Description
Classic Italian Tiramisu gets a low-carb makeover with this keto-friendly dessert crafted for health-conscious sweet tooths. Rich mascarpone layers and espresso-soaked almond flour cake create a guilt-free indulgence you’ll savor without compromising flavor.
Ingredients
Scale
- 225g (1 cup) mascarpone, room temperature
- 150g (1 ½ cups) blanched almond flour
- 4 large egg yolks, room temperature
- 3 large eggs, room temperature
- 240ml (1 cup) heavy cream (double cream), cold
- 60ml (¼ cup) heavy cream (double cream), room temperature
- 75g (⅓ cup) unsalted butter, softened
- 67g (⅓ cup) monk fruit allulose blend
- 24g (3 tbsps) powdered monk fruit allulose blend
- 60ml (¼ cup) espresso (or strong coffee), room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsps brandy (or cognac, optional)
- 1/8 tsp sea salt
- ½ tsp Dutch-processed cocoa powder (optional, for dusting)
Instructions
- Preparation: Preheat the oven to 180°C (350°F). Line a 23 cm square baking pan with parchment paper, allowing excess for easy removal.
- Cake Base: Cream sweetener and butter until light and fluffy. Methodically add eggs, then blend in heavy cream and vanilla extract. Gradually incorporate almond flour, baking powder, and salt, mixing until smooth and homogeneous.
- Baking Process: Pour batter into prepared pan, leveling the surface. Bake for 20-25 minutes until the cake turns golden and sets firmly.
- Filling Creation: In a double boiler, combine egg yolks and powdered sweetener. Simmer gently, stirring constantly for 7-10 minutes until the mixture lightens and becomes frothy. Remove from heat and whip with a hand mixer until pale and thick, then cool completely.
- Cream Integration: Whip heavy cream to stiff peaks. Fold mascarpone into the cooled egg yolk mixture, then gently incorporate the whipped cream to create a luxurious filling.
- Assembly: Release cake from pan and slice horizontally into two layers. Mix espresso and brandy, then evenly distribute over the cake layers. Place first layer on serving plate, spread half the cream mixture, add second layer, and cover with remaining cream.
- Finishing Touch: Generously dust cocoa powder over the top. Refrigerate for 4-6 hours or overnight to allow flavors to meld and texture to set perfectly.
Notes
- Butter Temperature Tip: Ensure butter is at room temperature for smoother creaming with sweetener, preventing lumpy texture.
- Precision Baking: Use an oven thermometer to confirm exact temperature, guaranteeing consistent cake texture and preventing underbaking.
- Cream Whipping Technique: Chill mixing bowl and whisk beforehand for faster, more stable whipped cream with higher, stiffer peaks.
- Espresso Enhancement: Choose strong, freshly brewed espresso for deeper flavor complexity, avoiding weak or stale coffee that can dilute the tiramisu’s rich taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 408
- Sugar: 1g
- Sodium: 100mg
- Fat: 41g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg