New Classic Tiramisu (Gluten & Sugar Free)

1 Feb

About a week ago, Jon re-discovered his old espresso maker just in time for the maintenance phase of our diet. I had never made tiramisu before, but it seemed like something we could do low-carb pretty easily without sacrificing flavor. Even as a low carb dessert this is probably one of the most decadent tiramisu dishes I have ever had – we were really impressed with the results!

New Classic Tiramisu

Makes 4 large ramekins, should probably be 6-8 servings…

Ladyfinger Crusts:

1/4 c. butter
1/4 c. heavy cream
2 large eggs
1/2 c. xylitol or erythritol
1/2 c. almond flour
1/4 c. carbalose flour (or coconut flour if you eat gluten-free)
1 tsp baking powder
1 tsp vanilla extract

Preheat oven to 375°F and coat a 9×13 in non-stick cooking spray. In a small pan, melt the butter and mix it with the cream until it steams. In a large bowl, beat the eggs on high speed until they pale in color, being careful not to under-beat. Right now you are ensuring that your crust will be light, springy, and spongy to soak up the espresso. While the eggs are being fluffed, go ahead and get your dry ingredients together in a bowl – your almond flour, carbalose or coconut flour, and baking powder. Once the eggs are ready, gradually beat in the sweetener until combined with the eggs. Slowly add the dry ingredients until just mixed, then add in your cream, butter, and vanilla. Pour it all into a pan and bake for about 15 minutes, or until the cake is springy to the touch. Let this cool while you mix up the cream filling & pull your espresso shots.

Cream Filling:

2 8oz packages of cream or Neufchatel cheese, softened
1/3 c. erythritol or xylitol
1/4 c. rum, or 1/2 tsp rum extract
1 tsp vanilla extract
2 cups heavy cream, whipped until very stiff

In a large bowl beat the cream cheese until its… creamy. Add in the sweetener until well combined, then do the same with the rum and vanilla. In a separate bowl beat the heavy whipping cream until stiff, then fold it into the cream cheese mixture. Taste, and add liquid stevia extract if needed. In a separate bowl, take about 3/4 c. espresso and mix it with 1-2 tbsp of erythritol.

Assembly:

You can essentially put this together however you want; we happen to have a round cookie cutter that cuts rounds that fit perfectly in our ramekins. So I’ll just tell you how we do it. Cut out 8 rounds from your ladyfinger crust. Put one round in the bottom of each ramekin, then soak the crusts in espresso. Put about 1/8 of the cream mixture into each ramekin, smoothing the top out. Put another ladyfinger crust on top of that, and soak it in the espresso mixture. Divide the rest of the cream mixture out between your ramekins, and smooth it on top. Lightly dust with cocoa powder, and if you have the willpower, chill for at least 4 hours! The longer it chills, the longer the flavors will develop. I’ll tag this as guiltless, but it’s really not at all guiltless if you are watching your saturated fat intake. In fact, I’m not going to even try to figure out the nutritional information. The best you can do is use Neufchatel cheese, organic or raw heavy cream, and organic cage-free eggs.

A note about carbalose flour: I’ve decided to give carbalose flour a try. Its essentially modified wheat that leaves you with almost all insoluble fiber and proteins, with just a few starch carbs leftover that your body will react to as carbohydrates. I think in limited quantities, this isn’t the most dangerous thing in the world. It should be treated like any other processed food!

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