Perfect low carb, keto friendly tiramisu cake, sugar free, gluten free and also diabetic friendly!
Keto / Low carb
Tiramisu is one of my favorite desserts and that's why I post a second recipe for the same dessert on my blog.
There are of course some differences in this recipe process..
The first recipe on my blog is closer to the authentic Italian version since it's made with a cream filling containing egg yolks and served in a baking dish, making square portions.
You will find this recipe here: Keto Tiramisu
This time I decided to make a simpler version, even in the form of a cake, which does not contain eggs in the filling cream, so any pasteurization process is not needed.
I simply beat all the ingredients with a mixer, so the cream is made in just a few minutes.
The addition of gelatin helps the structure and appearance of the cake so that you cut the dessert into clean pieces that stand without spreading, without lacking in flavor compared to the original recipe.
I add turmeric in the filling cream purely for appearance reasons, since the classic tiramisu, containing egg yolks, has a slightly yellowish color, while the taste does not perceives
any difference.
You can omit the brandy if you are going to serve children but the tiramisu will lose its original taste.
Also, the sponge cake of this recipe is closer to the well-known Italian version since it is made with meringue and has the ideal absorbency in the syrup.
The result is a fluffy, impressive and incredibly tasty keto tiramisu!
Keto Tiramisu Cake
Servings: 14
• Ingredients for the sponge cake:
5 / Egg whites
5 / Egg yolks
1 tsp / Lemon juice
70 g / Erythritol-stevia blend 1:1 (or other equivalent natural sweetener).
160 g / Almond flour (almonds blanched and ground like flour)
2 tbsp / Cocoa powder (sugar free)
30 ml / Almond milk or water
1 tsp / Gluten-free baking powder
1 tsp / Homemade Vanilla Extract
• Ingredients for the filling:
9 g / Gelatin (grated / powder)
30 ml / Water (cold)
500 g / Cream cheese (cold)
120 g / Erythritol-stevia blend 1:1 (or other equivalent natural sweetener)
400 ml / Organic heavy cream
1-2 tsp / Homemade Vanilla Extract
1 tsp / Turmeric (spice)
1 tbsp / Brandy
• Ingredients for the syrup:
150 ml / Strong espresso or instant coffee
1 tsp / Cocoa powder (sugar free)
2 tbsp / Brandy
• Decoration:
1 tbsp / Cocoa powder (sugar free)
• Instructions for the sponge cake:
1. Preheat the oven on 170 °C (fan assisted).
2.Place parchment paper in a 26 cm round mold and butter additionally.
3. Beat the egg whites with the lemon juice and the sweetener for about 5 minutes, into a stiff meringue.
The mixture should have stiff picks and
chewy texture.
4. Mix the egg yolks, cocoa powder, almond milk and baking powder with a hand whisk and add this mixture to the meringue, continuing mixing.
5. Then add the vanilla extract and the almond flour.
This time mix lightly with a silicone spatula, folding the mixture until the ingredients are incorporated without loosing the meringue air.
6. Spread the mixture evenly in the baking pan and bake for 30 minutes.
7. After baking, wait for the sponge cake to cool completely and then divide into two bases.
• Instructions for the syrup:
1. Mix the hot coffee and cocoa powder well until it's completely dissolved.
2. Add the brandy and let the syrup aside.
• Instructions for filling:
1. In a small, fireproof ramekin, mix the gelatin with the cold water and let bloom for 5-10 minutes to absorb the water.
2. In a mixing bowl, beat the cream cheese, heavy cream, sweetener, vanilla extract, turmeric and brandy until peaks forms and becomes whipped.
3. Heat for a few seconds in the microwave (or in a double boiler) the water-gelatin mixture until melt and completely dissolved.
4. Take 2 spoonfuls of the whipped cream and quickly mix it into the melted gelatin.
5. Pour the gelatin mixture into the bowl with the rest of the whipped cream while beating at the same time with the mixer, very briefly, until incorporated.
The cream will begin to thicken.
• Building the tiramisu:
1. Quickly place one base of the sponge cake on a serving plate and drizzle well with half of the syrup.
2. The filling cream thickens quickly after adding the gelatin, so spread immediately half the filing amount on the first layer of sponge cake and smooth the surface.
3. Continue placing the second layer of sponge cake and then drizzle with the remaining syrup.
4. Cover the surface of the cake with the rest of the filling cream or, even better, decorate with rosettes of cream, using a pastry cone, as I did.
5. Place the tiramisu cake in the fridge for at least 2-3 hours.
6. Before serving, sprinkle the tiramisu cake with cocoa powder.
• Serve and enjoy!
Macros for 1 portion:
Protein: 8 g
Carbohydrates (net): 2,8 g
Fat: 27 g
Energy: 292 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.