Low-Carb Tiramisu

Ingredients for 15 servings:

• 7 eggs
• 200 g hazelnuts, ground
• 65 g soy flour
• 200 g cream
• 300 g cream cheese
• 35 g powdered sucralose
• 1 ½ handful of desiccated coconut
• ½ bottle of flavoring rum and vanilla Biobin
• 1 ½ tsp locust bean gum (Biobin)
• 1 bag of baking powder
• 7 eggs
• 300 g cream cheese
• 500 g mascarpone
• 200 g crème fraîche
• ½ bottle of flavoring rum and vanilla
• Liquid sweetener to taste
• Baking cocoa
• syrup or espresso

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

The quantity is designed for 2 casserole dishes 30 x 20 x 6

Why miss out on all the delicious things when you’re low carb? No, try alternatives! Only about 5g of carbs per portion! For the batter, separate 6-7 eggs. Beat the egg whites with baking powder. Mix the egg yolks with the other ingredients until a tough batter forms. Then add the beaten egg whites and fold in briefly, then taste for sweetness. Spread the batter evenly on the baking tray and bake in a preheated oven at 180°C for 20-25 minutes, then let it cool. For the cream, separate 6-7 eggs. Beat the egg whites until stiff peaks and chill. Beat the egg yolks thoroughly with the sweetener and flavourings until creamy. Continue stirring in small amounts of mascarpone, then the remaining ingredients. Finally, carefully fold in the beaten egg whites with a spoon. Chill the cream until ready to use. Cut the cooled dough into small pieces and cut each in half crosswise. Cover the bottom of a baking dish thoroughly and moisten the cake slices with a little fruit syrup (raspberry syrup works well) or espresso. Then apply the first layer of the cream. Repeat the process layer by layer. The final layer is the cream. Refrigerate the tiramisu for a day. Sprinkle with cocoa powder before serving.