Low-Carb, Keto Tarts With Berries And Mascarpone Cream – individual desserts, made in mini tartlet pans, that are sugar and gluten-free, but at the same time very easy to make, festive. Great for parties or celebrations!
Cuisine: Low Carb / Keto | Gluten Free | Sugar Free
Cook Time: 15 Mins | Prep Time: 15 Mins | This Recipe Makes : 12 Servings
Per Serving: 237 Calories | 22 g Fat | 5 g Carbohydrates | 5 g Protein
Ingredients
For the keto tart crust:
- 2 1/4 cups almond flour
- 1/4 cup powdered erythritol — I used Swerve confectioners
- 5 tbsp melted butter
- 1/4 tsp sea salt
For the Mascarpone cream:
- 6 oz mascarpone cheese
- 2 tbsp powdered erythritol
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp lemon zest — fresh
For garnishing:
- 3 strawberries — cut in half
- 6 blueberries
- six raspberries
- 6 blackberries
Instructions
For the keto tart crust:
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Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.
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In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.
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Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.
For the Mascarpone cream:
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For the mascarpone whipped cream – beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.
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Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a lot of attention is the key here! Beat in the lemon zest and vanilla extract.
To assemble:
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Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.
RECIPE NOTES
One tart is 2 servings. Enjoy & Thanks for sharing! 😀
Source & Picture: Anna for Flickr
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