Strawberry Mascarpone Tart (Low Carb, Keto)
This Strawberry Mascarpone Tart is a creamy, low-carb, keto-friendly dessert with a coconut flour crust and fresh strawberries. Perfect for an elegant, guilt-free treat!
Servings: 8 servings
Ingredients
For the Crust:
- 120 g coconut oil melted but slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon powdered sweetener keto-friendly
- 100 g coconut flour
- 2 tablespoons coconut flour
For the Mascarpone Filling:
- 250 g mascarpone cheese
- 1-2 tablespoons powdered sweetener adjust to preferred sweetness
- 1 teaspoon vanilla extract
- 2 eggs separated, use egg whites only
For the Topping:
- 200 g fresh strawberries sliced
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). Melt 120g of coconut oil until liquid but slightly cooled. Add 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon powdered sweetener to the coconut oil, mixing until smooth.
- Gradually stir in 100g plus 2 tablespoons of coconut flour. The mixture should be doughy but not too dry; if it feels crumbly, add a teaspoon of water or a little more melted coconut oil.
- Press the dough evenly into the bottom and up the sides of the 9-inch tart pan. Bake for 12-15 minutes or until golden and firm to the touch. Remove and let cool completely while you prepare the filling.
Whip the Mascarpone Filling
- In a clean mixing bowl, combine 250g of mascarpone cheese, 1-2 tablespoons powdered sweetener (adjust to your preferred sweetness), and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Separate the remaining 2 eggs. Whisk the egg whites in another bowl until they form soft peaks. Gently fold the egg whites into the mascarpone mixture to lighten the filling and give it a fluffy texture.
Assemble the Tart
- Spread the mascarpone filling evenly over the cooled crust. Smooth the top with a spatula.
- Slice fresh strawberries and arrange them beautifully on top of the mascarpone layer. You can layer them in circles or create a pattern for an eye-catching finish.
Chill and Serve
- Place the tart in the refrigerator for at least 2 hours to allow the filling to set. This chilling time enhances the flavors and helps the tart slice cleanly.
- Serve chilled, and enjoy every bite of your luscious Strawberry Mascarpone Tart (Low Carb, Keto).
Equipment
- 9-inch Tart Pan
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Spatula
- Baking Sheet
Notes
- Ensure the coconut oil is just melted and not hot to avoid cooking the eggs in the crust dough.
- Use a clean and dry bowl and whisk when beating egg whites for best volume.
- Chill the tart thoroughly before slicing to improve texture and clean slices.
- Adjust the sweetness of the filling to your taste using preferred powdered sweeteners.
- For a glossy finish, brush the strawberries with a sugar-free glaze or a little warmed coconut oil.