Blackberry and Mascarpone Butter Log with Sweet Parmesan-Almond Crackers

Prep: 40 min / Cook: 40 min / Total: 1 day / Servings: 16

Blackberry Mascarpone Butter LogCaloriesFatProteinCarbsFiberSA'sNet Carbs
3 cups (432g)  fresh blackberries, washed186364524021
3/4 cup (150g)  'Swerve' or other sugar replacement, divided00015001500
1/2 cup (160g)  xylitol honey24000880808
2 lbs (896g)  whole butter (one stick), cut into about 12 cubes640070400000
1 lb (454g)  mascarpone cheese1920208160000
1 lb (454g)  full fat cream cheese, softened1554154.627.417.60017.6
1 tbsp (2g)  fresh rosemary, chopped2.62.12.06.42.2800.14
1 cup (145g)  sliced almonds, toasted842733230.815015.8
Sweet Parmesan CrackersCaloriesFatProteinCarbsFiberSA'sNet Carbs
4 cup (448g)  almond flour2560224969648048
2 cup (200g)  grated parmesan cheese86258768008
1/2 cup (100g)  'Swerve' or other sugar replacement00010001000
4 each (132g)  egg whites640160000
salt and pepper, to taste0000000
Totals:14630.621424.72g269.46g535.82g87.28g330g118.54g
Per Serving:914.4189.04g16.84g33.49g5.46g20.63g7.41g *

Method:

  1. Before starting, place your butter, cream cheese and mascarpone cheese on the counter to soften.
  2. Place the blackberries in a small pot over low heat. Add the 1/4 cup (60 mL) of the sweetener, optional honey and a dash of salt. Squish some of the berries with the back of a spoon, just to get some liquid into the pot. Periodically squish and stir the berries, while bringing to a low simmer. Simmer for about 20 minutes.
  3. Once the berries are smooshed, cooked and soft, puree them in a food processor or blender.
  4. Optional Step: Strain the berries through a fine mesh strainer, to remove the seeds. This isn’t required, but does make for a smoother butter.
  5. Chill the blackberry sauce in the refrigerator. Ultimately, you want the butter to be about room temperature. If it’s too cold, it’ll cause the butter to seize. If it’s too hot, it’ll melt the butter. Stir in the fridge until the sauce is about room temperature. Remove and set on the kitchen counter.
  6. With an electric mixer, whip the soften butter until it starts to lighten and become a bit aerated and creamy (as if you’re about to make cookies). Slowly pour in the blackberry sauce while the butter whips, until the blackberry sauce is incorporated. Turn off the mixer and set the butter aside.
  7. First, watch the video linked above. Then, gently spread a large sheet of plastic wrap over your countertop. Evenly drop dollops of the butter into the center of the sheet, into a rough log, about 12 inches (30 cm) long. The log should be about 2 inches (5 cm) in diameter. Now, roll the butter tube into the plastic wrap, like you’re making a large tootsie roll. Now, grab and hold tight both ends of the plastic wrap. Twirl the butter into circles, in the air, in front of you. This will cause the ends of the plastic wrap to tighten and will apply pressure to the log in the center. This will squeeze out much of the air pockets and create a very nice, clear and tight log, with rounded edges. At this point, it’ll likely be closer to 9-inches with a 2 1/2-inch diameter (23 x 6cm). Set this log in the fridge to chill and solidify.
  8. With an electric mixer, whip together the cream cheese and mascarpone cheese. Add a further 1/2 cup (120 mL) of sweetener and a dash of salt. I also added some fresh cracked black pepper, but some of you might find the subtle spicy hit a bit too much. I’ll leave this to you.
  9. Once the cheese mixture is soft, smooth and sweet, spread another sheet of plastic wrap on the countertop. With a plastic spatula form a perfect rectangle which is about 12-inches by 9-inches (30 x 23 cm) on the top-center of the plastic wrap.
  10. Sprinkle a light layer of chopped fresh rosemary over the top of the cheese rectangle.
  11. Make sure your butter log has hardened enough to handle without falling apart. It doesn’t need to be solid all the way through, but the surface needs to be firm enough to handle. Unwrap the butter and place the log in the center of the cheese rectangle. Grab the edges of the plastic wrap edges and lift them up. Form the cheese around the outside of the butter, so that the butter is in the center. Roll the plastic wrap around it, like a big tootsie roll. Again, grab and hold tight both ends of the plastic wrap. Twirl the butter into circles, in the air, in front of you, to tighten it. Place the log in the fridge to chill overnight.
  12. Preheat oven to 275 F (135 C).
  13. Combine the almond flour, parmesan cheese, sweetener, egg whites and a dash of salt and pepper in a bowl. Mix until a ball of dough has formed.
  14. Crumble half the dough evenly around a greased sheet of parchment paper or foil. Place another sheet above it, and roll out the dough so that the crumbles form a single thin sheet of dough. Remove the top sheet and play with the dough. It's pretty malleable, so if there are any cracks, you can just push the cracks together. I also pushed the edges in and together and broke off "dangleys" and pushed them into the main body of the dough. In the end, I had a nice rectangular sheet of dough.
  15. Using a cutting/dividing device (pizza cutter, bench scraper, butter knife, etc.) cut through the dough to form 48 little rectangles. This isn't an exact science and you can adjust the shapes and sizes in any way you see fit. However, if you want precision, you can always measure the rectangle and do a little math. You can also use a ruler or some other straight guide, place it on the dough and run your cutting device along the guide. With math and a good guide, you can create a perfect batch of squares. You can also use a cookie cutter and gently press a shape into the top of each cracker, being careful not to cut through. This will make a nice little pattern on the top.
  16. Place the parchment or foil on a cookie/thin baking tray.
  17. Repeat the previous three steps and set up a second cookie tray of cut crackers.
  18. Bake the two trays for roughly 45 minutes, but start checking at 30 minutes. They will crisp on the edges first. You are essentially looking to melt the cheese within the cracker, then remove the moisture. The cracker will darken and firm up.
  19. When the sheets are the same even slightly darker color, across the enter sheet (the edges and the center are all the same color), remove the sheet from the oven.
  20. Let the sheet cool, then pick up the crackers and snap where the perforations were cut. Crackers!
  21. The next day, or about four hours before the spread toasted almonds around a cookie tray, with a lip. Unwrap the cheese log and place it in the center of the almonds. Roll the log around in the almonds, also using your hands to sprinkle almonds over the top. Press almonds onto any bald patches.
  22. Cover the log, but let it sit out for about 3 or 4 hours before serving. If it’s too cold, it’ll be too difficult to scoop up, but as it softens, it becomes perfect.
  23. Serve with crackers and enjoy!