Taffiny Elrod

Jun 1, 2021 · min read

Raspberry Mascarpone Cookie Baskets

Refreshing and elegant, these will add a bit of fancy to any meal or dinner party—and the best part is, they’re deceptively easy to make!

Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Servings cookie basket

Calories 227.8kcal

Equipment

Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

3cupsmarscarpone cheese
2pintsfresh raspberrieswashed & dried (reserve 8 for garnish)
1/4cuppowdered erythritol
1tsp.pure vanilla extract

COOKIE CUPS

2largeegg(s)
1/4cupgranulated erythritol
1/4cupavocado oil
1/2tsp.pure vanilla extract
1servingRaspberry Cheesecake Keto Chow
1/4tsp.saltfine
8fresh mint leaves for garnish

Instructions

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.

Keyword Chef Taffiny Elrod, Raspberry Cheesecake

Nutrition Facts

Raspberry Mascarpone Cookie Baskets

Serving Size

1 cookie basket

Amount per Serving

Calories

227.8

% Daily Value*

Fat

21.4

Saturated Fat

12.5

Polyunsaturated Fat

0.65

Monounsaturated Fat

2.77

Cholesterol

24.1

Sodium

111.8

Potassium

137.31

Carbohydrates

Fiber

1.8

Sugar

2.3

Sugar Alcohol

6.42

Net Carbs

2.81

Protein

4.6

Vitamin A

103.43

Vitamin C

13.08

Calcium

55.12

Iron

0.37

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.