Easy Keto Tiramisu
This keto tiramisu recipe will have you coming back for more. Tender almond flour cake layers brushed with coffee and layered with a creamy sugar-free mascarpone filling. It’s an easy low carb version of the Italian classic dessert.
Ingredients
Cake Layers
- 2 cups2 cups2 cups Almond Meal/Flour
- 2/3 cup2/3 cup2/3 cup Swerve Granular (sugar substitute)
- 1/3 cup1/3 cup1/3 cup Coconut Flour
- 1/3 cup1/3 cup1/3 cup Unflavored Whey Protein, or egg white protein powder
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 333 Eggs
- 2/3 cup2/3 cup2/3 cup Water
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, melted
- 1 tsp1 tsp1 tsp Vanilla Extract
Coffee Syrup
- 1/2 cup1/2 cup1/2 cup Espresso Powder
- 2 Tbsp2 Tbsp2 Tbsp Rum, (dark rum)
Tiramisu Filling
- 3/4 cup3/4 cup3/4 cup Swerve Confectioners (powdered), divided
- 3/4 tsp3/4 tsp3/4 tsp Vanilla Extract
- Heavy Cream (Whipping Cream)
- 16 oz16 oz16 oz Mascarpone Cheese
Garnish
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder
- 1/2 oz1/2 oz1/2 oz Dark Chocolate, (sugar free)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Cake Layers
- Preheat the oven to 325F and grease a rimmed 15x11 inch rimmed sheet pan. Line the bottom of the pan with parchment and grease the parchment.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, water, butter, and vanilla extract until well combined and smooth.
- Spread the batter evenly in the prepared pan and bake 18 to 22 minutes, until the edges are golden brown and the top is just firm to the touch.
- Remove and let cool completely in the pan.
Coffee Syrup
- In a small bowl, whisk together the coffee and the rum. Set aside.
Tiramisu Filling
- In a large bowl, beat the mascarpone until smooth, then beat in 1/2 cup of the sweetener. Add 3 tablespoons of the coffee/rum mixture and beat until well combined.
- In another large bowl, beat the cream with the remaining sweetener and the vanilla extract until it holds medium soft peaks (the top of the peak should fall over when the beaters are lifted).
- Gently fold the whipped cream into the mascarpone mixture until well combined.
To Assemble
- Cut the cake into pieces to fit into the bottom a 9x9 inch pan. Brush with half of the remaining coffee mixutre. Spread half of the mascarpone mixture over top.
- Repeat with remaining cake, coffee mixture, and mascarpone mixture. You will have a few bits of cake left over. Discard or use for snacking!
- Dust the top of the tiramisu with cocoa powder and grate the chocolate over top. Refrigerate 2 hours to firm up before cutting.
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My Notes:
About This Recipe
Show nutritional information
Desserts Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 289 |
Fat: | 25 g |
Carbohydrates: | 8 g |
Protein: | 10 g |
Cholesterol: | 24 g |
Sodium: | 176 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Calculated per serving. |
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