Tiramisu is an Italian dessert with coffee flavor. The original has alternating layers of ladyfinger cookies dipped into coffee. So for a low carb version, I replaced the cookies with a soft, moist and flavorful cake which is way better than the cookies.
Traditionally, mascarpone cheese is added to the cream cheese. But during this difficult time of world health crisis due to Covid-19 , I am trying to stick to pantry staples hence, this is a simplified version which still have the main elements. So I am using cream cheese only and no alcohol. However, if you do have mascarpone and alcohol such as rum, brandy, cognac or kahlua on hand, feel free to use it. If you prefer a strong coffee flavor, I suggest you use those instant coffee with strong coffee taste. Even though I provided tbe measurements for instant coffee powder but not all of them comes with the same coffee taste. Hence, I suggest you taste and adjust according to your preference.
The sweetness level of the cake is mild while the cream is sweeter so there’s a nice balance. I found that using the grainy sweeteners for the cream yields a grainy texture as the sweetener does not melt without baking. But I kinda enjoy biting into the crispy grains of the sweetener. However, you can avoid this by replacing with powdered sweetener but you need to reduce the quantity as they are a lot sweeter than the grainy ones.
This tiramisu cheesecake can be made ahead of time. They keep well refrigerated and before eating, just let them come to room temperature and they will be nice and soft. They taste great cold too.
Total servings = 21
Net Carb = 2.8 g
Calories = 206
Total Fat = 20.2 g
Protein = 4.4 g
The full written recipe can be printed by clicking the link below;
Coconut flour = 90 g / 3/4 cup
Baking powder = 3 tsp
Baking soda = 1 tsp
Salt = 1 tsp
Erythritol = 120 g / 5/8 cup (or any keto sweetener to taste)
Cocoa powder (unsweetened) = 35 g / 1/3 cup
Instant Coffee powder = 15 g / 3 tbsp. (Dissolve with 2 to 3 tbsp. hot water)
Eggs = 6 large or 7 medium
Whipping cream = 315 ml / 1 1/3 cups
Melted butter = 100 ml / 1/2 cup
Cream cheese = 452 g / 2 blocks x 8 oz
Erythritol = 200 g / 1 cup (to avoid a grainy taste, you can replace with powdered sweetener to taste)
Instant Coffee powder = 15 g / 3 tbsp. (dissolved with 2 to 3 tbsp. hot water)
Whipping cream = 180 ml / 3/4 cup
Note: Some cocoa powder (unsweetened) for dusting
DIRECTIONS FOR CAKE
1. Pre-heat oven at 338F or 170C.
2. In a big bowl, mix all the dry ingredients until well combined. You can either use a spatula or hand held mixer.
3. Add all the wet ingredients and mix until smooth. Adjust taste accordingly.
4. Pour batter into a 12 x 12″ square pan lined with parchment paper. Spread evenly.
5. Bake at the lowest rack for about 15 to 20 minutes or until a wooden skewer comes out clean. This cake cooks pretty quickly so do not over bake it.
6. Cool the cake completely.
DIRECTIONS FOR THE CREAM
1. In a big bowl, whisk all ingredients until smooth. Set aside.
DIRECTIONS FOR ASSEMBLING CAKE
1. Cut the cake into half. Spread half the cream onto half the portion of cake. Repeat same process with the other half of cake.
2. Stack the cakes on top of each other to form a rectangular layered cake.
3. Dust the top of cake with unsweetened cocoa powder.
4. Chill the cake for 1 to 2 hours.
5. Cut into squares to enjoy.
6. This cake can be refrigerated up to 2 weeks and frozen for months.