Keto Tiramisu

Name: Keto Tiramisu
Yield: 478 g
Ingredients: Espresso Stick Colombia Supremo Royal Hazelnut 1 piece; water (bottled water) 60 ml; finely ground erythritol (dissolves better in water) 35 g; cocoa powder 5 g; whipping cream 50 ml; mascarpone cheese 200 g; leavening agent (baking powder) 2 g; gluten-free almond flour 16 g; fresh egg 55 piece; Allulose Smart 54 g

1,197 kcal

#diet #low-carb #keto #low-sugar #high-protein

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Ingredients

Main ingredients

Espresso Stick Colombia Supremo Royal Hazelnut 1 piece
water (bottled water) 60 ml
finely ground erythritol (dissolves better in water) 35 g
cocoa powder 5 g
whipping cream 50 ml
mascarpone cheese 200 g
leavening agent (baking powder) 2 g
gluten-free almond flour 16 g
fresh egg 1 piece
Allulose Smart 54 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 94.85 g 26%

Protein 20.25 g 5%

Fat 112.52 g 69%

Serving size 478g

Cooking steps

1

Mix almond flour and baking powder.
2

Add egg, erythritol, and melted butter to make the batter.
3

Bake the batter to make a cake sheet.
4

Mix cream cheese, heavy cream, erythritol, and vanilla extract to make the cream.
5

Soak the baked sheet in espresso.
6

Layer the sheet and cream alternately.
7

Sprinkle cocoa powder on top.
8

Chill in the refrigerator for at least 2 hours.

Keto Tiramisu

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