Keto Tiramisu

1 Reviews
100% would make this recipe again

A very low-carb version of the famous Italian dessert.

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Ingredients

??? Mascarpone cheese ???
??? eggs size large ???
??? monkfruit sugar substitute ???
??? Keto Coconut Cookies ???
??? rum ???
??? coffee (liquid) ???
??? cocoa powder ???

Before you start

Keto Coconut Cookies must be prepared ahead.

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
  2. In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
  3. Pour the rum and coffee into a small dish, then lightly dip the keto coconut cookies. Place them in the individual small serving bowls or cups (about 250 ml). Cover the cookies with the cream. Sprinkle the cocoa powder on top.
  4. Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.

Observations

Tiramisu keeps up to 3 days in the refrigerator.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

350

Fat

30 g

46 %

Saturated 19.9 g
+ Trans 0.5 g

102 %

Cholesterol

240 mg

Sodium

130 mg

5 %

Carbohydrate

8 g

3 %

Fibre

4 g

15 %

Sugars

4 g

Net Carbs

4 g

Protein

11 g

Vitamin A

21 %

Vitamin C

0 %

Calcium

10 %

Iron

11 %
More info

Claims

This recipe is :
Excellent source of  :
Selenium, Vitamin B12
Good source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin A
Source of  :
Calcium, Fibre, Iron, Niacin, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 1
Fats 4 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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