Tiramisu - ketogenic and low carb recipe

Tiramisu is the Italian dessert par excellence, one of the tastiest ever. This reinterpretation of the recipe does not include the use of sugar or the classic ladyfingers, but rather low-carb ladyfingers and sugar substitutes that allow you to significantly lower the amount of carbohydrates, without compromising the taste.

Ingredients

Times
Preparation: 30 min
Total: 30 min
Servings
Total servings: 6
Portion: 1 slice
Nutrition label
Carbs: 7.5/25g
Proteins: 15.2/100g
Fats: 38.9/167g
Show nutrition label

Directions

  1. 1

    First, pre-order some coffee, about 3 servings should be enough. Add liqueur to the coffee (optionally) with 10g of erythritol and a few drops of liquid stevia.

    Set it aside and let it cool.

  2. 2

    Now prepare some 'syrup' by heating 30ml of water with 65g of erythritol in a saucepan until it boils and the erythritol has dissolved.

    This will serve to pasteurize the eggs and make sure you don't have any problems, although with fresh, organic eggs there shouldn't be any.

  3. 3

    Meanwhile, separate the egg whites from the yolks.

  4. 4

    Once the syrup has reached the boil, whisk the egg whites until stiff, adding half of the syrup little by little.

  5. 5

    Once the egg whites have been whipped, bring the other half of the syrup to a boil and then whip the yolks as well, adding the syrup little by little.

  6. 6

    Gradually add the mascarpone to the egg yolks with 15-20 drops of liquid stevia.

  7. 7

    When the compote is homogeneous, slowly add the previously whipped egg whites.

  8. 8

    To assemble the tiramisu, start with a light layer of cream on the bottom.

  9. 9

    Dip the ladyfingers well in the coffee and form a base with half of the biscuits, adding a generous layer of cream on top.

    Repeat the process with the second part of ladyfingers and finish with a generous sprinkling of bitter cocoa

    Let the tiramisu rest in the refrigerator for at least 4 hours, preferably 8 for a better result.

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