Keto tiramisu cake with mascarpone

This keto tiramisu recipe is based on cream cheese with whipped cream, a quick microwave sugar-free keto cake, and coffee syrup. If you prefer not to use the microwave, you can bake the sponge cake in the oven. Bake at 180 ° C for at least 20 minutes, depending on the oven and the size of the dish.

Tips:
- First, mix all the dry ingredients together, this will ensure that the baking powder is evenly distributed throughout the mixture, making the biscuit more even.
- Use butter and eggs at room temperature.
- If the dish does not rotate in the microwave because it is too large, turn it once while cooking.

NUMBER OF SERVINGS 12 servings

PREPARATION: 20 minutes COOKING: 2 hrs TOTAL TIME
2 hrs 20 minutes

Ingredients

For cream
350 gr heavy cream 30%
350 gr mascarpone or cream cheese
40 g powdered erythritol or monk fruit sweetener
1 pinch sugar-free ground cinnamon
1 pinch salt

The foundation
80 gr almond flour
80 gr coconut flour
½ cup erythritol
10 g gluten-free baking powder
4 things. chicken eggs at room temperature
2 pcs. egg whites
½ cup unsweetened almond milk
⅓ a glass of ghee or coconut oil at room temperature
1.50 tea spoon. vanilla extract without sugar

Syrup
1 glass of fresh black coffee
23 table. spoon. brandy / rum / 1 tsp spoon. sugar-free rum extract
12 table. spoon. erythritol (optional)

Serving
2 pcs. dark chocolate pieces 90% sugar-free (grated)
½ tea spoon. cocoa powder

Steps

Cream
1.Add the whipped cream to a bowl, then use a mixer to beat until crisp. Set aside.

2. In a separate bowl, combine the mascarpone with powdered sweetener, cinnamon and salt. Add the whipped cream and mix with a spatula.

The foundation
3.Add the almond flour, sweetener, coconut flour, baking powder to a bowl and stir. Add eggs, egg whites, almond milk, butter, vanilla and stir with an electric mixer until smooth.

4.Line a heat-resistant ceramic or glass dish approximately 26.5 x 19 x 6 cm with parchment paper. Add dough and smooth with a spatula. Cook in the microwave on high power for 10-13 minutes. After 10 minutes, check the crust for doneness every minute until it is dry.

5.Let the cake cool. Slice into thumb-sized slices and cut lengthwise into two pieces to create a two-layer tiramisu.

Syrup
6.For coffee syrup, pour strongly brewed black coffee and brandy into a platter, add sweetener to taste

7. Dip each biscuit crust into the coffee syrup. It is best to do this in small portions of 2-3 pieces so that the cake does not get too wet.

Assembling the cake
8.Place the first layer of cakes on the bottom of the dish. Top with 1/2 of the prepared creamy mixture and 3/4 of the grated chocolate.

9.Add another layer of biscuit, top with the remaining cream filling and sprinkle with raw cocoa and the rest of the grated dark chocolate.

10. Chill in the refrigerator for at least 2 hours to get the desired tiramisu texture. The cake can be kept in the refrigerator for up to 2 days.

The nutritional value
Serving weight 120g

Amount per serving
Calories 170 Calories from Fat 144
% Daily requirement *
Total Fat 16g. 25%
Saturated Fat 8g. 40%
Cholesterol 41mg. 14%
Sodium 19mg. 1%
Potassium 37mg. 2%
Total Carbohydrates 5g. 2%
Dietary fiber 2g. 8%
Sugars 1g.
Protein 3g. 6%
Vitamin A 9% Vitamin C 1% Calcium 4%

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