Keto Chocolate Tiramisù. 2g carbs.
No coffee and no rum (although you can add them in if you like), so it’s a great alternative to my keto Strawberry Tiramisù or Classic Tiramisù.
The ‘sponge’ is 100% carnivore. It contains ZERO seed flour, nut flour, coconut flour, fibre, or legumes (lupin flour). Chocolate, dairy and sweeteners make this Tiramisù a suitable ketovore choice.
The recipe is really simple and very easy. With the sponge ready, the remaining steps take no time at all.
How to Make Keto Chocolate Tiramisù
Start with the sponge.
Prepare your baking tray/tin/pan. Make sure that the non-stick paper lining adheres to the tray bottom and sides (using a tiny bit of smeared butter), otherwise it will slide and you’ll have a mission trying to spread and level the batter.
If your baking tin is larger than the one I use – as indicated in the recipe, you might want to reduce the baking time by 2-3 minutes, as the sponge will be thinner and will dry out more quickly.
Whilst the sponge is baking or cooling, you can prepare the chocolate cream. Use the freshest egg possible – or even better, a fresh farm egg, as you won’t be cooking it.
You then cut the sponge into two halves, soak one half with a little milk (or coffee/rum/whatever you fancy), and spread half the chocolate mixture over it. Repeat, dust with cocoa powder and voilà, your Keto Chocolate Tiramisù is ready.
You can serve it straight away, but it’s best chilled for 1 hour or more.
Enjoy!
Keto Chocolate Tiramisù
Ingredients
Sponge
- 3 eggs - large, 180g weighed in shell
- 10 g egg white powder (U.S. option HERE)
- 10 g whey protein isolate (U.S. option HERE)
- ¼ tsp cream of tartar (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 20 g icing sweetener (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- ¾ tsp vanilla extract (U.S. option HERE)
- 50 ml milk - lukewam - any kind you prefer, or even cream mixed with water at 50:50 ratio
Chocolate Cream
- 1 egg large, 60g weighed in shell
- 200 g mascarpone
- 70 g double cream
- 50 g stevia chocolate chips - I use Keto Chocolate Chips (U.S)
- 80 g allulose - I use Allulose Plus (U.S.)
Instructions
Make the Sponge
- smear a little cold butter over the bottom and sides of a small baking tray/pan/tin (27 x 17cm / 11 x 7" measured internally) and line it with non-stick baking paper.
- pre-heat oven to
160 °C static. - crack open your eggs, placing whites into a large mixing bowl, and yolks into a small one along with icing/powdered sweetener and vanilla.3 eggs, 20 g icing sweetener, 3/4 tsp vanilla extract
- add salt and cream of tartar to the egg whites and whip with an electric stick whisk on high speed, until you obtain a stiff meringue.1 pinch fine himalayan pink salt, 1/4 tsp cream of tartar
- without cleaning the whisk blades, whip the yolks until they become pale and creamy.
- weigh and mix remaining ingredients, tip them into the whipped yolks and promptly combine using the detached balloon whisk; the mixture will become dense very quickly.10 g egg white powder, 10 g whey protein isolate, 1/8 tsp xanthan gum
- loosen this yolk mixture by vigorously stirring in 1/3 of the meringue, and pour it into the meringue bowl.
- combine gently with the detached balloon whisk, then scoop the fluffy batter into your baking pan/tin, and spread it evenly edge to edge, squaring the corners.
- bake for 15 minutes.
- remove from oven and allow the sponge to cool for 5 minutes.
- flip it, and remove the paper gently (for a neater result, peel the paper by keeping it low and parallel to the sponge).
- leave the sponge over a rack to allow residual moisture to evaporate; wipe the baking tray if wet and set it aside for later.
Make the Chocolate Cream
- separate the egg.1 egg
- whisk the white to stiff meringue consistency.
- whip yolk with sweetener until pale and fluffy, add mascarpone and cream, and whisk until smooth.200 g mascarpone, 80 g allulose, 70 g double cream
- melt chocolate over a bain-marie, stirring constantly to avoid overheating and seizing, then stir it into the mascarpone mix.50 g stevia chocolate chips
- fold in the whipped egg white.
Assemble
- cut the sponge into two halves.
- place one half upside down on your serving plate, pierce all over with a fork, and moisten with some of the warm milk.50 ml milk
- when the milk has soaked into the sponge, spread 1/2 the chocolate mixture over it.
- stack the other half sponge on top (again upside down) and repeat the previous steps.
- (optional) dust with cocoa powder.
- you can serve it immediately, but it’s best to refrigerate it for at least 1 hour.
Notes
Nutrition
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Antya, what a pity I can’t give you more than 5 stars, as this
amazing recipe certainly deserves it. I can’t have coffee, as it always
makes me shake, therefore Tiramisu. was always avoided by me.( Even keto ones )
However, this is now something I can enjoy, at last. So a great big thank you.
You’ve made this old lady very very happy. Husband Tim, is also grateful, as he say’s you’ve
saved his sanity. He gobbles Tiramasu up, whenever he gets a chance !!! I’ve hidden what’s left, in the back bed bedroom, & living in hopes it won’t be found by his nibs. I shall be finishing it off around 4 pm today ! Well I think I deserve it, along with the loveliest Keto Queen on the web x
Aaah, Marion. I’m humbled by your kindness. Thank you so much!
This delightful version of Classic Tiramisù is perfect if you’re a chocolate lover. Very light, lower in calories, and easy on the palate. You might even decide to cut 4 large slices instead of 6 ;D