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Low Carb Tiramisu In A Jar
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Low Carb Tiramisu In A Jar

This low carb tiramisu in a jar is a dessert you can serve at parties. Or, keep it for yourself as a snack whenever the craving strikes.
Course Dessert
Cuisine Italian
Keyword keto tiramisu
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 people
Calories 445kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer
  • Small Mason Jars

Ingredients

Almond Flour Cake

  • 2 cups Almond Flour
  • 3 tbsp Unflavored Why Protein
  • 1 tsp Instant Espresso Granules
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter room temperature
  • 1/2 cup Golden Monkfruit Sweetener
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Plain Greek Yogurt

Soak And Cream

  • 1 cup Hot Water
  • 1 tbsp Instant Espresso Granules
  • 8 ounces Mascarpone Cheese room temperature
  • 1/3 cup Powdered Erythritol Sweetener
  • 1/3 tsp Vanilla Extract
  • 1/3 cup Heavy Cream

Topping

  • 1/2 cup Muffin Tops crumbled
  • 2 tsp Cocoa Powder

Instructions

  • Preheat the oven to 375 degrees. Prepare a muffin tin with nonstick cooking spray.
  • Whisk together the dry ingredients for the cake: almond flour, whey protein, instant espresso, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl, beat the butter, golden sweetener, and granulated sweetener until creamy, about 5 to 6 minutes.
  • To the butter mixture, add the eggs, vanilla, and greek yogurt. Blend until combined.
  • Add the dry ingredients and stir just until mixed.
  • Divide the batter between the wells of the muffin tin, filling them about 3⁄4 full.
  • Bake the cakes for 18 to 20 minutes or until the edges are golden and a toothpick inserted in the center returns clean.
  • Allow the cakes to cool completely in the muffin pan before removing them. Slice the tops off the muffins to create a flat top but reserve the tops for the final topping.
  • Stir together the hot water and instant espresso.
  • In a mixing bowl, beat the mascarpone cheese, erythritol sweetener, vanilla, and 2 tablespoons of the coffee soak.
  • In a separate bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the mascarpone mixture.
  • Place one cake into each of six jars. Spoon about 1 tablespoon of the soak over the cake.
  • Place a layer of the mascarpone cream over the cake. Top with an additional cake and then another scoop of the mascarpone cream.
  • Stir together the crumbled cake tops with the cocoa powder. Sprinkle over the tops of the jars.
  • Refrigerate overnight.

Notes

Calories: 445 Per Jar
Net Carbs: 5 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.