Balsamic Roasted Strawberries and Mascarpone

About

This deliciously sweet Keto dessert is packed with flavor and Keto-friendly fats. Our simple low carb dessert is prepared with fresh strawberries, balsamic vinegar, a little low carb syrup and ground cinnamon, served with sweetened whipped mascarpone cheese. Perfect when you are looking for an easy Keto dessert to satisfy the sweet tooth!

Can I Use Heavy Cream Instead?

We have served our roasted strawberries with whipped mascarpone cheese, sweetened with low carb syrup and a hint of vanilla. If preferred, you could serve the strawberries with whipped heavy cream instead or even sweetened cream cheese. Please be sure to adjust your macros accordingly to account for any changes made to the original recipe.

Do I Have to Roast the Strawberries?

We have roasted the strawberries to make them extra sweet, caramelized and juicy. If you do not wish to roast the strawberries, you can simply marinate them in the balsamic, low carb syrup and cinnamon. Coat them well in the flavorings, cover, and let them sit for an hour before serving with the mascarpone.

Ingredients

1 ½ cup strawberries
1 tablespoon balsamic vinegar
1 teaspoon maple flavored syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon maple flavored syrup
½ cup mascarpone

Instructions

Preheat the oven to 350 degrees Fahrenheit. Slice any large strawberries in half and leave any smaller ones whole, discarding any leaves and stems. Arrange the strawberries across a shallow oven tray. Drizzle over the balsamic vinegar, the teaspoon of maple flavored syrup and sprinkle over the cinnamon. Stir well, coating the strawberries evenly. Transfer to the oven and bake for 18-20 minutes, turning halfway through. Leave to cool after cooking.
While the strawberries are cooling, you can prepare the mascarpone. Add the mascarpone cheese to a mixing bowl along with the vanilla and a tablespoon of lakanto syrup. Whisk together until smooth and well combined. Taste and adjust sweetness if desired.
Add a generous tablespoon of the whipped mascarpone to a large ramekin. Repeat this with three more ramekins. Take half of the cooked and cooled strawberries and divide evenly between the ramekins. Repeat using the remaining mascarpone and strawberries. Serve immediately.