This keto recipe is magical…I’m even a little excited) So, a dessert classic in keto style: almond flour baskets, mascarpone cheese cream and fresh berries! By the way, the basket itself is more like a cheesecake base since there are no eggs in it, and the mascarpone cream will definitely end up in your recipe book since it’s just delicious!
Cooking Time 30 minutes
Serving Capacity 6
Ingredients :
Almond flour 2.25 cups
Erythritol quarter cup
Butter 5 tbsp.
Salt to taste
Mascarpone cheese 200g
Erythritol 2 tablespoons
Fat cream one third of a cup
Vanilla flavoring to taste
Lemon peel to taste
Fresh berries a cup
Step 1
For the basket:
Melt butter in the microwave. In a bowl, mix flour, a quarter cup of erythritol, butter and a pinch of salt. Divide the dough into 6 portions and place tightly into the molds for the future cakes.
Bake for 8-10 minutes in a preheated 180 C oven. Then cool completely.
Step 2
For the cream:
Mix together the mascarpone, two tablespoons of erythritol. Start beating with the mixer on medium speed and gently add the cream. Increase the speed of the mixer and beat for another 30-60 seconds. Be careful not to let the cream separate.
Low speed, room temperature cheese your attentiveness is key) Add vanilla and zest to the finished cream
Step 3
Spoon the cream into the baskets and garnish with berries!
Bon appetit!
Energy Content of One Serving
Calories from fat 198
Calories 237
Fats: 22g
Carbohydrates: 5 g
Fiber: 2 g
Digestible carbohydrates: 3 g
Protein: 5 g
