Low-Carb, Keto Tarts With Berries And Mascarpone Cream
Low-Carb, Keto Tarts With Berries And Mascarpone Cream – individual desserts, made in mini tartlet pans, that are sugar and gluten-free, but at the same time very easy to make, festive. Great for parties or celebrations!
I’m very excited to share this keto tarts recipe with you today. Made with almond flour butter crust and filled with sugar-free mascarpone whipped cream. You have the option to add lemon zest to the filling for extra freshness.
Topped with low-carb fresh berries, these mini desserts are perfect for a patriotic dessert in red, white and blue colors.
The components for these keto fruit tarts could be made in advance and they can be easily assembled right before serving.
How to make low-carb, keto tarts?
What you need?
- You’ll need mini tart (or quiche) pans. I use 4 -inch ones, preferably with removable bottom.
- Almond flour, butter and low-carb sweetener for the crust.
- Mascarpone cheese, which has almost no carbs and is perfect for high-fat keto desserts, more sweetener and heavy cream for the filling. Vanilla extract, vanilla bean paste and (or) lemon zest to add extra flavor to the filling.
- Berries for topping – don’t go crazy on the topping, as berries are fruit and contain carbs. And we already are adding carbs to theese keto tarts from the ketogenic sweetener.
- I suggest adding 1/2 strawberry, 2-3 blueberries, 1 raspberry and 1-2 blackberries on top of each tart. Keep in mind that blackberries are thebest berries for keto desserts, because they contain the least carbs and sugar. Next cone raspberries, perfect for sugar-free keto tarts.
How to make keto pie or tart crust?
This technically isn’t pie crust. It is not a keto pie dough. It is a lot crumbier!
It is cheesecake crust. I did not use any eggs in it.
This keto pie crust does not call for coconut oil or coconut flour.
This is a keto pie crust with almond flour.
This keto pie crust recipe will be perfect for chocolate tarts, pumpkin pies and mini cheesecakes.
I’m experimenting with pie crust recipes and will share them soon!
You combine the almond flour, melted butter and sweetener. I used Swerve Confectioners Sweetener in this gluten-free fruit tart recipe.
This keto tart crust is more like a cheesecake crust, that pie crust. I just prefer the simplicity and taste of it better.
How to make keto tart filling?
I’ve shared with you many recipes for mascarpone whipped cream. This cake/ tart filling has always been a hit among my family and friends.
This time I used keto (low-carb, sugar-free) sweetener- Swerve Confestioners in it to make it sugar-free. It tastes amazing!
To add an extra hint of freshness, I used 1/4 tsp of fresh lemon zest. This made these Low-Carb, Keto Tarts With Berries And Mascarpone Cream taste so summery !
What is the best topping for these low-carb, keto tarts?
Since we have our fresh flavor going from the lemon zest and these tarts are perfectly sweet, we technically don’t need a topping. But…
Adding berries adds to the amazing taste and makes these ketogenic, sugar-free tarts look gorgeous! Perfect for 4th of July weekend!
Best berries for keto desserts are:
- blackberries (4.32 net carbs)
- raspberries (5.44 net carbs)
- strawberry (5.68 net carbs)
Blueberries are high in carbs, so they can be omitted. Not the best berries for keto desserts. I just used a few for garnishing.
These Low-Carb, Keto Tarts With Berries And Mascarpone Cream could be made in advance and placed in an air-tight container in the fridge for up to 4 days.
They won’t go bad, but berries on top will. So if you are planning to make them in advance, put the berries on top at the last minute, before serving.
These Low-Carb, Keto Tarts With Berries And Mascarpone Cream were inspired by this Tartlets With Whipped Mascarpone Cream Recipe.
I used the same Mascarpone Whipped Cream in this Grilled Pineapple Recipe.
You may also like this Keto Lemon Cheesecake Recipe.
Low-Carb, Keto Tarts With Berries And Mascarpone Cream
Ingredients
For the keto tart crust:
- 2 1/4 cups almond flour
- 1/4 cup powdered erythritol — I used Swerve confectioners
- 5 tbsp melted butter
- 1/4 tsp sea salt
For the Mascarpone cream:
- 6 oz mascarpone cheese
- 2 tbsp powdered erythritol
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp lemon zest — fresh
For garnishing:
- 3 strawberries — cut in half
- 6 blueberries
- 6 raspberries
- 6 blackberries
Instructions
For the keto tart crust:
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Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.
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In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.
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Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.
For the Mascarpone cream:
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For the mascarpone whipped cream - beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.
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Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a lot of attention is the key here! Beat in the lemon zest and vanilla extract.
To assemble:
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Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.
These are super cute and turned out so delicious!
I ended up making these in a muffin tin and they turned out so cute and yummy! Had to put the tin in the freezer for 10 min and then smack it on the counter to make the crusts pop out but they held together beautifully. The lemon zest really makes the filling so be generous!
Great idea! I’ve made tarts in muffin tin before! So glad you liked these!
Please! My daughter was just given a beautiful large 11” circular tarte pan! May we use this recipe?
Yes, you can. The thing is that 11″ is a bit large, you may want to double the recipe.
I doubled the crust recipe and it fit perfectly into 2 round 9-inch tart pans.
What do I do if I over beat them 🙁
Over beat what? The mascarpone? Sadly once the mascarpone heavy cream mixture is curdled, it can not be fixed. This is why I recommend mixing on low speed for a shorter time, once you over beat, it gets curdled and liquid separates.
I think it’s important to have the mascarpone chilled. It’s not like cream cheese which does need to be warmer to blend nicely. My first batch curdled and separated. Second batch -use mascarpone right from the fridge-blend the sugar in just til mixed on low . Add the cream and beat on medium until somewhat thickened. Then add vanilla and zest and blend a touch more. I also just used the whole 8 oz. of mascarpone – very delicious! Really yummy recipe! My family loved it!
I made this but with real sugar and it worked great. I only use organic and the only artificial sweetener I use is stevia ground leaf. I will try next time with Stevia plus monk fruit if I can find it organic. We had a foot of snow so I had to make do with what I have. Everyone loved it. No fresh organic fruit at the store so I used frozen that I had and well the orange I had. The crust was awesome too.
I’m wondering if this can be made dairy free by using full-fat coconut milk instead of heavy cream?
Yes, coconut milk (cream) will work in this recipe. I should add a note for dairy free.