Gluten Free, Low Carb & Keto Tiramisu-For-1

Extra luscious and easy-peasy, this gluten free and keto tiramisu for one (with its instant 'cookie' layer!) is bound to become a favorite low carb treat! Expect a featherlight zabaglione and mascarpone custard, with an instant and killer coffee-infused biscuit base.

📝 Ingredients

• 25 g almond flour
• 1-3 teaspoons powdered erythritol
• pinch cinnamon
• pinch kosher salt
• 2 teaspoons melted unsalted grass-fed butter
• 1 teaspoon espresso (or strong-brewed coffee)
• 1 large egg yolk (skip for quick version)
• 1 tablespoon dry Marsala wine (or dry white wine)
• 2-3 tablespoons powdered erythritol
• 70 g mascarpone cheese (at room temperature)
• 40 g heavy cream (whipped)
• cocoa powder (for dusting)

👨‍🍳 Instructions

1. 1--- For the coffee soaked biscuit base ---
2. 2Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
3. 3Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter and coffee, mix until thoroughly combined, and sprinkle into serving glass or dish. Refrigerate while you make the tiramisu (and don't worry if it tastes soggy right now!).
4. 4--- For the keto tiramisu (the easy version) ---
5. 5Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
6. 6Fold in mascarpone, marsala (optional), and powdered sweetener to taste.
7. 7Transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.
8. 8--- For the keto tiramisu (the zabaglione version) ---
9. 9Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
10. 10Beat egg yolk, marsala (or white wine) and powdered sweetener in a heat-proof bowl set over a simmering water bath. Making sure the bottom doesn't touch the water. Whisk rapidly and constantly (much easier with an electric mixer or handheld whisk), until tripled in volume, 4-6 minutes.
11. 11Remove from heat and fold in mascarpone until thoroughly combined.
12. 12Fold in whipped cream gently until creamy smooth, transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.