Keto Tiramisu. Enough said, go try it :P Beautifully executed by @serendipitykhan and adapted from @headbangerskitchen, a recipe that EVERYONE is DM-ing us about.
| Prep time: |
20 minutes prep, 4 hours to chill |
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Ingredients:
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(A) Soaking Liquid
- 60ml of espresso
- 45ml of rum or whisky
- 30ml of whipping cream
- 4tsp of monk-fruit sweetener
(B) Cheese Filling
- 200g of mascarpone cheese
- 1 small egg (separated)
- 2tsp of monk-fruit sweetener
(C) 2-3 slices of Bakening Keto Almond Bread (1cm thick and cut half to 1.5 inches)
(D) Garnishing
- Unsweetened cocoa powder for dusting before serving
- Pecans (optional)
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Instructions:
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- Mix ingredients for Soaking Liquid A
- Set aside 50ml
- Whisk egg white until stiff peak and set aside
- Whisk egg yolk and sweetener until it turns pale yellow
- Add mascarpone cheese and 50ml of soaking liquid to the egg yolk mixture and whisk until combined
- Fold in egg white in 2 batches with step 5's mixture and mix gently - cheese filling completed
- Soak Bakening keto almond bread in soaking liquid thoroughly and place at base of container ( I use 5 inches x 5 inches container)
- Pour cheese filling on top of almond bread - spread evenly
- Chill in fridge for at least 4 hours or overnight
- Cut out a quarter of the tiramisu and dust unsweetened cocoa powder and top with pecans just before serving
- Serve immediately
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Tips:
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1. This recipe is adapted from Headbanger‘s kitchen
2. Always use pasteurised egg for food safety as this is non-baked recipe |
For more inspiration and ideas, check out other recipes at our Bakening Studio Blog! Tag #bakeningstudio and @bakening.co for a chance to be featured next and receive $5 discount promo code for your creativity!
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