Paleo Tiramisu with Almond Flour & Coconut Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup blanched almond flour 4 large eggs, separated 1/2 cup coconut cream 1/2 cup granulated sweetener of choice (e.g., erythritol or monk fruit) 1 tsp pure vanilla extract 1/4 tsp sea salt 1/2 cup strong brewed coffee, cooled 1 tbsp unsweetened cocoa powder

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and line an 8 inch square baking pan with parchment paper. b. In a large bowl, whisk together almond flour, sweetener, and salt. Set aside. c. In another bowl, beat egg yolks until pale and creamy. Stir in coconut cream and vanilla extract. Gradually add the dry ingredients to the wet, mixing until smooth. d. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the almond mixture. e. Spread batter evenly into prepared pan and bake for 20 25 minutes, or until a toothpick inserted comes out clean. Allow to cool completely. f. In a small bowl, mix coffee and cocoa powder until smooth. Slice the cooled cake into individual portions and layer with coffee mixture, creating a tiramisu effect. Refrigerate for at least 1 hour before serving.

Chef’s Insight

This recipe combines the classic flavors of tiramisu with Paleo-friendly ingredients to create a luxurious yet grain-free dessert experience.

Notes

This dessert can be prepared a day ahead for convenience.