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Keto Tiramisu

Layers of delicate mascarpone cream and coffee-drenched sponge - Keto Tiramisu
Course: Dessert
Keyword: Dessert, Keto, Keto Tiramisu, Low Carb, low carb tiramisu, Tiramisu
Servings: 12

Equipment

  • 11x15 Cookie Sheet
  • Parchment paper
  • double boiler or pot with small bowl to make your own!

Ingredients

Cake

  • 1/3 cup Butter
  • 1/3 cup Monk fruit Sweetener or keto sweetener of your choice
  • 3 lg Eggs
  • 1/4 cup Heavy Whipping Cream
  • 1 tsp Vanilla
  • 1 1/2 cups Almond Flour
  • 1 tsp Baking powder
  • 1/8 tsp Salt

Cake Drizzle

  • 1/4 cup Espresso or really strong coffee
  • 2 tbsp Brandy optional - but I highly suggest it!

Filling

  • 4 Egg Yolks
  • 1/4 cup Allulose
  • 8 oz Mascarpone Cheese
  • 1 cup Heavy whipping Cream
  • Cocoa Powder for dusting- optional
  • Shaved Keto Chocolate for topping - optional

Instructions

Cake

  • Line a 11x15 cookie sheet with parchment paper
  • Combine sweetener and Butter and mix unat high speed with hand mixer until fluffy
  • Add eggs, heavy whipping cream and vanilla extract and mix on high speed until fluffy and combined.
  • Add dry ingredients (almond flour, baking powder and salt) and mix on med-high speed for 2 minutes.
  • Pour the batter into the lined cookie sheet and spread out with a spatula
  • Bake for 20 minutes at 350 until firm and an inserted toothpick comes out clean.
  • Set aside and allow to cool completely.

Filling

  • In a double boiler over simmering water combine the egg yolks and powdered sweetener. Whisking constantly, cook for 7 minutes or until the mixture is light yellow and creamy.
  • Remove from the heat and with a hand mixer blend at low speed to whip the yolks and sweetener until thick. Set aside.
  • In a separate bowl whip the heavy cream until stiff peaks form.
  • Add the mascarpone to the cooked yolk and sweetener mixture and mix at low speed until combined.
  • Fold the mascarpone yolk and sweetener mixture to the whipped cream.

Constructing the Tiramisu

  • In a small bowl combine espresso and brandy
  • Drizzle the espresso and brandy mixture evenly over the cake
  • Cut the cake in 3 even sections about 5 inches each. This should leave you with 3 11x5 inch cakes.
  • Lift out the first cake and place on serving platter. Top the cake with just shy of a 1/3 of the filling mixture.
  • Top with another cake and repeat with topping with filling.
  • Finally, the last layer and any remaining filling. I suggest a little less than 1/3 of the filling on the first two layers so you can cover the whole cake including the sizes.
  • Optional Finishing touch - Sift cocoa powder through a sieve over the tiramisu and shave keto chocolate (Lilly's chocolate bars are a great option).
  • Refrigerate for 4-6 hours to set - Enjoy!

Notes

Allulose is an important ingredient in the filling.  Unlike other sugar substitutes, Allulose does not crystalize when cooled and is required to keep the creamy consistency for perfect Keto Tiramisu.