Strawberry Cake and Mascarpone — Keys Nutrition
Gâteau aux fraises et mascarpone || Strawberry Cake and Mascarpone

Strawberry Cake and Mascarpone


 A fresh and delicious cake. The use of mascarpone cheese combined with whipped cream provides a light and perfect texture with sliced strawberries.







  • 1 ¾ cup 35% lactose-free cream
  • 1 Tbsp vanilla
  • ¾ cup erythritol fine powder
  • 475 g mascarpone



  • 1 litre sliced strawberries
  • 10 fresh mint leaves


  • Preheat the oven to 350°F / 176°C. Grease an 11" x 7" non-stick pan (approximately 28 x 18 cm) with a little butter or coconut oil.


  • In a bowl, sift and combine the almond flour, erythritol and salt. Add the melted butter and stir until the mixture forms a ball. Line the bottom of the greased pan by pressing to form the crust. Prick the bottom with a fork in several places.
  • Bake in the middle position for 15 minutes or until the centre is firm to the touch. Cool completely.
  • 2 cups blanched almond flour (European almond powder),¼ cup erythritol alcohol sugar,½ tsp salt,½ cup unsalted butter


  • In the same bowl, use an electric mixer to whip the cream and vanilla. Add the erythritol and stir again.
  • Mix the mascarpone in its container to make it more fluid and add to the whipped cream gently to prevent the cream from falling off.
  • 1 ⅓ cup 35% lactose-free cream, 1 Tbsp vanilla, ¾ cup erythritol fine powder, 475 g mascarpone
  • Transfer the mixture to the crust and spread evenly.


  • Garnish with sliced strawberries and mint leaves. Refrigerate for 30 minutes before serving.


Portions: 10

Nets Carbs: 7.3g

Proteines: 9,19g

Fat: 55g

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