Moonlit Almond Flour Tiramisu
Discover this heavenly keto tiramisu recipe that combines almond flour sponge cake with coffee-soaked layers and a rich mascarpone cream. Enjoy a decadent Italian dessert experience while staying true to your low-carb lifestyle.
Allergens
Eggs, Dairy
Ingredients
- 3. Almond Flour, 2 cups 4. Eggs, 6 large 5. Granulated Sweetener, 1/2 cup 6. Mascarpone Cheese, 8 oz 7. Heavy Whipping Cream, 1 cup 8. Instant Coffee, 2 tablespoons 9. Unsweetened Cocoa Powder, 3 tablespoons 10. Espresso, 1/4 cup 11. Dark Chocolate Bar, 3 oz
Instructions
- Prepare the almond flour sponge cake by combining almond flour, eggs, and sweetener in a bowl. Bake it at 350°F for 18 minutes.
- Brew espresso and mix instant coffee with hot water. Cool down.
- Whip heavy cream until soft peaks form, then gently fold in mascarpone cheese.
- Cut the cooled sponge cake into rectangles, dip them into the coffee mixture, and layer them at the bottom of individual serving glasses.
- Add a generous dollop of the mascarpone cream on top of the dipped sponge layers.
- Dust with unsweetened cocoa powder to create the illusion of moonlit shadows.
- Melt dark chocolate and drizzle it over each glass, allowing it to harden slightly for a contrasting texture.
Chef’s Insight
The combination of coffee and chocolate creates a perfect balance between bitterness and sweetness.
Notes
The secret to a perfect mascarpone cream is not overwhipping.