Keto Tiramisu Mascarpone Mousse

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy whipping cream 8 oz mascarpone cheese 1/4 cup powdered erythritol or other keto
• friendly sweetener 2 tsp vanilla extract 6 large egg yolks 1/3 cup brewed espresso, cooled 2 tbsp unsweetened cocoa powder

Instructions

1. In a large bowl, combine heavy whipping cream and mascarpone cheese. Beat with an electric mixer until soft peaks form.
2. Add powdered erythritol and vanilla extract beat until well combined.
3. In a separate bowl, whisk egg yolks until pale and fluffy.
4. Fold the egg yolks into the mascarpone mixture gently but thoroughly.
5. In another small bowl, mix brewed espresso with cocoa powder until smooth.
6. Gently fold the espresso cocoa mixture into the mascarpone mixture until well combined and marbled.
7. Spoon the mousse into two individual serving dishes or glasses.
8. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Chef’s Insight

The mascarpone adds a richness that makes this dish feel indulgent without the guilt.

Notes

This recipe is keto-friendly and low in carbs.