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Tiramisu.. a delectable dessert thats enjoyed around the world. It’s usually made up 4 layers, including lady fingers dipped in espresso and a light, fluffy, whipped topped dusted with cocoa. It’s pretty darn amazing. So of course we had to make a low carb/keto version.

Now this version is a little bit different. figured with the almond flour, it might be a bit TOO heavy with more than one layer, so I only did 2 layers. I still loved it, it had that espresso/coffee taste with a SUPER fluffy cream topping.

Its important to let this chill for a while otherwise the first layer will crumble when you try to pick it up – best if you let it sit overnight (but a minimum of 4 hours)

What you’ll need: 

Layer 1

  • 1/2 cup butter
  • 1/3 cup sugar substitute (I used Swerve)
  • 1/4 cup coffee (or 1 shot espresso)
  • 1 egg – beaten
  • 3 cups almond flour

Layer 2

  • 1 cup heavy cream
  • 1 cup mascarpone
  • 1 tsp vanilla
  • 2 tbsp sugar substitute
  • cocoa (for dusting)

Over a double broiler – melt your butter. Stir in your sugar substitute. Pour in your coffee/espresso and whisk until the sugar sub has dissolved.

Take off the heat and stir in the beaten egg. Pour in the almond flour cup by cup, stirring until all the almond flour has been mixed together.

Spread on the bottom of a cake (or casserole) dish.. Stick it in the fridge while you make the second layer.

In a clean bowl, pour in your heavy cream, vanilla and sugar substitute. Using a hand or stand mixer, whip the heavy cream until it is stiff peaks. Then spoon in your mascarpone and mix.

Layer the cream mixture on top of the almond flour and use a spatula to flatten.

Dust the top with cocoa and let it sit for 4 hours! (or overnight)

Enjoy!

This makes 15, but you can make them smaller to cut down the CALS etc.

NUTRITIONAL INFORMATION:

CALS: 287
FAT: 27.5
CARBS: 6.6
FIBRE: 2.4
PROTEIN: 6.7

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7 Comments

  1. mark armstrong

    February 10, 2018 at 9:49 am

    Excuse me – doesn’t this recipe feature uncooked egg? Isn’t that a food safety concern? We are very interested in the recipe from a keto point of view, sounds fantastic, but we were brought up short when we realized there was a food safety problem.

    Can you address this? Is there something you left out of the recipe? Thank you.

    Reply
    • hungryelephant

      February 10, 2018 at 9:51 am

      Hi – there is no problem. Because you add the egg into the hot coffee and butter mix, it does get cooked.. but not enough to scramble. However if you feel uneasy with it, you can bake it at 350 for roughly 15 minutes!

      Reply
    • Giulia

      February 13, 2018 at 6:10 pm

      You could buy pasteurized eggs (called Safe Eggs). In Italy the recipe calls for uncooked eggs.

      Reply
  2. Debbie

    April 2, 2018 at 10:37 pm

    What size of pan did you use? 9×13 or 7×11? I love your recipes but please specify the size of pan required

    Reply
    • hungryelephant

      April 2, 2018 at 10:38 pm

      9×13! I will be more specific next time ,😊

      Reply
  3. Erika

    May 16, 2018 at 6:09 pm

    I want to make this right away 🙂
    BUT I don’t have Mascarpone cheese on hand . 😦
    Could i use the same amount of Ricotta instead ?

    Reply
    • hungryelephant

      May 16, 2018 at 1:13 pm

      Yes!

      Reply

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