Low-Carb Easy Tiramisu
Summary
This low carb version of tiramisu uses a coffee-soaked almond crumble instead of lady fingers. The creamy topping is made of Greek yogurt with a hint of mascarpone cheese for a lighter dessert with the same great taste.
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- Prep time
- 15 min
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- Cook time
- 3 min
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- Servings
- 6 Servings
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- Serving size
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1 serving glass
Ingredients
Ingredients
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almond flour
- 1/2 cup
- 1/2 cup
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erythritol or other sugar substitute (divided use)
- 1/4 cup plus 1 1/2 tbsp
- 1/4 cup plus 1 1/2 tbsp
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ground cinnamon
- 1 tsp
- 1 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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espresso or strong coffee
- 1 tbsp
- 1 tbsp
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Plain Nonfat Greek yogurt
- 2 cup
- 2 cup
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mascarpone cheese
- 3 tbsp
- 3 tbsp
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dark rum
- 1 tbsp
- 1 tbsp
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orange zest
- 2 tsp (from 1 orange)
- 2 tsp (from 1 orange)
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vanilla extract
- 1 tsp
- 1 tsp
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cocoa powder
- 1 tsp
- 1 tsp
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Directions
Directions
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In a medium skillet over medium heat, toast the almond flour for 3 minutes or until golden, stirring often to avoid burning.
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In a small bowl, mix the toasted almond flour, 1 1/2 tbsp of the erythritol, cinnamon and salt. Add the espresso and stir. Divide between 6 serving glasses (about 1 heaping tablespoon each).
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In a medium bowl, mix the yogurt with the mascarpone, remaining 1/4 cup erythritol, rum, orange zest and vanilla. Spoon about 1/3 cup on top of the coffee-almond base in each of the serving glasses. Dust each tiramisu lightly with cocoa powder just before serving.