Low Carb No Bake Keto Mascarpone Cheesecake (sugar free)

2020-01-13 Recipe Author Worldrecipes.eu

Low Carb No Bake Keto Mascarpone Cheesecake (sugar free)
Cheesecake is a beloved dessert around the world. Very first cheesecake was made in Greece. In Greece, cheesecake was considered to be a good source of energy, and it was served to athletes during the first Olympic games. Greek brides and grooms were also known to use cheesecake as a wedding cake. The simple ingredients of flour, wheat, honey and cheese were formed into a cake and baked – a far cry from the more complicated recipes available today!

Of course, no story of cheesecake is complete without delving into the origins of the New York style cheesecake. The Classic New York style cheesecake is served with just the cake – no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavor from extra egg yolks in the cream cheese cake mix.

Today each region of the world has own ingredients and recipes. Greeks use mizithra or feta, while Italians use ricotta cheese or mascarpone. Japanese use a combination of cornstarch and egg whites, while Germans prefer cottage cheese. Also, there are specialty cheesecakes that include seafood, blue cheese, tofu or spicy chilies. However, there are the base for cheesecake of ingredients - cheese, wheat and sweetener.

Have you ever came back home from store with unplanned cheesecake, cause you have to check if it tastes as good as it looks. And that disappointed moment when you take a first bite... Too sweet.. Too fat..  those cakes are full of sugar and preservatives. It took a while for me to find my own recipe as it was so hard to find cheesecake I would love. Therefore, KETO diet has made huge impact here as I love desserts and it was such an amazing experience to try recipes of cheesecakes.

Mascarpone has been main ingredient in Italian kitchen desserts because of it's rich flavor and buttery. Therefore, mascarpone cheese is super creamy and you would not find lumps in it. This cheese is rich, creamy, naturally sweet and a bit tangy Italian cheese.

I always find the most exciting recipes of desserts. With KETO diet I found a lot of ways to make desserts easily and quickly. By saying easily and quickly I really mean it. As you know cheesecake could be categorized into two basic types: baked and unbaked. For sure I am going to introduce you with unbaked one. Here I would like to share with you KETO Mascarpone Cake recipe. Best thing about this recipe is that ingredients are so simple to find, you probably already have it at home if you are following KETO diet. The recipe contains of Mascarpone cheese, cream, coconut or almond flour, butter, sweetener and gelatin. Do not forget to take some berries for topping!

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    • 500 g of mascarpone cheese
    • 400 ml heavy cream (35% fat)
    • 100 g of almond flour (you can also use coconut flour, yet you will need a bit more butter then)
    • 200 g of melted butter
    • 150 g of sweetener (Stevia or Erythritol)
    • 16 g of gelatin
    • Berries for topping (I used blueberries and blackberries)

    Recipe Directions

  1. 1. Melt the butter and pour it on almond flour. Pour butter until it stops absorbing strongly and mixture becomes soft and slightly sticky.
  2. 2. Lay the mixture on a baking mold (with removable sides). It is enough to cover the bottom and few centimeters up. Place it into freezer to get stiff.
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  4. 3. While the mold is freezing take half of heavy cream and whip it.
  5. whiped cream
  6. 4. Now you can mix mascarpone cheese with whipped cream. The mixture has to become thick.
  7. 5. Add the remaining heavy cream and stir it with fork or spoon. If resulted mixture is too liquid whisk a little, otherwise do not use blender. The mixture has to be with light texture, not too thick and not too liquid, like a thicker cream.
  8. 6. Add sweetener to mixture. Taste it to feel if it is sweet enough. Remember that part of sweetness disappears while freezing.
  9. 7. Dissolve gelatin in small amount of boiling water and let it cool for a bit.
  10. 8. Take a bit of cream and add it to gelatin. You have to mix it well and add it to cream. Now mix it quickly and well.
  11. 9. Pour all cream into freezed base of cake and add berries for topping.
  12. cream spreading
  13. 10. Place cake into freeze for 2 to 4 hours.
  14. 11. You can make it as small cakes or some kind of cupcakes if you wish, it looks amazing too.
  15. small keto cheese cakes
  16. 12. Serve and enjoy!
  17. served low carb mascarpone cheesecake
  18. 13. Note: I found one more recipe on YouTube that our family really loved. Attached it for you as well, if you would like to try it.

Antonios Chasiotis

Isn't 100grams of flour too little for 200grams of butter?


I thought so as well so I doubled the flour and it was fine.


150g of sweetener? Really? That’s 2 whole containers. Surely there’s a mistake here. Made as recipe says. It’s disgusting.


Recipe also said to taste it. I added a spoonful. Next time, I’ll add more.


I tried it. I think I would add a flavoring to it and make half. Very very rich.

too much butter?

I guess you have different almond floor/or butter. Here in Europe 200g butter and 100g almond flour end up with well that. it is just melted butter with almond sprinkles... super liquid, probably it was intended 20g?
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