This tiramisu has all the flavours of traditional tiramisu but it’s low carb, gluten free and sugar free! Even better, it’s made in a speedy glass jar version. If you love coffee, this healthified take on the creamy dessert classic is a must try. Quick Keto Tiramisu Jars – You must try this recipes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Ingredients
Sponge Base
- 1/2 cup / 50g Almond flour regular, not super-fine. Ground almonds work well.
- 3 tbsp / 30g coconut flour
- 1/4 tsp baking soda
- 1/3 tsp cream of tartar
- 1 1/4 tbsp whey protein powder
- 2-3 tbsp powdered erythritol
- 3 eggs
- 2 tbsp coconut oil or melted butter
- 3 tbsp almond milk or coconut milk unsweetened
Coffee Rum Drizzle
- 3/4 cup freshly brewed filtered coffee
- 1/4 cup dark rum or 1 tsp rum extract
- 3 tbsp powdered erythritol
Mascarpone Cream
- 3/4 cup plus 2 tbsp / 210g mascarpone
- 1 3/4 cup / 440g double or heavy cream
Topping
- 2 squares / 20g dark chocolate, at least 85% cocoa solids grated
- 1/3 tsp cacao powder
Instructions
-
Preheat the oven to 375F / 190C/ 170C fan.
Base
-
Separate the egg whites from the yolks. Cream the yolks in a mixing bowl with the erythritol/sweetener of choice until light and pale in colour.
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In a clean bowl whisk the egg whites using an electric whisk until soft peaks form. Gently fold the egg whites into the yolks. Be careful not to over mix so they don’t deflate.
-
Place the dry ingredients in a mixing bowl. (Almond and coconut flours, whey protein, cream of tartar, baking soda and salt.) Stir until combined. Add the melted coconut oil or butter, almond milk and egg mix and fold until combined.
-
Line a small baking tray (9 x 6 inch) with parchment paper. Pour the low-carb batter into your baking tray and smooth the top with a spatula. Bake in the oven for about 15 mins until golden and you can insert and remove a skewer without crumbs sticking. When done, allow to cool before slicing into small squares (roughly 40.)
Coffee Rum Drizzle
-
Mix all the ingredients together in a bowl until dissolved. Add the sponge to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long as you want them infused but not soaking so they go soggy!
Mascarpone Cream
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In a clean bowl, whip the mascarpone and cream together using an electric whisk until firm. Option to add a sweetener if you prefer it sweet.
Layer the soaked sponge, mascarpone mix, grated chocolate and repeat. You should have two layers. Top with grated chocolate and/or a dusting of cacao.
Recipe Notes
The recipe makes 6 generous portions which I filled into 200ml glasses. You’ll consume only a fraction (about 1/4) of the coffee rum drizzle, which is reflected in the recipe calculation. Enjoy straight away or place in the fridge to chill for about an hour. I prefer mine cold!
Nutrition Facts
Calories 460 Calories from Fat 405
Total Fat 45g69%
Saturated Fat 25.3g127%
Total Carbohydrates 6.3g2%
Dietary Fiber 1.9g8%
Sugars 4.6g
Protein 8.1g16%
Recipe By
Photo Credit By Shutterstock
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2 Comments On This Topic
The base called for sweetener to be mixed with egg yolks, but no amount was listed in the ingreidents that I could see.
Hi Sandra..use 2-3 tbsp powdered erythritol !