Sensational Keto Tiramisu with Almond Flour and Mascarpone Cream

Allergens

Eggs, Dairy

Ingredients

• 1 cup almond flour 1/2 cup granulated erythritol (or another keto
• friendly sweetener) 1/4 teaspoon salt 3 large egg yolks 3 large whole eggs 8 oz mascarpone cheese, at room temperature 1/2 cup heavy whipping cream 1 teaspoon pure vanilla extract 2 cups brewed espresso or strong coffee, cooled to room temperature Unsweetened cocoa powder for dusting (optional)

Instructions

1. In a medium bowl, whisk together almond flour, erythritol, and salt until well combined. Set aside.
2. In a separate large bowl, combine egg yolks and whole eggs. Whisk together lightly and then add in the mascarpone cheese. Using an electric mixer, beat on low speed until well blended. Gradually increase to high speed and continue beating until the mixture becomes light and fluffy.
3. In another separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Divide the egg mascarpone mixture in half. Add almond flour mixture to one half, stirring until well combined. Transfer both mixtures to separate piping bags.
5. Dip savoiardi biscuits briefly into the cooled espresso or strong coffee and arrange a layer on the bottom of a 9x13 inch dish. Pipe the plain mascarpone mixture over the soaked biscuits, creating an even layer. Repeat with another layer of dipped biscuits and then pipe the almond flour infused mascarpone mixture to create the final layer.
6. Dust the top with unsweetened cocoa powder if desired, and refrigerate for at least 4 hours or overnight to set. Cut into squares and serve chilled.

Chef’s Insight

The combination of textures and flavors in this keto tiramisu is a true symphony for your palate. The lightness of the mascarpone cream contrasts beautifully with the rich coffee-soaked biscuits, creating an unforgettable dining experience.

Notes

For an added touch, you can serve the tiramisu with a dollop of whipped cream or a sprig of mint on top.