Keto Pecan Sandie Crust with Blackberries and Mascarpone Recipe

If there’s one dessert that can win over even the “I don’t do keto” crowd, it’s this one. A buttery pecan crust that tastes like those old-school sandie cookies your grandma might’ve kept in a tin, a creamy mascarpone filling that’s rich without being heavy, and fresh blackberries to cut through the sweetness.

I’ve made this for dinner parties, coffee dates, family get-togethers, and even for those random Tuesday nights where you just want something that feels a bit special. No one has ever guessed it was keto until I told them. Then I usually get a “you’re lying” followed by an empty plate.

This isn’t one of those complicated, 12-step desserts that require three trips to a specialty store and a degree in pastry. It’s simple, quick to prep, and the end result looks fancy enough to make people think you’ve been baking all day.

Why this Keto Pecan Sandie Crust with Blackberries dessert works so well

The magic here comes from how the flavors and textures play together.

• Pecan Sandie crust: sweet, buttery, slightly nutty, with a crumbly texture that melts in your mouth.
• Mascarpone filling: creamy, smooth, and just lightly sweetened so it doesn’t overpower the fruit.
• Blackberries: tart, juicy, and fresh, giving the whole dessert a little brightness.

Because the crust is made with almond flour and pecans instead of wheat flour, it’s naturally low carb. The mascarpone keeps the filling silky without the need for cornstarch or flour thickeners. And blackberries? Well, they’re one of the lower-carb fruits out there — plus they look gorgeous scattered on top.

Ingredients you’ll need

Let’s keep this straight-forward. No odd sweeteners you’ve never heard of. Just clean, pantry-friendly stuff.

For the crust:

• 1 ½ cups pecans, finely ground (not pecan butter, just ground pecans)
• 1 cup almond flour
• ½ cup powdered erythritol (or your favorite keto-friendly powdered sweetener)
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt

For the mascarpone filling:

• 8 oz mascarpone cheese (softened)
• ½ cup heavy cream
• ⅓ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, but worth it)

For the topping:

• 1 ½ cups fresh blackberries
• Extra powdered sweetener for dusting (optional)

Step-by-step instructions For Sandie Crust with Blackberries & Mascarpone

I’ve broken this down so you can follow along without skipping around the kitchen, wondering what you missed.

Step 1: Make the crust

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the ground pecans, almond flour, powdered erythritol, and a pinch of salt. Stir until evenly mixed.
• Add the melted butter and vanilla extract. Mix until the mixture looks like wet sand — it should clump together when pressed.
• Press the crust mixture into the bottom of a 9-inch tart pan or pie dish. Use the back of a spoon to smooth it out.
• Bake for about 12–15 minutes, or until the edges are golden brown. Let it cool completely before adding the filling.

Step 2: Prepare the mascarpone filling

• In a mixing bowl, add the mascarpone cheese, heavy cream, powdered erythritol, vanilla, and lemon zest if using.
• Use a hand mixer on medium speed until smooth and slightly thickened — about 2–3 minutes. Don’t overwhip or the cream can split.
• Taste and adjust sweetness if needed.

Step 3: Assemble the dessert

• Spread the mascarpone filling evenly over the cooled crust.
• Scatter fresh blackberries over the top.
• Dust lightly with extra powdered sweetener for a bakery-style finish (optional).

Step 4: Chill and serve

Cover the tart and refrigerate for at least 1 hour before serving. This helps the flavors blend and gives the filling time to set. Slice, serve, and watch it disappear.

A few personal tips I’ve learned making this over the years

• Toast your pecans before grinding them — it’s an extra 5 minutes but it makes the flavor pop.
• Cool the crust fully before adding filling. Warm crust + mascarpone = melted mess.
• If you want more crunch, chop a handful of pecans and sprinkle them over the top with the berries.
• For a richer flavor, swap half the heavy cream in the filling for sour cream. It gives a slight tang that works great with berries.
• If you want to make it ahead, assemble everything except the berries. Add those just before serving so they don’t leak juice.

Why mascarpone instead of cream cheese?

Cream cheese is heavier and tangier, which is fine for a cheesecake but not quite right here. Mascarpone is softer, silkier, and has a mild, milky sweetness that pairs perfectly with fresh fruit. It also doesn’t need as much sweetener to taste balanced.

Keto swaps and variations

One of the things I like about this recipe is how forgiving it is. You can swap a few things and still get great results.

• Fruit: Try raspberries, blueberries, or even sliced strawberries if you can’t find blackberries.
• Sweetener: Powdered monk fruit works just as well as erythritol. Just avoid granulated sweeteners in the filling — they stay gritty.
• Dairy-free: Use coconut cream instead of heavy cream and a thick plant-based cream cheese alternative in place of mascarpone.

How to store leftovers

If by some miracle you have leftovers, cover the tart tightly and keep it in the fridge. It’s best eaten within 2–3 days before the crust softens. You can also freeze slices individually, but the berries may get a little mushy after thawing.

Pairing ideas

This dessert works well with a cup of black coffee or espresso — the bitterness balances the sweet and creamy filling. If you’re doing a summer BBQ, it also holds its own after smoky meats or a fresh salad. And yes, I have eaten it for breakfast. No regrets.

Nutritional info (per slice, assuming 8 slices)

• Calories: ~290
• Fat: 28g
• Protein: 5g
• Net Carbs: 4g

Conclusion

This Keto Pecan Sandie Crust with Blackberries & Mascarpone is one of those rare recipes that feels indulgent without making you feel like you’ve wrecked your carb count for the week. The mix of nutty crust, creamy filling, and tart berries makes every bite worth slowing down for.

It’s simple enough for a weekday treat, but also pretty enough to be your “bring to the party” dessert. And if you’re anything like me, you’ll find yourself making it more than you planned — partly because it’s easy, and partly because people keep asking for it.

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