Description
A delicious keto-friendly take on the classic tiramisu featuring rich pistachio flavors.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered erythritol
- 1 tablespoon vanilla extract
- 1/2 cup brewed espresso, cooled
- 1/2 cup crushed pistachios
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup unsweetened coconut milk
Instructions
- In a bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix mascarpone cheese, erythritol, and vanilla extract until smooth.
- Fold the whipped cream into the mascarpone mixture gently.
- Dip each almond flour cookie in the cooled espresso and layer in a dish.
- Spread a layer of the mascarpone mixture over the cookies.
- Sprinkle crushed pistachios on top.
- Repeat the layers until all ingredients are used, ending with the mascarpone mixture.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust with cocoa powder.
Notes
- For added flavor, you can blend some pistachios into the mascarpone mixture.
- Make sure the espresso is completely cooled before dipping cookies.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg