Greetings and Happy August! I’m excited to be guest posting at Honeyville again and to be able to share another delicious recipe from Gourmet Girl Cooks. The recipes I create are low carb, grain and gluten free and made without added sugar.

Today’s recipe is perfect for these last “dog days of summer” because it’s a dessert that requires not baking whatsoever. I don’t know about all of you, but I am so ready for summer to be over and for the crisp cooler air of fall to begin. My favorite part of August is that it means summer is just about over. The recipe I am sharing today is for No-Bake Strawberry Mascarpone Dessert Cups. Even the delicious almond flour and walnut crust is no-bake.

These little dessert cups are so easy to make and unbelievably good. I used an old “Strawberry Pretzel Salad” recipe (which isn’t a salad at all, it’s a dessert) as my inspiration for creating this dessert.  My version kicks it up a notch and makes it healthier (low carb and no added sugar) as well as a little more “gourmet” but with very similar flavors. If you’ve never tried the original Strawberry Pretzel “It’s Not a Salad” before, it’s basically a 3-layer dessert; the bottom layer consists of a salty-sweet crust made with crushed pretzels, sugar and butter; a middle layer made with cream cheese, whipped cream and sugar; and a top layer of strawberry gelatin with strawberries.

My version uses my favorite gluten-free flour, Honeyville’s blanched almond flour, ground walnuts, sea salt, butter and sugar free sweetener (Swerve) in place of the original “pretzel crust layer.” My middle layer uses a blend of mascarpone (Italian cream cheese), regular cream cheese, sour cream, whipping cream, lemon zest and vanilla bean. In place of the original recipe’s strawberry gelatin layer, I used homemade sugar free Strawberry Chia Jam (you could also use fresh sweetened berries or sugar free strawberry gelatin instead). It turned out amazing. I made individual little dessert cups; each serving looks beautiful when served. You could also prepare it like the traditional version and use a square pan or casserole dish and cut it into individual squares instead, if you prefer.

I hope you enjoy my gluten-free, no sugar added recipe for No-Bake Strawberry Mascarpone Dessert Cups. If you’d like to find additional low carb, grain and gluten free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

No-Bake Strawberry Mascarpone Dessert Cups

Serves 6


1 cup Honeyville Blanched Almond Flour
2/3 cup ground Walnuts
1/3 cup Swerve Sweetener (or other granular type sweetener)
1/4 tsp Sea Salt
3 Tbsp melted Butter
8 oz container Mascarpone Cheese
6 oz Cream Cheese (brick style), room temperature
1/4 cup Sour Cream
1/4 cup Heavy Whipping Cream
6 Tbsp confectioner’s style Swerve Sweetener (or preferred sweetener, to taste)
1 Vanilla Bean, split lengthwise (or substitute 2 teaspoons vanilla extract)
1 tsp finely grated Lemon Zest
1 cup Strawberry Chia Jam (or other preferred jam or sweetened strawberries)

In a medium bowl, combine almond flour, ground walnuts, 1/3 cup sweetener, and salt. Add melted butter and cut in with a pastry/dough cutter or fork until crumbly.

In a separate bowl, beat together mascarpone, softened cream cheese, sour cream, heavy cream and 6 tablespoons sweetener until smooth. Scrape seeds from vanilla bean into filling mixture and add lemon zest; stir until evenly blended.

Divide crust mixture between 6 “6 to 8-ounce sized” custard cups or ramekins. Lightly press or tamp down until packed tightly. Divide cheese filling among custard cups and spread snugly to the inside edges of custard cups. Chill for about 1 hour or until cheese filling is firm. Top with strawberry chia jam and chill until ready to serve.


*Notes: If desired, mixture can be layered in an 8-inch square pan and cut into square to serve. If topping with fresh sweetened strawberries instead of jam, add them at serving time.