Description
A delicious and low-carb spin on the classic tiramisu cake, perfect for keto enthusiasts.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup brewed espresso
- 1 tablespoon coffee liqueur (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, and vanilla extract.
- Combine the wet and dry ingredients, then pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the mascarpone cheese and espresso.
- Once the cake is cool, cut it in half and layer with the mascarpone mixture.
- Refrigerate for at least 4 hours before serving.
Notes
- For an extra coffee kick, brush the cake layers with additional brewed espresso.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg