Keto Italian Dessert: Almond-Flour Tiramisu with Creamy Mascarpone Filling and Espresso-Soaked Ladyfingers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups almond flour 4 large eggs, separated 1/2 cup granulated sweetener (e.g., erythritol) 1 teaspoon pure vanilla extract 8 ounces mascarpone cheese 3/4 cup heavy whipping cream 1 cup strong brewed espresso, cold 2 tablespoons unsweetened cocoa powder 20
• 25 ladyfingers (keto
• friendly) 1/2 teaspoon ground cinnamon

Instructions

1. a. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. b. In a large bowl, whisk together almond flour and cinnamon. c. In another bowl, beat egg yolks and sweetener until pale and creamy. Add in vanilla extract and mascarpone cheese, mix well. d. In a separate bowl, beat egg whites until stiff peaks form. Fold into the mascarpone mixture gently. e. Spread the almond flour mixture onto the prepared baking sheet in an even layer. Bake for 10 12 minutes or until golden brown. Remove and let cool completely on a wire rack. f. Once cooled, break the almond flour crust into small pieces and set aside. g. In a shallow dish, soak ladyfingers in cold espresso for 10 seconds each to soften slightly. Do not let them become too soggy. h. In a trifle dish or serving glass, layer the soaked ladyfingers and mascarpone mixture, finishing with a layer of broken almond flour crust on top. Chill for at least 4 hours or overnight before serving.

Chef’s Insight

This recipe showcases the versatility of almond flour in creating delicious keto-friendly desserts while maintaining the flavors and textures of traditional Italian tiramisu.

Notes

Use a fine mesh sieve to dust cocoa powder for a light and even finish.