This keto tiramisu is incredibly delicious, creamy, rich, and tastes just like the original but with less carbs.
Ingredients
2 cup
Almond flour
2/3 cup
Swerve Sweetener, confectioners
2 scoop
PurePaleo Unflavoured Protein Powder
((unflavored))
1/3 cup
Coconut flour
1 tbsp
Baking powder
4 large
Egg
1/2 cup
Butter, unsalted
(melted)
2/3 cup
Almond milk, unsweetened
1 tsp
Vanilla extract, pure
1/4 tsp
Salt
1/2 cup
Espresso powder
(or strongly brewed coffee)
2 tbsp
Dark rum , 40% alcohol
(or brandy/ or (rum extract 2 tsp))
454 gm
Mascarpone cheese
(room temperature)
1/2 cup
Heavy whipping cream, 38% M.F.
(for whip cream)
3 tbsp
Swerve Sweetener, confectioners
(for whip cream)
1 tsp
Vanilla extract, pure
(for whip cream)
1 tsp
Cocoa powder, unsweetened
(For sprinkling on top)
Instructions
Preheat the oven to 350°F/ 180°C and line a 9x13 inch sheet pan with parchment paper.
In a large bowl, combine the dry ingredients: almond flour, sweetener, coconut flour, protein powder, baking powder, and salt.
Add in the wet ingredients: room temperature eggs, almond milk, melted butter, and vanilla extract. Mix until you get a smooth batter.
Transfer the batter into the prepared pan. Use a spatula to smoothen the top and bake for 15 minutes or until the tops are firm and the edges are golden brown. Allow to cool completely.
Make the coffee mixture - Combine coffee and rum in a bowl.
Tiramisu Filling
In a large bowl, mix all the whip cream ingredients and beat with mixer to peaks form, when stiff fold into mascarpone until smooth and creamy. It's essential to use room-temperature mascarpone so that its soft and folds well.
Assemble
Cut the cake into 2 equal pieces. Pour half of the coffee mixture over the first layer, then top with half of the mascarpone filling.
Add the second cake layer, brush with coffee mixture, and spread the rest of the mascarpone cream.
Sprinkle the tiramisu with cocoa powder and refrigerate until ready to serve.
