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Keto Strawberry Mascarpone Dessert - Creamy, Fresh, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces mascarpone cheese, softened
  • 1/2 cup heavy whipping cream, cold
  • 1 1/2 to 2 tablespoons powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, but brightens the flavor)
  • 8–10 fresh strawberries, hulled and sliced
  • Pinch of sea salt
  • Optional toppings: chopped toasted almonds or pecans, a few mint leaves, extra strawberry slices, or a light dusting of unsweetened cocoa

Method
 

  1. Prep the strawberries. Rinse, hull, and slice the strawberries. If they’re not very sweet, toss them with a tiny pinch of sweetener and let them sit for 5 minutes to release their juices.
  2. Whip the cream. In a cold mixing bowl, beat the heavy cream with a hand mixer until soft peaks form. Don’t overbeat—soft and billowy is perfect.
  3. Blend the mascarpone. In a separate bowl, add mascarpone, powdered sweetener, vanilla, lemon zest (if using), and a pinch of salt. Beat on low until smooth and creamy, about 30–45 seconds.
  4. Fold together. Gently fold the whipped cream into the mascarpone mixture in two additions. Use a spatula and light strokes to keep it airy.
  5. Assemble the dessert. Spoon a layer of mascarpone mousse into small glasses or bowls, add a layer of strawberries, then repeat. Aim for 2 layers of each for a pretty, parfait-style look.
  6. Chill (optional but recommended). Refrigerate for 20–30 minutes to set and let the flavors meld. This makes the texture extra silky.
  7. Finish and serve. Top with a few more strawberry slices, a sprinkle of chopped nuts, or a mint leaf. Serve cold.