Keto peanut mascarpone cream

Keto peanut mascarpone cream made with mascarpone, peanut butter, cocoa powder and a little yacon syrup: a no-bake dessert, stirred together in minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 450 kcal per serving
• Protein: 8 g
• Fat: 42 g
• Carbs: 7 g

Ingredients

• 150g mascarpone
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1 tbsp yacon syrup
• 1 tbsp almonds

Method

You’ll need: frying pan · hand mixer · chopping board · knife · mixing bowl · whisk

1. Take the mascarpone straight from the fridge and put it in a mixing bowl.
2. Add the peanut butter, cocoa powder and yacon syrup.
3. Stir everything until smooth with a whisk or a hand mixer on the lowest setting.
4. Roughly chop the almonds and toast them in a dry frying pan until fragrant.
5. Spoon the cream into two glasses and scatter the almonds over the top.

Good to know

Craving chocolate cream on a keto diet? This spoonable dessert is mostly mascarpone and peanut butter and is fully mixed in under five minutes.

Swaps

Peanut butter → almond butter (if you'd rather or need to avoid peanuts).

Cooking tips

Don't stir the mascarpone for too long. If you beat it too hard, the fat separates and the cream curdles.

Storage

The dessert is great made ahead and keeps covered in the fridge for up to three days.

Allergens

Contains milk, peanuts and tree nuts (almonds). Completely gluten-free.

Frequently asked questions

How long does peanut mascarpone cream keep in the fridge?

The dessert is great made ahead and keeps covered in the fridge for up to three days.