Keto Tiramisu Delight – A Low-Carb Italian Masterpiece

Allergens

Eggs, Almonds

Ingredients

• 1 cup almond flour
• 1/2 cup granulated erythritol
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 3 large eggs, separated
• 1/2 cup brewed espresso, cooled
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8x8 inch baking pan with parchment paper.
2. In a large bowl, mix almond flour, erythritol, and salt until well combined. Add softened butter and vanilla extract, and beat until a crumbly texture forms.
3. Gradually add egg yolks one at a time, mixing well after each addition. Stir in half of the brewed espresso.
4. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Fold egg whites into the almond mixture gently but thoroughly.
5. Spread the batter evenly into the prepared baking pan and bake for 20 25 minutes or until golden brown. Remove from the oven and let it cool completely.
6. In a small bowl, whisk together the remaining espresso and cocoa powder to create a thick chocolate sauce.
7. Beat heavy whipping cream in a separate bowl until it forms stiff peaks.
8. Once the cake has cooled, cut into 16 equal squares and place them on individual plates. Top each square with a dollop of whipped cream, a drizzle of chocolate sauce, and a light dusting of cocoa powder.

Chef’s Insight

The contrast between the fluffy whipped cream and the crunchy almond base creates an unforgettable mouthfeel, while the aroma of espresso and cocoa transports you straight to Italy.

Notes

This recipe is perfect for those following a keto or low-carb diet while still enjoying Italian cuisine.