Keto Tiramisu No Dairy Recipes
TIRAMISU CAKE
This tiramisu cake is a show stopping layer cake perfect for celebrations or a birthday! Simple ingredients and easy to prep- There is no eggs or dairy needed.
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- Prepare the cake. In a large mixing bowl, mix your dry ingredients until combined. Add the wet ingredients and mix until a smooth batter remains.
- Distribute the cake batter evenly amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean. Remove from the oven and let the cakes cool completely.
- Prepare the syrup. Whisk together the coffee with the powdered sugar until combined.
- Prepare the frosting. Whisk together the coffee granules with the warm milk. Pour into a large mixing bowl. Add the rest of the ingredients and beat together, until smooth and fluffy.
- Slice the two cakes in half. Assemble the cake by placing the first cake on a flat surface. Spread a generous layer of the coffee syrup over the top completely. Add a heaping 1/4 cup portion of the frosting and spread over the syrup. Place the next slice of cake on top. Repeat with the syrup layer, followed by the frosting layer. Repeat until you have a four layer cake. Spread the remaining frosting all around and on top of the cake. Sift cocoa powder all over it.
Nutrition Facts : ServingSize 1 slice, Calories 266 kcal, Carbohydrate 37 g, Protein 2 g, Fat 11 g, Sodium 305 mg, Fiber 1 g
KETO TIRAMISU (NO DAIRY!)
This keto tiramisu is made with a vanilla sponge cake and layered with a dairy free mascarpone! This no bake low carb tiramisu is easy, delicious and healthy- it also happens to be vegan!
Provided by Arman
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Prepare your sponge cake as directed. Once cooled, slice into 1 x 2-inch slices and place in a shallow bowl.
- In a blender or food processor, add your cashews, almond milk, sugar free syrup, coconut oil, lemon juice and vanilla extract. Blend until smooth and creamy.
- In a large mixing bowl, add the hardened cream portion from the cans of the coconut milk. Reserve the excess liquid for another use. Add your powdered sugar and beat using a hand mixer until flufy.
- Gently fold through the cashew cream into the whipped coconut cream until combined.
- Put together your tiramisu. Grease an 8 x 8-inch baking dish. Using a rubber spatula, spread out a thin layer of the mascarpone on the bottom. Next, pour the coffee syrup over the slices of cake. Place a single layer of the sliced cake, before adding another layer of the mascarpone. Repeat once more, before spreading the top with the remaining mascarpone.
- Refrigerate the tiramisu for at least 2 hours, or overnight. Once set, dust with cocoa powder.
Nutrition Facts : ServingSize 1 serving, Calories 130 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, Sodium 17 mg, Fiber 3 g
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