Keto tiramisu
Layers of crisp almond ladyfingers dipped in strong coffee under a cloud of whipped mascarpone cream, dusted with dark cocoa. There are no raw eggs in the cream, and a night in the fridge turns it soft, cakey and sliceable, just as tiramisu should be.
- Time
- 85 min (40 prep + 45 cook)
- Servings
- 9
- Per serving
- 356 kcal
- Protein
- 10 g
Ingredients
Ladyfingers
- 6 large eggs, separated
- 1/4 tsp cream of tartar
- 1/2 cup erythritol, powdered
- 2/3 cup almond flour, fine, blanched
- 4 tbsp coconut flour
- 1 tsp vanilla extract
Coffee
- 3/4 cup espresso, strong coffee or espresso, cooled
Mascarpone cream
- 1 cup heavy cream, cold
- 8 oz mascarpone, softened
- 4 oz light cream cheese, softened
- 1/2 cup erythritol, powdered
- 1 tsp vanilla extract
- 1 tsp instant coffee powder
- 1 1/2 tbsp cocoa powder, for dusting
Steps
- Heat the oven to 355°F and line a large baking sheet with parchment. Whisk the egg whites and cream of tartar to soft peaks, then rain in half the powdered erythritol and whisk until stiff and glossy.
- Beat the egg yolks with the rest of that erythritol and the vanilla until pale. Fold in the almond and coconut flours, then gently fold in the whites in thirds. Spread 1/2 inch thick into a 26 x 26 cm (10 x 10 inch) square on the sheet.
- Bake 15 minutes, lower the oven to 320°F and bake 30 minutes more, until golden and dry all the way through, so the fingers can take the coffee without falling apart. Cool 5 minutes, cut while warm into 3/4 inch wide fingers to fit a 8 inch square dish, then cool completely, about 30 minutes.
- For the cream, whip the cold heavy cream to soft peaks. In a second bowl, beat the mascarpone, cream cheese, erythritol, vanilla and instant coffee just until smooth; do not overbeat or mascarpone splits. Fold in the whipped cream.
- Pour the coffee into a shallow dish. Dip each finger for 1–2 seconds, no longer, and lay half of them in the dish in a tight single layer. Spread with half the cream. Repeat with the rest of the fingers and the cream.
- Cover and chill at least 4 hours, ideally overnight. Dust thickly with the cocoa through a fine sieve just before serving. Keeps 4 days in the fridge.
Good to know
Why is the sponge baked so long?
A soft sponge turns to mush the moment it meets the coffee. The long, low second bake dries it through, so the fingers take up the coffee and still hold their shape.
Can I use all mascarpone?
Yes, for the full rich version: replace the cream cheese with an extra 4 oz of mascarpone, at about the same score.
Alternative
Per
- Calories
- 284
- Protein
- (10%)
- 8 g
- Fat
- (68%)
- 25 g
- Carbohydrates
- (23%)
- 20 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 105 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3200 kcal goes into the pot and 1337 g of ingredients comes out as about 1127 g of food: 284 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.