Description
Keto Strawberry Tiramisu is a delightful low-carb twist on the classic Italian dessert, perfect for summer gatherings or a refreshing treat any time. This guilt-free version combines fresh strawberries with a creamy mascarpone layer and a soft coconut flour cake base, creating a light and flavorful indulgence that will impress family and friends alike. With minimal prep time and versatile serving options, this recipe fits seamlessly into your keto lifestyle while satisfying your sweet cravings. Enjoy it chilled, garnished with sliced strawberries for an added burst of flavor.
Ingredients
Scale
- 1 cup strawberries (chopped)
- 1 teaspoon lemon juice
- 1 tablespoon erythritol
- 1/2 cup water
- 1/2 cup butter, unsalted (softened)
- 1/2 cup erythritol
- 4 eggs (separated)
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup mascarpone cheese
- 1 cup cream, whipping
- 2 tablespoons erythritol, ground
- 1 tablespoon vanilla extract
- 2 cups strawberries, sliced
Instructions
- Prepare the strawberry mixture by combining chopped strawberries with lemon juice and erythritol in a bowl; set aside.
- For the cake base, cream softened butter with erythritol until fluffy, then mix in egg yolks and vanilla extract. Combine dry ingredients and add alternately with water to the wet mixture.
- Whip egg whites until stiff peaks form, then gently fold into the batter.
- Pour batter into a baking dish and bake at 350°F (175°C) for about 25 minutes until golden; cool completely.
- Mix mascarpone cheese, heavy cream, ground erythritol, and vanilla until smooth for the cream layer.
- Assemble the tiramisu by layering cake, strawberry mixture, and cream in serving dishes. Chill for at least an hour before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg