Amazing low carb, keto friendly Tiramisu, sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto / low carb
This tiramisu keto recipe does not contain sugar or gluten but it's incredibly tasty and also very healthy!
Tiramisu is one of my favorite deserts.
The idea for keto tiramisu came up after a recipe I made, that required only egg whites. So I had plenty of yolks to use.
The first step I thought of, was to make a Sabayon cream with the yolks, without the wine of course.
Adding the mascarpone and whipped cream I had this wonderful creamy texture and taste!
I just can't describe how tasty this is!
It's so fluffy and delicious that it could also become a nice base for keto ice cream and I will try it as soon as possible.
It may seem like a difficult process but if you want to achieve this wonderful result, you need to spend some time.
The good thing is that the cocoa cake base or Savoiardi Biscuits (Ladyfingers) can be prepared a day earlier.
The cream too!
So what remains is to build the tiramisu and let stay for a few hours in the fridge to set.
Enjoy with restraint.. and..
Treat your loved ones!
They will be pleasantly surprised and no one will understand that it's a keto tiramisu.
Keto Tiramisu
Servings: 16
• Cocoa cake ingredients:
50 g / Coconut flour
70 g / Almond flour
30 g / Cocoa powder
14 g / Baking powder
1 tsp / Homemade vanilla extract
130 g / Erythritol-stevia blend 1:1
6 / Medium sized eggs or 5 large ones
80 g / Melted butter*
50 ml / Almond milk
• Ingredients for the filling cream:
10 / Egg yolks
150 g / Erythritol-stevia blend 1:1
450 g / Mascarpone cheese*
400 g / Heavy cream (bio)
1 tsp / Homemade vanilla extract
160 ml / Cold espresso or other
strong coffee
20 ml / Brandy (optional)
15 g / Cocoa powder (to decorate)
• Instructions:
The day before or at least 3 hours earlier, prepare the cocoa cake or the Keto Savoiardi Biscuits (Ladyfingers).
• Cocoa cake instructions:
1 Preheat the oven at 170° C (fan assisted)
2 Mix the dry ingredients.
3 In another bowl, beat the eggs
for 5 minutes.
4 Add the melted butter, almond milk and gradually the dry ingredients.
6 Place in an elongated baking form covered with perchment paper and bake for about 30 minutes.
Check!
7 After the cake is baked, let stay
for another 5 minutes in the baking form and then put out of the form and let completely cool.
*Notes:
•Butter can be replaced with 75 g of coconut oil or 70 ml of olive oil.
•After the cake is cooled, wrap with cling film to prevent from drying out. (This cake is very tasty and you can make it whenever you want an easy cake)
• Instructions for the filling cream:
1 20 minutes before starting the process, put mascarpone cheese and yolks out of the fridge. These ingredients should be in room temperature.
2 In a small bowl, mix the yolks and sweetener.
3 Place in a sauce pan (double boiler) and stir constantly until the mixture is fluffy and thick. This takes about 15 minutes.
This is the basis for a sabayon cream.
4 Remove the cream from the heat and set aside to slightly cool, stirring occasionally.
5 Add the mascarpone cheese* and stir for a while to incorporate.
Do not insist with stirring for long as the ingredients can be separated.
Now the cream has a nice lemon yellow color.
6 In a second bowl, beat the cold bio heavy cream with a mixer, until stiff peaks.
7 Then combine the two mixtures with a silicone spatula, stirring lightly.
8 Place the cream in the fridge until you're ready to build the tiramisu.
• Building the tiramisu:
1 Cut the cocoa cake into thin slices (1/2 cm).
2 Place half of the cake slices (or the Keto Savoiardi Bisquits ) in a serving dish to build the tiramisu.
3 Wet every cake slice with the coffee mixture, using a spoon.
4 Spread half the cream or 1/3
(depending on how many layers you want the dessert to have) and continue this way for the second or even third layer, ending with cream.
5 Place the tiramisu in the fridge for at least 6 hours or overnight, before serving.
6 Sprinkle with cocoa powder before serving.
• Serve and enjoy!
Keto tiramisu is stored in the fridge ,(in a container with a lid, or covered with a cling film) for about 5 days or for 1 month in the freezer.
* Note:
• Mascarpone cheese can be replaced with 400 g of cream cheese + 30 g melted butter + 20 g heavy cream.
Macros for 1 serving:
Protein: 7 g
Carbohydrates: 3.8 g
Fat: 33 g
Energy: 345 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.
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