Keto raspberry mascarpone cream
Keto raspberry mascarpone cream. Ready in 10 minutes, with 380 kcal and 4 g protein per serving.
At a glance
- Serves 2
- Prep time: 10 min
- No cooking needed
- Total time: 10 min
- Calories: 380 kcal per serving
- Protein: 4 g
- Fat: 38 g
- Carbs: 6 g
Ingredients
- 200g mascarpone
- 1 splash of lemon juice
- 1 tbsp yacon syrup
- 50g raspberries
- 1 pinch of sea salt
Method
You’ll need: mixing bowl
- Take the mascarpone straight from the fridge and put it in a mixing bowl.
- Squeeze in a little lemon juice, add the yacon syrup and a pinch of salt, and beat everything with a spoon until creamy.
- Gently wash the raspberries and set a few aside for decoration.
- Roughly fold in the remaining raspberries with a fork to create a marbled pattern.
- Divide the cream between two small glasses and decorate with the raspberries you set aside.
Good to know
If you eat keto, you know rich food is part of the plan – and you'll love this very rich, creamy mascarpone dessert.
Swaps
Raspberries → blackberries (they have almost the same low fructose content and look great against the white cream).
Cooking tips
Don't beat the mascarpone for too long, and never with an electric hand mixer, or it will quickly turn into butter.
Storage
Covered, the dessert keeps in the fridge for two days, but it gets a little firmer over time.
Allergens
Contains milk. Completely nut-free and gluten-free.
Frequently asked questions
How long does raspberry mascarpone cream keep in the fridge?
Covered, the dessert keeps in the fridge for two days, but it gets a little firmer over time.
