Keto Tiramisu Layer Cake

My boyfriend’s dad wanted to eat tiramisu for the longest time but he is doing keto, and it was impossible to find one that he could eat. 

For father’s day I decided to surprise him with his favorite dessert, and since it was a celebration, I couldn’t help but convert it into a beautiful keto tiramisu layer cake! He LOVED it!

I found this low carb tiramisu recipe in Low Carb Yum’s website and decided to turn it into a layer cake. It’s truly delicious! 

I still can’t believe it was low carb! If you love tiramisu as much as I do, then I don’t have to tell you how delicious and creamy a cake consisting of tiramisu layers is, instead here’s its ingredients!

Keto Tiramisu Layer Cake Ingredients:

Cake:

• Unsalted butter (for greasing baking pan) 
  
  
• 1 cup almond flour
  
  
• 1 teaspoon baking powder
  
  
• 1/4 teaspoon salt
  
  
• 6 large eggs
  
  
• 3 tablespoons monkfruit sweetener
  
  
• 1/2 teaspoon sugar-free vanilla extract
  
  
• 1/2 teaspoon almond extract
  
  
• 1/4 teaspoon cream of tartar

Custard:

• 6 egg yolks
  
  
• 2 Tablespoon powdered monkfruit sweetener 
  
  
• 8 ounces mascarpone cheese
  
  
• 1 3/4 cups heavy or whipping cream
  
  
• 1 teaspoon vanilla extract 
  
  
• 1/4 cup strong coffee or espresso
  
  
• 1-2 Tablespoons rum or brandy
  
  
• 1 tbsp unflavored powder gelatin

Instructions

Cake:

1.Grease a 6 inch round pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350° F.

2.Combine the almond flour, baking powder and salt.

3.Separate the eggs. With an electric mixer, beat the yolks and sweeteners until thick and lemon colored. Beat in the vanilla, almond extract and cream of tartar. Fold in the almond flour.

4.With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan.

5.Bake for 25-30 minutes until the top is light brown. Let cool.

Custard:

1.In small mixing bowl, beat egg yolks, monkfruit sweetener until thick and lemon colored.

2.Place mixture in top of a double boiler over boiling water. Reduce the heat to low. Cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese and powder gelatin, beating well.

3.In a small mixing bowl, beat heavy or whipping cream until stiff peaks form. Fold into egg yolk mixture. Add vanilla and or coffee extract if desired. Set aside.

Assembly:

1.Slice the almond cake into 3 equal layers.

2.Combine the rum and espresso in a small bowl.

3.Spread a small amount of mascarpone mixture onto the cake base.

4.Using a brush, lightly coat the cake layers with the espresso mix being careful not to get them too wet.  If is too wet the cake won’t be stable.

5.Place the first layer on top of the small amount of mascarpone mixture and top it with 1/3 of the mascarpone mixture.

6.Dust it with cocoa powder and place another layer of cake, repeat the process.

7.Coat the cake with the rest of mascarpone mixture. If its too runny, place in the fridge for 30 minutes and then coat the cake.

8.Sift cocoa powder on the top to finish.

9.Cover and refrigerate overnight.

Notes

Mascarpone cheese can curdle with a temperature change. The whipped cream and mascarpone mixture can be chilled in the freezer before folding together to prevent any curdling.