Ingredients:

COOKIE LAYER

  • ▢ 1/4 cup almond flour
  • ▢ 1 tsp coconut flour
  • ▢ 1 tsp powdered erythritol
  • ▢ pinch of baking powder
  • ▢ pinch of salt
  • ▢ 1/2 tsp vanilla extract
  • ▢ 8 drops liquid stevia
  • ▢ 1 large egg white, room temperature
  • ▢ 1.5 tbsp butter, room temperature

COFFEE MIXTURE

  • ▢ 1/4 cup coffee or espresso, cold
  • ▢ 2 tbsp rum (optional)

FILLING

  • ▢ 8 oz cream cheese, room temperature
  • ▢ 1.5 tbsp powdered erythritol
  • ▢ 1/2 tsp vanilla extract
  • ▢ 5-10 drops liquid stevia (to taste)
  • ▢ 1/2 cup heavy whipping cream
  • ▢ unsweetened cocoa powder (for garnish)

Instructions:

COOKIE LAYER

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Combine almond flour, coconut flour, erythritol, baking powder and salt. Mix until well combined using a whisk.
  • Add the vanilla, egg and butter to the dry ingredients. Cut the butter into flour mixture, or combine on pulse setting in a food processor. 
  • Chill dough in the freezer for 10 minutes.
  • Once chilled, form the batter into 4 balls and flatten them. Space at least 1.5 inches apart from each other on baking sheet.
  • Cook for 6-8 minutes of until golden brown around the edges. Remove and allow to cool prior to dunking in coffee mixture

COFFEE MIXTURE

  • While cookies bake, combine coffee and rum (if using) in a small bowl; chill.

FILLING

  • In a medium mixing bowl, combine cream cheese, vanilla extract, erythritol, and stevia using an electric mixer until smooth and creamy.
  • Pour the heavy cream into a separate bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.
  • Add the whipped cream, into the cheese mixture and whisk on low speed until the cream cheese is well incorporated into the cream, about 1 minute.
  • Spoon some cream into the bottom of a stemless wine glass or dessert cup. Dip a cookie in the coffee mixture for 5 seconds, soaking it lightly and then place on top of the cream. Dollop some more cream on top of the cookie.
  • Sprinkle with unsweetened cocoa powder, if desired, and refrigerate until ready to serve. Repeat steps to create three more keto tiramisu desserts.
  • Leftovers best stored in air tight container (small glass jars work great) in the fridge up to 2 days.
  • Note: Feel free to use only a portion of the filling. This will decrease the fat and calories on each Keto Tiramisu!
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

The best keto bread rolls

Ingredients 5 tbsp ground psyllium husk powder 1¼ cups (5 oz.) almond flour 2 tsp baking powder 1 tsp sea salt 1 cup water 2 tsp cider vinegar 3 egg whites 2 tbsp sesame

Read More »

Magic keto cookies

INGREDIENTS 1/4 c. coconut oil 3 tbsp. butter, softened 3 tbsp. granulated Swerve sweetener 1/2 tsp. kosher salt 4 large egg yolks 1 c. sugar-free dark chocolate chips, such as Lily’s

Read More »
%d bloggers like this: