Low Carb Keto Tiramisu Food

KETO TIRAMISU

Keto Tiramisu image

Make and share this Keto Tiramisu recipe from Food.com.

Provided by South Carolina Baker

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup almond flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons powdered erythritol
1/8 teaspoon liquid Splenda
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
12 ounces reduced-fat cream cheese
1 1/2 cups heavy whipping cream
3/4 cup swerve confectioners' sugar
3 tablespoons sugar free coffee liqueur syrup
1/2 cup water
6 teaspoons instant espresso powder

Steps:

Cake:.
Separate the eggs. Blend the yolks with the extracts, and sugar. Add the cream of tartar. Stir in the almond flour mixture (includes baking powder and salt).
Beat the egg whites until stiff peaks form. Stir into egg and flour mixture.
Bake for 10-15 at 350 degrees in a 11x17 greased pan (add parchment if desired).
Once cooled, cut into 16 equal strips to fit in the loaf pan.
Cream:.
Beat heavy whipping cream until stiff peaks.
Blend cream cheese, confectioners sugar, and coffee liqueur syrup until smooth.
Fold in cream until fully blended.
Coffee:.
Dissolve powdered espresso into water and stir completely.
Assembly:.
Place a row of lady fingers in the bottom of a loaf plan. Slowly pour some of the coffee on top. Move pan around until completely absorbed.
Spread 1/3 of cream mixture on top.
Repeat lady fingers, coffee, cream until three layers of each.
Dust with cocoa powder.
Refrigerate for at least 4 hours to set.

Nutrition Facts : Calories 439.6, Fat 33.1, SaturatedFat 19.6, Cholesterol 205.1, Sodium 412.7, Carbohydrate 28, Sugar 20.3, Protein 8.9

LOW CARB TIRAMISU

Low Carb Tiramisu image

Okay, this is not my recipe. This is a recipe that my sister has made and actually liked. I'm not to sure about it, but I guess it could be good.

Provided by MizEmerilLagasse

Categories Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

unsalted butter, for the pan
4 ounces ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract

Steps:

Grease a 15-by 10-by 1-inch pan with butter.
Line with parchment paper and grease with butter again.
Preheat the oven to 350 ° F (175 ° C).
Combine the almonds, baking powder and salt.
Separate the eggs.
With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes.
Beat in the vanilla.
Fold in the almonds.
With a clean bowl and beaters, beat the egg whites to firm peaks.
Stir 1/4 into the almond mixture.
Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined.
Spread evenly into the prepared pan.
Bake for 20-25 minutes until the top springs back when pressed lightly.
Let cool.

Nutrition Facts : Calories 111.6, Fat 8.8, SaturatedFat 1.4, Cholesterol 126.9, Sodium 136.6, Carbohydrate 2.6, Fiber 1.4, Sugar 0.8, Protein 6.2

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