Baked Mascarpone Blueberry Custard

Why This Is Strictly Keto

A traditional baked custard or clafoutis depends on sugar and flour. This version is just mascarpone, eggs and fresh blueberries with vanilla and lemon zest — the berries supply the only sweetness, and there are no sweeteners, flours or starches of any kind.

Ingredients

• 8 ounces (225 g) mascarpone cheese, at room temperature
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• Pinch of salt
• 1 cup (150 g) fresh blueberries
• Butter, for greasing the ramekins

Instructions

1. Preheat: Heat the oven to 350°F (175°C) and butter four small oven-safe ramekins or dishes.

2. Mix the custard: In a bowl, whisk the mascarpone, eggs, vanilla, lemon zest and salt until completely smooth.

3. Assemble: Divide half the blueberries among the ramekins, pour in the custard, and dot the remaining berries on top.

4. Bake: Place the ramekins on a baking sheet and bake for 22–25 minutes, until the custard is just set with a slight wobble in the center and the top is golden.

5. Serve: Let cool for 10 minutes and serve warm, or chill for 2 hours and serve cold.

Nutritional Info (per serving, approximate)

Tips

• Bring the mascarpone and eggs to room temperature first so the custard whisks smooth without lumps.
• Pull the custards when the center still wobbles slightly — they continue to set as they cool.
• Raspberries or chopped strawberries can replace the blueberries; the custard is tart and lightly sweet, so it is best with ripe berries.