A simple, yet elegant dessert for gatherings: Swerve's boxed chocolate cake with homemade mascarpone whipped cream and fresh raspberries and powdered sweetener. It's absolutely delicious!
*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.
We love Swerve's boxed keto chocolate cake! It's so delicious there's no need to make homemade chocolate cake. But, to make the chocolate cake extra-special, we top with homemade mascarpone whipped cream, fresh raspberries and powdered sweetener.
The mascarpone whipped cream is deliciously creamy, lightly sweetened, and pairs so well with the cake and raspberries. Mascarpone stabilizes whipped cream by making it thicker and giving it more structure, similar to a mousse. It's an ideal topping for cakes or cupcakes since it holds its form much longer than whipping cream, which tends to deflate.
This dessert is ideal for special occasions or any type of gathering as it presents beautifully. We plan to serve it for for Christmas, but it's perfect for anytime of year since it's simply chocolate cake with mascarpone whipped cream and berries.
Plus, it's so easy to make. The boxed cake takes about 5 or so minutes to prepare and 20 to 25 minutes to bake. While the cake bakes, you make the mascarpone whipped cream, which takes less than 10 minutes. After the cake cools, then you spread on the mascarpone whipped cream and top with raspberries. That's it!
Each serving of the low-carb and keto dessert cake is just 4.1 grams of net carbs.
*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.
Ingredients
Here are notes on key ingredients:
- Swerve's chocolate cake mix: We love Swerve's keto chocolate cake mix, but you could use another brand if preferred. If you decide to use an alternative cake mix, just be sure to check customer reviews. It's important to get an excellent keto cake mix for best results. To make the Swerve cake mix, you will need coconut oil, water (which I'm not counting as an ingredient), vanilla extract and eggs. If you are using an alternative cake mix, you may use different ingredients — be sure to check box ingredients. For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.
- Mascarpone cheese: We use BelGioioso Mascarpone Cheese, which is a good, quality brand. Some less reputable brands may be more watery, which is not what you want. If you don't like mascarpone cheese, you may use full-fat cream cheese instead.
- Powdered erythritol: For the mascarpone whipped cream, you must use powdered erythritol instead of granular sweetener. We use Swerve Confectioners Sweetener.
- Coconut oil: Most boxed keto cakes require an oil for the mix. We recommend using coconut oil for best results.
How to Make
PREPARE THE CAKE — BE SURE TO FOLLOW BOX INSTRUCTIONS! THE FOLLOWING IS A GUIDE IF USING SWERVE CHOCOLATE CAKE MIX.
Step 1: Grease an 8 or 9-inch cake pan with butter and line the bottom with parchment paper.
Step 2: Mix cake ingredients together in a bowl until well combined.
Step 3: Pour and spread cake mix into lined cake pan. Bake in oven for 20 to 25 minutes (it takes just 20 minutes in our oven). Remove and let cool to room temperature.
PREPARE THE MASCARPONE WHIPPED CREAM
Step 4: Chill bowl and mixers in freezer until cool (roughly 10 to 15 minutes). In chilled bowl, add mascarpone and powdered erythritol and mix on low to combine.
Step 5: Gradually add heavy cream and mix on high speed until soft peaks form. Add ½ teaspoon vanilla extract and mix until combined. Be careful to not over mix.
Step 6: After cake has cooled to room temperature, spread on mascarpone in a thick layer. Position raspberries at the top and lightly sprinkle top with powdered erythritol. Serve immediately.
Expert Tips For Mascarpone Whipped Cream
- Bowl and mixers should be chilled first. Put mixers (from electric hand mixer) and mixing bowl (metal is best) in freezer for 5 to 10 minutes.
- Be sure heavy cream and mascarpone are cold before whipping. Do not let them sit at room temperature otherwise they may not whip to soft peaks.
- Be sure to drain or dab any excess water from mascarpone cream before starting.
- Slowly add heavy cream to mascarpone with powdered sweeter and beat on high until soft peaks form.
- Be careful to not over whip cream after soft peaks have formed. If you do, it may turn grainy.
Recipe FAQ
Mascarpone is a soft Italian cream that is somewhat similar to cream cheese in texture, but it's creamier and lighter and has a more subtle taste. It's one of the key ingredients in tiramisu.
Yes, you may substitute full-fat cream cheese for mascarpone (same measurement). It will taste slightly different and may be thicker in consistency.
With the mascarpone whipped cream, the cake should be stored in the fridge. After removing from fridge, let cake come to room temperature before eating. The cake is best when eaten in two to three days.
Related Recipes
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Recipe
Keto Boxed Chocolate Cake with Mascarpone Whipped Cream and Raspberries
Ingredients
- 10.6 oz Swerve keto chocolate cake mix (1 box is 10.6oz)
- ⅓ cup coconut oil (for Swerve box mix)
- ⅓ cup water (for Swerve box mix)
- 3 eggs (for Swerve box mix)
- 1 tablespoon vanilla extract (for Swerve box mix)
- ½ cup mascarpone cheese
- 6 tablespoons Swerve Confectioners (or other powdered erythritol)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- ½ cup raspberries
Instructions
- Prepare keto chocolate cake: Make cake according to box instructions. Includes greasing and lining cake pan, mixing ingredients, and pouring in lined cake pan and baking.
- Make mascarpone whipped cream: Chill bowl and mixers in freezer until cool (about 10 to 15 minutes). In chilled bowl, add mascarpone and powdered erythritol and mix on low to combine. Gradually add heavy cream and mix on high speed until soft peaks form. Add ½ teaspoon vanilla extract and mix until combined. Be careful to not over mix.
- Finish and serve: After cake has cooled to room temperature, spread on mascarpone in a thick layer. Position raspberries at the top and lightly sprinkle top with powdered erythritol. Serve immediately. Store in fridge following.
Notes
- Bowl and mixers should be chilled first. Put mixers (from electric hand mixer) and mixing bowl (metal is best) in freezer for 5 to 10 minutes.
- Be sure heavy cream and mascarpone are cold before whipping. Do not let them sit at room temperature otherwise they may not whip to soft peaks.
- Be sure to drain or dab any excess water from mascarpone cream before starting.
- Slowly add heavy cream to mascarpone with powdered sweeter and beat on high until soft peaks form.
- Be careful to not over whip cream after soft peaks have formed. If you do, it may turn grainy.
- Cake should be stored in the fridge. After removing from fridge, let cake come to room temperature before eating. The cake is best when eaten in two to three days.
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