March 16 2021 recipe by Pascale Naessens![Pascale Naessens]()
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Baked mascarpone and blueberry dessert
A sugar-free yet deliciously decadent low carb dessert with only three ingredients. It doesn't get simpler than this! This low carb dessert recipe is from a collaboration with the celebrated low carb chef Pascale Naessens.
USMetric
servingservings
Ingredients
- 2 2 egg yolkegg yolks
- 7 oz. (4⁄5 cup) 200 g (200 ml) mascarpone cheese
- 3½ oz. (2⁄3 cup) 100 g (160 ml) fresh blueberries
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Making low carb simple
Instructions
- Preheat the oven to 350 °F (180 °C).
- Separate the eggs into yolks and whites. Only the yolks are needed for this recipe. You can save the whites for another recipe if you wish.
- Mix the egg yolks with the mascarpone, and stir in the blueberries.
- Spoon the mixture into (6 oz., 180 ml) ramekins, or small, ovenproof dishes. Bake on the middle rack for 15 - 20 minutes, or until semi-firm, and lightly browned (See tip).
- Let cool slightly, before serving. This dish can also be prepared in advance and served cold.
Tips
Baking times will vary, depending upon the size of the baking dishes.
If you prefer your dessert a little sweeter, you can add xylitol or erythritol.
You could also add some vanilla, a pinch of salt, and/or lemon zest for more flavor.
Feel free to replace the blueberries with another low-carb berry such as strawberries, or raspberries.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, "The Keto Cure".1
Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post. ↩
Great! So glad you enjoyed it!
just satisfied a little dessert desire after dinner! I cooked them in silicone muffin cases as I had no ramekins handy & got six muffin size out of the recipe for two people, we will be doing these as a regular I can see them being a firm favourite in our house! Thanks guys!
So glad you love it! Just a heads up that we recommend avoiding honey, as it's pure sugar. Here's our sweetener guide for more info! https://www.dietdoctor.com/low-carb/sweeteners
I'm sorry this didn't turn out as expected. You may wish to try a different brand of mascarpone cheese as it's the only ingredient that could lead to a watery or greasy result.
We have only ever had it cold, with a good quality vanilla extract and a little powdered erythritol mixed in (both to taste), and when served it is almost 'custardy' in flavour... Delicious!
Depending on our carb intake for the day, sometimes we’ll make low carb shortcake biscuits for people to dip into or scoop onto. The crunchy crumbly texture compliments the smooth creamy texture....Yummy!
Tips:
- Just before serving dust with a little powdered erythritol (more so for decoration rather than taste).
- Ensure a good quality mascarpone for a 'silky and creamy' pudding. (Cheaper versions do tend to come out watery)
- Place blueberries on top of each mixture before baking and gently push under surface - this will ensure each serving has relatively equal amounts. (In our first attempt when mixing them in before adding to ramekins, one person barely had any in theirs when served)