Let’s talk about dessert. Especially Tiramisu. This creamy, coffee -soaked, slightly sweet pane of the sky. Now imagine it is low in carbohydrates, keto -friendly, full of coconut taste and do not taste like box. This is what this recipe is about.

You don’t have to be a chic cook to take it off. If you have a spoon, a bowl and a little patience, you are defined.

Why this Keto Mocha Coconut Tiramisu works

Before we jump into mixing and layers, the thing is: Tiramisu is one of these desserts that feels complicated, but really not. And if you try to keep carbohydrates below, it is easy to miss the old school full of sugar and cake.

But you don’t have to miss it.

This version exchanges the sugar for something that has no blood sugar, the regular ladyfingers and coconut cream, cocoa and coffee brings in to keep all the good things. You still get this soft, creamy, chocolate hits without the carbohydrate accident.

What you need for this coconut tiramisu

Here is a breakdown of the ingredients. Simple stuff, nothing special.

For the “Ladyfingers” (keto sponge)

• 4 big eggs
• 1/3 cup of almond flour
• 2 tablespoons of coconut flour
• 1/3 cup of granulated erythritus (or monk fruit mixture)
• 1/2 TL baking powder
• 1 teaspoon vanilla extract
• pinch of salt

Soak for the coffee

• 1 cup of heavily brewed coffee (cooled)
• 1 tablespoon of cocoa powder
• 1 tablespoon of instant studio powder (if you want it)
• 1 teaspoon vanilla
• Optional: 1-2 tablespoons of rum or coffee liqueur (sugar-free if you are strictly keto)

For the coconut -mascarpone cream

• 1 cup of mascarpone cheese (room temperature)
• 1 cup of coconut cream (cooled overnight)
• 1/3 cup of powdered erythritol
• 1 teaspoon vanilla extract

To topping

• Unsweetened cocoa powder to the dust
• Shaved dark chocolate (90% or higher if they are keto)
• Roasted shredded coconut (totally optional)

Let us do these mokka coconut -tiramisu

This recipe has three steps: bake the sponge, whip the cream and then layer everything up. That’s it.

Step 1: Bake the ketoswamm

This will take the space of ladyfingers. Don’t skip the step. No sponge = no tiramisu. Period.

• Heat your oven to 175 ° C.
• Line a baking sheet with parchment paper.
• Disconnect your protein and egg yolk into two shells.
• Beat the white with a pinch of salt until stiff tips form. This takes about 3-5 minutes with a hand mixer.
• In the other bowl the egg yolk, erythritus and vanilla creamy and pale.
• Fold the white gently into the egg yolk mix. Don’t stir too much, otherwise you will lose the fluff.
• Add almond flour, coconut flour and baking powder. Carefully fold it.
• Spread the dough on the parchment paper. You want a thin layer – 1/2 inches thick.
• Bake for 15 minutes or to gold and springy.
• Let it cool completely and then cut into strips or squares.

Professional tip: You can make them in advance and keep them in the fridge for a few days.

Step 2: Let the coffee soak

This gives Tiramisu this brave espresso aroma. It is strong. It is moody. It doesn’t play around.

Just mix everything in a bowl:

• Coffee
• cocoa
• Espresso powder
• Vanilla
• Rum or liqueur (if used)

Set it aside. Let it cool when it’s still warm. You don’t want to melt the cream layer.

Step 3: coconut -mascarpone cream

The magic happens here.

• Slop the thick part of the chilled coconut cream (skip the aqueous stuff).
• Beat the coconut cream in a bowl to fluffy.
• Add mascarpone, powder erythritus and vanilla.
• Keep on until you are smooth and creamy.

Do not overdo it or it can be grainy. Just enough to mix everything.

Time to layer

Everything comes together here.

• Take a dish, a square glass that works great, but use what you have.
• Start with a sponge layer below.
• Spoon coffee over the sponge. Be generous, but don’t get it.
• Add a thick layer of the coconut -mascarpone cream.
• Repeat: swam, soak, cream.

End with cream above.

With cocoa powder dust and a few chocolate shavings or roasted coconut when you feel extra.

Split time

Make it in the fridge for at least 4 hours. Overnight is even better. The flavors get in and the texture becomes perfect.

Yes, it’s hard to wait. Yes, it’s worth it.

A few tips for Keto Mocha Coconut Tiramisu

• Use fully fat -rich things. A fat -low fat that does not hold well here.
• Don’t skip the cool time. You can eat it technically immediately, but after a few hours in the fridge it is much better.
• Adjust sweetness. If you like things sweeter, you climb the erythritol. Taste while going.
• Make it served or not. The rum is optional, but fun.

Do you have leftovers?

Ha, good. But if you do it somehow, this stays in the fridge for 3-4 days. Just cover it firmly. You can also freeze it, but the texture will not be the same after thawing.

Variations

Let’s say you want to create yourself with the recipe. Do it. Here are some swaps that work:

• Use Whipped cream Instead of coconut cream if you are not interested in coconut.
• Make it with sunflower flour instead of almond flour nut -free.
• Try flavored coffee such as hazelnut or vanilla for a turn.
• Add a layer of crushed roasted pecans to the crunch.

Do it. No rules.

People who tried it

“I did this for a dinner party and nobody believed that it was keto. Even the only one who hates coconut asked about seconds.”

– Jess, who has been keto for 3 years, but still eats like a queen

“I did these three weekends in a row. My blood sugar does not spy and I don’t have the feeling that I lack something.”

-Mark, Type -2 -Diabetics, Dessertliebers

If you ask yourself …

Can I skip the mascarpone?

You couldBut the texture will not be the same. You would have to swap it with cream cheese or a thick Greek yogurt (just watch the carbohydrates). Not the same taste, but it can work for the pinch.

What kind of sweetener is best?

Go for something powdered and zero carbohydrate. Erythritus, monastery mixtures or allulose. Avoid liquid sweeteners in the cream, it makes the texture.

Can I make it milk -free?

Yes. Use coconut cream and skip the mascarpone. It won’t taste just like Tiramisu, but it will still be creamy and good.

How to serve it

• Directly from the court with a spoon? No judgment.
• Cut it like a lasagna for decent squares.
• Layer it in glasses for a mini version – for parties or meal preparation.

Combine it with black coffee or unsweetened almond milk. If you are wild, give it with a sugar-free whipped cream cloud.

Diploma

This is the Keto Mocha Coconut Tiramisu. It’s simple, it is rich, it does not taste like nutritional food and it will make people ask about the recipe. What you may want to share or not.

Do you have 15 minutes to prepare and a refrigerator to relax? You are good.

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