Lavish Keto Tiramisu

Allergens

Eggs, Dairy (Mascarpone Cheese)

Ingredients

• 200g almond flour 1/2 cup erythritol, divided 6 large eggs, separated 1 tsp vanilla extract 3 cups strong espresso, cooled 8 oz mascarpone cheese 1/2 cup heavy cream 1/4 cup unsweetened cocoa powder

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, 1/4 cup erythritol, and egg yolks until smooth. Stir in vanilla extract.
3. In another bowl, beat egg whites until stiff peaks form. Gently fold into the almond mixture.
4. Pour half of the batter into the prepared pan and spread evenly. Repeat with remaining batter. Bake 20 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
5. Divide espresso between two shallow bowls, mixing one bowl with 1/4 cup erythritol for sweetened espresso.
6. In a large bowl, beat together mascarpone cheese and heavy cream until smooth and fluffy. Set aside.
7. To assemble, cut the cooled cake into two equal layers. Soak each layer in the sweetened espresso, allowing it to be absorbed for 15 seconds on each side. Place first layer on a serving plate.
8. Spread half of the mascarpone cream over soaked layer, then dust with cocoa powder. Repeat with the second layer and remaining cream, finishing with a light dusting of cocoa powder. Refrigerate at least 1 hour before serving.

Chef’s Insight

To add depth to the flavor, steep whole coffee beans in hot water before making espresso.

Notes

Feel free to use a sweetener of your choice, adjusting the amount according to taste.