Can I make this keto pecan sandie crust ahead of time?

Yes, you can bake the crust up to two days in advance. Just let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container at room temperature. Add the filling and blackberries on the day you plan to serve it for the best texture.

What can I use instead of mascarpone in this recipe?

If you can’t find mascarpone, you can use cream cheese mixed with a few tablespoons of heavy cream to soften the texture. It won’t be quite as mild and creamy as mascarpone, but it still works well with the pecan crust and berries.

Are blackberries keto-friendly?

Yes. Blackberries are one of the lower-carb fruits, with about 6 net carbs per cup. They add natural sweetness and tartness without kicking you out of ketosis when eaten in moderation.

Keto Pecan Sandie Crust with Blackberries & Mascarpone Recipe

Keto Pecan Sandie Crust with Blackberries and Mascarpone

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A low carb dessert with a buttery pecan sandie-style crust, creamy mascarpone filling, and fresh blackberries. Easy to make, rich in flavor, and perfect for gatherings or a treat at home.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking & Chilling
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

Crust

1 ½ cups pecans, finely ground
1 cup almond flour
½ cup powdered erythritol
½ cup unsalted butter, melted
1 tsp vanilla extract
Pinch of salt

Filling

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

Topping

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

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix ground pecans, almond flour, powdered erythritol, and salt.
Stir in melted butter and vanilla until mixture looks like wet sand.
Press crust mixture into a 9-inch tart pan or pie dish. Smooth with the back of a spoon.
Bake 12–15 minutes, until edges are golden. Let cool fully.
In a mixing bowl, combine mascarpone, heavy cream, powdered erythritol, vanilla, and lemon zest. Beat with a hand mixer until smooth and slightly thickened.
Spread filling over cooled crust.
Top with fresh blackberries and dust with powdered sweetener if desired.
Chill at least 1 hour before serving.

Notes

Toast pecans before grinding for deeper flavor.
Cool crust completely before adding filling to avoid melting.
Swap blackberries for raspberries, blueberries, or strawberries.
Best eaten within 2–3 days when stored in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 290 Sugar 2g Sodium 45mg Fat 28g Saturated Fat 10g Unsaturated Fat 16g Trans Fat 0g Carbohydrates 6g Fiber 2g Protein 5g Cholesterol 40mg

Find it online: https://www.wellnesswarrior.org/keto-pecan-sandie-crust-with-blackberries-and-mascarpone/