Ingredients
Base:
120g [1/2 cup] Coconut Oil
100g [3/4 cup + 2 Tablespoons] Almond Flour
2 Eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Erythritol, powdered
Cream:
250g [8.8 oz / 1 very generous cup] Mascarpone
2 Eggs, separated
1 Teaspoon Vanilla Extract
1-2 Tablespoons Erythritol, powdered
200g [1 cup] Berries
How To Make
Base:
Preheat the oven: Set it to 180°C (355°F) and let it warm up while you prep the base.
Blend the wet ingredients: In a blender, combine coconut oil, vanilla extract, eggs, and erythritol. Blend until smooth.
Add the almond flour: Gradually mix in ¾ cup almond flour until a soft, pliable dough forms. Add a bit more if it’s still sticky.
Press into the pan: Grease a tart pan with butter and press the dough evenly across the base and sides.
Bake the crust: Bake for around 10 minutes, or until lightly golden. Set aside to cool completely.
Filling:
Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form.
Make the cream: In a separate bowl, stir together mascarpone, egg yolks, vanilla, and powdered erythritol until smooth.
Fold and combine: Gently fold the egg whites into the mascarpone mixture to keep the texture light and airy.
Fill the tart: Spoon the filling into the cooled crust and smooth the top with a spatula. Chill for at least 30 minutes.
Top and serve: Just before serving, decorate with fresh berries for a simple, elegant finish.
Ingredients
Base:
120g [1/2 cup] Coconut Oil
100g [3/4 cup + 2 Tablespoons] Almond Flour
2 Eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Erythritol, powdered
Cream:
250g [8.8 oz / 1 very generous cup] Mascarpone
2 Eggs, separated
1 Teaspoon Vanilla Extract
1-2 Tablespoons Erythritol, powdered
200g [1 cup] Berries
How To Make
Base:
Preheat the oven: Set it to 180°C (355°F) and let it warm up while you prep the base.
Blend the wet ingredients: In a blender, combine coconut oil, vanilla extract, eggs, and erythritol. Blend until smooth.
Add the almond flour: Gradually mix in ¾ cup almond flour until a soft, pliable dough forms. Add a bit more if it’s still sticky.
Press into the pan: Grease a tart pan with butter and press the dough evenly across the base and sides.
Bake the crust: Bake for around 10 minutes, or until lightly golden. Set aside to cool completely.
Filling:
Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form.
Make the cream: In a separate bowl, stir together mascarpone, egg yolks, vanilla, and powdered erythritol until smooth.
Fold and combine: Gently fold the egg whites into the mascarpone mixture to keep the texture light and airy.
Fill the tart: Spoon the filling into the cooled crust and smooth the top with a spatula. Chill for at least 30 minutes.
Top and serve: Just before serving, decorate with fresh berries for a simple, elegant finish.
Mascarpone Tart
Description
"Mascarpone Tart" features a creamy, whipped filling over a buttery almond flour crust—finished with fresh berries for a vibrant touch. Light, satisfying, and simple to prepare, this tart delivers a perfect balance of rich mascarpone and fruity brightness. Erythritol and coconut oil keep it low-carb at just 3.8g net carbs per slice. Dress it up with dark chocolate or whipped cream for extra flair. It’s a versatile, elegant dessert that feels luxurious but fits any keto plan.
Category
Strict Keto
Nutrition List (per serving)
Total Fat: 21.5g | Carbs: 7.6g | Added Sugar: 0g | Fiber: 3.8g | Protein: 4.3g | Net Carbs: 3.8g
Grade
2–5g Net Carbs
Preparation Time
50 Minutes
Servings
8 Servings