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 keto tiramisu.
Now this version is a little bit different and a little different than ‘traditional’ tiramisu. I 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)
- 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
- 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)
This makes 15, but you can make them smaller to cut down the CALS etc.
- CALS: 287
- FAT: 27.5
- CARBS: 6.6
- FIBRE: 2.4
- PROTEIN: 6.7