Keto Tiramisu
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Keto Tiramisu
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The classic Italian dessert Tiramisu is given a Keto makeover with homemade ladyfingers and a sweet mascarpone cream that your guests will go crazy over!
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Ingredients
- 1 batch Keto Homemade Ladyfingers
- 12 ounces mascarpone cheese cold
- 1 ½ cups heavy cream cold
- 1 cup strong coffee or espresso, room temperature
- 4 egg yolks
- ½ cup monk fruit/allulose
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla bean paste
- Optional: coffee liqueur
Instructions
- Make the ladyfingers as directed and while they are baking, you can start on the filling.
- Add the egg yolks and sweetener to a heatproof bowl and whisk until well combined.
- Set the bowl over a saucepan with simmering water (or double boiler) and cook over low heat for 10 minutes, whisking the entire time. During the last 2 minutes of cooking, whisk in the vanilla.
- If you added a little Marsala wine, this would be a Sabayon that you could serve over fresh berries. Remove from the heat and set aside to cool.
- Add the heavy cream to cold bowl and whisk using a hand mixer until you get stiff peaks.
- In the bowl with the egg yolk mixture, add in the mascarpone cheese and mix until well combined. In 3 additions, gently fold in the whipped cream.
- Take half the ladyfingers and quickly dip them into the coffee, then place them on the bottom of an 8 x 8 glass dish. Make sure they absorb enough of the coffee, without falling apart.
- Spread half the mascarpone cream mixture over the ladyfingers using an offset spatula.
- Using a fine mesh sieve, dust a generous amount of the cocoa powder on top. Repeat the process with the remaining ladyfingers and mascarpone cream mixture.
- At this point, you can either dust the remaining cocoa powder over the top or chill it in the fridge as is, for 4-6 hours, preferably overnight. Then right before serving, add the remaining cocoa powder.
- Personally, I like to dust the cocoa powder on top right before serving, so it remains light and fluffy, otherwise the moisture will darken and dampen it a bit.
Notes
- For this recipe, I used hazelnut flavored coffee and vanilla bean paste. But you can use regular coffee with rum, marsala or coffee liqueur, instead of the vanilla bean paste if you prefer. If you don’t have vanilla bean paste you can substitute with 1 tablespoon of vanilla extract.
- For this recipe, I used hazelnut flavored coffee and vanilla bean paste. But you can use regular coffee with rum, marsala or coffee liqueur, instead of the vanilla bean paste if you prefer. If you don’t have vanilla bean paste you can substitute with 1 tablespoon of vanilla extract.
- You can also skip the dusting of cocoa powder over the middle layer. I’ve always made it this way, because I really love that rich cocoa flavor.
- You can also skip the dusting of cocoa powder over the middle layer. I’ve always made it this way, because I really love that rich cocoa flavor.
Nutrition Information
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Calories
308kcal
(15%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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