Low Carb Keto Tiramisu Recipe

Preheat the oven to 350 degrees F (177 degrees C). Line a 9 in (23 cm) square pan with parchment paper, so that it hangs over the sides.

In a large bowl, beat together the sweetener and butter, until fluffy.

Beat in the eggs, then the heavy cream and vanilla extract.

Beat in the almond flour, baking powder, and salt, until smooth.

Transfer the dough to the lined pan and smooth the top with a spatula.

Bake for 20 to 25 minutes, until firm, golden, and an inserted toothpick comes out clean.

Meanwhile, make the filling. Combine the egg yolks and powdered sweetener in the top of a small double boiler, over boiling water. (Make sure the double boiler bowl is small.) Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is lighter in color, increased in volume, and a little frothy.

Remove from heat. Use a hand mixer at medium-low speed to whip the yolks until they are thick and lemon in color. Set aside to cool while doing the next step.

In a separate bowl, whip the heavy cream at high speed until stiff peaks form.

Add the mascarpone to the whipped yolks. Beat at low speed until combined smoothly.

Gently fold the mascarpone yolk mixture into the whipped cream.

Run a knife along the edges of the cake to make sure it didn't stick to the sides. Transfer to a cutting board.

In a small bowl, stir together the espresso and brandy. Pour evenly over the cake.

Cut the cake in half, forming 2 rectangles. Carefully slide one half onto a platter.

Top the cake on the platter with half of the cream mixture. Carefully place the second half of the cake on top, then top with the remaining cream mixture.

Sift cocoa powder through a fine-mesh sieve over the tiramisu (optional).

Refrigerate for 4 hours, or preferably overnight, to set.