Yes, you can have Tiramisu while on Keto!

It was the first week of keto when I started to feel a bit down and had bad headaches, not that a headache can be of any good.. My cravings were at the highest and was longing for something sweet to comfort my misery.. I think that’s what people call the ‘Keto flu.’ Oh well I had it and it wasn’t nice, I wasn’t nice.. and I started to try my favourite desserts in a Keto style. On a side note, I started with pancakes as I thought it’s going to be quick and simple, well I binned the first batch gloriously! Anyway, with lost of trials and practice, I created this recipe for tiramisu that I am the most proud. Tiramisu is one of my family’s favourite cakes, so I couldn’t give up on it.

The sponge cake can be done well in advance. You can make it in the evening and then let it cool over night.

Ingredients for the Cake Sponge

Servings 12 — Calories per serving 233 (sponge) + 249 (Mascarpone cream)

• 250g Unsalted Butter
• 4 large Egg
• 100 ml Unsweeted Almond Milk
• 60g Erythritol or 50 g Stevia granulated powder.
• 100 g Ground Almond Flour
• 30 g Organic Coconut Flour ♡
• 30 g Golden Milled Linseed (aka Flaxseed)
• 15g Macadamia powder (optional)
• 1 tbsp MCT Oil or Coconut Oil
• 15 ml Apple Cider Vinegar
• 15 g Baking Powder
• 1 tsp Moroccan Almond Extract
• 15 ml Pure Vanilla Extract

Instructions – Part I

1. Separate the eggs in two mixing bowls.
2. Using electric beaters, cream together the soft butter, yolks, almond milk and the Erythritol until they are light and fluffy. 
3. Whisk the egg whites with a pinch of salt until soft peaks form.
4. In another mixing bowl, mix well all the dry ingredients: almond and coconut flours, baking powder, macadamia powder (optional) until they are all until well combined.
5. Add in the apple cider vinegar, MCT Oil (or coconut oil), butter and yolk mixture. 
6. Add the vanilla or/and almond extract  and stir until all the dry ingredients are incorporated and well combined. 
7. Pour the egg whites into the batter and gently fold them in.  It’s best to use a spatula to fold them in and not the electric mixer.
8. Place the batter into your parchment paper-lined baking tray. Use a spatula to smooth the top of the cake.
9. Place the tray in your preheated oven for 15-20 minutes until golden.
10. Take it out from the oven and leave it to cool down.
11. After it’s cooled, divide it two equal parts.
12. Place one part on a large square cake plate.

• 

• 

• 

• 

• 

• 

Ingredients for the Coffee Syrup and Mascarpone Cream

Ingredients for Coffee Syrup

• 200-250 ml fresh coffee
• 1 tbsp Rum essence/extract
• 2 tbsp Stevia powder (sweetener)

 Ingredients for the Marcarpone Cream and Chocholate Drizzle

Servings 12 — Calories per serving 249 (Mascarpone cream only)

• 210 grams Mascarpone (check label for carbs)
• 400 ml double cream (it can be substituted with 150 Cream Frache and 250g cream cheese)
• 2-3 tbsp Erythritol (or Stevia powder)
• 2 Stevia drops
• 50 g No added Sugar Black Chocolate – grated

Instructions – Part II

1. Mix fresh warm coffee, rum and powdered Stevia sweetener in a bowl until dissolved. Let it cool down.
2. With a large tablespoon, pour the coffee mixture on top the first half of the sponge. To save time, I sometimes add the sponge to the coffee syrup and toss to coat. It can be soaked in the coffee mixture for a few seconds.
3. Repeat the same process for the second layer of the cake sponge.
4. In a large bowl, mix all the ingredients for the Mascarpone cream until the sweetener is dissolved and peaks are formed.

• 

• 

Creatig Your Cake

1. Both halves of the sponge cake should be well drizzled with the coffee syrup. Place one half on a cake tray/plate.
2. Spread half the mascarpone cream over the sponge. All parts should be covered.
3. Add the second half of the sponge on top and spread the second half of Mascarpone cream on top.
4. Drizzle with the grated dark chocolate.

• 

• 

• 

Servings 12 — Calories per serving 482

233 (sponge) + 249 (Mascarpone cream)

2g Carbs & 47g Fat