With Keto Tiramisu, even those with a sweet tooth can finally enjoy a slice of dessert. In fact, it contains no sugar or flour, and the absence of these ingredients makes it ideal for a ketogenic diet, which is low in carbohydrates and sugar.
You can be sure that both adults and children will enjoy it and that they will have a dessert for breakfast, a snack or after dinner. Furthermore, if you like, you can offer it to your friends and enjoy the satisfaction of knowing that, perhaps for the first time in their lives, they have tasted a dessert without carbohydrates that is still very good.
In fact, nobody will be able to resist this fantastic dessert, which you will eat with your eyes, because its inviting appearance is enough to fall in love with it. It is so easy and quick to prepare that you will hardly have time to put on your apron.
Keto Tiramisu recipe: how I make it!
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 3-4 hours (or overnight)
Total Time: about 4 hours
400 gr of mascarpone or ricotta (the protein cream cheese is also suitable)
240 ml of 33% fat cream
200ml of hot water
70 g of coconut flour
50 g of sour cream
60 g of stevia sweetener (or alternatively 120 g of erythritol)
1 tablespoon of baking powder
1 tablespoon of instant coffee
1 pinch of vanilla essence
1 pinch of salt
Just enough of bitter cocoa
- Start by breaking the eggs in a bowl, adding 35g of stevia sweetener (or 70g of erythritol) and whisking well with an electric whisk.
- When the mixture has doubled in volume and is thick and creamy, add the coconut flour, baking powder, sour cream and a pinch of salt, then whisk again.
- At this point, the dough should be homogeneous and soft, mix it with a spatula, pour it into a round tin lined with greaseproof paper and flatten it.
- Bake in a preheated oven at 160°C for 25 minutes, then remove from the oven, allow to cool, cut in half and cut into six equal parts.
- Put the instant coffee in a sugared bowl, add the hot water, mix well with a spoon to melt and put aside.
- Place the ricotta or mascarpone in a bowl, add 25g of stevia sweetener (or 50g of erythritol) and the single cream with 33% fat, beat with an electric mixer until you get a thick cream, add the vanilla extract and whip briefly.
- Place two scoops of cream on the bottom of a baking tray, place two cakes on top, brush with instant coffee, cover with more cream and continue as for traditional tiramisu (about 4 layers).
- Finally, level the cream on the surface and cover the sides, put the dessert in the fridge for 3-4 hours (it’s even better if you leave it overnight), sprinkle with bitter cocoa, arm yourself with a teaspoon and serve.
To make keto tiramisu, you can watch the video recipe. Click here!