Paleo Italian Tiramisu with Almond-Cocoa Crumble Topping

Allergens

Eggs, Nuts

Ingredients

• 8 large eggs, separated
• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder, divided
• 1/4 teaspoon salt
• 1 cup granulated sweetener of choice (e.g., erythritol or coconut sugar)
• 1 teaspoon pure vanilla extract
• 3 cups full
• fat coconut cream, chilled
• 2 tablespoons instant coffee granules dissolved in 3 tablespoons hot water
• 1/4 cup raw almonds, chopped

Instructions

1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together almond flour, 1/4 cup cocoa powder, and salt. Set aside.
2. In a large bowl, beat egg yolks with sweetener until pale and creamy. Stir in vanilla extract.
3. Gradually add the almond flour mixture to the egg yolk mixture, mixing well after each addition.
4. In another large bowl, beat egg whites until stiff peaks form. Fold egg whites into the almond mixture gently but thoroughly.
5. In a small bowl, combine coconut cream and remaining 1/4 cup cocoa powder. Whisk until smooth and fluffy.
6. In a separate small bowl, mix instant coffee granules with hot water.
7. To assemble, spread half of the coffee mixture on the bottom of an 8x8 inch baking dish. Top with half of the cream mixture, spreading evenly. Sprinkle with half of the chopped almonds. Repeat layers, finishing with a layer of cream and a sprinkling of almonds.
8. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before chilling in the refrigerator for at least 4 hours or overnight.
9. Serve chilled, topped with additional cocoa powder and chopped almonds if desired.

Chef’s Insight

This recipe combines the classic flavors of tiramisu with the wholesome goodness of almond flour, making it a perfect Paleo-friendly dessert option.

Notes

Be sure to use full-fat coconut cream for the best texture and mouthfeel.