Strawberry mascarpone tart is a deliciously creamy and fruity low carb and keto dessert. The velvety whipped mascarpone filling is set off perfectly by the crisp baked coconut flour tart crust. 

Strawberry Mascarpone Tart

Strawberry mascarpone tart is a deliciously creamy low carb and keto dessert. The velvety whipped mascarpone filling is set off perfectly by the crisp coconut flour tart crust.
Course Dessert
Cuisine British
Keyword low carb strawberry tart, strawberry mascarpone cake, sugar free strawberry pie
Prep Time 15 minutes
Cook Time 10 minutes
cooling time 30 minutes
Total Time 25 minutes
Servings 12
Calories 236kcal
Author Katrin


For the coconut base:

For the mascarpone cream:

  • 250 g / 8.8 ounce/1 very generous cup mascarpone
  • 2 eggs separated
  • 1 tsp vanilla extract
  • 1-2 tbsp powdered sweetener
  • 200 g / 1 cup strawberries


  • Preheat your oven to 180 Celsius/356 Fahrenheit.
  • Blend your eggs with the coconut oil, vanilla and powdered sweetener of choice, if using. I used my food processor, bit this can be done with a stick blender.
  • Sift in the coconut flour and combine.
  • Your dough should be soft, but not too sticky. If needed, add a little more coconut flour to get the right consistency. You can also stick the dough in the fridge for 10 minutes to cool it down - this will make it easier to roll out.
  • You now have 2 options: Either roll out the dough between 2 sheets of baking paper. Or press it directly into a pie form that you have lined with parchment paper or greased well with coconut oil.
  • Bake for around 10 minutes or until lightly browned at the edges.
  • Now make your filling: Separate the eggs and beat the egg whites in a clean!! and dry!! porcelain or metal bowl with a hand-held or electric metal whisk. As you can see in the picture, I used an old school whisk and around 2 minutes of muscle power. You can do it too! Don't even think about stopping until stiff peaks form :)
  • Combine the mascarpone and the egg yolks, then add the vanilla and sweetener.
  • Gently fold in the stiff egg whites.
  • Once the tart base has cooled down, add the mascarpone mix.
  • Cool in the fridge until serving (at least 1/2 hour).
  • Just before serving, add the strawberries - sliced, halved or whole, however you prefer.


Optional: decorate with mint leaves! (I meant to do this and forgot! Plenty of fresh mint tea for me now)


Calories: 236kcal | Carbohydrates: 7.6g | Protein: 4.3g | Fat: 21.5g | Saturated Fat: 15.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.1g | Cholesterol: 54mg | Sodium: 21mg | Potassium: 41mg | Fiber: 3.8g | Sugar: 1.4g