Keto Friendly Tiramisu Cake
Ingredients:
almond flour
2 1/2 Cups
sea salt
1/2 Teaspoons
Swerve sugar substitute or other sugar substitute of choice
1 1/2 Cups
baking powder
2 Teaspoons
eggs
8
cream cheese
7 Ounces
vanilla
2 Teaspoons
egg yolks
8
sugar substitute I use Swerve
3/4 Cups
sea salt
1/4 Teaspoons
heavy whipping cream
2 Cups
mascarpone cheese or a combination of 8 ounces of cream cheese and 1/2 cup sour cream
9 Ounces
espresso coffee or strong coffee
1/2 Cups
dark rum or 1 teaspoon of rum extract
4 Teaspoons
cocoa powder to sprinkle on the bottom and top layers of each tiramisu
1/2 Cups
Preparation mode:
Instructions:
Cake Instructions
-
- Preheat oven to 350 degrees
- In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
- Next add the cream cheese and vanilla and mix well.
- Add the eggs one at a time making sure to mix well after each addition.
- Lastly, add all the dry ingredients until well combined.
- Spread the batter to a large jelly roll pan that has been lined in parchment paper.
- Bake for 25 to 30 minutes until golden brown on top.
- Allow to cool fully and then slice into 1X3 inch slices to mimic the ladyfingers.
Custard
-
- In a small mixing bowl beat the egg yolks, sugar substitute, until thick and turns lemon colored.
- Place the small bowl with the egg mixture in a double boiler over water that is gently boiling.
- Lower the heat to simmer.
- Cook the egg mixture for 9-10 minutes making sure to mix constantly.
- Remove from heat.
- Add the mascarpone cheese or the cream cheese sour cream mixture to the egg mixture
- In a medium size bowl beat the heavy whipping cream until stiff peaks form.
- Gently fold the egg mixture into the whipped cream.
- Set aside.
Assembly
- *This makes two 9×5 inch loaf pans of tiramisu
- Divide the sliced cake in half in order to make the two tiramisu. This is about 15 pieces per loaf
- Combine the espresso and rum and set aside
- Sprinkle a layer of cocoa powder using a strainer/sifter to bottom of both 9 X5 inch loaf pans
- Place a layer of the cake into each loaf pan.
- Coat the first layer of cake with the coffee and rum mixture using a pastry brush.
- Spread 1/4 of the custard over the layer of cake
- Repeat the layers of cake and custard ending with the custard.
- Top with a generous coating of cocoa powder using a strainer/sifter
- Cover and refrigerate for at least 8 hours or overnight
Footnotes:
This recipe uses double the low carb cream cheese pound cake baked in a large jelly loaf pan to create the lady fingers. The recipe makes two 9X5 tiramisu
