Sugar Free Tiramisu

Sugar free tiramisu can be made boozy, or not. If you have been missing tiramisu since going low carb, I've got you covered with this one!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 10 slices
Total Carbs: 5.8g
Fibre: 2.7g

Ingredients

Flourless sponge cake

Coffee and brandy drizzle

Cream layer

To decorate

Instructions

Flourless sponge cake

  • Mix the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth.
  • Add the eggs one by one, mixing in between each addition.
  • Pour into an oiled and lined loaf tin.
  • Bake at 180C/350F for 20-25 minutes until cooked in the centre.
  • Once it is cool, cut into 1cm / 1/2 inch slices and leave to dry for a few hours, or leave them to dry overnight and make the tiramisu the following day.

Coffee and brandy drizzle

  • Mix the coffee and brandy together then drizzle over the sponge slices. I find this easier than dipping them in the coffee, as they have a tendency to fall apart.

Cream layer

  • Whip the cream with the sweetener until it is firm. Stir through the brandy/essence if using.

Putting it altogether

  • In your serving dish, place carefully half the sponge slices that have been drizzled with the coffee and brandy. Make sure they sit tightly together.
  • Spread half the whipped cream mixture on top.
  • Place the remaining sponge slices along the top.
  • Spread the remaining cream to cover the top, then finally, drizzle melted dark chocolate across the top to decorate.
  • Allow the sugar free tiramisu to sit in the fridge for at least an hour for all the flavours and layers to settle together.
Calories: 273kcal | Carbohydrates: 5.8g | Protein: 6.4g | Fat: 24g | Fiber: 2.7g | Sugar: 1.8g