Festive Keto Friendly Tiramisu Cake

Festive Keto Friendly Tiramisu Cake

Ingredients

• 2 1/2 cup almond flour
• 1 1/2 cup sugar substitute ((Swerve, or other sugar substitute of choice))
• 2 tsp baking powder
• 1/2 tsp sea salt
• 7 oz cream cheese
• 8 tbsp softened butter
• 2 tsp vanilla
• 8 egg yolks
• 9 oz mascarpone
• 1/2 cup sour cream
• 2 cup heavy whipping cream
• 1/2 cup espresso ((Swerve, or other sugar substitute of choice))
• 4 tbsp dark rum ((Swerve, or other sugar substitute of choice))
• 1/2 cup cocoa powder ((Swerve, or other sugar substitute of choice))

Instructions

1. Cake Instructions Preheat oven to 350 degrees In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
2. Next add the cream cheese and vanilla and mix well.
3. Add the eggs one at a time making sure to mix well after each addition.
4. Lastly, add all the dry ingredients until well combined.
5. Spread the batter to a large jelly roll pan that has been lined in parchment paper.
6. Bake for 25 to 30 minutes until golden brown on top.
7. Allow to cool fully and then slice into 1X3 inch slices to mimic the ladyfingers.
8. Custard In a small mixing bowl beat the egg yolks, sugar substitute, until thick and turns lemon colored.
9. Place the small bowl with the egg mixture in a double boiler over water that is gently boiling.
10. Lower the heat to simmer.
11. Cook the egg mixture for 9-10 minutes making sure to mix constantly.
12. Remove from heat.
13. Add the mascarpone cheese or the cream cheese sour cream mixture to the egg mixture In a medium size bowl beat the heavy whipping cream until stiff peaks form.
14. Gently fold the egg mixture into the whipped cream.
15. Set aside.
16. Assembly *This makes two 9x5 inch loaf pans of tiramisu Divide the sliced cake in half in order to make the two tiramisu.
17. This is about 15 pieces per loaf Combine the espresso and rum and set aside Sprinkle a layer of cocoa powder using a strainer/sifter to bottom of both 9 X5 inch loaf pans Place a layer of the cake into each loaf pan.
18. Coat the first layer of cake with the coffee and rum mixture using a pastry brush.
19. Spread 1/4 of the custard over the layer of cake Repeat the layers of cake and custard ending with the custard.
20. Top with a generous coating of cocoa powder using a strainer/sifter Cover and refrigerate for at least 8 hours or overnight