Infomedia Live:Keto Tarts With Berries & Mascarpone Cream

/ tags Berrie Tarts, Gluten-Free, Infomedia.live, Keto, Keto Tarts, Low Carb, Mascarpone Cream, Sugar Free

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!

Read: Keto Chocolate Cake

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:

Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.
In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.
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:

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.
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.