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Keto Strawberry Tiramisu #lowcarb #healthydessert

Keto Strawberry Tiramisu #lowcarb #healthydessert

In the event that you are searching for a simple strawberry low carb dessert, at that point try this out. We adore tiramisu and what's not to adore about it? Layers of cream and wipe with incredible solid flavors. I've made tiramisu variants of cupcake and cheesecake, yet this time have made a mid year rendition with strawberries.

I feel that I am somewhat reckless with calling this a strawberry tiramisu as there's no liquor or espresso in it. I pondered upon called this a play as it's layers of strawberries, wipe and cream. I incline toward a tiramisu over a fool, so tiramisu it is!

This strawberry tiramisu is better the following day. The cream and layers set, and the flavors create. I made the lethal mistake of going out for "shenigans" with my companions and leaving the half eaten strawberry tiramisu with the Chief Taster for the evening. I never observed it again. He says he gave it a decent home.

Also Try Our Recipe : Apple Cinnamon Overnight Oats

Keto Strawberry Tiramisu #lowcarb #healthydessert

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

  1. Chop the strawberries into small pieces and place in a saucepan.
  2. 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.
  3. Remove from the heat and set aside to cool.

VANILLA SPONGE

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

CREAM LAYER

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

TO ASSEMBLE

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

For more detail : bit.ly/2YFcTWI

Read More Our Recipe : KOREAN FRIED CAULIFLOWER

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