Strawberry and Mascarpone No-Bake Keto Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious no-bake cake featuring layers of mascarpone cream and fresh strawberries on a crunchy almond crust, perfect for a quick keto dessert. This Italian-inspired keto recipe (gluten-free, low carb), ready in about 20 minutes, layers almond flour, butter, erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/4 cups almond flour, 6 tbsp melted butter, and 2 tbsp erythritol. Mix until the mixture resembles wet sand.
  2. Step 2: Press the almond mixture firmly into the base of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
  3. Step 3: In a large bowl, beat 12 oz mascarpone cheese with 1/3 cup powdered erythritol, 1 tsp vanilla extract, and 1 tsp lemon zest until smooth.
  4. Step 4: In a separate bowl, whip 1 cup heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until fully combined and airy.
  5. Step 5: Spread half of the mascarpone cream evenly over the chilled crust.
  6. Step 6: Arrange 1 cup sliced fresh strawberries over the cream layer, then spread the remaining mascarpone cream on top.
  7. Step 7: Garnish with the remaining 1 cup sliced strawberries and refrigerate for at least 3 hours before serving to allow the cake to set and flavors to meld.

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