Keto blackberry mascarpone cream

Rich keto blackberry mascarpone cream made from Italian cream cheese and fresh blackberries. A rich dessert for anyone who loves good food.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 550 kcal per serving
• Protein: 6 g
• Fat: 55 g
• Carbs: 12 g

Ingredients

• 200g mascarpone
• 50ml whipping cream
• 1 tsp vanilla extract
• 2 tbsp yacon syrup
• 150g blackberries

Method

You’ll need: mixing bowl

1. Wash the blackberries thoroughly and lightly crush half of them with a fork so the juice runs out.
2. Whip the cream in a bowl until it holds soft peaks.
3. Add the mascarpone, yacon syrup and vanilla to the cream and beat everything briefly and vigorously into a firm cream.
4. Roughly fold the crushed blackberries into the mascarpone cream to create a nice ripple.
5. Divide between two glasses and garnish with the remaining whole blackberries.

Good to know

A keto diet often means plenty of fat. And what tastier way to eat it than with pure mascarpone and berries?

Swaps

Blackberries → raspberries (they also contain very little sugar and go perfectly).

Cooking tips

Mascarpone splits quickly if you beat it too hard or too warm. Work fast and use cold ingredients.

Storage

Covered, it keeps in the fridge for 2 to 3 days without any trouble.

Allergens

Contains a lot of milk (lactose).

Frequently asked questions

How long does blackberry mascarpone cream keep in the fridge?

Covered, it keeps in the fridge for 2 to 3 days without any trouble.