Delicious Ways To Use Mascarpone On A Keto Diet

Mascarpone is a soft Italian cheese with a high fat and low carb content, making it perfect for keto desserts. It has a creamy texture and a mild, slightly sweet flavour. Mascarpone is a key ingredient in popular desserts such as cheesecakes and tiramisu, but it can also be used in savoury dishes. Here are some ideas for keto-friendly mascarpone recipes, both sweet and savoury.

Mascarpone mousse with berries

Ingredients:

• Mascarpone cheese
• Whipping cream
• Berries of your choice (strawberries, blueberries, and red currants are popular options)
• Sweetener (honey, sugar, or a substitute like stevia or Swerve)
• Vanilla extract
• Cinnamon (optional)
• Egg yolks (optional)
• Butter (optional)
• Lime zest (optional)
• Cognac (optional)

Method:

• Ensure your mascarpone cheese is at room temperature before starting. A cold temperature can affect the consistency of your mousse.
• In a large bowl, combine the mascarpone cheese, sweetener, and vanilla extract. Use an electric mixer to beat the mixture until well combined and smooth.
• In a separate bowl, beat the whipping cream until firm peaks form.
• Gently fold the whipped cream into the mascarpone mixture until combined.
• If using egg yolks, whisk them with some sweetener in a separate bowl until smooth, then add to the mascarpone mixture and combine.
• If desired, melt some butter in a skillet over low heat and briefly cook your berries with a sweetener like honey and additional flavourings like lime zest and cognac. Cook until the berries release their fluid and soften. Remove from the heat and allow to cool.
• Spoon the mousse into individual serving dishes or cups.
• Top with fresh berries or your cooked berry sauce.
• Refrigerate until ready to serve. This dessert can be made ahead of time and will last for about a week in the fridge.

Tips:

• If you prefer a smoother texture for your berry topping, blend the cooked berries after cooking.
• For an extra special touch, pipe the mousse into your serving dishes or cups.
• This mousse can also be used as a cake filling.

Keto tiramisu

Ingredients

You will need the following ingredients to make keto tiramisu:

• Almond flour
• Sweetener (erythritol, monk fruit, or another low-carb sweetener)
• Coconut flour
• Baking powder
• Eggs
• Butter
• Vanilla extract
• Cream cheese
• Mascarpone cheese
• Heavy whipping cream
• Espresso or strong coffee
• Rum or rum extract
• Cocoa powder

Method

• Make the cake layer by combining dry ingredients (almond flour, sweetener, coconut flour, baking powder, and salt) and wet ingredients (eggs, butter, vanilla extract, and almond milk) in separate bowls. Then, mix them together until you have a smooth batter.
• Bake the batter in a preheated oven until the top is golden brown. Allow it to cool once it's cooked.
• Prepare a coffee syrup by combining espresso or strong coffee with rum or rum extract.
• Make the tiramisu filling by adding mascarpone cheese, heavy whipping cream, sweetener, and vanilla extract to a large bowl. Use an electric mixer to whip until light and fluffy. Place the mixture in the fridge to set.
• Assemble the tiramisu by cutting the cake into two equal pieces. Pour the chilled coffee syrup over the cake, then spread half of the mascarpone cream on top. Repeat the layers, ending with mascarpone cream.
• Dust the top of the tiramisu with cocoa powder and refrigerate for at least 6 hours before serving.

Tips

• It is best to use room-temperature ingredients for the cake batter and filling to ensure even mixing.
• Brushing the coffee syrup over the cake is easier and quicker than dipping individual ladyfingers.
• You can make the keto tiramisu ahead of time by preparing the cake and filling separately and assembling them before serving.
• Store any leftover tiramisu in the refrigerator for up to 5 days or freeze it for up to two months.

Lemon mascarpone tart

Ingredients:

For the crust:

• 1 cup plus 2 tablespoons all-purpose flour (or 6 graham cracker sheets)
• 1/2 cup powdered sugar (sifted if lumpy)
• 1/4 teaspoon salt (optional)
• 5 1/2 tablespoons cold, unsalted butter, in 1/4" dice
• 1/2 cup raw, unsalted pistachios (optional)
• Seeds from 1/2 a vanilla bean (optional)
• 1 egg yolk beaten with 1 tablespoon water
• 1 whole egg, beaten well (for brushing the tart, the remainder reserved for the tart filling)

For the mascarpone filling:

• Zest of 1 (meyer) lemon
• 1/2 cup sugar (4 ounces, 110 grams)
• 1 cup heavy cream (250mL)
• 15 lemon verbena leaves (fresh or dried) (optional)
• 1/2 vanilla pod (optional)
• 4 egg yolks (or 8 oz cream cheese)
• Remainder of egg from washing crust (above)
• 8 ounces mascarpone (about 250mL)

For serving:

• 2 pints strawberries, rinsed, hulled and sliced
• 1 - 2 tablespoons sugar
• A handful of mint leaves (optional)

Method:

First, make the crust. Combine the flour, powdered sugar, and salt in a large bowl. Rub in the butter and vanilla bean seeds until the mixture resembles cornmeal. If you're making a pistachio crust, blend the graham crackers, pistachios, and sugar in a food processor until they form fine crumbs, then add the melted butter and pulse until fully combined. Sprinkle over the egg yolk/water mixture and continue working the dough with your fingertips until it begins to clump together. Press the clumps into a ball, flatten into a 6" disc, and slip into a plastic bag. Let rest in the fridge for at least 40 minutes.

Remove the dough from the fridge and roll out between two pieces of parchment paper into a 12" round, turning and flouring the parchment as needed. Lift the dough into a 9" tart pan with a removable bottom and ease into the corners of the pan. Trim the overhang to 1", then fold over the edge and press to form a double layer. Trim the crust flush with (or a tad higher than) the pan sides. Cover the tart with plastic wrap, and chill in the fridge for 30 minutes, then freeze for 20 minutes until firm.

While the dough is chilling, preheat your oven to 375ºF (190ºC). Line the frozen tart shell with parchment paper, then with pie weights (or dried beans or clean pennies). Bake the shell in the oven until set, and the sides are beginning to color (25 - 30 minutes). Remove the weights and parchment, and bake for another 5 - 10 minutes until the bottom turns golden. Remove the shell, brush with the egg wash, and bake for another minute to set the egg wash. Remove the shell and patch any holes with a bit of reserved dough if necessary.

While the tart shell is baking, make the filling. In a small saucepan, rub the lemon zest into the sugar. Add the cream, and place over medium heat, swirling occasionally, until the cream is warm and steamy (don't boil). Remove from the heat, add the lemon verbena leaves and vanilla bean, and steep for 20-30 minutes.

Combine the egg yolks and remainder of the egg from washing the crust in a large bowl. Slowly pour in the warm cream mixture, whisking constantly. Pour the egg/cream mixture through a strainer back into the saucepan. Place the mascarpone in the large bowl, then pour in a few tablespoons of the cream mixture, and whisk smooth. Continue like this, adding the cream mixture to the mascarpone bit by bit and whisking smooth after each addition, until it is all combined.

Reduce the oven temperature to 325ºF (162ºC). Place the baked and washed tart shell on a rimmed baking sheet and set on the rack in the oven. Carefully pour in the filling, slide the pan back into the middle of the oven, and close the door. Bake the tart until the filling is lightly puffed and wobbles gently (about 30 - 35 minutes).

Remove the tart from the oven and let cool completely at room temperature, 1 - 2 hours. Remove the sides of the pan and slice the tart into wedges.

Toss the strawberries in a bowl with sugar to taste, and let sit to macerate for 15 minutes. Stack the mint leaves, roll up lengthwise, then slice thinly crosswise. Toss into the berries.

Serve slices of the tart with the minted berries. The tart tastes best the day it is baked, but it will keep for up to 4 days in the fridge.

Mascarpone cream

To make mascarpone cream, you will need mascarpone cheese, whipping cream, powdered sugar, and vanilla extract. It is important that the mascarpone cheese is very cold, as warm mascarpone will split and curdle. You can also add a little lemon or orange zest, rum or other liqueur, or cocoa powder to taste.

First, add sifted powdered sugar to the cream in the bowl of a stand mixer. Whip the cream and powdered sugar until soft peaks form. In a separate bowl, stir together the mascarpone and vanilla. Then, combine the mascarpone mixture with the whipped cream and whip until firm peaks form. Be careful not to overbeat the cream, as mascarpone has a high-fat content and can curdle easily.

Keto chocolate cheesecake bombs

Ingredients:

• 8 oz. cream cheese, at room temperature
• 4-5 tablespoons butter, at room temperature
• 2 tablespoons coconut oil, at room temperature
• 1/4 cup powdered erythritol or Swerve granular
• 1/2 teaspoon vanilla extract
• 1/2 cup Lily's dark chocolate chips or other keto-friendly chocolate
• 1 teaspoon coconut oil (optional: for smoother chocolate)
• 1/8 teaspoon instant coffee (optional)
• 40 g sour cream (optional)
• 28 g grass-fed butter at room temperature (optional)
• 2-4 tablespoons cocoa powder to taste

Method:

• In a large mixing bowl, add all ingredients except for the chocolate chips. Mix with a handheld mixer for 2 minutes.
• Using a scoop, place rounded cheesecake balls on a parchment-lined cookie sheet or mini muffin tin.
• Place in the freezer for 15-30 minutes to firm up. You can even freeze overnight.
• When ready to start dipping, add chocolate chips to a microwavable-safe bowl and melt in the microwave for 15-second intervals, stirring each time. This will take about 45-60 seconds to completely melt.
• Remove the fat bombs from the freezer. Using tongs or two spoons, dip one fat bomb into the melted chocolate, completely coat, and lift out of the chocolate, letting the excess drip back into the bowl. Place the chocolate-coated fat bomb back on the parchment-lined pan and let the chocolate harden.
• Once the chocolate has hardened, store in an airtight container in the freezer or refrigerator until ready to serve. Enjoy!

Tips:

• You could also drizzle the chocolate over the cheesecake fat bomb if you prefer not to use the dipping method.
• Fat bombs can be stored in an airtight container for up to one week in the fridge or up to 3 weeks in the freezer.
• You can add any flavour to your fat bombs! Peppermint is a great option and will make these fat bombs taste just like a peppermint patty.
• When making the melted chocolate, be sure that it is completely creamy and melted. You can do this by placing the chocolate chips in a microwave-safe bowl and microwaving in 20-second intervals until completely melted.

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