The Best Ketomisu from LowCarbYum.com
Low Carb Tiramisu Made with Almond Flour – Gluten Free -Keto – Full of Flavour & Taste
Delicious low carb tiramisu that’s also gluten free. The cake layer is made using almond flour and the dessert is sweetened with stevia and monk fruit sweetner (next time I would half the sweetner because it bordered on too sweet for me.)
I’ve been on a low carb/keto phase for about two or three weeks. Mostly as a personal challenge to flex my creative muscle by finding new tasty recipes that I love and can substitute the high carb or sugar content. And this one hits the mark fo’ sure!!
I received something like 10 messages on Instagram and Facebook for the recipe so here’s how it all went down. Enjoy! And if you make it tag me and send a pic!
- Unsalted butter
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 tablespoons powdered erythritol, Swerve ( I used Monk Fruit and would half the recipe for it everywhere)
- 1/8 teaspoon stevia extract powder
- 1/4 teaspoon sugar-free vanilla extract
- 1/4 teaspoon almond extract (didn’t have any and tasted plenty almond-y because of the batter)
- 1/8 teaspoon cream of tartar (I didn’t have any so I used lemon juice)
- 6 egg yolks
- 2 Tablespoon powdered erythritol or Swerve or Monk Fruit
- 1/8 teaspoon stevia
- 8 ounces mascarpone cheese (I used a whole small container think it was 480)
- 1 3/4 cups heavy or whipping cream
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon coffee extract optional ( I didn’t have any and tasted amazing without it)
- 1/4 cup strong coffee or espresso
- 1-2 Tablespoons rum or whiskey (I only had rhum cream left so that was my poison of choice.)
Grease a 11×7 inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350° F.
Combine the almond flour, baking powder and salt.
Separate the eggs. With an electric mixer, beat the yolks and sweeteners until thick and lemon colored. Beat in the vanilla, almond extract and cream of tartar. Fold in the almond flour.
With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan.
Bake for 15-20 minutes until the top springs back when pressed lightly. Let cool.
In small mixing bowl, beat egg yolks, erythritol, monk fruit and stevia until thick and lemon colored.
Place mixture in top of a double boiler over boiling water. Reduce heat to low. Cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese, beating well.
In a small mixing bowl, beat heavy or whipping cream until stiff peaks form. Fold into egg yolk mixture. Add vanilla and or coffee extract if desired. Set aside.
Cut the almond cake into 16 fingers.
Combine the rum and espresso in a small bowl.
Sprinkle the bottom of a 9×5 bread pan lightly with cocoa then line with half the almond cake fingers.
Using a brush, lightly coat the cake fingers with the espresso mix being careful not to get them too wet. Spread on 1/2 of the mascarpone mixture and dust the top with cocoa. Repeat the layers. End with a sprinkling of cocoa.
Cover and refrigerate overnight. ( I certainly did not wait overnight, but the flavours definitely settled nicely when I had some this morning 🙂
- I’m more of a visual learner and there’s a video on the website that helped a lot here: https://lowcarbyum.com/traditional-tiramisu-made-low-carb/
Makes 8 servings
Net carbs per serving: about 3g
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