Richly creamy and mouthwateringly tangy, this dreamy yet super simple 4-Ingredient Keto Cranberry and Mascarpone Mousse makes a perfect seasonal keto dessert. However, it’s also an excellent filling for your keto cakes or frosting to your keto cupcakes.
How to make this 4-Ingredient Keto Cranberry and Mascarpone Mousse
A keto dessert seldom gets simpler than this one! Just mix all ingredients together and dig in! This mouthwatering mousse is wonderfully versatile: serve it as is, or use as a filling in your keto cakes or as a frosting, for example, on your keto muffins or cupcakes.
You simply need cranberries, mascarpone, sweetener (I recommend powdered erythritol), and vanilla for this dessert.
One thing, though: to get the smoothest result, I recommend first blending the cranberries until smooth puree before combining them with the rest of the ingredients. To make the blender or immersion blender run better, you can also add the sweetener and puree with the cranberries.
I recommend fresh cranberries, but you can also use frozen and defrosted cranberries if you cannot find fresh ones.
That’s it, let’s take a look at how to prepare this simple yet rich and mouthwateringly tangy dessert:
Combine 1/2 cup (120 ml) fresh cranberries…
…and 1/2 cup (120 ml) powdered erythritol. Actually, any natural keto-friendly sweetener that dissolves in cold dessert (powder or liquid, that is) is suitable.
Puree with an immersion blender or in a regular blender until smooth puree.
Combine the cranberry puree…
…8 oz (230 g) mascarpone…
…and 1 teaspoon vanilla extract or vanilla powder in a mixing bowl. I prefer a deep and narrow bowl because it speeds up things, and you need less time for beating. (Yes, I’m impatient!)
Beat for a few minutes with an electric mixer until thick. (Love those red and white stripes!)
Serve as dessert from serving bowls or glasses.
This mousse also makes a perfect filling for your keto cake. I’ve filled a Father’s Day cake with this mousse. (By the way, if you wonder the text ‘isi,’ it means ‘daddy’ in Finnish.)
How I came up with this easy keto dessert recipe
This recipe originates from my Finnish mascarpone mousse recipe with lingonberries. I actually talked about that in my last blog post. I even posted a photo of the lingonberry mousse at the end of the post:
I was so thrilled with the simple yet rich and tasty recipe, so I wanted to make a version that would be better available for my international readers as lingonberries are something very Nordic and thus not obtainable for most people in the world.
Cranberries are a perfect alternative for lingonberries. They are also beautifully red and equally tart. Even better: cranberries contain half less carbs than lingonberries!
But, the whole mascarpone mousse thing started when I was pondering over recipes to use our brand new Ketokamu powdered erythritol-based sweetener. Because our audience is Finnish, I thought a dessert with berries would be fantastic. We have various exquisite berries – most of them growing wild – here in Finland, like bilberries, bog bilberries, lingonberries, raspberries, wild strawberries, cloudberries, rowanberries, crowberries, stone bramble berries, and sea buckthorn. They all taste yummy!
I thought lingonberries would make a scrumptiously tart mousse if combined with something creamy. I often use just heavy cream as a base for my keto mousse, but now, for some reason, I thought mascarpone might be worth trying as a base for a tartish lingonberry mousse. Rich and mild mascarpone sounded just the perfect ingredient with tasty and flavorful lingonberries.
I actually wasn’t sure if just lingonberries, sweetener, and mascarpone would make a thick mousse, so I was prepared to fold in some whipped cream in case the consistency turned out too runny.
Well, I simply started experimenting with my lingonberry mousse. I took some lingonberries, our Ketokamu sweetener, and mascarpone. I realized that it’s better to blend the berries first to make the consistency smoother. If I simply blended all ingredients together, the berries wouldn’t be ground small enough, so pureeing them first would do a better job, I thought.
So, I pureed the lingonberries and the sweetener with an immersion blender. The result was as smooth as I had hoped. Marvelous!
Next, I combined the pureed lingonberries and the mascarpone in a mixer bowl (plus, I added some vanilla extract as I thought no dessert is worth making without vanilla). I started mixing the ingredients with an electric mixer, hoping to get at least a somewhat thick consistency.
To my surprise, the consistency turned out really thick after mixing a couple of minutes. Now, that was awesome! I never ever would have expected that thick consistency just with berries, sweetener, and mascarpone. I didn’t need to add any whipped cream – at least for the consistency.
But how about the taste? To be honest, I’m not a big fan of mascarpone, most likely because it’s so tasteless. Now, however, I was extremely positively surprised how well this very mild cheese was accompanying the tart lingonberries. The combination was unbeatable! There was definitely no need for whipped cream, no taste-wise nor consistency-wise.
I was happy with the mousse and posted the recipe to our Ketokamu social media channels and our newsletter. I was so happy with the result that I wanted to make a version with cranberries and post it here on my blog.
For the cranberry variation, I simply replaced the lingonberries with an equal amount of cranberries. The result was again super delicious – perfectly rich and creamy, yet tasty and slightly tart. And most of all, very easy and quick to make. Spectacular!
Later, I made a version to which I added some creamy quark (another Finnish thing) and used the creation as a filling in a keto cake. It was a great variation and would have made an incredible dessert mousse, too.
Here’s the recipe for you to enjoy:
- 1/2 cup = 120 ml fresh cranberries
- 1/2 cup = 120 ml powdered erythritol
- 8 oz = 230 g mascarpone cheese
- 1 teaspoon vanilla powder or vanilla extract
- Puree the cranberries and the sweetener until smooth puree with an immersion blender or in a regular blender.
- Combine the cranberry puree, mascarpone, and the vanilla in a mixing bowl.
- Beat for a few minutes with an electric mixer until thick.
- Serve as dessert mousse from serving glasses or bowls, or use as frosting in your keto cupcakes or as a filling in your keto cakes.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic | 4 oz
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
NOW Natural Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound (Packaging May Vary)
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
Swerve Sweetener, Confectioners (Pack of 2)
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||11.7 g||2.9 g|
|Fat||86.9 g||21.7 g|
|Net carbs||10.1 g||2.5 g|
|kcal||866 kcal||217 kcal|
Tips for variations
To make this mousse even more mouthwatering, you can add 7—8 oz (200—230 g) creamy quark or full-fat Greek yogurt to the mousse. Feel free to add more sweetener if needed.
For enhancing the flavor, you can add natural flavorings like orange extract, almond extract, or even cherry flavoring. Cranberry makes a fabulous combo with cherry!
Citrus notes – especially orange – work wonders with cranberries. Take 1 teaspoon freshly grated orange peel from organic orange. Puree the peel together with the cranberries and the sweetener to get a smooth consistency.
Warm spices and seasonings lend fabulous flavor and accompany cranberries in a perfect way. What would shout better “Holiday!” than a pinch of cinnamon, star anise, ginger, cardamom, cloves, or nutmeg?
Why not swap the cranberries to another berry variety. Make a fabulous summer dessert with blackberries, blueberries, strawberries, or raspberries. You might want to add a dash of lemon or lime juice to provide the needed tang.
Another busy week has passed. On Tuesday, I was in Helsinki for a podcast interview. It was organized by a well-known Finnish podcaster Mikko Kemppe. I was talking about the keto diet in general and a lot about our Ketokamu company and the products we have created.
On Thursday, we made a launch video for our unflavored electrolyte powder Ellu Super Vichy that we launched this week. Together with my colleague, Markus, we recorded the video here at my home. Markus is the developer of our electrolyte powders, so he was just the perfect person to introduce the product.
Yesterday, I made a keto experiment of classic Finnish Christmas pastries that we call joulutorttu (Yule tart). I used our Ketokamu baking mix, and I was surprised by how well it worked in this particular pastry. Traditionally, you use puff pastry, but the keto version made with our baking mix worked equally well. How awesome!