To make the filling, mix together the mascarpone cheese, fresh raspberries, powdered erythritol, and vanilla extract in a small mixing bowl.
Chill the mixture in the refrigerator until ready to assemble the baskets.
To make the cookie baskets, beat the eggs with an electric mixer for at least three minutes, or until they are light, fluffy, and doubled in volume. This step is important because it gives the cookies a light texture and makes the batter much easier to work with.
With the mixer on low speed, gradually beat in the erythritol, then the oil and vanilla extract.
Mix in the Keto Chow and salt, mixing until fully combined.
Allow the batter to rest while you preheat a pizzelle iron. Turn the small bowls upside down; you will be using them to shape the cooked pizzelles.
When it is heated, drop a small ball of dough near the back of the iron. The ball should be about a Tbsp. but it will depend on the size of your iron.
Bake the cookie according to the manufacturer's directions until slightly golden and firm enough to carefully remove from the iron. (Generally this would be about two minutes but each iron is different.)
Once you have carefully removed the pizzelle, drape it immediately over the upturned bowl. Press it gently around the bowl to shape it into a basket. Another small bowl can be placed over the cookie to help form the shape. Allow the cookie to cool until it holds its shape, about two minutes, then set it on a tray upside down to cool completely. Repeat until eight baskets have been made.
When all the baskets are completely cool, fill each with approximately 1/4 cup filling and garnish with the reserved raspberries and fresh mint leaves. Serve immediately after filling.