped hazelnuts on top and it really hit the spot. Don’t want to go buy a slab of Green and Blacks now. Thanks!

  4. I don’t know what I’ve done wrong but my mousse taste absolutely disgusting:) I’m thinking that it can be because I used Stevia sweetener:(

    1. Oh dear, I am so sorry to hear that. I am baffled as to how it could turn disgusting – the ingredients are so simple. Which type of Stevia did you use? Was it drops?

  5. I make a ricotta mousse but this looks delicious. I am going to try it. For my ricotta mousse I use a drop or two of monk fruit extract. Not kidding. That stuff is VERY sweet. And glycine. I just do not understand why no one uses glycine. It is so much like granulated sugar and it is NOT a sugar alcohol and NOT an excitotoxin. I could not live without it. I am finding that blending monk fruit and glycine together in recipes creates a very satisfying sweetness with no aftertaste.
    .

    1. Thanks for sharing this – interesting. I guess we all just find something that works for us, and then stick with it. My go-to sweetener is a mix of Stevia/erythritol.

      But I will definitely try your suggestion of monk fruit and glycine. Have you tried baking with it?

  6. Really nice and so fast to make. I’m new to low carb, and it still surprises me how little of something like this you need in order to satisfy a craving! I used erythritol and had to double the amount to get the right sweetness. I also blitzed the erythritol in the nutribullet so it was like icing sugar. I would probably add a bit more vanilla next time too. Thanks for sharing!

    1. Thank you! Great tip about powdering the sweetener – I imagine this really improves the texture, making it smoother.

  7. This was very smooth and creamy. I had to add more cream than the recipe called for. I used powdered Swerve for a smooth consistency. I’m not a big chocolate fan, but my hubby is. Fast dessert! I’m not sure about the post saying this is 11 grams of carbohydrates. I don’t know where he got that, unless he was using chocolate syrup.

    1. Hi Barb, thanks for sharing your feedback, I am glad it turned out well 🙂 Not sure what you mean about 11g of carbs? The recipe is 2g net carbs per serving. Did someone share it on social media with the wrong carbs count?

      If you could let me know where you came across 11g carb count, that would be great – so that I can then ask them to correct.

  8. Wonderful
    I mix and match items out of the following groupings
    Base: Cream cheese / sour cream / butter
    Thinners: cashew milk / herbal tea / coffee
    Thickeners: gelatin
    Dessert flavors: cocoa/orange, cocoa/coffee/vanilla, vanilla/peanut butter, cocoa/cinnamon, berries, peach, meyer lemon
    Dessert sweeteners: usually sucralose, but with coffee sometimes saccharin
    Dip flavors (for vegetables and pork rinds): salsa, onions, garlic, tomatoes, red peppers, pickled things etcetera

  9. I make this, then add in blender, frozen strawberries, or raspberries and mix.. like the best but filling ice cream! Need to add a bit more heavy whipping cream if you want it smoother.

  10. This mousse is amazing! Very chocolatey and very easy to make (takes a bit of mixing). I haven’t tried the original chocolate mousse as I tried this first because it looked easier to make and it’s just superb! Great with a chopped up strawberry.

    1. Thanks for your feedback, I am so glad you enjoyed it 🙂 Great idea about strawberries – I must try that!

  11. This recipe is fabulous. I make a similar dessert with mascarpone, coconut milk, heavy cream, brandy , organic coco powder and espresso coffee. Tastes like tiramisu.

    1. Ooh! Brandy and espresso – I like your thinking 🙂 Thank you for sharing this tip – I will definitely try it out!

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