Fresh strawberries whipped up with mascarpone and cream cheese served in a tart crust and topped with homemade whip cream!
Smooth and creamy strawberry goodness fill this incredible tart! It’s the perfect summer dessert to serve at your next special occasion or bring to your next party.
Cool and refreshing, this sweet treat presents beautifully and is sure to please even your non-Keto friends!
Ingredients
For the Tart Crust
2 cups super fine almond flour
1/4 cup grass-fed unsalted butter, melted
1 whole egg
1/4 cup swerve confectioners (or powdered erythritol)
1 teaspoon vanilla extract
For the Filling
1 cup fresh strawberries, hulled and sliced
8 ounces mascarpone cheese
4 ounces cream cheese
1/4 cup + 2 tablespoons swerve confectioners
2-3 tablespoons heavy cream (as needed)
1 teaspoon vanilla extract
1/2 teaspoon Xanthan gum
*Optional: Sliced Strawberries and homemade whip cream for the topping
Preparation
To make the tart crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a non-stick tart pan and press out, going up the sides.
Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
Bake for 20 minutes, then allow to cool at room temperature.
To make the filling
Add the strawberries, mascarpone, cream cheese, vanilla extract, swerve confectioners and some of the heavy cream in the bowl of a food processor.
Mix until smooth and creamy.
Add in the Xanthan gum and continue mixing. If the mixture is too thick, add the remaining heavy cream.
Pour into the cooled tart crust and smooth out.
*Optional: Top with sliced strawberries and whipped cream. Enjoy!
Chill in the fridge for at least 1-2 hours or until set.
Makes 8 Servings
Macros without toppings: Fat 35 grams – Protein 10 grams – Carbs (net) 2 grams
Be sure to adjust your macros according to the toppings you use.
Strawberry Cream Tart - Keto, Low Carb & Gluten Free
Ingredients
For the Tart Crust
- 2 cups super fine almond flour
- 1/4 cup grass-fed unsalted butter melted
- 1 whole egg
- 1/4 cup swerve confectioners or powdered erythritol
- 1 teaspoon vanilla extract
For the Filling
- 1 cup fresh strawberries hulled and sliced
- 8 ounces mascarpone cheese
- 4 ounces cream cheese
- 1/4 cup + 2 tablespoons swerve confectioners
- 2-3 tablespoons heavy cream as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon Xanthan gum
- *Optional: Sliced Strawberries and homemade whip cream for the topping
Preparation
To make the tart crust
- Preheat oven to 350F.
- Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a non-stick tart pan and press out, going up the sides.
- Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
- Bake for 20 minutes, then allow to cool at room temperature.
To make the filling
- Add the strawberries, mascarpone, cream cheese, vanilla extract, swerve confectioners and some of the heavy cream in the bowl of a food processor. Mix until smooth and creamy. Add in the Xanthan gum and continue mixing. If the mixture is too thick, add the remaining heavy cream.
- Pour into the cooled tart crust and smooth out.
- *Optional: Top with sliced strawberries and whipped cream. Enjoy!
- Chill in the fridge for at least 1-2 hours or until set.
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