This low carb baked strawberry dessert is one of those “how is it this easy?” recipes that still feels special enough for company. Fresh strawberries are nestled into a glass casserole dish, then blanketed with a single creamy mixture—mascarpone, heavy cream, vanilla, powdered erythritol, and lemon zest. The whole thing bakes just long enough to soften the berries and set the cream into a lightly puffed, custardy topping. It reminds me of classic baked fruit gratins and Italian mascarpone desserts, but streamlined for weeknights and tailored for a low carb lifestyle.
Serve these baked strawberries warm or at room temperature, spooned into small bowls so everyone gets a mix of soft berries and creamy topping. A few toasted sliced almonds or chopped pistachios add crunch without many extra carbs, and a small dollop of unsweetened whipped cream on top makes it feel restaurant-worthy. Pair with hot coffee or espresso after dinner, or with a cup of herbal tea if you’re keeping things light. If you’re serving guests who aren’t low carb, you can offer a side of crisp butter cookies for them to dip into the creamy juices.
Low Carb Baked Strawberries with Mascarpone Cream
Servings: 6
Ingredients
1 1/2 pounds fresh strawberries, hulled and halved
8 ounces mascarpone cheese, softened to room temperature
1/2 cup heavy whipping cream
1/3 cup powdered erythritol (or to taste)
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/8 teaspoon fine sea salt
1 tablespoon unsalted butter, softened (for greasing the glass casserole dish)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium glass casserole dish (about 8×8 inches or similar volume) with the softened butter, making sure to coat the bottom and sides so the strawberries don’t stick.
Prepare the strawberries by rinsing them under cool water, patting them very dry with a clean kitchen towel, then hulling and halving them. If the berries are very large, quarter them so the pieces are all roughly similar in size.
