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Keto Cake with Strawberries and Mascarpone

Nadia GalinovaNadia Galinova
Keto Cake with Strawberries and Mascarpone
Image: Yordanka Kovacheva
1 / 9
Preparation25 min.
Cooking12 min.
Тotal37 min.
"A strawberry delicacy that each one of you deserves to try"


  • Base
  • almonds - 2.7 oz (75 g) raw
  • oatmeal - 1.7 oz (50 g)
  • butter - 2.8 oz (80 g)
  • dried strawberries - 1 oz (30 g)
  • lemon peel - 4 strips
  • erythritol - 3 1/3 tbsp (50 g)
  • Filling
  • strawberries - 5.6 oz (160 g) fresh
  • mascarpone - 1.1 lb (500 g)
  • cream - 14 oz (400 g), confectionery, high fat
  • gelatin - 3 sheets (about 6 g)
  • starch - 1 rounded tbsp.
  • lemon juice - 30 g (freshly squeezed)
  • erythritol - 4.5 oz (130 g)

How to cook

This keto cake, very similar to a classic cheesecake. It is extremely tasty and suitable for your keto diet.

Some of the products in it can be replaced with others and instead of almonds you can use hazelnuts or a mix of nuts and the sweetener erythritol can be replaced with another suitable one for the keto diet (stevia, for example).

The amount of sweetener can also vary depending on how sweet you want the dessert to be. For information, erythritol has about 70% of the sweetness of sugar for the same quantities, that is, even if you put more in quantity, it will not sweeten as much as regular sugar.

For starters, prepare the base for the mascarpone cake.

Put the almonds, oatmeal, lemon peel (yellow part only) and dried strawberries (which if they are very hard, you can soak briefly in warm water) in a blender.

Blend everything almost into a powder or to very small pieces.

Add the soft butter and 4 tbsp (60 g) of the sweetener and blend a few more times to mix everything.

Put the resulting sticky paste in a baking pan with a detachable bottom - 9.4″ (24 cm) in diameter and distribute it evenly, by pressing it down with the back of a spoon. If it sticks, moisten the spoon.

Here you have a choice - put the base in the refrigerator to set and to stay raw or bake it at 356°F (180°C) for 10 minutes.

For the second option, the base for your cake will become much tastier and slightly crispy and crunchy - it's wonderful!

Start making the rest - the filling.

First, beat 7 oz (200 g) of cream into a fluffy cream and refrigerate it.

Clean the fresh 5.6 oz (160 g) of strawberries, add lemon juice and liquidize the mixture (or blend it in a blender again).

Put them on a moderate heat with the starch for about 10 minutes, while stirring often, during which time you can hydrate the gelatin in cold water.

When the strawberry sauce thickens, remove it from the heat and wait for the temperature to drop to 80°C. Then dissolveone of the gelatin sheet and 1.7 oz (50 g) of erythritol in it. Now the strawberry sauce is ready.

Heat the remaining 7 oz (200 g) of cream slightly (not more than 80°C) with another 3 1/3 tbsp (50 g) of erythritol or more according to your taste. Put the other two sheets of gelatin and stir, so that they can dissolve.

Add the mascarpone and whip it into a smooth cream, then incorporate the whipped cream from the fridge.

It's time to assemble the strawberry cake.

Pour the white cream on the base and sprinkle it with strawberry sauce on top. If it has thickened a lot, pour spoon by spoon of it on top.

With a skewer or another thin utensil, lightly mix the strawberry with the white mixture in one direction.

Put the keto cake with strawberries and mascarpone in the refrigerator to set for at least 4 hours, then cut it into pieces and serve it.



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