Tiramisu :)

Tiramisu has always been one of my favourite desserts! But I never thought I would be able to find a low carb version of it that is satisfying… I kept trying and searching until I found a combo that works perfectly for me and totally satisfies my Tiramisu craving 🙂

This one uses two recipes in addition to some alterations that I made, I had to change the base that used almond flour because I don’t tolerate it well, but you can use it as it is if you like almond flour. This is the original recipe for the nut free base, and this is the original for the cream part.

For the base, mix together:

1 tbsp avocado oil

2 tbsp granular erythritol 

1 egg

1 tbsp coconut flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla 

Divide into 4, and bake in a silikon mould at 180C 10 minutes

For the cream:

• 5 Tbsp heavy cream whipped
• 2/3 cup mascarpone
• 1 tbsp cognac 
• 2 tbsp powdered erythritol
• 1 tsp vanilla
• cocoa powder for dusting

Instructions

1. prepare the base and let cool completely, then place one serving in each of 4 cups, and add 1-2 tsp cold espresso to each serving
2. add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes)
3. add the mascarpone, cognac, vanilla and powdered erythritol
4. transfer to prepared serving glass and dust with cacao powder
5. refrigerate for a couple hours and enjoy