Raspberry Marscapone Cookie Baskets White 7
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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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Raspberry Cheesecake
Keto Chow Flavor: Raspberry Cheesecake
Recipe Creator: Chef Taffiny Elrod
Serving: 1 cookie basket
Yield: 16 cookie baskets
Calories: 227.8kcal
Author: Shanelle Sorensen

Equipment

  • Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

  • 3 cups marscarpone cheese
  • 2 pints fresh raspberries washed & dried (reserve 8 for garnish)
  • 1/4 cup powdered erythritol
  • 1 tsp. pure vanille extract

COOKIE CUPS

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.
Nutrition Facts
Raspberry Mascarpone Cookie Baskets
Serving Size
 
1 cookie basket
Amount per Serving
Calories
227.8
% Daily Value*
Fat
 
21.4
g
33
%
Saturated Fat
 
12.5
g
78
%
Polyunsaturated Fat
 
0.65
g
Monounsaturated Fat
 
2.77
g
Cholesterol
 
24.1
mg
8
%
Sodium
 
111.8
mg
5
%
Potassium
 
137.31
mg
4
%
Carbohydrates
 
11
g
4
%
Fiber
 
1.8
g
8
%
Sugar
 
2.3
g
3
%
Sugar Alcohol
 
6.42
g
Net Carbs
 
2.81
g
Protein
 
4.6
g
9
%
Vitamin A
 
103.43
IU
2
%
Vitamin C
 
13.08
mg
16
%
Calcium
 
55.12
mg
6
%
Iron
 
0.37
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie basket | Calories: 227.8kcal | Carbohydrates: 11g | Protein: 4.6g | Fat: 21.4g | Saturated Fat: 12.5g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 2.77g | Cholesterol: 24.1mg | Sodium: 111.8mg | Potassium: 137.31mg | Fiber: 1.8g | Sugar: 2.3g | Vitamin A: 103.43IU | Vitamin C: 13.08mg | Calcium: 55.12mg | Iron: 0.37mg | Sugar Alcohol: 6.42g | Net Carbs: 2.81g

Photos by Sarah DeYoung