Who knew indulgence could be guilt-free? This Keto Tiramisu is a dreamy blend of rich espresso, velvety mascarpone, and a hint of cocoa – all without the carb overload. Honestly, it’s like a cozy sweater in dessert form; just perfect for those chilly evenings when you’re reminiscing about simpler times.
Steps
- Prepare the Cake Layers: Preheat the oven to 325°F and prepare a 15×11 inch sheet pan by greasing it and lining it with parchment paper. In a large bowl, mix almond flour, coconut flour, sweetener, protein powder, baking powder, and salt. Combine with eggs, water, butter, and vanilla extract until smooth, spread in the pan, and bake for 18-22 minutes until golden and firm. Let the cake cool completely in the pan.
- Make the Coffee Syrup: In a small bowl, mix together espresso or strong coffee with dark rum. This mixture will be used to brush onto the cake layers.
- Create the Tiramisu Filling: Beat the mascarpone in a large bowl until smooth, then mix in 1/2 cup of sweetener and 3 tablespoons of the coffee-rum mixture. Separately, whip the cream with the remaining sweetener and vanilla extract until medium soft peaks form, and fold this whipped cream into the mascarpone mixture gently.
- Assemble the Tiramisu: Cut the cooled cake into pieces to fit a 9×9 inch pan, then brush with half of the remaining coffee mixture. Spread half of the mascarpone mixture over the cake, and repeat with another layer of cake, coffee mixture, and mascarpone mixture. Some cake bits may be left over.
- Finish and Chill: Dust the top of the tiramisu with cocoa powder and grate chocolate over it. Refrigerate for at least 2 hours to allow it to firm up before serving.
Ingredients
- 1/2 cup (118.5 g) espresso or strongly brewed coffee
- 2 tablespoons dark rum
- Almond flour
- Sweetener
- Coconut flour
- Protein powder
- Baking powder
- Salt
- Eggs
- Water
- Butter
- Vanilla extract
- Mascarpone cheese
- 1/2 cup sweetener
- 3 tablespoons coffee/rum mixture
- Cream
- Additional sweetener
- Vanilla extract
- Cocoa powder
- Shaved chocolate (ChocZero or Lily’s recommended)
Nutritional Values
Calories: 5376kcal | Carbohydrates: 92.8g | Protein: 139.2g | Fat: 496g | Cholesterol: 1536mg | Sodium: 3968mg | Fiber: 41.6g
FAQ
- Can I prepare Keto Tiramisu in advance?
- Yes, you can make this keto tiramisu ahead of time. Since the recipe doesn’t include eggs, it can last up to a week in the fridge if the mascarpone and cream are fresh. You can also freeze it for up to two months.
- Is it necessary to use both almond and coconut flour in the cake?
- The recipe uses a combination of almond and coconut flour to achieve a preferred texture. However, if you prefer to use only almond flour, you can follow the ingredients for a Keto Victoria Sponge Cake, which will have a similar baking time.
- What can I use instead of rum in the coffee syrup?
- While rum is traditionally used to give tiramisu its distinctive flavor, you can omit it if you prefer. The coffee is the essential component, so as long as you have that, the dessert will still be delicious without the rum.
- How do I ensure the mascarpone filling is smooth?
- To achieve a smooth mascarpone filling, ensure the mascarpone is at room temperature before beating it. This prevents clumping or curdling. Whipping the cream separately and then folding it into the mascarpone also helps to create a light and fluffy filling.
- What are some keto-friendly garnishes for the tiramisu?
- For a keto-friendly garnish, you can dust the tiramisu with cocoa powder and top it with shaved chocolate. Brands like ChocZero or Lily’s offer low-carb chocolate options suitable for this dessert.
Tips
- Prepare the Cake First: To ensure your cake layers are cool and ready for assembly, bake the cake first. If using both almond and coconut flour, you will achieve a great texture. You can also make it entirely with almond flour by following a Keto Victoria Sponge Cake recipe.
- Efficient Baking Method: Consider baking the cake as a sheet cake rather than a loaf. This method cuts the baking time in half and allows for easy slicing to fit your dish, minimizing waste.
- Smooth Mascarpone Cream: Beat the mascarpone cheese until smooth before adding other ingredients. Ensure it’s at room temperature to prevent clumping. Whip the cream separately and fold it into the mascarpone for a light and airy filling.
- Coffee Syrup Application: Instead of dipping the cake layers in the coffee mixture, brush them lightly. This method prevents over-soaking and keeps the cake from becoming too saturated, maintaining its structure.
Equipment
- 15×11 inch rimmed sheet pan (jelly roll pan)
- Parchment paper
- Grater or zester (for grating chocolate)
- Espresso machine or coffee maker (if not already owned, for brewing espresso or strong coffee)
