Protein Tiramisu Cups
User Reviews
4.0
6 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
3 10
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Calories
430 kcal
-
Course
Dessert
Protein Tiramisu Cups
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 tbsp dutch cocoa
Cake
- 1 g scoop Cellucor Whipped Vanilla whey protein (or cinnamon)
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsweetened applesauce
- 1/4 cup full fat coconut milk
- 1 egg
- 1 egg white
- 1/2 tsp vanilla extract
Pastry Cream
- 1 cup light coconut milk
- 5.3 oz Dannon Light and Fit Vanilla Greek yogurt
- 1 g scoop Cellucor Vanilla Casein
Rum Soak
- 1/3 cup espresso or strong brewed coffee
- 2 oz dark rum (Use Kahlua if you prefer a less intense rum flavor)
Instructions
- Pre-heat oven to 350 degrees. Line a 9x9" baking sheet with parchment paper. Set aside.
- Mix all dry cake ingredients, then add wet ingredients and mix until combined. Pour into lined baking sheet and spread evenly. Bake for 12-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from baking sheet to cool. If you'd prefer to keep the cake from getting too soft when you soak it in the rum, you can let the cake sit out overnight to dry out a bit. I made mine right away.
- Using a hand mixer or immersion blender, mix all "pastry cream" ingredients until smooth. Set aside.
- To cut the right size circles, turn your serving cups upside down on the cake and press hard enough to make an indent. Follow along the indients with a knife to cut out 6 cake rounds. Depending on the size of your serving cups, you may only get 4 perfect rounds and need to use the cake scraps to assemble your 3rd cup.
- Spoon a small amount (~1 tbsp) of pastry cream into the bottom of your serving cups - just enough to cover the bottom.
- Add rum and espresso to a small bowl. Quickly dip a cake round into the liquid and press into the serving cup on top of the pastry cream. Top with another layer of pastry cream. Repeat process until there are two layers of cake and 3 total layers of pastry cream per cup.
- If desired, allow to set up in the refrigerator overnight. Sift dutch cocoa over top of the cups before serving.
Notes
- For even creamier pastry cream, use full fat coconut milk.
- I used these 10 oz mini trifle dishes, which I think are perfect for sharing. This recipe will stretch to 4 servings if you use 8 oz serving cups instead.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
17g
(26%)
Cholesterol
84mg
(28%)
Sodium
388mg
(16%)
Potassium
146mg
(4%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 310
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Cholesterol | 84mg | 28% |
| Sodium | 388mg | 16% |
| Potassium | 146mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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