One of the benefits about being on a keto diet is that you can still enjoy decadent, mouth watering desserts any time you need to indulge. Sure, regular white sugar is off limits but there are amazing, low carb sweeteners you can use in its place. You can still enjoy real butter, rich cocoa powder and silky mascarpone cheese, some of which are used in this delicious tiramisu recipe. If you choose to make this incredible keto dessert, you are in for quite the treat and, of course, it will fit right into your keto requirements so you can enjoy every bite guilt free!
Tiramisu is a classic Italian dessert and the word tiramisu translates to mean “cheer me up” which is exactly what this dessert will do. The classic recipe is made by layering lady fingers (a crispy cake like cookie) that have been dipped in coffee with a whipped mix of mascarpone cheese and cocoa powder. The dessert first made an appearance in the 1960’s at a restaurant in Veneto, Italy. It quickly gained popularity and variations of the dessert showed up around the world. It is not considered a standard Italian classic and it is clear why- it is a perfect dessert!
Ingredients of Cake
- 1/3 cup So Nourished monk fruit erythritol sweetener
- 1/3 cup butter, softened
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 pinch salt
- 1 tsp baking powder
- 1/4 cup brewed espresso
- 1 tbsp So Nourished granular erythritol
- 1 1/4 cup heavy whipping cream
- 1/2 cup So Nourished powdered erythritol
- 1 tsp vanilla extract
- 8 ounces mascarpone cheese
- 2 tbsp unsweetened cocoa powder
- Preheat your oven to 350 degrees F and line a 9 inch cake pan with a piece of parchment paper in the bottom
- In a large bowl, beat the monk fruit blend with the butter until light and fluffy.
- Add the eggs, ¼ cup heavy whipping cream and 1 tsp vanilla extract. Stir to combine well.
- Add the almond flour, baking powder and salt and stir into a smooth batter.
- Pour the cake batter into the prepared pan and spread to smooth.
- Bake the cake for about 25 minutes in the preheated oven or until the edges begin to turn golden brown. Remove from the oven and cool.
- While the cake is cooling make the filling for the cake. Add the 1 ¼ cup heavy whipping cream, powdered erythritol and vanilla to a large bowl and whip until soft peaks form.
- Add the mascarpone cheese and whip again until stiff.
- In a separate small bowl, mix together the brewed espresso and 1 Tbsp granulated erythritol.
- Once the cake has cooled, gently remove it from the pan and cut it in half. Set the top of the cake aside and place the bottom cake on a platter or serving tray.
- Drizzle half the espresso mixture over the bottom half of the cake and then spread half of the mascarpone whipped cream across the cake.
- Place the top half of the cake on top of the mascarpone layer and then drizzle the top cake with the remaining espresso.
- Spread the last of the mascarpone whipped cream over the cake and dust the cake with the cocoa powder.
- Slice and enjoy! Store in the fridge for 4-5 days.