Low Carb Tiramisu

Guilt free dessert!

Flourless Sponge Cake
110g Butter (melted)
1/2 cup Coconut Flour
4 tbsp Erythritol
2 tsp Vanilla 
1 tsp Baking Powder
7 eggs

Coffee Drizzle
1 cup Coffee

Cream Layer
1 cup Heavy Cream
1 cup Whipping Cream
4 tbsp Erythritol

To decorate:
Cinnamon (optional)


Flourless Sponge Cake
  1. In a mixing bowl combine melted butter, coconut flour, sweetener, vanilla and baking powder. Mix until smooth. 
  2. Add the egg one by one. (30 seconds interval)
  3. Pour mixture into an oiled loaf pan. 
  4. Bake at 350F for 25-30 minutes or until cooked in the center. 
  5. Let it cool the cut into 1 cm slices. 

Coffee Drizzle
  1. Dip the sponge slices to the coffee for 1 second (both sides). 

Cream Layer
  1. Whip the heavy cream, whipping cream and erythritol until firm.

Putting It All Together
  1. In a tray, place carefully half the sponge slices dipped in Coffee. Make sure they sit tightly together. 
  2. Spread half of the cream mixture on top. 
  3. Place the remaining sponge slices along the top. 
  4. Spread the remaining cream to cover the top. 
  5. Sprinkle cinnamon on top. 
  6. Allow the tiramisu to sit in the fridge for at least an hour for the flavor and layers to settle. 

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