|For the cake|
|⅓ cup||Butter, unsalted|
|3 (ea. 1.76 oz)||Egg, large|
|¼ cup||Cream, fluid, light whipping, 30% fat|
|1 tsp||Pure Vanilla Extract, 35% alcohol by volume|
|1½ cups||Almond Flour, partially de-oiled|
|1 tsp||Cream of Tartar, Weinstein baking powder, gluten-free leavening agent|
|⅛ tsp||Salt, Kosher salt, table salt|
|¼ cup||Coffee, Espresso, brewed|
|2 tbsp||Amaretto, almond liqueur, 56 proof (28% alcohol by volume)|
|For the filling|
|4 (ea. 1.76 oz)||Egg, large|
|¼ cup||Erythritol, powdered|
|1 cup||Mascarpone Cheese|
|1 tsp||Cocoa powder, unsweetened|
|46.12 oz||altogether (view nutrition facts)|
- Serving size:5.10 oz (calculated)Notes: one piece, about 3 in by 3 in (7.5 cm by 7.5 cm)
- Temperature: 350 °F (preheated, circulating air)
- In a large bowl, cream the softened butter with the erythritol.
- Whisk in the eggs one by one.
- Add the cream and vanilla extract while continuing to whisk.
- In a separate bowl, combine the almond flour, baking powder and salt.
- Stir the dry ingredients into the wet until you get a thick, smooth batter.
- Line a baking pan with a strip of parchment paper, so that it hangs over the sides. This makes it easier to remove the cake from the pan later.
- For 9 servings, you can use a 9 in by 9 in square pan (23 cm by 23 cm).
- Smooth the top with a spatula.
- Bake until done, about 25 minutes. The cake should be firm and dark golden brown, and a toothpick inserted into the center of the cake should come out clean.
- Remove from the pan and let cool.
- Put in the fridge until firm, then cut the cold cake into two layers.
- Separate the eggs.
- Combine the egg yolks with the powdered erythritol and whisk until the erythritol has fully dissolved, the mix has visibly lightened in color and thickened. You can use an electric mixer for this, it should then take about 5 minutes. If you do not have powdered erythritol, you can use a food processor to blend it. If in a pinch, you can also use granulated erythritol, but it doesn't dissolve as easily and the cream might have a slightly grainy texture.
- Carefully whisk in the mascarpone bit by bit. Do not use an electric mixer for this, else the filling might lose its body and get too runny.
- Fold in the beaten egg whites.
- Combine the espresso and amaretto. If you prefer, you can use decaf and skip the amaretto. You can also use brandy / cognac instead of amaretto.
- In the pan you used to bake the cake, spread about 1/3 of the filling. For us, this was about 1 1/2 cups or by weight 1/2 lb (225 g).
- Top with one layer of cake with the cut-side down.
- Drizzle with half of the espresso amaretto mix.
- Add the next 1/3 of filling, then the second layer of cake, again cut-side down, and drizzle once more.
- Top with the remaining filling.
- Cover and refrigerate overnight or at least 4 hours.
- Dust with cocoa powder and enjoy!
- You can keep the tiramisu in the fridge for a couple of days, just be sure to cover it. You can also freeze it for up to a month and thaw it overnight in the fridge.
Bringing it all together.
Meal Prep Tip
- Calorie count430 kcal
- % of calories by macros
Alcohol 1.4 % 6 kcal 0.9 g Fat 78.8 % 339 kcal 37.6 g Net Carbs 3.7 % 16 kcal 3.9 g Sugar Alcohols 0.7 % 3 kcal 15 g Dietary Fiber 1.2 % 5 kcal 2.6 g Protein 14.2 % 61 kcal 15.2 g
- Approx. WW SmartPoints™15.5
- Alcohol 0.9 g
- Cholesterol 236.8 mg
- Sodium 306 mg
- Fat 37.6 g
- Saturated Fat 19.4 g
- Trans Fat 0 g
- Carbohydrates 21.6 g
- Dietary Fiber 2.6 g
- Total Sugars 1.9 g
- Added Sugar 0 g
- Sugar alcohols 15.1 g
- Protein 15.2 g
- Calcium 29.3 mg
- Iron 0.7 mg
- Magnesium 11.6 mg
- Potassium 128 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 140 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 0.1 mg
- Folate 18.9 mcg
- Folic Acid 0 mcg