Tiramisu is a cake and dessert that many of us adore. But also, if you pay at least a little attention to your diet and intake of unnecessary calories, we are aware that classically prepared tiramisu is not exactly the healthiest and happiest solution.

But that doesn’t mean we should say goodbye to this cake, we can simply enjoy its healthy version.

In front of you is a recipe for healthy tiramisu, low in carbohydrates, which can be eaten by anyone watching the line. Need I mention it tastes better than the original? Yes, it does! 🙂

Low-Carb Tiramisu

Servings: 6
Preparation time: 75 minutes

Crust ingredients:

• 200 g almond flour
• 4 eggs, room temperature
• 30 g butter, room temperature
• 100 g powdered sweetener, (I used Powdered Erythritol)
• 60 ml of almond milk
• almond extract
• 20 g whey protein, vanilla flavor
• 1 teaspoon baking powder
• a pinch of salt

Cream ingredients:

• 2 cups of mascarpone cheese
• 100 g powdered sweetener
• vanilla extract
• cocoa powder, for sprinkling
• 2 long espressos, for soaking

Procedure:

1. Preheat oven to 350 degrees F. All ingredients should be at room temperature.
2. Separate the egg whites from the yolks and beat the egg whites into a stiff batter.
3. In another bowl, mix the egg yolks, sweetener, almond milk and almond extract.
4. In a separate bowl, mix all dry ingredients.
5. Gently stir the egg yolk mixture into the egg whites and then slowly add the dry ingredients. Do not mix too much to keep the foam structure as much as possible.
6. Pour the mixture into a square baking tray and bake for 35-45 minutes. You will know that it is baked when the toothpick inserted in the middle comes out dry.
7. When done, remove and cool, then cut the mixture into 2 or 3 equally thick pieces.
8. Boil 2 strong espressos and soak cut crusts well with coffee.
9. Mix the mascarpone with the sweetener and vanilla extract and divide the mixture into as many parts as you have crust (two or three).
10. Coat the first crust with the first part of the mascarpone mixture, then sprinkle generously with cocoa and cover with the next crust.
11. Arrange a row of crusts, a row of mixture as many as you have.
    Put the finished tiramisu in the refrigerator for at least 4-5 hours, so that the juices are absorbed and the tiramisu gets its moisture, juiciness and aroma.
12. Enjoy every bite!