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strawberry tiramisu

Keto Strawberry Tiramisu

Course: Dessert
Cuisine: American
Keyword: easy dessert, gluten free low carb recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 365kcal
Author: Angela Coleby
A low carb strawberry dessert for summer.
Print Recipe

Ingredients

STRAWBERRY SAUCE

  • 1 cup strawberries chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon erythritol
  • 1/2 cup water

VANILLA SPONGE

  • 1/2 cup butter, unsalted softened
  • 1/2 cup erythritol
  • 4 eggs separated
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water

CREAM MIXTURE

  • 1 cup mascarpone cheese
  • 1 cup cream, whipping
  • 2 tablespoons erythritol, ground
  • 1 tablespoon vanilla extract
  • 2 cups strawberries, sliced

Instructions

STRAWBERRY SAUCE

  • Chop the strawberries into small pieces and place in a saucepan.
  • Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.
  • Remove from the heat and set aside to cool.

VANILLA SPONGE

  • Pre-heat oven to 180C/350F degrees
  • Line a 8-inch square baking tin with parchment paper
  • Whisk the butter with the erythritol until creamy
  • Add the egg yolks and vanilla and continue to whisk.
  • Add the coconut flour, salt and baking powder and mix well.
  • Add the water if the mixture is too stiff.
  • In a separate bowl whisk the egg whites to stiff peaks.
  • Gently fold in the egg whites and mix until combined
  • Spoon into the tin, evenly smooth out the cake mixture.
  • Bake for 25 minutes until the sponge is golden and firm.
  • Remove from the oven and cool.

CREAM LAYER

  • Beat the mascarpone and cream together.
  • Add the erythritol and vanilla. Continue to beat until smooth.

TO ASSEMBLE

  • Layer the strawberry sauce on the bottom of a baking dish
  • Cut the sponge into fingers
  • Lay the sponge fingers on top of the strawberry sauce
  • Cover with a layer of the cream
  • Place the sliced strawberries on top of the cream
  • Repeat until the dish is filled.
  • End with a layer of cream topped with strawberries.
  • Chill in the fridge for at least an hour.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 10.6g | Protein: 7g | Fat: 33g | Fiber: 4.6g