Keto Tiramisu       

Makes 8

This classic cake has been made Keto and has extra chocolate flavor thanks to our Chocolate D-BHB powder. Get ready to have your cake and eat it, too! 

Prep Time: 10 minutes

Cooking Time: 60 minutes 

Ingredients:

Keto Lady Finger Cookies:

1 ¼ cups almond flour

4 tablespoons coconut flour

¾ teaspoon baking powder

½ teaspoon sea salt

¼ cup (Any sugar free sweetener of your choice)

2 large eggs

9 tablespoons butter

½ teaspoon pure vanilla extract

¼ cup (Any sugar free sweetener of your choice)

Filling:

1 ½ cups heavy whipping cream

8 ounces mascarpone cheese, room temperature

¼ cup keto confectioners’ sugar

1 packet of Real Ketones Chocolate D-BHB powder

1 teaspoon vanilla extract

1 ½ cups brewed & cold espresso 

3 tablespoons sugar-free coffee syrup

3 tablespoons dark rum (optional) 

Cacao powder for dusting 

Instructions:

Preheat your oven to 350 degrees Fahrenheit. 

Whisk dry keto cookie ingredients in one bowl and set aside.

Add butter to a small saucepan set to low heat and stir often as the butter melts.  Stir in the vanilla extract and the sugar free sweetener of your choice.

Gently fold the melted butter mixture with the dry ingredients until well-combined.

Pour into an 8x8” baking pan greased with butter or avocado oil cooking spray and bake in the oven until the center is cooked through (use a toothpick as a tester), about 15-20 minutes.

Remove from the oven and after the pan has cooled for about 10 minutes, flip upside down onto a plate.

Place in the freezer for about 2 hours so that the cookie gets very hard.  Remove from the freezer and slice into 8 rectangles, similar in size to traditional lady finger cookies, then slice half ways so that you have a total of 16 rectangles.

Add whipping cream to a mixing bowl and beat on, slowly adding the sweetener and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.

Add coffee liqueur and rum (if using) to a shallow bowl. Dip the cookie rectangles in the espresso and lay them in a single layer on the bottom of an 8x8'' baking pan. 

Smooth half of the mascarpone mixture over the top. Add another layer of dipped cookies. Smooth remaining mascarpone cream over the top.

Dust cocoa powder generously over the top, using a sifter or fine mesh sieve if desired (for an even dusting). Refrigerate for at least 3-4 hours or up to overnight before serving.

Store leftovers in an airtight container in the fridge for up to 5 days. 

Enjoy!

Calories: 519

Carbs: 14

Net Carbs: 11

Protein: 9

Fat: 50