For this keto tiramisu recipe we focused on recreating the texture of a light, delicate lady finger that balances out the luxuriously sweet mascarpone cream perfectly. Brush with espresso and dust with cocoa powder for a dessert that is sure to satisfy.
Difficulty
Intermediate
Ingredients
- Keto Lady Finger Ingredients:
- 72 g (4 each) egg yolks
- Alternative: 25 g whole egg powder + 75 g water
- 138 g (⅔ cup) allulose
- 1 vanilla bean
- 0.05 g (1 pinch) salt
- 160 g (4 each) egg whites
- Alternative: 14 g egg white powder + 106 g water
- 3.2 g (2 tsp) Versawhip
- 224 g (2 cups) almond flour
- 3.3 g (1 tsp) baking powder
- Tiramisu Ingredients:
- 108 g (6 egg) yolks
- Alternative: 48 g egg yolk powder + 60 g water
- 207 g (1 cup) allulose
- 227 g (8 oz) mascarpone
- 404 g (1 ¾ cup) heavy whipping cream
- 5 drops espresso flavor drops
- 30 each keto lady fingers
- 118 g (½ cup) cold espresso
- 4.5 g (1 tbsp) espresso powder, for dusting
- 6 g (1 tbsp) cocoa powder, for dusting
Equipment
- Stand Mixer
- Medium Metal Bowl
- Whisk
- Pastry Bag
- Rubber Spatula
- Baking Sheet
- Small Pot
Timing
Active Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Yield
10 Servings
Nutrition
- Nutrition Facts Per Serving:
- Calories: 247 kcal
- Fat: 24 g
- Carbs: 2.5 g
- Protein: 7.2 g
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Prepare Lady Finger Ingredients
In a medium bowl combine egg yolks*, ⅓ cup allulose, and seeds from scraped vanilla bean. Whisk until combined.(Chef’s Note: if using whole egg powder, reconstitute with water first, then mix with allulose and vanilla bean seeds.)In a separate bowl combine almond flour and baking powder.In a stand mixer, using the whisk attachment add in egg whites* and the Versawhip. Whip until the egg whites begin to foam and turn bright white. Sprinkle in the remaining ⅓ cup allulose. Continue whipping until stiff peaks form.(Chef’s Note: if using egg white powder, reconstitute with water first, then mix with Versawhip.)
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Create Lady Fingers
In the stand mixer bowl, gently fold in the egg yolk mixture to the meringue. Once combined, fold in the almond flour mixture.Place the lady finger batter into a pastry bag, cutting a 1 inch hole at the bottom.On a baking sheet lined with parchment spread a thin layer of butter and sprinkle almond flour over the surface.Pipe out 4 inches of lady finger batter in a line, repeating roughly 30 times.Bake at 300°F for 8 minutes or until golden brown. Let cool before using.
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Prepare Tiramisu Ingredients
In a medium metal or glass bowl combine egg yolks (or whole egg powder) and allulose. Place the bowl over a small pot of simmering water. Whisk the egg yolk mixture for 10 minutes, the mixture should be thickened and a pale yellow color.(Chef’s Note: the egg yolks should be slowly warmed over water, as it gently cooks the raw yolks without causing them to curdle.)Allow the egg yolk mixture to cool down slightly, then add in the mascarpone. Whisk until combined.In a stand mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Optionally flavor with espresso flavor drops.
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Prepare Mascarpone Cream, Layer and Serve
Fold the mascarpone cream into the whipped cream.In a baking dish begin layering the tiramisu. Start with a layer of keto lady fingers and brush chilled espresso onto each of them, then add a layer of cream on top. Repeat this until the baking dish is filled.Dust the top of your tiramisu with a 50/50 mixture of espresso powder and cocoa powder.Serve right away or let chill overnight and enjoy!
Summary
Recipe Name
Keto Tiramisu
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
