Tiramisu Cheesecake Recipe

Healthy tiramisu recipe that worth to be addicted to. No sugar, gluten free Tiramisu blended into chocolate low carb cheesecake.

Make sure the mascarpone is thick and strong almost like dried out cream cheese. This thickness will keep the top layer on its place when the cake is cooled down. If the mascarpone is not strong enough the top layer won’t keep its structure and just flows away.

If the top layer (beaten egg whites and mascarpone) seems too runny or creamy then it might not stay on top of the cake after chilled, either. In this case gelatine or agar-agar can be used to save the day.

The chocolate layer doesn’t seem to be that picky though as the melted chocolate thickens it solid enough when it cools down.

Ingredients

Base layer

• 1 ⅔ cup / 200g Almond flour (ground almond)
• 1.7 oz / 50g Pitted dates (chopped)
• 3 tablespoon Coconut oil
• 4 tablespoon Coffee

Chocolate layer

• 2 medium  Eggs (separated)
• 1 ⅓ cup / 300g Mascarpone
• 3½ oz / 100g Unsweetened chocolate for melting

Top layer

• 2 medium Eggs (separated)
• ⅞ cup / 200g Mascarpone
• Vanilla extract
• 1 tablespoon Unsweetened cacao powder (sprinkled on top)
• Optional:
  • 1 teaspoon of stevia or sweetener of choice)

How to make Healthy tiramisu

Base layer

1. Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
2. Chop dates into small pieces. Prepare coffee. Liquidize coconut oil in case it’s not already liquid.
3. Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.
4. Put bottom layer into the cake tin. Make sure it’s evenly spread.

Chocolate layer

1. Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
2. Meanwhile crack and separate eggs. Beat yolk until light yellow.
3. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
4. When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
5. Beat egg whites until hard peeks form.

   
6. Fold egg whites into the chocolate mixture.
7. Pour chocolate cream into the cake tin and spread it evenly.

Top layer

1. It’s basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.
2. Separate eggs.
3. Beat egg whites until hard peaks form.
4. Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow color.
5. Mix mascarpone with the yolk to get a smooth cream.
6. Fold in the egg white carefully. And that’s it.
7. Spread top layer onto the chocolate layer.
8. Sprinkle unsweetened cocoa powder on top.
9. Healthy tiramisu is ready to put into the fridge for a couple of hours.
10. Serve it straight out of the fridge.

Enjoy this low carb dessert like there is no tomorrow!😊😊😊

This isn’t the only cheesecake we have on the counter!

• The classic No-bake Sugar free cheesecake recipe with homemade apricot jam on top will never disappoint!
• Making a cheesecake gluten free is as easy as making the crust gluten free like in this Gluten Free Cheesecake Recipe
• Cheesecakes are different from the oven! Give a try to this Low carb Cheesecake with some raspberry syrup on top.
• There is no cake without chocolate! What about a lovely Low carb keto chocolate cheesecake from the oven then?

Print

5 from 6 votes

SunCakeMom Tiramisu

Healthy tiramisu recipe that worth to be addicted to. No sugar, gluten free Tiramisu blended into chocolate low carb cheesecake.

Course Dessert

Cuisine Gluten free, Low carb recipe, Sugar free recipe

Prep Time 30 minutes

Cooling Time 6 hours

Total Time 30 minutes

Servings 12

Author SunCakeMom

Ingredients

Base layer

• ▢ 1 ⅔ cup / 200g Almond flour ground almond
• ▢ 1.7 oz / 50g Pitted dates chopped
• ▢ 3 tablespoon Coconut oil
• ▢ 4 tablespoon Coffee

Chocolate layer

• ▢ 2 medium Eggs separated
• ▢ 1 ⅓ cup / 300g Mascarpone
• ▢ 3½ oz / 100g Unsweetened chocolate for melting

Top layer

• ▢ 2 medium Eggs separated
• ▢ ⅞ cup / 200g Mascarpone
• ▢ Vanilla extract
• ▢ 1 tablespoon Unsweetened cacao powder sprinkled on top
• ▢ Optional:
• ▢ 1 teaspoon of stevia or sweetener of choice)

Instructions

Base layer

• Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
  
• Chop dates into small pieces. Prepare coffee. Liquidize coconut oil in case it's not already liquid.
• Pour all of these ingredients into a medium size mixing bowl and blend them together until it's mixed properly.
  
• Put bottom layer into the cake tin. Make sure it's evenly spread.
  

Chocolate layer

• Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
  
• Meanwhile crack and separate eggs. Beat yolk until light yellow.
  
• Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
• When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
  
• Beat egg whites until hard peeks form.
  
• Fold egg whites into the chocolate mixture.
  
• Pour chocolate cream into the cake tin and spread it evenly.
  

Top layer

• It's basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.
• Separate eggs.
  
• Beat egg whites until hard peaks form.
  
• Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow color.
  
• Mix mascarpone with the yolk to get a smooth cream.
  
• Fold in the egg white carefully. And that's it.
  
• Spread top layer onto the chocolate layer.
  
• Sprinkle unsweetened cocoa powder on top.
  
• Healthy tiramisu is ready to put into the fridge for a couple of hours.
• Serve it straight out of the fridge.
  

Notes

Serve it straight out of the fridge and sliced.

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