Keto tiramisu cake with mascarpone

This keto tiramisu recipe is based on cream cheese with whipped cream, a quick microwave sugar-free keto cake, and coffee syrup. If you prefer not to use the microwave, you can bake the sponge cake in the oven. Bake at 180 ° C for at least 20 minutes, depending on the oven and the size of the dish.

Ingredients

• For cream
• 350 gr heavy cream 30%
• 350 gr mascarpone or cream cheese
• 40 g powdered erythritol or monk fruit sweetener
• 1 pinch sugar-free ground cinnamon
• 1 pinch salt
• The foundation
• 80 gr almond flour
• 80 gr coconut flour
• ½ cup erythritol
• 10 g gluten-free baking powder
• 4 things. chicken eggs at room temperature
• 2 pcs. egg whites
• ½ cup unsweetened almond milk
• ⅓ a glass of ghee or coconut oil at room temperature
• 1.50 tea spoon. vanilla extract without sugar
• Syrup
• 1 glass of fresh black coffee
• 23 table. spoon. brandy / rum / 1 tsp spoon. sugar-free rum extract
• 12 table. spoon. erythritol (optional)
• Serving
• 2 pcs. dark chocolate pieces 90% sugar-free (grated)
• ½ tea spoon. cocoa powder

Directions

1. Add the whipped cream to a bowl, then use a mixer to beat until crisp. Set aside.
2. In a separate bowl, combine the mascarpone with powdered sweetener, cinnamon, and salt. Add whipped cream, and combine with a spatula.
3. Add almond flour, sweetener, coconut flour, baking powder to a bowl and stir. Add eggs, egg whites, almond milk, butter, vanilla and stir with an electric mixer until smooth.
4. Line a heat-resistant ceramic or glass dish approximately 26.5 x 19 x 6 cm with parchment paper. Add dough and smooth with a spatula. Cook in the microwave on high power for 10-13 minutes. After 10 minutes, test the crust every minute until it is dry.
5. Let the cake cool. Slice into thumb-sized slices and cut lengthwise into two pieces to make two-layer tiramisu.
6. For coffee syrup, pour strongly brewed black coffee and brandy into a serving dish and add sweetener to taste.
7. Dip each biscuit crust into the coffee syrup. It is best to do this in small portions of 2-3 pieces so that the cake does not get too wet.
8. Place the first layer of cakes on the bottom of the dish. Top with 1/2 of the prepared creamy mixture and 3/4 of the grated chocolate.
9. Add another layer of biscuit, top with the remaining cream filling and sprinkle with raw cocoa and the rest of the grated dark chocolate.
10. Chill in the refrigerator for at least 2 hours to obtain the desired tiramisu texture. The cake can be kept in the refrigerator for up to 2 days.