Sugar free-Mascarpone-Espresso Dessert
KETO LOW CARB TIRAMISÙ
*For the cake*
65 g coconut flour (1/2 CUP);
85 g erythritol (1/2 CUP);
1½ tsp baking powder;
½ tsp salt;
75 g melted butter (1/3 CUP);
120 g whipping cream OR greek yoghurt (1/2 CUP).
*For the mascarpone cream*
3 eggs (separate the whites from the yolks);
60 g erythritol (1/3CUP);
250 g mascarpone cheese (1CUP+1TBSP) a pinch of salt.
I weigh out all my ingredients using a kitchen scale. I find this more precise for baking.
Freshly brewed coffee. I used an Italian Moka which makes 3 espresso shots;
Unsweetened dark cocoa powder
First of all make the coffee. You can either use freshly brewed coffee or instant coffee.
I used a moka pot which makes a 3 shot expresso.Sweaten it to your liking and leave the
coffee aside to cool.Now put all the dry ingredients for the cake in a bowl and give a quick mix.
To this add all the wet ingredients and mix until everything is well combined.
Line a baking sheet with baking paper and flatten the cake mixture onto it.
Place in a preheated oven, and cook at 170°C for 15-18 minutes.
Once cooked, remove from the oven and allow to cool.
Now let’s make the keto low carb mascarpone cream.
Separate the egg yolks from the egg whites. Add a pinch of salt to the egg whites and
using a hand mixer, mix until you reach firm peaks. Set aside while you go on to the next stage.
To your egg yolks, add the erythritol and whip using a hand mixer until the mixture
is light yellow in colour and light and fluffy. The more air you encorporate the better
because this will make your cream full of air bubbles. At this point you can add the
mascarpone cheese. Combine well, but don’t over-mix.
Combine the egg whites and the egg yolk mixture. Combine a third of the mixture at a time.
Gently fold in the mixture.
Now you can start to assemble your Keto Tiramisu’.
In a dish ( mine was 22 cm x 22 cm ), start by putting a couple of spoonfuls of mascarpone cream.
Add a layer of keto cake and wet it with some coffee. The layer should all be wet but not soggy.
Now add half of the mascarpone cream and spread it evenly.
We now repeat by putting another layer of cake and by wetting it again with coffee.
Add the remaining mascarpone cheese. Cover your Keto Tiramisu’ with cling film and chill in the
fridge for a couple of hours or overnight. I like it best overnight because it sets better.
Sprinkle with unsweetened dark cocoa powder before putting it in the fridge
to chill or before serving.ENJOY!
Please leave a comment if you try it. I would love to know your thoughts.
TIRAMISÙ DELLA NONNA KETO LOW CARB
*Per la torta*
65 gr di farina di cocco;
85 gr di eritritolo;
1½ cucchiaino di lievito in polvere;
½ cucchiaino di sale;
75 gr di burro fuso;
120 gr di panna da montare o yogurt greco.
*per la crema al mascarpone*
un pizzico di sale
Caffè appena fatto. Ho usato una moka italiana che fa 3 colpi di caffè espresso;
Cacao amaro in polvere non zuccherato.