This keto tiramisu is absolutely amazing and a recipe you will want to make again and again!
Recipe By Amanda Bochain at So Nourished
MACROS PER SERVING:
• 382 Calories
• 37g of Fat
• 8g of Protein
• 4g of Net Carbs
1/3 cup butter, softened
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 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.
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