Description
Indulge in a guilt-free dessert with this Keto Pistachio Tiramisu, a delightful twist on the classic Italian treat.
Ingredients
Scale
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 1/2 cup unsweetened almond milk
- 1/2 cup pistachios, finely chopped
- 1/4 teaspoon almond extract
- 1/4 cup unsweetened cocoa powder
Instructions
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the mascarpone cheese, powdered erythritol, and vanilla extract.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- In a shallow dish, mix the brewed espresso and almond milk together.
- Quickly dip each almond flour cookie or keto-friendly ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- In a 9×9-inch dish, layer half of the soaked cookies on the bottom.
- Spread half of the mascarpone mixture over the cookies, then sprinkle half of the chopped pistachios on top.
- Repeat the layers with the remaining cookies, mascarpone mixture, and finish with the remaining pistachios.
- Dust the top layer with cocoa powder.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled, garnished with additional pistachios if desired.
Notes
- For a richer flavor, consider adding a splash of coffee liqueur to the espresso mixture.
- You can substitute the pistachios with chopped walnuts or almonds for a different nutty twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg