Receta de Tiramisú Cetogénico

Ingredients

• 1/2 cup almond flour
• 1 tablespoon sweetener
• 1 teaspoon baking powder
• A pinch of salt
• 1 tablespoon butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups Mascarpone cheese
• 5 tablespoons heavy cream
• 3 tablespoons powdered erythritol
• 2 shots of espresso
• 2 tablespoons cocoa powder (or shredded chocolate)

Instructions

1. 1

   --- Prepare the cake ---

2. 2

   In a mixing bowl, combine almond flour, sweetener, baking powder, and a pinch of salt.

3. 3

   Add melted butter, vanilla, and egg. Mix thoroughly until well combined.

4. 4

   Pour the cake batter into a greased microwave-safe glass dish. Microwave each cake layer for about 90 seconds or until fully cooked. Remove the layer from the glass dish and let it cool.

5. 5

   Repeat the same process to create another cake layer. You need two layers of cake.

6. 6

   --- Make the cream ---

7. 7

   In a separate mixing bowl, combine mascarpone, liquid cream, and Erythritol powder. Mix until the ingredients are well combined.

8. 8

   --- Assemble ---

9. 9

   Use a toothpick or fork to poke holes in both cake layers.

10. 10

    Prepare the coffee shots and use them to soak the cake layers to your desired level of moistness.

11. 11

    Spread half of the mascarpone cream mixture on one of the cake layers.

12. 12

    Place the second cake layer on top.

13. 13

    Spread the remaining mascarpone cream on the second cake layer.

14. 14

    Rest in the refrigerator for about 2 hours before serving.

15. 15

    Dust the top with cocoa powder or sprinkle shredded chocolate before serving.