Cookies Cut parchment paper into a rectangle a little bigger than 16 x 8 inch (40 x 20 cm).

Fold it to make two 8 inch (20 cm) squares.

(This is because I built up tiramisu in an 8 inch square baking dish.

Change the size according to your dish.)

Tiramisu - Keto, Low Carb, Gluten Free, Sugar Free Preheat the oven to 180 C / 350 F.

Combine all the ingredients in a bowl.

Mix well until a soft dough forms.

(I used this Stevia Powder.)

Place the dough onto the parchment paper.

Evenly press within the rectangle (the two 8 inch squares).

Tiramisu - Keto, Low Carb, Gluten Free, Sugar Free Cut the dough into half along the folding line of parchment paper.

Then cut each square into 12 pieces.

Tiramisu - Keto, Low Carb, Gluten Free, Sugar Free Bake for 15 - 20 minutes.

(* See the Recipe Notes below.)

Let cool completely.

(They are a bit brittle and hard to handle when warm.)

Filling In a large bowl, beat the heavy cream and stevia until stiff peaks form.

Transfer to the fridge.

In a separate bowl, cream the cream cheese.

Add the mascarpone and stir well to combine.

Add the vanilla and stir well.

Fold in the whipped heavy cream into the cream cheese mixture in 2 - 3 parts.

Coffee Syrup In a small bowl, mix well the coffee, rum and liquid stevia.

Assembly Arrange half (12 pieces) of the cookies into the bottom of an 8 inch (20 cm) square dish.

Spoon half of the coffee syrup all over them.

Then, spread half of the filling over the cookies into an even layer.

(* Optional: If you want to decorate the top later, reserve some of the filling mixture before spreading it.)

Arrange the remaining cookies over the filling and spoon half of the remaining coffee syrup over them.

Spread the remaining filling over the cookies into an even layer.

(Optional: Place the reserved filling mixture into a piping bag and pipe over the tiramisu as you like.)

Generously dust with cocoa powder.

Cover with plastic wrap and chill for 6 hours (or preferably overnight).