Low Carb Tiramisu
Indulge guilt-free with this luscious Low Carb Tiramisu, a keto-friendly take on the classic Italian dessert! Featuring a soft almond flour sponge layered with rich mascarpone cream, this recipe is naturally sweetened with erythritol and infused with bold espresso for a perfectly balanced treat. The airy sponge, made by folding whipped egg whites into a buttery batter, delivers a light yet satisfying texture, while a dusting of unsweetened cocoa powder adds a touch of decadence. Ready in just 45 minutes and requiring minimal prep, this tiramisu is ideal for anyone following a low-carb or keto lifestyle who doesn't want to compromise on flavor. Serve it chilled for a show-stopping dessert that’s as elegant as it is healthy.
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Recipe Information
Ingredients
- 120 g Almond flour
- 1 tsp Baking powder
- 100 g Granulated erythritol (or any low-carb sweetener)
- 4 whole Large eggs
- 60 g Unsalted butter (melted)
- 1 tsp Vanilla extract
- 250 g Mascarpone cheese
- 200 ml Heavy cream
- 50 g Powdered erythritol (or any low-carb powdered sweetener)
- 180 ml Instant espresso or strong coffee (brewed and cooled)
- 2 tbsp Unsweetened cocoa powder
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper.
In a medium mixing bowl, combine almond flour, baking powder, and half of the granulated erythritol. Stir to mix evenly.
Separate the eggs into yolks and whites. In another bowl, whisk the egg yolks, melted butter, and vanilla extract until smooth.
Gently fold the egg yolk mixture into the almond flour mixture until combined.
In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining granulated erythritol and continue whisking until stiff peaks form.
Carefully fold the egg whites into the almond flour mixture in three batches, being careful not to deflate the batter.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing into two equal layers.
While the sponge cools, prepare the mascarpone cream. In a large bowl, beat the mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract together until light and fluffy.
To assemble the tiramisu, brush or spoon the brewed coffee over each sponge layer, ensuring they are well-soaked but not overly saturated.
Place the first sponge layer on the bottom of a serving dish. Spread half of the mascarpone cream evenly over the sponge.
Add the second sponge layer on top and spread the remaining mascarpone cream over it.
Dust the top layer with unsweetened cocoa powder using a fine mesh sieve.
Refrigerate the tiramisu for at least 4 hours (preferably overnight) to allow the flavors to meld and the layers to set.
Slice and serve chilled. Enjoy your low-carb tiramisu!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1432 mg | 478% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 5.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 756 mg | 58% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
