This low carb and gluten free Tiramisu is guaranteed to be a crowd pleaser this Christmas. Based on the taste testing that we all did with our friends and family, this will be a winner with your non low carb friends and family too. With the lashings of cream, it is very rich and small servings are reccomended. Even our suggested serve size is quite generous! Pour a strong coffee and enjoy.
By Anna Hopkins Dessert
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- Prep 30 MINS
- Cook 15 MINS
- Yields 16
1 pack Low Carb Vanilla Cupcake Mix
1/2 cup milk of choice
80g butter, melted.
Coffee mix (have prepared)
3 shots of espresso (90ml) or prepared black coffee (instant or plunger) - you want it nice & strong!
1/3 cup of coffee liqueur – we used Kahlua – but you can choose liquor of choice.
250g mascarpone cheese
Teaspoon vanilla essence
2 tablespoons of erythritol
Erythritol Natural Sweetener (600g)AUD$ 9.95
Low Carb Vanilla Cupcake MixAUD$ 9.95
IMPORTANT NOTE: If you are using our previous recipe of Vanilla Cupcake Mix (220g pack) Please follow the measurements for the butter and milk on the pack. All other additions will stay the same.
1Prepare one batch of low carb cupcake mix according to the directions on pack.
2Let the mix sit for 10 minutes to thicken before spooning onto a lined biscuit tray.
3Use the back of a spoon to form your biscuit fingers.
4Bake for 10-12 minutes or until golden. (allow to cool)
For the cream mix
1Whip together 600ml cream with 250g mascarpone, add the vanilla and 2T erythritol or sweetener of choice.
1Prepare 1 3 shots of esspresso/ or strong black coffee – either from a plunger, percolator or even instant. Combine this with 1/3 cup Kahlua or liqueur of choice.
2On a plate or large tray soak the fingers in this coffee/liqueur mix.
4Using a 2L glass dish – layer the soaked fingers, with the cream mix ( we did 3 layers.)
5You can sprinkle some extra instant coffee in for a super coffee hit!
6Sprinkle with grated dark chocolate on top
7Refrigerate at least 3 hours, if not overnight.