Mascarpone-Lemon Delight
This recipe is a zesty, creamy, and indulgent Italian dessert perfect for those following a ketogenic or low-carb diet.
Allergens
Eggs, Dairy
Ingredients
- For Base: + 1 cup almond flour + 3 tablespoons butter, melted + 2 tablespoons granulated sugar substitute + 1/4 teaspoon salt For Mascarpone Cream: + 1 cup mascarpone cheese + 1/4 cup heavy cream + 1/2 cup powdered sugar substitute + 1 teaspoon vanilla extract For Lemon Curd: + 3 large eggs + 3 tablespoons lemon juice + 3 tablespoons granulated sugar substitute + Zest from 1 lemon
Instructions
- Prepare the base: Mix almond flour, melted butter, sugar substitute, and salt until combined. Press into the bottom of a 6 inch springform pan and chill. For lemon curd: In a bowl, whisk together eggs, lemon juice, sugar substitute, and lemon zest. Cook in a double boiler until thickened, stirring constantly. Let cool completely. For mascarpone cream: Whip together mascarpone cheese, heavy cream, powdered sugar substitute, and vanilla extract until smooth and fluffy. Assemble: Spread lemon curd on chilled crust, followed by a layer of whipped mascarpone cream. Refrigerate for at least 1 hour before serving.
Chef’s Insight
Use organic ingredients for a more intense flavor.
Notes
This recipe is suitable for those following a ketogenic or low-carb diet.