Candice’s Low Carb Tiramisu



(picture shows a smaller size then an actual serving)


5 servings

Ingredients:
1 sponge cake (see below)
1 Tiramisu filling mixture (see below)
3 Tablespoons freshly brewed espresso(or you can use instant espresso or coffee)

Assembly:

Slice sponge cake in 2 layers.
Lay the first layer in a 9x4 loaf pan.
With a pastry brush, brush espresso on the sponge cake.
pour 1/2 filling mixture on top.
Dust with 1/2 teaspoon cocoa powder
REPEAT steps.
Cover with plastic wrap and refrigerate at least 4 hours before serving.
Slice and serve cold.

Nutritional information for 1 serving:
Energy 193 kcal
Carbohydrate, total 4.92 g
Sugars, total 0.53 g
Fiber, total dietary 0.69 g
Protein 7.28 g
Total lipid (fat)16.91 g





Sponge Cake

Ingredients:
3 eggs, separated
1 Tablespoon coconut flour, sifted
1/2 teaspoon baking powder
2 Tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup Granulated Splenda

Instructions

Preheat oven to 350F

Spray a 8x4 loaf pan with nonstick spray and line bottom with parchment paper.

In a mixer with whisk attachment, whip eggs whites to stiff peaks.
While eggs whites are whipping, put egg yolks, vanilla extract, water, and splenda in a large bowl. With hand whisk, whip till doubled & thickened. Mix in coconut flour and baking powder.
Sill using whisk, take about 1/2 cup of the egg whites and mix in to yolks. Add the rest of the egg whites but now using rubber spatula or spoon, fold in till combined.

Pour mixture in to prepared loaf pan and bake ~ 350F for 30-35 mins.

Let cool 10 minuets before taking out of pan.
Cool completely outside of pan before assembly.


Tiramisu Filling mixture:

6oz cream cheese, room temp *
1 egg yolk
2 Tablespoons granulated Splenda
1 Tablespoon heavy whipping cream
1/2 teaspoon vanilla extract



With whisk attachment on mixer, whip all ingredients till you have a smooth mixture.



*Traditionally mascarpone cheese is using in Tiramisu but I found the calories were quite a bit more then the cream cheese so I chose to just use the cream cheese. For 6 oz mascarpone it was about 800 cal and 6 oz cream cheese it was 586. So if you want to use mascarpone cheese defiantly go for it. Just adjust your nutritional information.

This looks, great, too. But this is one of those things I like to eat more than make.

Candice, are you finding all your foods still have that coconut taste to them? I'm not a fan of coconut and usually have to use REALLY strong flavours to not make all coconut flour baked goods taste like coconut...

No I can't taste it

my gawd, this sounds heavenly!

My son just found your recipe and was begging me to make a LC Tiramisu. I walked to the computer and when I saw 'Candice's Low Carb Tiramisu" I said, "I know her from the forums! If she made this, I'll try it too!"

My son was impressed that I 'knew' you!

How cute! Hope you like if you make! I've been dying to make this again.. but have not only because if does not freeze well.. so well.. that means I set and eat it all

this is what my next project is,like right now.

I won't have to worry about leftovers in my house, not with two boys and my husband all eating it. I'm worried that one batch won't be enough for everyone! LOL!

Candice, this looks FAB! I can't wait to start making some of your LC treats!

BTW, I assume the "1/2 Granulated Splenda" in the cake recipe is "1/2 Cup Granulated Splenda" right?

*

Yup it is .. bummer.. me and my typos
I can not edit either for some reason?
So yes, it is 1/2 CUP