Mouthwatering Keto Lemon Mascarpone Cheesecake with Berry Compote

Allergens

Eggs, Dairy (Mascarpone Cheese, Heavy Whipping Cream), Tree Nuts (Almond Flour)

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 8 oz mascarpone cheese, at room temperature
• 1/2 cup granulated erythritol
• Zest and juice of 2 large lemons
• 3 large eggs, at room temperature
• 1/4 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 cup mixed berries (fresh or frozen)
• 2 tablespoons granulated erythritol
• 1 teaspoon lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and set aside.
2. In a medium bowl, mix together almond flour and 1/4 cup granulated erythritol. Add melted butter and stir until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat mascarpone cheese with 1/2 cup granulated erythritol until smooth. Mix in lemon zest, lemon juice, eggs, heavy whipping cream, and vanilla extract until well combined. Pour the mixture over the crust.
4. Bake for 35 40 minutes, or until the center is slightly jiggly but set around the edges. Remove from the oven and let it cool at room temperature.
5. In a small saucepan, combine mixed berries, 2 tablespoons granulated erythritol, and lemon zest. Cook over medium heat for 5 7 minutes until the compote thickens slightly. Let it cool to room temperature.
6. Once the cheesecake has cooled, spread the berry compote evenly over the top. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Chef’s Insight

To enhance the aroma, add a touch of lemon zest when serving.

Notes

For a more vibrant presentation, use a mix of blueberries, raspberries, and strawberries for the compote.