Super creamy and rich mousse filled with wonderfully fresh flavors of spring — yes, please! This Keto Strawberry Rhubarb Mascarpone Mousse is satisfying in every way: its richness from natural fats keeps you satiated for long, and the juicy taste from scrumptious strawberries and tart rhubarb make a great combination with the smoothness of mellow mascarpone and cream, and moderate sweetness from a natural sweetener.
How to make this Keto Strawberry Rhubarb Mascarpone Mousse
You need a little bit of time to make this mousse as you first cook strawberries and rhubarb into a smooth puree, and then refrigerate the puree before adding the rest of the ingredients. However, the process of preparing this delicious keto dessert is straightforward and certainly worth the little effort.
I recommend homemade mascarpone for the best and the most delicious result. Check my creamy mascarpone recipe for the ultimate homemade mascarpone!
Without further ado, let’s take a look at how to prepare this marvelous mousse:
Take a small saucepan and combine 1 cup (240 ml) chopped, cleaned strawberries (preferably organic as conventionally grown strawberries are notorious for their pesticides)…
…and 1 cup (240 ml) chopped cleaned rhubarb.
Add also 1/2 cup (120 ml; or to your liking) powdered erythritol.
Cook over medium-high heat, mixing every few minutes…
…until you’ve got smooth puree. This took about 15 minutes.
Let cool until room temperature, then refrigerate.
When ready to prepare the dessert, pour 1 cup (240 ml) heavy cream into a mixing bowl. I prefer a deep and narrow bowl because it saves time.
Beat until stiff peaks form.
Add 1 tub (7—9 oz = 200—250 g) mascarpone.
Beat until well combined.
Take the cold strawberry and rhubarb puree from the fridge.
Add the puree to the cream and mascarpone mixture.
Beat about a minute or two…
…until smooth mousse forms.
Divide into 8 serving glasses (I’ve got just 4 identical serving glasses, so I left the rest of the mousse for seconds).
How I came up with this 5-ingredient keto dessert recipe
After posting so many savory recipes lately — or at least no desserts for a few weeks — I planned a sweet recipe for this week. Actually, I was thinking of a keto buttercream frosting featuring raspberries. I was already planning to buy the ingredients (well, only the raspberries, since I always have plenty of butter in my fridge and sweetener in my pantry). However, I had a huge amount of leftover strawberries in the fridge, so I thought I’d better use those.
At first, I was simply thinking of replacing raspberries with strawberries in my buttercream frosting recipe. Then, I thought I’d make a mousse with strawberries as strawberry buttercream frosting sounded slightly strange and a bit too plain.
Raspberries just have more flavor than strawberries, and their fruity and tart flavor give perfect contrast for rich butter. I have at least one keto strawberry mousse recipe on my blog, and I’ve posted some strawberry cheesecake mousse recipes on my Facebook page, so I knew strawberries make a wonderful mousse.
Suddenly, I thought I’ll combine strawberries with rhubarb. Those are an unbeatable combo and definitely one of the best flavor pairs of spring! So, a creamy mousse with strawberries and rhubarb was my goal.
Obviously, I needed something creamy for the base of the mousse and a natural sweetener to sweeten this keto dessert. I wanted to use powdered erythritol as a sweetener, but what about the creamy ingredient? Mascarpone! That was the ultimate creamy and neutral-tasting substance that would make my dessert super-rich.
However, I was afraid mascarpone alone is not capable of creating a thick mousse. Sometimes, mascarpone creates a wonderfully thick and fluffy mousse if you beat it long enough in a deep and narrow bowl, but sometimes the mousse remains pretty runny. To ensure fluffiness, I thought of adding also whipped cream.
So, now I had all five ingredients. And next, of course, I had to think of the measures. Without too much calculating, I took 1 cup (240 ml) chopped strawberries, 1 cup (240 ml) chopped rhubarb, and 1/2 cup (120 ml) powdered erythritol and combined them in a saucepan. My aim was to cook them into a smooth puree.
After 15 minutes of cooking over relatively high heat, those three ingredients indeed made an awesome puree. Also, the strawberries and rhubarb ratio was balanced when I tasted the hot mixture. Perfect! I chilled the puree in the fridge overnight and planned to continue the next day.
The next morning, based on my gut feeling, I took 1 cup (240 ml) of heavy cream and whipped it until stiff peaks formed.
I added 1 tub (9 oz = 250 g) mascarpone to the whipped cream and gave it a quick whip. That made a beautiful mousse. Next, I added the chilled strawberry and rhubarb puree and mixed the whole thing until well combined. I was happy with how fluffy and airy the mousse turned out!
Naturally, I had to taste the mousse immediately. It tasted heavenly! I was a bit afraid of how well just 1/2 cup (120 ml) of powdered erythritol could sweeten the tart rhubarb, but the sweetness was just perfect. In any case, I don’t like overly sweet desserts, and my mission is to wean off people from unnaturally sweet flavors, so this sweetness was just ideal.
I was also super happy about the richness and creaminess. And, there was enough flavor from strawberries and rhubarb. With mellow mascarpone, the taste was simply divine! And so full of spring!
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml chopped strawberries
- 1 cup = 240 ml chopped rhubarb
- 1/2 cup = 120 ml powdered erythritol
- 1 cup = 240 ml heavy cream
- 1 tub (7—9 oz = 200—250 g) mascarpone
- Combine the strawberries, rhubarb, and the sweetener in a small saucepan.
- Cook, uncovered, over medium-high heat until the mixture is soft and puree-like, about 15—20 minutes. Stir every few minutes.
- Let cool to room temperature, then refrigerate until cold.
- Whip the cream until stiff peaks form.
- Add the mascarpone to the cream. Beat with an electric mixer until well combined.
- Mix in the strawberry and rhubarb puree.
- Divide into eight serving glasses.
- Serve immediately. Store the leftovers in the fridge.
|Nutrition information||In total||Per serving if 8 servings in total|
|Protein||19.0 g||2.4 g|
|Fat||179.7 g||22.5 g|
|Net carbs||33.0 g||4.1 g|
|kcal||1825 kcal||228 kcal|
Tips for variations
I didn’t add any other seasonings to this dessert as I love simple stuff. However, you can certainly add, for example, 1/2 teaspoon vanilla powder. Citrus flavors go well with this creamy dessert: add 1 tablespoon of freshly grated peel from organic orange, lemon, or lime.
A pinch of Ceylon cinnamon or ground ginger lends some warm and cozy flavor to this mousse.
For a little less carbs, replace the strawberries with raspberries. Adjust the sweetness to your liking. Another way to reduce carbs is to reduce the strawberries, as they contain more carbs than rhubarb.
Talking about sweeteners: you can replace the powdered erythritol with another natural calorie-free sweetener, like allulose, stevia, or monk fruit.
Again, you can play with different natural flavors. Replace part of the powdered erythritol with caramel-flavored monk fruit drops or lemon-flavored stevia. There are numerous other flavored sweeteners, so play with them!
This week went really fast. I had two Ketokamu product development days, both of which were really fruitful. I came up with two palatable keto granola recipes and some nice porridge experiments based on my blog post last week.
There are so many products I would love to develop and bring to the market, but I just have to be patient because it takes a lot of time and effort to make a product from an idea. Making something on an industrial scale is so much different from making something in your home kitchen. Sourcing the best ingredients, designing packages, getting them printed, etc., takes long — especially in these weird times.
However, I’m pretty sure we will come up soon with new and exciting Ketokamu products that benefit ketoers and non-ketoers alike.