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:
- 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:
- Measure and grind almonds.
- 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.
- Prepare cake tin by covering in with parchment paper.
- Put bottom layer into the cake tin. Make sure it’s evenly spread.
- Prepare chocolate layer. Break and place chocolate into a small pan on top of a slightly bigger pan of simmering water to melt.
- Meanwhile crack and separate eggs. Beat yolk until light yellow. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
- Take melted chocolate of the heat and leave it cool a little bit.
- Whilst chocolate is cooling, we have some time to beat egg whites until hard peeks form.
- By the time we finish whisking egg whites the chocolate is cool enough to fold into the mascarpone-yolk cream mixture.
- Finally fold egg whites into the chocolate mixture.
- Pour chocolate cream into the cake tin and spread it evenly.
- Continue with the 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.
- Which is the following: Separate eggs. Put them into two mixing bowls. Beat egg whites in one 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 and sliced.
Mix mascarpone with the yolk to get a smooth cream. Fold in the egg white carefully. And that’s it.
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?
SunCakeMom Tiramisu
Healthy tiramisu recipe that worth to be addicted to. No sugar, gluten free Tiramisu blended into chocolate low carb cheesecake.
Servings 12
Ingredients
- 1 2/3 cup / 200g Almond flour grind almond
- 1.7 oz / 50g Pitted dates grind
- 3 tbsp Coconut oil
- 4 tbsp Coffee
Chocolate layer:
- 2 medium Eggs separated
- 1 1/3 cup / 30g Mascarpone
- 3.5 oz / 100g Unsweetened chocolate for melting like this
Top layer:
- 2 medium Eggs separated
- 7/8 cup / 200g Mascarpone
- Vanilla extract
- 1 tbsp Unsweetened cacao powder sprinkled on top
Instructions
- Measure and grind almonds.
- Chop dates into small pieces.
- Prepare coffee.
- Liquify 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.
- Prepare cake tin by covering in with parchment paper.
- Put bottom layer into the cake tin. Make sure it’s evenly spread.
- Prepare chocolate layer. Break and place chocolate into a small pan on top of a slightly bigger pan of simmering water to melt.
- Meanwhile crack and separate eggs. Beat yolk until light yellow. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
- Take melted chocolate of the heat and leave it cool a little bit.
- Whilst chocolate is cooling, we have some time to beat egg whites until hard peeks form.
- By the time we finish whisking egg whites the chocolate is cool enough to fold into the mascarpone-yolk cream mixture. Fold it in carefully.
- Finally fold egg whites into the chocolate mixture. This is a difficult step.
- Pour chocolate cream into the cake tin and spread it evenly.
- Continue with the 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.
- Which is the following: Separate eggs. Put them into two mixing bowls. Beat egg whites in one until hard peaks form. Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow colour. 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.
Notes
Serve it straight out of the fridge and sliced.
Pin now, Enjoy later!
X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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AMAZING! Definitely moving it into my recipe box! Thank you!
Glad you like it!
This one is amazingly delicious! The top layer really needs a thick and dry Mascarpone otherwise it can’t stay on top.
Happy to hear you’ve liked it! Thanks for the feedback!
It’s delicious!
It really is, isn’t it!