Sugar Free Keto Strawberry Tiramisù
Servings: 6 large portions
A refreshing alternative to classic tiramisù that's light, fluffy and not sickly sweet.
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Ingredients
Sponge Cake
- 3 large eggs - 180g net weight, room temperature
- 120 g whole dairy milk -Arla Lactose-Free or similar
- 25 g unsalted butter
- 70 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 15 g whey protein isolate (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 15 g bamboo fibre (U.S. option HERE)
- ¾ tsp fine psyllium husk powder (U.S. option HERE)
- 1 TBSP baking powder
- ¾ tsp xanthan gum (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
- ½ tsp apple cider vinegar (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- 10 g Callebaut 100% cocoa powder (U.S. option HERE) or similar
Ricotta Cream
- 150 g double cream
- 150 g ricotta
- 50 g allulose (U.S. option HERE)
- ⅛ tsp pure stevia powder
- ½ tsp vanilla extract
- Strawberry Layers
- 300 g strawberries - net weight, chopped or sliced
Instructions
Sponge Cake
- separate eggs: put yolks into a medium glass mixing bowl and whites into a large one with the salt.3 large eggs, 1 pinch fine himalayan pink salt
- weigh and place remaining dry ingredients (EXCEPT sweeteners) into another medium mixing bowl - make sure to sift the lupin flour and baking powder; mix well using a fork or small wire whisk.15 g whey protein isolate, 15 g lupin flour, 15 g bamboo fibre
- whip egg whites to soft meringue stage.
- put the milk and butter into a small Pyrex beaker or similar, and heat in the microwave until butter has melted.120 g whole dairy milk, 25 g unsalted butter
- pre-heat oven to
160 °C static. - add sweeteners, vanilla and ACV to egg yolks and whip with the the electric whisk to a creamy consistency.70 g erythritol, ¼ tsp pure stevia powder, ½ tsp vanilla extract, ½ tsp apple cider vinegar
- drizzle in the hot milk/butter whilst whipping for 5-10 seconds.
- tip dry ingredients into the mixture and combine.
- pour the yolks mixture over the whipped egg whites, detach the balloon whisk and combine manually while retaining air: tilt the bowl away from you, then - starting at the farthest point, use the balloon whisk to swipe down > across towards you > up above the mixture > over the far end and down again; this circular motion retains and injects air.
- transfer 1/4 of the batter to the empty yolks bowl and stir in cocoa.10 g Callebaut 100% cocoa powder
- with the help of a flexible spatula, scoop the light batter into your cake moulds, dividing it equally and spread ing it evenly.
- add blobs of the dark batter then swirl with a spoon handle or wooden stick.
- position the moulds side by side on an oven rack and slide them into your oven at mid height.
- bake for 25 minutes.
- remove from oven, let them cool for 5 minutes, then flip them onto a rack to cool completely.
Ricotta Cream
- whip cream with sweeteners until firm.150 g double cream
- add vanilla and ricotta, and whip again on full speed until you obtain a smooth, homogeneous cream.
- cover the bowl with cling film and refrigerate.
Assembly
- lay one sponge flat-side down over your serving plate.
- spread 1/2 Ricotta Cream all over and top with 1/2 of the strawberries.
- place second sponge on top, again flat-side down and repeat last step.
- cover loosely with baking paper and chill, preferably overnight.
Notes
The sponges can be baked 1-2 days in advance, but it’s best to make the Ricotta Cream when you’re ready to assemble the cake.
For the sponges, best use erythritol, which has a drying effect.
For the Ricotta Cream, you can replace allulose with powdered erythritol (U.S. option HERE), although the mouth-feel will be affected.
To make 6 servings, cut across the middle horizontally, then make two equally-spaced cuts vertically (5g carbs).
To make 9 servings, make two cuts across and two down (3.3g carbs).
Use Scales to ensure accurate measurements:
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)
Nutrition
Serving: 1large portion | Calories: 265kcal | Carbohydrates: 5g | Protein: 10.5g | Fat: 22g
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